Galaktoboureko

Name: Galaktoboureko
Cuisine: greek
Ingredients: 500 g phyllo dough sheets, thawed; 250 g unsalted butter, melted; 180 g fine semolina; 1.5 L whole milk; 300 g granulated sugar (for custard); 4 large eggs; 2 tsp vanilla extract; 1 tsp lemon zest; 1/2 tsp salt; 400 g granulated sugar (for syrup); 350 ml water; 1 tbsp lemon juice; 1 cinnamon stick; 1 tsp ground cinnamon (for dusting)

MBG-eligible

Ingredients

500 g phyllo dough sheets, thawed
250 g unsalted butter, melted
180 g fine semolina
1.5 L whole milk
300 g granulated sugar (for custard)
4 large eggs
2 tsp vanilla extract
1 tsp lemon zest
1/2 tsp salt
400 g granulated sugar (for syrup)
350 ml water
1 tbsp lemon juice
1 cinnamon stick
1 tsp ground cinnamon (for dusting)

Instructions

1Prepare syrup: combine sugar, water, lemon juice, and cinnamon stick in saucepan; boil 5 minutes, then cool completely.
2Make custard: heat milk until steaming. Whisk semolina, sugar, salt, eggs, vanilla, and lemon zest in bowl. Gradually whisk hot milk into egg mixture, return to pot, cook stirring constantly until thickened (3-4 minutes).
3Preheat oven to 175°C (350°F). Brush 30x40 cm baking pan with butter.
4Layer half the phyllo sheets, brushing each with melted butter. Spread custard evenly over phyllo.
5Layer remaining phyllo sheets on top, brushing each with butter. Brush top generously with butter.
6Score top phyllo layers into diamond or square portions with sharp knife, cutting through top layers only.
7Bake 45-50 minutes until golden brown and crisp.
8Remove from oven; immediately pour cold syrup evenly over hot galaktoboureko. Let absorb 2-3 hours before serving. Dust with cinnamon.

Source: llm-generated