Galaktoboureko

Instructions

1. 1

   Prepare the custard filling by heating milk in a saucepan until steaming, then whisk egg yolks with sugar until pale and creamy

3. 2

   Add cornstarch and semolina mixture to the eggs while whisking continuously, then slowly pour hot milk into the egg mixture while stirring to avoid lumps

5. 3

   Return the custard to the saucepan and cook over medium heat, stirring constantly for 8-10 minutes until thickened, then remove from heat and stir in vanilla extract and butter

7. 4

   Brush a 9x13 inch baking dish with melted butter and layer 4-5 sheets of phyllo dough, brushing each sheet with butter

9. 5

   Pour the cooled custard filling evenly over the phyllo base and spread to the edges

11. 6

    Layer remaining 4-5 phyllo sheets on top, brushing each with melted butter until all are used

13. 7

    Cut the pastry into diamond or square portions with a sharp knife, then bake at 350°F for 35-40 minutes until golden brown

15. 8

    While baking, prepare the sugar syrup by combining water, sugar, and cinnamon stick in a saucepan and simmering for 10 minutes, then cool completely

17. 9

    Pour the cooled sugar syrup evenly over the hot galaktoboureko immediately after removing from the oven and let it absorb for 30 minutes before serving

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