Galaktoboureko

Method

1. 01

   Make the syrup first so it has time to cool. Combine 450 g syrup sugar, 350 ml water, lemon peel, orange peel if using, and the cinnamon stick in a small saucepan. Bring to a boil, then simmer for 6 minutes without stirring. Take off the heat, stir in 1 tablespoon lemon juice, and let the syrup cool completely.

   ⏱ 6 min
2. 02

   Start the custard. Warm the 1200 ml milk, 170 g custard sugar, lemon zest, and salt in a heavy saucepan until steaming but not boiling. Rain in the 150 g semolina slowly while whisking constantly, then cook over medium-low heat until the mixture thickens to a soft porridge consistency.

   ⏱ 8 min
3. 03

   Whisk the 4 eggs and 2 egg yolks in a bowl. Slowly whisk in several ladles of the hot semolina mixture to warm the eggs, then pour the egg mixture back into the saucepan. Cook gently, stirring all the time, until the custard is thick and glossy. Remove from the heat and stir in 2 teaspoons vanilla and 50 g of the melted butter.

   ⏱ 4 min
4. 04

   Press plastic wrap directly onto the custard surface and let it cool until warm, not hot. Meanwhile heat the oven to 180 C with top and bottom heat, or 160 C fan, and butter a 23 x 33 cm or similar deep baking dish.

   ⏱ 20 min
5. 05

   Unroll the phyllo and keep it covered while you work. Lay 6 or 7 sheets in the dish one at a time, brushing or drizzling each sheet with melted butter and letting the edges hang over the sides. This gives the custard a sturdy bottom without making the base too thick.

   
6. 06

   Spread the warm custard evenly over the phyllo base. Fold the overhanging pastry over the filling, then cover with 5 to 7 remaining phyllo sheets, buttering each layer. Tuck the edges down around the sides so the custard is enclosed.

   
7. 07

   Brush the top generously with the remaining butter and score only the top phyllo into 12 pieces, stopping before the knife reaches the custard. Sprinkle a few drops of water over the surface to help the pastry bake crisp and even.

   
8. 08

   Bake at 180 C, or 160 C fan, on the lower-middle rack until the phyllo is deeply golden and crisp all the way across, 55-65 minutes. If the top colors too fast, lower the heat slightly and continue baking so the inner layers dry properly.

   ⏱ 60 min
9. 09

   As soon as the galaktoboureko comes out of the oven, spoon the cold syrup over it gradually, waiting between additions so it soaks in instead of pooling. Leave it uncovered until the pastry settles and the custard firms enough to cut cleanly.

   ⏱ 60 min
10. 10

    Cut through the scored lines into pieces and serve at room temperature. Refrigerate leftovers only after the dessert has cooled fully, knowing that the phyllo will soften over time.