Galaktoboureko (Greek Semolina Custard Pastry)

• 150 g white granulated sugar
• 6 eggs
• 150 g semolina
• 1 liter milk
• 2 vanilla beans
• ½ ea. lemon, juiced
• 1 pinch of salt
• 450 g phyllo
• Melted butter
• 125 ml water
• 150 g white granulated sugar
• 2 Tbsp lemon juice

Ingredients for 8 servings (2.4 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Pastry: Combine sugar, eggs, and semolina in a saucepan. Mix in milk and vanilla beans. Stir in lemon juice.

   Stovetop
2. 2

   Bring the mixture to a boil, stirring with a fork the whole time. When it starts boiling, reduce heat to low and keep stirring for another 10 minutes. Remove mixture from the heat, and let cool.

   Stovetop
3. 3

   Brush some melted butter over each sheet of phyllo dough.

4. 4

   Butter a pan, and place half the phyllo in it sheet by sheet. Pour the cooled semolina custard over the pastry, and cover with the remaining buttered phyllo.

5. 5

   Sprinkle pastry with a bit of water.

6. 6

   Bake pastry at 356°F / 180°C / Gas mark 4 for 1 hour. Let cool.

   Oven
7. 7

   Syrup: Combine water and sugar in a saucepan.

   Stovetop
8. 8

   Bring to boil, and simmer for about 10 minutes.

   Stovetop
9. 9

   Let syrup cool.

10. 10

    Stir in the lemon juice once cooled in order to preserve the vitamin C.

11. 11

    Brush the finished pastry with syrup, and serve.