Galaktoboureko
Ingredients:
1 ½ cups sugar
1 cup semolina
6 tablespoons corn flour
pinch of salt
6 cups milk
60g butter
1½ cups melted butter
6 egg yolks
vanilla
400 grams filo pastry
Syrup:
2 cups sugar
1 cup water
Juice from 1½ lemons
Method:
Mix together semolina, 1 cup of sugar, corn flour and pinch of salt.
Boil the milk and then add the semolina mixture, stirring constantly until it thickens. Remove from stove and add butter.
Beat the egg yolks with ½ cup sugar and vanilla until thick.
Add into semolina custard, stirring constantly.
Place a lid on saucepan and allow custard to cool.
Place one sheet of filo in a buttered 22cm x 38 cm pan, brush all over with melted butter.
Continue adding sheets of filo, buttering in between until you use 2/3rd of the pastry.
Spread the cooled semolina custard on top of the pastry.
Add remaining sheets of filo on top of the custard, brushing each with plenty of butter.
With a sharp knife, cut through the filo pastry to make a diamond pattern.
Bake in a moderate oven, for 45 minutes. Remove and cool.
When cool, pour hot syrup over galaktoboureko.
Make up the syrup:
Boil together the sugar water and lemon juice for 5 minutes.
