Summary

Ingredients

• 1 packet filo pastry or puff pastry
• Butter, liquid, for brushing

For the cream:

• ml 1,250 milk
• 6 egg (s)
• 1 cup sugar (coffee mug)
• 1 vanilla pod or vanilla sugar
• 175 g semolina, fine
• 1 lemon (s), the zest, grated and some orange peel
• 2 tablespoon butter

For the syrup:

• 1 cup water
• 2 cup / s sugar
• some lemon peel, grated
• 1 packet vanilla sugar

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Instructions

1. For the vanilla cream, stir the eggs with the 1/2 cup sugar with the whisk.
2. Heat the me with the rest of the sugar in a saucepan, just lightly and add the egg mixture. Then add the semolina and vanilla and cook to a cream on the lowest heat while stirring constantly. (Do not heat up over 70 degrees!)
3. If you use a vanilla pod, cut it open and add it to the milk from the start. Add 2 tablespoons of butter and grate fresh lemon peel and / or orange peel, depending on your taste.
4. Cover the cream with cling film and set aside.
5. Grease a baking dish with butter and gradually brush the filo leaves with melted butter and place in the baking dish so that half the leaves hang out of the pan on the sides.
6. Layer a little more than half of the leaves in the form and then pour the cream on top. Place the overhanging leaves on the cream and cover with the remaining leaves.
7. Now brush the Galaktoboureko with butter and sprinkle some water on it with your hands and put it in the fridge for about 30-40 minutes.
8. Then cut into pieces, spray with water and bake at 180 degrees for about 45 minutes.
9. In the meantime, boil a syrup from the sugar, water, vanilla sugar and lemon peel and allow to cool.
10. After baking, gradually pour the syrup over the glaktoboureko. Finished!
11. Goat butter is popular in Greece, but normal butter can also be used.