Galatoboureko

Syrup

• 2 cups sugar
• 1 cup honey
• 1 ½ cup water
• 1 cinnamon stick
• 2 whole cloves
• Juice of one lemon

Custard Filling

• 7 cups milk
• 1 cup sugar
• 1/4 teaspoon salt
• 1 cup semolina
• 6 eggs, beaten
• 1 1/2 teaspoon vanilla
• 1 cup butter (clarified)

Other

• Phyllo pastry sheets
• 1 /2 cup butter

• In a sauce pan, add the 6 ingredients needed for the syrup.
• Bring to a boil and then reduce heat to a simmer for 15 minutes. Set aside to cool.
• Pre-heat the oven to 350˚F
• Begin to prepare the custard using a deep saucepan to heat the milk, sugar, and salt in a deep saucepan.
• Bring to a boil, gradually pour the semolina into the heated milk stirring constantly.
• Remove from heat and temper 2 cups of the filling into the beaten eggs.
• Pour the tempered eggs back into the filling mixture. Add the butter and vanilla, stirring well.
• Melt the remaining ½ cup butter in a sauce pan.
• Butter a half sheet pan and line with 10 phyllo sheets, brushing every 2 sheets with the melted butter.
• Pour the custard filling into the pan, and cover with 14 more sheets continuing to brush every two sheets with butter.
• Brush the top with melted butter and score the top with a sharp knife
• Bake in oven for 45 minutes or until the pastry sheets turns golden brown in color and the top is crispy.
• As soon as the Galaktoboureko is ready, ladle slowly the cold syrup over the pastry. Enabling each ladle to be absorbed.
• Serve after the syrup is absorbed.