Syrup: Place all the ingredients except the honey in a saucepan and bring to a boil. Once it boils and the sugar has dissolved, remove from heat, add the honey, stir, and let it cool for at least 2 hours before starting the rest of the recipe!

In a stand mixer bowl, add the eggs and half the sugar. Beat until thick and fluffy, like a meringue. Once ready, transfer to a bowl and set aside.

In a saucepan, add the milk, the remaining sugar, the vanilla, and the orange zest. Bring to a boil. When it starts to bubble, add the semolina and whisk until it thickens and becomes creamy. Remove from heat and transfer to the mixer bowl. Beat until the temperature drops enough so you can add the egg and sugar mixture without cooking the eggs. Fold the two mixtures together with a spatula until combined.

Take one sheet of phyllo dough and place it horizontally in front of you. Brush with melted butter, then place a second sheet on top and brush that with butter as well. Fold them in half, brush with butter again, and spoon 2-3 tablespoons of cream along the bottom edge, spreading it about 2 inches from the sides. Fold the bottom edge over the cream, then fold in the right and left sides to create a “cover” over the cream.

Carefully roll up from the bottom, making a rectangle, being careful not to let the cream spill out. Place seam-side down in a buttered baking pan. Repeat with the remaining phyllo and cream. Brush the tops of all the galaktoboureko rolls with butter and bake in a preheated oven at 350°F (180°C) with convection for about 45 minutes, until golden brown. As soon as they are baked, quickly pour the cold syrup over them. Serve topped with chopped pistachios.

Info: Galaktoboureko generally has a heavier syrup compared to other syrupy desserts, because you don’t want the cream to get soaked through—just the phyllo, so it stays crisp. Personally, I don’t use all the syrup; I usually pour 1/2 to 3/4 cup (100-200 g) less syrup on top. It’s up to your taste if you prefer them extra syrupy.