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Ingredients
- 2 tablespoons unsalted butter
- 12 Phyllo pastry sheets
- rind of 1 lemon
- 1 cup fine semolina
- 11/2 litter milk
- 2 tablespoons all purpose flour
- 4 egg yolks
- 11/2 teaspoon vanilla
- 1 cup caster sugar
- 2 cups caster sugar
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Recipe Info
Category : Desserts
Rating : 5
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Directions
Syrup
2 cups caster sugar
2 cups water
2 large lemon peels
.5 teaspoon vanilla
1. Over a slow–medium heat mix all the ingredients and the rind of one lemon, except the butter, stirring occasionally until the mixture becomes a thick cream. Remove from heat and set aside.
2. In a small pan melt the butter. Butter a baking pan and place 1 of the phyllo sheets. Butter the sheet and repeat with 5 more.
3. Pour the mixture on the sheets and cover with the rest of the phyllo pastry sheets, making sure each one is lightly buttered. Bake in a oven at 200C (400F) for about 30-45 minutes.
4. While the galactoboureko is cooling, make the syrup. Mix all the ingredients in a pot until the sugar is dissolved. Pour the syrup over the cooled dessert.
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