Galaktoboureko

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• 2 cups milk
• 3/4 cup semolina flour
• 5 eggs
• 1 cup sugar
• 1 cup butter, clarified, melted and warmed, divided
• 1 teaspoon lemon rind, grated or 1 teaspoon vanilla
• 3/4 lb phyllo dough
• 2 1/2 cups sugar
• 1 1/2 cups water
• 3 thin lemon slices
• 1 stick cinnamon

Recipe

• 1 in a deep saucepan, heat milk and semolina, stirring constantly until it reaches the boiling point.
• 2 remove from heat; cool 5 minutes.
• 3 in a bowl, beat eggs and sugar until fluffy.
• 4 add the semolina mixture.
• 5 add 1/2-cup of the melted butter and lemon rind; blend well.
• 6 place 8 phyllo sheets in a buttered 13 x 9-inch baking pan, brushing each sheet generously with melted butter.
• 7 allow phyllo to extend up sides of pan.
• 8 spread filling evenly over phyllo; fold overhanging phyllo over the filling and brush with butter.
• 9 cover with 8 buttered phyllo sheets, which have been trimmed to fit pan.
• 10 with a sharp knife, score only through the top phyllo layers making 4 equal rows, lengthwise.
• 11 sprinkle a few drops of cold water over top.
• 12 bake at 350 degrees fahrenheit for 45 minutes.
• 13 drizzle cold syrup over hot pastry.
• 14 return to oven for 5 minutes.
• 15 let stand 2 hours before serving.
• 16 cut into diamonds or squares.
• 17 galaktoboureko is best served the day it is made. refrigerate any leftovers. this tends to get a bit soggy after a couple days.