Traditional Greek Dessert Masterpiece (Print Version)

# Ingredients:

→ Syrup

01 - 335g water
02 - 575g granulated sugar
03 - 55g honey
04 - 1 lemon, peeled using a vegetable peeler
05 - 1 cinnamon stick
06 - 1 tsp lemon juice

→ Semolina Custard

07 - 240g finely ground semolina
08 - 48g corn flour (corn starch)
09 - 315g caster sugar, divided
10 - 1500g (1.5 litres) whole milk
11 - 1000g (1 litre) heavy cream
12 - 60g unsalted butter
13 - 2 tsp vanilla extract
14 - 5 large eggs (about 55g each)

→ Pastry

15 - 375g filo pastry
16 - 125g clarified butter, melted

# Instructions:

01 - Combine water, sugar, honey, lemon peel, cinnamon stick, and lemon juice in a large pot. Bring to a boil over medium-high heat, then reduce to medium and simmer for 5 minutes. Remove from heat, take out the cinnamon stick and lemon peel with tongs, and let cool completely at room temperature.
02 - In a small bowl, whisk together the semolina and corn starch until well combined. In a large non-stick pot, combine 160g of the sugar with the milk, cream, and butter. Heat on medium without stirring until small bubbles form around the edges.
03 - Once bubbles appear, gradually add the semolina mixture 2-3 tablespoons at a time, whisking continuously. The mixture will thicken quickly. Continue whisking for 5 minutes after all the semolina is incorporated. Turn off the heat and let the mixture cool to room temperature (about 30 minutes).
04 - In a large mixing bowl, beat the eggs, vanilla extract, and remaining sugar on high speed for 5-6 minutes until thick and pale.
05 - Once the semolina mixture has cooled to room temperature, gently fold in half of the whipped egg mixture using circular motions. Then fold in the remaining egg mixture until fully incorporated.
06 - Preheat the oven to 160°C (320°F) fan-forced or 180°C (355°F) conventional. Brush a 22x33cm (9x13-inch) baking dish with melted butter, ensuring the sides are well-coated.
07 - Place one sheet of filo in the bottom of the dish and drizzle with butter. Add a second sheet, letting it hang over the sides. Drizzle with butter. Continue layering three more sheets on the bottom, drizzling each with butter. You should have 5 sheets on the bottom in total.
08 - Pour the custard filling into the prepared pastry-lined dish. Spread it evenly with an offset spatula, ensuring it reaches all corners of the dish.
09 - Fold the overhanging pastry over the custard and drizzle with butter. Add 6 more sheets of filo on top, drizzling each layer with butter. Be generous with butter on the final layer to ensure a golden finish.
10 - Using a sharp knife, score the top pastry into 12 pieces (3x4 grid). Place in the middle rack of your preheated oven and bake for 90 minutes, until the pastry is a deep golden color.
11 - Immediately after removing the hot Galaktoboureko from the oven, pour the completely cooled syrup over the entire pastry. Allow to rest for at least 30 minutes before serving, or refrigerate for a couple of hours for a firmer texture.

# Notes:

01 - Use only fine ground semolina for authentic results
02 - Pouring cold syrup over hot pastry is crucial for texture
03 - Can be served warm, at room temperature, or chilled

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