Galaktobouriko

Ingredients for 1 servings:

• 300 g puff pastry, frozen
• 1 liter of milk
• 150 g semolina or rice flour, fine
• 8 tbsp butter, softened
• 5 eggs
• 2 packets of vanilla sugar
• 450 g sugar
• 1 pinch of salt
• 1 lemon(s), juice and zest
• 500 ml water, lukewarm

Instructions

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

Thaw the puff pastry. For the filling, heat milk in a saucepan and slowly add the semolina. Bring the semolina porridge to a boil, then simmer for about 10-15 minutes until thickened. Allow the mixture to cool. Fold 4 tablespoons of butter into the porridge. Separate the eggs and whisk the egg yolks with the vanilla sugar and 200g of sugar until frothy. Beat the egg whites with salt until stiff peaks form. First fold the egg yolks, then the egg whites into the porridge. Preheat the oven to about 180°C. Roll out the puff pastry on a floured surface, alternating lengthwise and crosswise, and cut into 6 25x30cm rectangles. Brush these rectangles with 2 tablespoons of butter (preferably melted first). Place three pastry sheets on half of a cold, rinsed baking sheet, allowing the edges to extend beyond the edge of the sheet. Spread the porridge over the dough and fold the edges in over the filling. Now completely cover the cake with the remaining dough sheets. Use a sharp knife to cut a diamond-shaped pattern into the dough and brush the surface with 2 tablespoons of melted butter. Bake the cake on the middle shelf at 180°C for about 50-60 minutes, until golden brown. Meanwhile, bring 500 ml of water with 250 g of sugar to a boil. Add the grated lemon zest. Simmer uncovered over medium heat for about 10 minutes. Now add the lemon juice and bring everything back to a boil. Let the syrup cool and pour it over the hot cake after baking. Serve the cake with ice cream.