Galaktoboureko is one of the best Greek traditional desserts. It's so creamy, rich and absolutely delicious.
1/2 kg phylo croustas
1 cup milk butter, melted (make sure you keep some extra butter to smear the phyla)
For the cream
1 kg fresh milk
250 g sugar
120 g semolina, fine
4 egg yolks
tbs grated orange and lemon peel, unless you have grated citrus (pergamonto) peel, it gives it an excellent aroma
2 glasses water
Preheat oven at 160° C.
1. Place the milk cold in a pot, add the semolina and the sugar and stir.
2. Place the pot on the kitchen burner at a low temperature.
3. Constantly stir with a wooden ladle, and make sure it does not stick to the bottom of the pot.
4. Prepare the cream. Once the cream thickens remove it from the burner and add the grated orange and lemon peel, the well beaten eggs and stir well.
5. Butter a long baking pan approximately 25x35, and place the phyla one by one but make sure you butter each phylo beforehand.
6. Once you have placed half of the phyla pour the cream mixture on top. Again on top of the cream place the remaining half of the phyla one by one after they have been buttered.
- The trick to make the galaktoboureko crispy is to place the top phyla a bit wrinkled, only spread smoothly the last phylo and butter it.
7. Cut it in horizontal stripes and place in the oven to bake at 160°C for approximately 1 hour and 30 minutes.
8. In the meantime place in a pot all the ingredients for the syrup.
9. Once it begins to boil leave it for 10 - 15 minutes and remove. The syrup for the galaktoboureko should be thick.
10. Once you remove the galaktoboureko from the oven remove the lemon from the syrup and pour it immediately on the hot galaktoboureko.
11. Leave it to cool and to absorb the all the syrup, do not cover because that will make the phylo soggy. Cut the galaktoboureko into serving pieces and serve. If you like you could sprinkle plenty of cinnamon on top.