Galaktobouriko

For the galaktobouriko recipe, first beat the eggs with 200 g sugar until foamy. Let the semolina slowly trickle in and add the pulp of a vanilla pod and the grated rind of an untreated lemon. (Be careful to grate only the outermost peel, without the white of the lemon, as this tastes very bitter).

Now empty the mixture into a saucepan and add milk, scraped vanilla bean and salt. Bring the whole thing to a boil, stirring constantly, until it thickens slightly. Now pull the saucepan aside, remove the vanilla bean and let the mixture cool, stirring every now and then so that no skin appears.

In the meantime, grease a baking tray with butter and spread 3 filo pastry sheets on it so that the edges hang over the edge.

Now heat the butter together with the milk and brush the filo pastry sheets with it. Spread the cooled vanilla cream on top and then fold the overhanging edges over the top. Don’t forget to brush the edges with the milk-butter mixture as well! Now cover the cream with 3 more filo pastry sheets, fold down the excess edges this time and brush them as well. Additionally sprinkle with a few splashes of water.

Bake the galaktobouriko in a preheated oven at 180 °C on the middle rack for 35-40 minutes.

Meanwhile, in a saucepan, mix the remaining sugar with the lemon juice,

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