Galaktoboureko

Ingredients for 1 servings:

• 1 liter of milk
• 150 g semolina
• 2 tbsp butter
• 3 eggs
• 100 g sugar
• 2 packets of vanilla sugar
• 1 pinch of salt
• 1 package of filo pastry, alternatively yufka or puff pastry
• Butter to grease the mold
• 1 tsp cinnamon
• 50 g sugar, if necessary up to 80 g
• 1 tbsp butter
• 1 shot of water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

personal recipe

Heat the milk. Stir in the semolina and simmer. Add two tablespoons of butter. Separate the eggs and beat the egg yolks together with 100g of sugar and the vanilla sugar until foamy. Fold the sugar and egg yolk mixture into the semolina mixture. Beat the egg whites with a pinch of salt until firm and fold in. Mix the cinnamon with 50-80g of sugar. Grease a baking pan (preferably large enough to fit a filo pastry sheet, e.g., 36 x 30 cm) and sprinkle the bottom with a little cinnamon/sugar. Briefly heat 50g of sugar, a little cinnamon, and 1 tablespoon of butter with a splash of water in the microwave until liquid. Preheat the oven to 180°C (fan). Now repeat the following step about 3-4 times: – Place the filo dough in the pan – Coat it thinly with cinnamon/sugar using a spoon – Spread the sweet semolina mixture relatively thinly and spread it evenly – Coat it thinly with cinnamon/sugar using a spoon. Evenly coat the last filo layer with the butter/cinnamon/water mixture and place another sheet on top. Coat this as well. Bake the cake in the oven for about 40 minutes. It tastes even better reheated, even a few days later!