Galaktoboureko

Greek Galaktoboureko

Ingredients

• 600g phyllo dough (thin)
• 250g sheep butter
• For the custard filling
• 1 liter of fresh whole milk
• 120g fine semolina
• 250g sugar
• 4 eggs
• 150g heavy cream
• 1 vanilla
• For the syrup
• 700g sugar
• 250g water
• 1 tablespoon lemon juice
• 1 cinnamon stick (optional)
• 1 star anise (optional)
• Boil for 5 minutes

Directions

1. Now we can add to the syrup the peel of the orange or the lemon or the cinnamon the star anise that you like ... and in the cream again that we like it from citrus zest or spices (cinnamon, vanilla, etc.)
2. First, boil the syrup for 5 minutes (once it starts boiling count 5 minutes) and leave it to cool ... for the cream, put 1/2 of the milk to heat with half the sugar, beat the eggs in a bowl with the rest of the sugar, the vanilla and the semolina, as soon as the milk is warm, add to the mixture the eggs, and then into the pot with the cream, and the rest of the milk, stirring constantly on low heat to thicken .... we prepare the phyllo leaves, I put more on the bottom and I always butter between each phyllo sheet with melted butter, after we layer them, we add our custard.
3. We spread our custard and top with the rest of the phyllo leaves buttering alwaysin between, score the pieces with a sharp knife before baking, and bake at 170-180 degrees for 1 hour ... be careful so the oven that it is no that high and our dessert quickly turns brown quickly. We want a slow baking process. Once we remove from the oven and the dessert is hot, we add our cold syrup.
4. Tip: hot dessert cold syrup always