Galaktoboureko

Ingredients for 1 servings:

• 1 package of filo or puff pastry
• Butter, liquid, for spreading
• 1,250 ml milk
• 6 eggs
• 1 cup sugar (coffee cup)
• 1 vanilla pod(s) or vanilla sugar
• 175 g semolina, fine
• 1 lemon(s), the peel, grated and some orange peel
• 2 tbsp butter
• 1 cup water
• 2 cups sugar
• some lemon peel, grated
• 1 packet of vanilla sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Greek dessert with vanilla cream

For the vanilla cream, whisk the eggs with 1/2 cup of sugar. Heat the milk and remaining sugar in a saucepan until just warm, then add the egg mixture. Then add the semolina and vanilla and cook over very low heat, stirring constantly, until creamy. (Do not heat above 70 degrees Celsius!) If using a vanilla pod, split it open and add it to the milk from the start. Add 2 tablespoons of butter and grate in fresh lemon and/or orange zest, according to taste. Cover the cream with plastic wrap and set aside. Grease a baking dish with butter and gradually brush the filo sheets with melted butter, then place them in the baking dish, leaving half the sheets hanging over the sides. Layer just over half the sheets in the dish, then pour the cream on top. Place the overhanging leaves on top of the cream and cover with the remaining leaves. Now brush the galaktoboureko with butter and splash some water on it with your hands, then refrigerate for about 30-40 minutes. Then cut into pieces, splash with water, and bake at 180 degrees Celsius for about 45 minutes. In the meantime, make a syrup from the sugar, water, vanilla sugar, and lemon zest and let it cool. After baking, gradually pour the syrup over the galaktoboureko. Done! In Greece, goat butter is often used, but regular butter will also work.