Ingredients
For the Custard (Galaktoboureko Filling):
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1 cup fine semolina
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1 1/4 cups granulated sugar
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4 cups whole milk
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1 cup heavy cream
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4 large eggs
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1 teaspoon vanilla extract
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Zest of 1 lemon
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2 tablespoons unsalted butter
For the Phyllo Dough Layers:
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1 package of phyllo dough (about 12 sheets)
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1 cup unsalted butter, melted (for brushing)
For the Syrup:
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2 cups granulated sugar
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1 cup water
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1/4 cup honey
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Juice of 1 lemon
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1 cinnamon stick
Steps
Preparing the Custard Filling:
1. Heat the Milk and Cream:
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In a large saucepan, combine the milk and heavy cream. Heat over medium heat until it begins to simmer, but do not let it boil.
2. Add the Semolina:
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Gradually whisk in the semolina to avoid lumps, stirring constantly. Continue to cook the mixture over medium heat until it thickens, forming a creamy texture (about 5-7 minutes).
3. Add Sugar and Lemon Zest:
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Stir in the sugar and lemon zest, mixing well until the sugar is fully dissolved.
4. Temper the Eggs:
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In a separate bowl, lightly beat the eggs. Slowly add a ladle of the hot semolina mixture to the eggs while whisking continuously to temper them. This will prevent the eggs from curdling.
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Once tempered, pour the egg mixture back into the saucepan and cook for another 2 minutes until the custard is smooth and thickened.
5. Add Vanilla and Butter:
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