Galaktoboureko

Custard

• whole milk1 l
• semolina150 g
• caster sugar150 g
• eggs4
• butter40 g
• vanilla extract2 tsp
• lemons1

Pastry and syrup

• filo pastry400 g
• butter180 g
• caster sugar300 g
• water250 ml
• lemons1
• cinnamon sticks1

Syrup

1. 01

   Pare a few strips of peel from the syrup lemon and squeeze its juice. Boil the 300 g caster sugar, the water, the lemon peel and the cinnamon stick for 8 minutes, add the lemon juice, and cool completely.

Custard

2. 02

   Heat the milk until steaming. Whisk in the semolina and the 150 g caster sugar and cook, whisking, until thick, about 5 minutes.

3. 03

   Finely grate the zest of the custard lemon. Take the pan off the heat and beat in the 40 g butter, the vanilla extract and the lemon zest. Cool for 10 minutes, then whisk in the eggs one at a time.

Assembly

4. 04

   Heat the oven to 180°C. Melt the 180 g butter and brush a 30 x 23 cm dish with a little of it.

5. 05

   Lay in half the filo pastry, thawed if frozen, one sheet at a time, brushing each with the melted butter and letting the ends hang over the sides.

6. 06

   Pour in the custard, fold the overhanging filo back over it, and cover with the rest of the filo, brushing each sheet with the melted butter.

7. 07

   Score the top layers into squares without cutting through to the custard, and sprinkle with water.

8. 08

   Bake for 45 to 50 minutes until deep golden.

9. 09

   Pour the cold syrup over the hot pie at once and leave for at least 2 hours to absorb before cutting.