How to Make Galaktoboureko – A Classic Greek Dessert!

Preheat the oven to 350°F (175°C).

Melt butter in a saucepan over low heat.

Layer half of the phyllo dough in a greased baking dish, brushing each layer with melted butter.

In a saucepan, heat milk over medium heat until just below boiling.

Whisk in semolina, sugar, and a pinch of salt, stirring constantly until thickened.

Remove from heat and stir in eggs, vanilla extract, lemon zest, and cinnamon until smooth.

Pour the custard mixture over the phyllo layers in the baking dish.

Layer the remaining phyllo dough on top of the custard, brushing each layer with butter.

Score the top layers into squares to allow steam to escape.

Bake for 30-40 minutes until golden brown.

In a separate saucepan, combine water, sugar, and orange zest; bring to a boil.

Simmer for 10 minutes to create a syrup.

Remove the baklava from the oven and immediately pour the syrup over it.

Let it cool completely before dusting with powdered sugar.

Serve at room temperature.

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