Galaktoboureko

Recipe View Begin by gathering all your ingredients. (5 minutes)

Recipe View In a medium bowl, whisk together 1 cup of sugar, semolina, cornstarch, and salt until thoroughly combined and no cornstarch clumps remain. (5 minutes)

Recipe View In a large saucepan over medium heat, bring the milk to a gentle boil. Gradually whisk in the semolina mixture, stirring continuously with a wooden spoon. Cook until the mixture thickens and reaches a full boil. Remove from heat and keep warm. (15 minutes)

Recipe View In a large bowl, using an electric mixer on high speed, beat the eggs. Gradually add 1/2 cup of sugar and continue beating for a full 10 minutes until the mixture becomes thick and pale. Stir in the vanilla extract. (15 minutes)

Recipe View Gently fold the egg mixture into the warm semolina mixture until well combined. Partially cover the pan and set aside to cool slightly. Preheat the oven to 350 degrees F (175 degrees C). (10 minutes)

Recipe View Generously butter a 9x13-inch baking dish. Place one phyllo sheet into the pan and brush with melted butter; repeat with six more sheets, layering them evenly. (15 minutes)

Recipe View Pour the custard filling evenly into the prepared pan. (5 minutes)

Recipe View Carefully add the remaining phyllo sheets, one at a time, brushing each sheet with melted butter. (15 minutes)

Recipe View Bake in the preheated oven until the top crust is beautifully crisp and golden, and the custard filling has set, approximately 40 to 45 minutes. (45 minutes)

Recipe View While the custard is baking, prepare the syrup. In a small saucepan, combine the remaining 1 cup of sugar and water. Bring to a boil, stirring until the sugar dissolves completely. (10 minutes)

Recipe View Remove the Galaktoboureko from the oven and immediately spoon the hot syrup evenly over the top, paying particular attention to the edges. (5 minutes)

Recipe View Allow the Galaktoboureko to cool to room temperature before cutting into 16 squares. Serve and savor the exquisite flavors. (60 minutes)