Galaktobariko

Ingredients for 8 servings:

• 3 eggs
• 300 g sugar
• 90 g semolina (durum wheat semolina)
• 1 vanilla pod(s) or 2 packets of vanilla sugar
• 1 lemon(s), untreated
• 1 liter of milk
• 1 pinch of salt
• 6 large pastry sheets (Filo or Yufka)
• 150 g butter
• 8 tbsp milk
• 1 tsp cinnamon powder
• Butter for the mold

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Greek pastry with vanilla cream

The specified amount is for one Tapsi (a large round dish with a 7 cm high rim and a diameter of about 30 cm), but it will also work on a regular baking sheet. Beat the eggs with 200 g of sugar until frothy, then add the semolina and the vanilla seeds (or vanilla sugar). Grate the lemon zest and stir in, then squeeze the lemon (we’ll need the juice later for the syrup). Stir the milk into the mixture, add the empty vanilla pod and the salt, and bring everything to a boil in a saucepan, stirring constantly. When the mixture thickens, remove the pan from the heat, remove the vanilla pod, and let the mixture cool. Stir occasionally. Grease the baking sheet or dish and briefly rinse with cold water. Place 3 pastry sheets on the baking sheet; the dough should hang about 5 cm over the edge on each side. Melt the butter and milk in the microwave or in a double boiler and brush the pastry sheets well with it. Spread the cooled vanilla cream evenly over the top and then fold over the overhanging edges. Place the remaining 3 pastry sheets on top as a lid and brush with the butter. Cut into small portions with a sharp knife (it’s best to cut rectangles first, then halve them). Sprinkle the pie with a little water and bake on the middle rack at 180°C for about 35-40 minutes. Cook the syrup: Boil the remaining sugar (100 g) with the cinnamon powder, lemon juice, and about 125 ml water until a syrup forms. Soak the pie with it while it’s still hot.