My Grandma's Galaktoboureko!!

Name: My Grandma's Galaktoboureko!!
Total time: 5400 s
Yield: 12 pieces
Ingredients: 1 lb phyllo dough; 7 cups whole milk (about 1.65 liters); 1 1/2 cups sugar (about 300 grams); 1 1/2 cups fine semolina (about 270 grams); 5 eggs; 2 packets vanilla extract or 2 teaspoons vanilla extract; Zest of 1 lemon; 7 oz butter (about 200 grams); For the syrup:; 2 1/2 cups sugar (about 500 grams); 1 1/2 cups water (about 360 ml); 2 packets vanilla extract or 2 teaspoons vanilla extract; 1 strip lemon peel; 1 little melted butter (for brushing the phyllo)

Μαγειρέματα @magiremata

All my life, I remember my grandma making the famous galaktoboureko on St. Demetrios' Day, and everyone would be amazed!! As a kid, I only liked eating the phyllo and not the custard... now that I'm older, I've come to appreciate this dessert as it deserves!!

*You can use any butter you like. Of course, it tastes even better with a good-quality butter!

*My grandma's recipe has a 'secret' for extra flavor: sprinkle a mixture of sugar and cinnamon on each phyllo sheet. I find that a bit much, so I do it every three sheets instead!!

*You can use any butter you like. Of course, it tastes even better with a good-quality butter!

*My grandma's recipe has a 'secret' for extra flavor: sprinkle a mixture of sugar and cinnamon on each phyllo sheet. I find that a bit much, so I do it every three sheets instead!!

Μαγειρέματα @magiremata

*You can use any butter you like. Of course, it tastes even better with a good-quality butter!

*My grandma's recipe has a 'secret' for extra flavor: sprinkle a mixture of sugar and cinnamon on each phyllo sheet. I find that a bit much, so I do it every three sheets instead!!

*You can use any butter you like. Of course, it tastes even better with a good-quality butter!

*My grandma's recipe has a 'secret' for extra flavor: sprinkle a mixture of sugar and cinnamon on each phyllo sheet. I find that a bit much, so I do it every three sheets instead!!

Saved

Ingredients

90 minutes

12 pieces

1 lbphyllo dough
7 cupswhole milk (about 1.65 liters)
1 1/2 cupssugar (about 300 grams)
1 1/2 cupsfine semolina (about 270 grams)
5eggs
2 packetsvanilla extract or 2 teaspoons vanilla extract
Zest of 1 lemon
7 ozbutter (about 200 grams)
For the syrup:
2 1/2 cupssugar (about 500 grams)
1 1/2 cupswater (about 360 ml)
2 packetsvanilla extract or 2 teaspoons vanilla extract
1 striplemon peel
1little melted butter (for brushing the phyllo)

Saved

Steps

90 minutes

1

In a large pot over medium-high heat, combine the milk, semolina, and sugar. Stir constantly with a whisk (or mixer) until the custard starts to thicken. Once it begins to thicken, reduce the heat to medium-low.
2

Add the vanilla and lemon zest, and mix well. Remove from the heat and add the butter. Stir well until fully incorporated.
3

In a separate bowl, beat the eggs. Let the custard cool slightly, then gradually add the eggs while stirring quickly (so the eggs don't cook).
4

If the custard seems too thick, thin it out with a little water.
5

Butter a medium rectangular baking dish and layer half of the phyllo sheets on the bottom, brushing each with melted butter (optionally sprinkle with cinnamon sugar). Each package of phyllo usually has about 15 sheets; I used 7 on the bottom and the rest on top.
6

After layering half the phyllo in the dish, pour the custard evenly over the top. Cover with the remaining phyllo sheets, also brushed with butter.
7

Trim any excess phyllo and fold the edges inward. Cut the dessert into pieces. Drizzle with a little more butter if you have any left.
8

Bake in a preheated oven at 350°F (180°C) with the fan on for about 30-40 minutes, depending on your oven. Place the dish on the second rack from the bottom.
9

Shortly before the dessert is done baking, prepare the syrup. Place all the syrup ingredients in a saucepan and, once it starts boiling, cook for 5 minutes, then remove from heat.
10

Pour the hot syrup over the dessert as soon as it comes out of the oven. Good luck!!