Galaktoboureko

Ingredients:

For the syrup

 600 gr. Sugar

 400 gr. Water

 1 Lemon (juice and zest)

 1 Orange (zest)

 80 gr. Honey

For the phyllo layers

 10-12 phyllo sheets

 225 gr. Butter

For the cream

 4 eggs

 200 gr. Sugar

 300 gr. Milk cream 35% fat

 700 gr. Milk 3.5% fat, fresh

 150 gr. Fine semolina

 1 tbsp Vanilla

 1/2 tsp. Salt

 80 gr. Butter

Method: 

For the syrup

• In a saucepan, add all the ingredients for the syrup and boil for 3 minutes, over medium heat.

• Remove from heat and set aside to cool.

For the semolina custard:

• Preheat the oven to 180°C.

• Separate the yolks from the whites in two separate bowls.

• In a saucepan, add the milk, the cream, half the amount of sugar, place it on medium heat and stir with a whisk until the milk starts to steam.

• Slowly add the semolina, while stirring so that it does not stick to the base of the pot, until it boils and the cream begins to thicken, for about 5 minutes.

• Remove from the heat, add the vanilla, mastic, butter, a little salt, continue to mix, until it is fully incorporated and after the temperature drops a little, whisk in the egg yolks.

• Add the egg whites to the mixer bowl and beat them together with the rest of the sugar until you get a nice meringue.

• Pour the meringue into the cream slowly and whisk, making gentle circular movements, so that it doesn't lose its volume.

Phyllo layers:

• In a small saucepan, over medium heat, melt the butter for the leaves or in a bowl in the microwave.

• Butter the 25x33 baking pan with a brush, lay out a sheet, let its edges protrude out of the pan and sprinkle some melted butter over its entire surface with a brush.

• Repeat this 6 times with 6 more phyllo sheets

• Then spread the cream evenly on top and seal the edges by turning the protruding phyllo inwards and inside the pan.

• Repeat the same process as before with the phyllo sheets and butter, so as to cover the cream.

• Cut the edges of the protruding sheets,push what’s left inside the pan with the brush.

• Sprinkle the top sheet with the rest of the butter and cut slightly into pieces.

• Bake in the middle of the oven for about 60 minutes, until the leaves are golden brown.

• 

• Syrup the hot galaktoboureko with the cold syrup, let it cool and serve.

Better eaten the same day while the phyllo sheets are still crunchy

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