Galaktoboureko

Instructions

1. Step 1

   Combine 1 ½ cup (300 gr) of sugar with the water and cinnamon in a medium saucepan. Bring to a boil over high heat, then reduce to low heat and simmer without stirring.

   Timer: 5 min (fixed)

   Ingredients used: 1.0 piece Cinnamon, 300.0 gr Granulated Sugar, 250.0 ml Water

   Cookware: medium saucepan

2. Step 2

   Remove the syrup from the heat, stir in the lemon juice, and leave it to cool completely. Remove the cinnamon stick before using.

   Ingredients used: 30.0 ml Lemon Juice

   Cookware: medium saucepan

3. Step 3

   Melt the butter in a small saucepan over low heat, then remove it from the heat.

   Cookware: small saucepan

4. Step 4

   Preheat the oven to 175°C.

5. Step 5

   Heat the milk in a large saucepan over medium heat until steaming but not boiling, then remove it from the heat.

   Timer: 5 min (fixed)

   Ingredients used: 1000.0 ml Whole Milk

   Cookware: large saucepan

6. Step 6

   Whisk the eggs, the remaining ¾ cup (150 gr) of sugar, semolina, vanilla extract, and salt in a large mixing bowl until evenly combined.

   Ingredients used: 4.0 piece Egg, 160.0 gr Fine Semolina, 150.0 gr Granulated Sugar, 1.0 gr Salt, 10.0 ml Vanilla Extract

   Cookware: mixing bowl, whisk

7. Step 7

   Slowly whisk the warm milk into the egg mixture, beginning with a small stream. Return the combined mixture to the large saucepan.

   Cookware: large saucepan, mixing bowl, whisk

8. Step 8

   Cook the custard over medium heat, whisking continuously, until thick enough to leave visible trails. Remove it from the heat.

   Timer: 7 min (fixed)

   Cookware: large saucepan, whisk

9. Step 9

   Brush the baking dish with some of ½ cup (115 gr) melted butter. Layer 225 gr of phyllo in the dish, brushing each sheet lightly with the rest of that butter allocation and allowing the edges to extend up the sides.

   Ingredients used: 225.0 gr Phyllo Dough, 115.0 gr Unsalted Butter

   Cookware: baking dish, pastry brush

10. Step 10

    Spread the warm custard evenly over the bottom phyllo layers and fold any overhanging edges inward over the filling.

    Cookware: baking dish, spatula

11. Step 11

    Cover the custard with the remaining 225 gr of phyllo, brushing each sheet with the remaining ½ cup (110 gr) melted butter. Tuck the edges inside the dish.

    Ingredients used: 225.0 gr Phyllo Dough, 110.0 gr Unsalted Butter

    Cookware: baking dish, pastry brush

12. Step 12

    Score the top phyllo into 12 portions without cutting down into the custard.

    Cookware: baking dish, knife

13. Step 13

    Bake at 175°C until deeply golden, crisp, and set in the center; the custard should reach at least 74°C.

    Timer: 50 min (fixed)

    Cookware: baking dish

14. Step 14

    Set the hot pastry on a heat-safe surface and gradually ladle the cooled syrup over it, concentrating along the score lines.

    Cookware: baking dish, ladle

15. Step 15

    Let the pastry absorb the syrup and cool for 1 hour, then refrigerate it for at least 3 hours before cutting along the score lines and serving.

    Timer: 240 min (fixed)

    Cookware: baking dish, knife