Galaktoboureko
Servings:
8
Prep Time:
30 minutes
Cook Time:
45 minutes
Difficulty:
Intermediate
Ingredients
- 10 sheets phyllo pastry
- 150 g butter
- 600 ml milk
- 100 g semolina
- 3 whole eggs
- 150 g sugar
- 1 tsp vanilla extract
- 200 ml water
- 100 ml honey
- 0.5 tsp cinnamon
Instructions
- Heat milk with half the sugar until steaming, slowly whisk in semolina
- Cook semolina mixture over low heat for 5 minutes, stirring constantly
- Remove from heat and cool slightly, then beat in eggs and vanilla
- Melt butter and brush into 9x13 baking pan
- Layer 5 phyllo sheets, brushing each with melted butter
- Spread custard mixture evenly over phyllo
- Layer remaining 5 phyllo sheets on top, brushing each with butter
- Score top into squares, bake at 190°C for 35-40 minutes until golden
- Make syrup: combine water, remaining sugar, honey, and cinnamon, simmer 10 mins
- Pour hot syrup over hot galaktoboureko immediately after removing from oven