- Custard 1 1/2 Quarts Whole Milk
- 1 Cup Semolina
- 1 Cup Granulated Sugar
- 5 eggs
- 1/4 tsp. Vanilla Extract (powdered or liquid)
- 1 Zest of One Lemon
- 2 oz. Butter, Unsalted, melted
- 1 lb. Fyllo Pastry Dough
- 2 Cups Water
- 2 Cups Granulated Sugar
- 1/2 Cup Freshly Squeezed Orange Juice
- 6 Cloves
Beat eggs and combine with sugar, semolina, lemon zest and vanilla
Simmer milk in a large saucepan and then slowly add the mixture to the saucepan, stirring constantly until thickened Prepare a 9″x12 ½” baking pan by buttering the pan and then layering 5 sheets of the fyllo pastry in the pan and over the sides.
Brush in between each layer with the melted butter.
Leave enough fyllo outside the pan to fold over and cover the contents of the pan.
Place mixture into the pan, and fold over the fyllo.
Layer another 5 sheets of fyllo dough over the top of the pan, brushing in between each layer with more butter.
Score the fyllo to desired shape and size and bake in a 350 degree oven for one hour.
While the Galaktobouriko is baking, prepare the syrup by combining all ingredients in a saucepan, bringing to a boil for ten minutes while it thickens.
Finish by pouring COLD syrup onto the dessert when it is removed from the oven.