Ingredients
1 Packet Filo Pastry
For the Cream
250g butter – 50g for the cream and the rest for the filo
1 litre fresh milk
2/3 cup fine semolina
1/3 cup thick semolina
Grated rind from 2 lemons
4 eggs
2 vanilla essence
½ teaspoonful grated cinnamon
For the Syrup
2 cups water
3 ½ cups sugar
3 sticks of cinnamon
3 slices lemon peel
1 tablespoonful syrup
15 cloves plus some extra for the filo
Preparation of Galaktoboureko
Remove the filo from the fridge and let it come to room temperature.
Simmer the milk in a large pan with the sugar and the semolina, stirring continuously until the mixture starts to thicken.
Lower the temperature and add the eggs one at a time whilst stirring vigorously.
Allow the mixture to thicken whilst stirring continuously.
Add the remaining ingredients for the cream.
Set the cream aside, covering it with cling film which is in contact with the cream so as that it doesn’t form a crust.
Melt the butter.
Spread half of the filo on the bottom of a large round oven dish and spread melted butter on it.
Spread the cream on top of the filo.
Place the remaining filo, spread with melted butter, on top of the cream.
Cut round the edge of the oven dish to remove the extra filo.
Fold the filo over the edge of the oven dish.
Butter the surface.
With a sharp knife, score the top of the filo diagonally into portion sizes. In the centre of each portion place a clove.
Bake the galaktoboureko in a preheated moderate oven for about 40 minutes or until it has a golden colour.
Allow it to cool and cut it where it has been scored, whilst it is still in the oven dish.
It is better to leave it overnight and prepare the syrup to go on top the following morning.
Preparation of Syrup
Put the water and sugar in a large pan.
Add the rest of the ingredients for the syrup and boil gently for 20 minutes.
Pour the syrup on top of the galaktoboureko, allowing it to be absorbed.
When serving, sprinkle some ground cinnamon on top of each portion.
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