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Remove the custard from heat and stir in the vanilla extract and butter. Mix until the butter is fully melted and incorporated. Set the custard aside to cool slightly.
Assembling the Galaktoboureko:
1. Prepare the Phyllo Dough:
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Preheat the oven to 350°F (175°C).
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Grease a 9×13-inch baking dish with some melted butter. Layer the bottom of the dish with half of the phyllo sheets, brushing each sheet generously with melted butter as you layer them. Ensure the edges of the phyllo overlap the sides of the dish slightly.
2. Add the Custard:
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Pour the warm custard filling over the phyllo dough base, spreading it evenly with a spatula.
3. Top with Remaining Phyllo Sheets:
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Place the remaining phyllo sheets over the custard, brushing each one with melted butter. Tuck any overlapping edges of the phyllo into the sides of the dish to seal the filling inside.
4. Score the Phyllo:
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Using a sharp knife, score the top layer of phyllo into squares or diamond shapes. Be careful not to cut all the way through to the custard layer.
5. Bake:
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Bake in the preheated oven for 45-60 minutes, or until the phyllo is golden brown and crisp.
Making the Syrup:
1. Prepare the Syrup:
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While the galaktoboureko is baking, make the syrup. In a saucepan, combine the sugar, water, honey, lemon juice, and cinnamon stick. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes, until slightly thickened. Remove from heat and let it cool.
Final Touch:
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