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Galaktoboureko - Baking with Dimi & Sophia

Sophia’s Galaktoboureko: Recipe Galaktoboureko: 1 Cup Semolina 1 Cups White Sugar 1 Tbls Corn Flour 7 Cups Milk 4 Eggs 1 Tsp Vanilla extract/essence 1 tbs Unsalted Butter For the Syrup: 1 1/2 cups of white sugar 5 Cloves (whole) 1 Cinnamon Stick 2 Heaped Tbls Glucose Syrup 5 Rinds from 1 Lemon (using a peeler) 2 & 3/4 Cup Water To Assemble: 1 Packet Antoniou Filo Pastry 250 Grams Unsalted Butter Method Syrup: It’s best to prepare the syrup the night before as is needs to be cold. If this can’t be done, a few hours in advance will work and you should refrigerate it right away for best results. Add all of the syrup ingredients to a pot and boil for 20 minutes Custard: Start by measuring out all of your dry ingredients into a bowl (1 cup sugar, semolina & cornflour) and use your fingertips to rub the ingredients together to make sure there are no lumps. In a pot you will then add in your milk, whisked eggs, vanilla & slowly whisk in your dry ingredients. Continue whisking it all until in starts to thicken. At the end you will whisk through your Table spoon of butter. Assembling the Galaktoboureko: Start by buttering all of your tray The start layering the bottom which is roughly 8/10 sheets of filo and buttering lightly each layer as you go. Once you custard is ready you will then pour it into your filo layered tray. You then continue to layer all of the filo sheets until they are finished & you will leave one sheet to place nicely on top. Cut the galaktoboureko to the size you like Butter the final layer of filo & then you will splash some water onto the pastry after you have buttered the final sheet of filo. Place the galaktoboureko in the oven at 180 degrees for about 50/60 minutes and until it is crisp & golden brown. Once you have taken out the galaktoboureko you will then pour the cold syrup all over making sure to get into all of the corners and edges. Let it sit for at least 2 hours to allow it to set properly before serving.