Custard Ingredients:

• 4 cups of milk
• 1 cup of sugar
• 1 cup of corn flour (Semolina)
• 6 eggs
• 1/2 a tsp of vanilla powder
• 1/4 lb of unsalted butter

Syrup Ingredients:

• 1 cup of sugar
• 1 cup of water
• 1 tbsp of lemon Juice
• 2 cloves
• 1 cinnamon stick
• Lemon peel

• 1/2 lb of fillo pastry
• A small baking pan about 10x 12 inch

Preparation and baking of Galaktoboureko:

• In a pot, pour the milk, sugar, butter, vanilla powder.
• Bring to boil and slowly add corn flour (stirring at all times) until it thickens.
• After the mixture thickens take it off the heat.
• Separate eggs and beat the white until meringue and then add the beaten yolks.
• With an egg beater or a mixer blend slowly the beaten eggs with the rest of the mixture.
• Put aside until you prepare the pan with fillo pastry.
• Butter your baking pan and spread one fillo at a time.
• Butter every fillo you spread on the bottom and the sides of your pan.
• After spreading half of your fillo pastry pour the custard and spread evenly in your pan.
• Any fillo left on the side of the pan fold over custard.
• Add the rest of your fillo pastry on top of your custard one at a time and buttered.
• Bake for about an hour at 350 degrees or until golden brown.
• After Galaktoboureko is baked remove from oven and let it cool.

Syrup:

• Place all syrup ingredients in a sauce pan and bring to boil.
• Boil for about 10 minutes until it becomes thin syrup.
• Assuming your Galaktobourko is cold pour the hot syrup over it and let it being absorbed and cool.
• After the syrup is absorbed by your Galaktoboureko, cut in diamond shapes and serve.