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Galaktoboureko (Greece)

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Prep Time 1 hour
Cook Time 2 hours
Cooling time 5 hours
Total Time 8 hours
Course: Dessert
Cuisine: Greek
Ingredients Method

Ingredients
  

Filo
  • 1/2 pkg Frozen filo sheets Thawed
  • 8 tbsp Unsalted butter, Melted
Syrup
  • 1.5 c Water
  • 1 c Sugar or Brown sugar
  • 3 Whole Cloves
  • 1 Cinnamon Stick
  • 1/4 Lemon, juiced
  • 1/2 tbsp Honey
Custard Filling
  • 1 Liter Milk
  • 1/2 tsp Vanilla Extract (or paste)
  • 2 eggs, beaten
  • 1 c Sugar
  • 1/2 c Semolina
  • 4 tbsp unsalted butter

Method
 

Make the syrup
  1. In a sauce pan add the water, sugar, cloves, cinnamon stick and lemon juice and bring to a low boil and stir until the sugar is dissolved. Pull it off the heat and add the honey, mix and set aside to cool.
Make the custard
  1. In a medium sauce pan, whisk together the milk, vanilla, eggs, sugar and semolina. whisk on medium heat until it has thickened and is bubbly. This can take 15 minutes or more. Once it's thick and bubbly pull it off the heat and whisk in the butter.
layer
  1. To an 8x8 baking dish, brush the bottom with some melted butter.
  2. Add a sheet of filo allowing half to fold over the side on the baking dish, brush with melted butter and repeat on all 4 sides of the baking dish. Each side should have a sheet of filo, half covering the bottom and half hanging over the side. Each layer should have melted butter brushed on the filo.
  3. Repeat step 2 once again then add the custard inside.
  4. fold one side of filo over the top to the middle and brush with melted butter and repeat on all sides until every layer is folded over the custard. Brush with butter and Fold another sheet and layer it on top, repeat again.
  5. Bake at 350f for 1 hour
  6. when it comes out of the oven, immediately pour the syrup over the top slowly and allow to absorb. Cool on the counter for an hour then place in the fridge to cool for 4 hours. Enjoy!