Classic Galaktoboureko

Instructions

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   In a large saucepan, combine 1 cup of semolina, 1 cup of sugar, and 4 cups of milk. Cook over medium heat, stirring constantly, until the mixture thickens.

3. 3

   Remove the saucepan from heat and let it cool slightly. Beat 4 eggs and gradually add them to the semolina mixture, stirring constantly. Add 1 teaspoon of vanilla extract and mix well.

4. 4

   Melt 1/2 cup of butter. Brush a baking dish with some of the melted butter.

5. 5

   Layer half of the phyllo dough sheets in the baking dish, brushing each sheet with melted butter.

6. 6

   Pour the semolina mixture over the phyllo layers.

7. 7

   Cover the filling with the remaining phyllo sheets, brushing each with melted butter.

8. 8

   Bake in the preheated oven for about 45 minutes, or until the top is golden brown.

9. 9

   While the galaktoboureko is baking, prepare the syrup. In a saucepan, combine 1 cup of water, 1 cup of sugar, and 1 tablespoon of lemon juice. Bring to a boil, then reduce the heat and simmer for 10 minutes.

10. 10

    Once the galaktoboureko is baked, remove it from the oven and immediately pour the hot syrup over it.

11. 11

    Allow the dessert to cool completely before serving. Enjoy your Classic Galaktoboureko!