Γαλακτομπούρεκο | Μη Μασάς by Giorgos Tsoulis

For the syrup: Place a saucepan over medium heat and add the water, sugar, lemon, and cinnamon stick. Once the syrup begins to boil, let it simmer for 5 more minutes. Then remove from heat and let it cool completely.

Next, place a small saucepan over low heat, add the butter, and melt it. Once melted, remove from heat, pour the butter into a bowl, and set aside.

For the cream: Place a deep saucepan over medium heat. Add the milk and 150g of sugar and heat until warm.

Meanwhile, in a large bowl, combine the remaining sugar with the eggs, semolina, and vanilla extract, whisking until the mixture lightens in color.

Once the milk mixture is warm, remove it from heat and gradually pour it into the egg mixture while whisking. Once the bowl is warm, pour in the rest of the milk mixture and whisk again.

Then transfer the mixture back to the saucepan, place it over medium heat, and stir with a whisk until the cream thickens. Once thickened, remove from heat and stir in the remaining 50g of butter until fully melted.

For assembly: Open the phyllo pastry sheets on a work surface and butter a rectangular baking dish (35x25 cm).

Immediately place a sheet of phyllo in the dish, allowing half to hang over the edge, and sprinkle with melted butter. Repeat this for three more sheets on the remaining sides of the dish.

Next, place another sheet in the center of the dish, sprinkle with butter, and pour the cream into the dish, spreading it evenly.

Then layer the remaining phyllo sheets on top, also brushing with butter, fold in the edges of the overhanging sheets, pour any remaining butter over, and score the top with a knife.

Bake in a preheated oven at 180°C for 50-60 minutes, until the phyllo is golden brown.

Once the galaktoboureko is ready, remove it from the oven and while still warm, pour the cold syrup over it using a ladle.

Let the dessert cool slightly, cut into pieces, and serve.

Equipment Needed

Dietary

Allergens