I can’t even give you the accurate recipe for this one today as I usually bake a larger tray at home. I had you make it from memory and as per all my mums recipe and I tried to halve.
So it goes something like 1 litre milk, 13 tbs sugar, 13tbs fine semolina, vanilla sugar/extract and mix over medium heat until thickened. Take off heat.
Add 3 eggs quickly and and mix well until incorporated.
Add 50g butter and mix through to melt.
Using one packet of filo pastry use half the sheets layered with melted butter on bottom of tray allowing sheets to extend over the sides. Fill with custard and fold over the sheets towards the middle making sure there is butter between layers of those corners. Neatly double over each remaining filo sheets to make the top of the galaktoboureko. Brush butter between each layer and top off to produce even, flat sheets.
Cover well with butter and using a really sharp knife or as mum used to do a razor blade like I’ve used here, create diamond cuts on the pastry tops. Pour over any remaining butter and bake until beautifully golden at 180.
Pour cold syrup over hot galaktoboureko and allow to cool completely.
Syrup
2 cups water
1 1/4 cups sugar
Peel of lemon rind
1 stick cinnamon (you can omit if you don’t have) as we will be dusting either cinnamon to serve.
Dining and Cooking