Ingredients for the custard filling
- 1 lt whole milk
- 200 g granulated sugar
- 100 g fine semolina
- 4 medium eggs
- 100 g Lurpak cow milk butter
- 1 vanilla vial
- zest of 1 lemon
- zest of 1 orange
Ingredients for the syrup
- 700 g granulated sugar
- 400 ml water
- 100 g honey
- 1 cinnamon stick
Ingredients for the galaktoboureko
- 1 packet shredded phyllo dough
- 250 g Lurpak cow milk butter
Method for the custard filling
Place a saucepan over heat and add the milk, vanilla, and granulated sugar.
Then, in a bowl add the eggs, fine semolina and pour in a small amount of the milk mixture and stir constantly, until the mixture is smooth and with no lumps.
Right after, pour the egg/semolina mixture back into the remaining lukewarm milk mixture adding the orange and lemon zest. Stir until it thickens and becomes firm.
Remove the saucepan from heat, add the butter and stir properly until melted.
Finally, cover the cream with a piece of plastic wrap, in a way that the plastic wrap comes in contact with the cream. Set aside, and let it cool slightly.
Method for the galaktoboureko
Place in a coffee pot the butter over low heat, until melted.
Immediately after, use your fingers to untangle half of the shredded phyllo dough. Cover the other half with a towel, so that it does not dry out.
Then, grease, using a brush, a 25×30 cm baking pan, and place the shredded phyllo dough into it in lots. Butter in between the pieces of the shredded phyllo dough with the brush and let the phyllo dough fall around the circumference of the baking pan.
After the pan is filled with half of the shredded phyllo dough, and the phyllo dough has been drizzled with half of the remaining melted butter, nicely spread the cream over the top of the shredded phyllo. Then, cover the custard filling with the phyllo dough around the sides of the pan.
Bake in a preheated oven at 170 C fan, for about 1 hour, until golden.
Method for the syrup
Ten minutes before the shredded phyllo is ready, place in a saucepan the sugar, water, honey, and cinnamon stick and heat until it comes to a boil. When ready, remove from heat.
When ready, remove the galaktoboureko from the oven, and right after pour the lukewarm syrup over it.
