Greek Galaktoboureko

Directions

1. 1

   Cook the semolina custard slowly

   Warm the milk and sugar together in a saucepan just until steaming. Gradually whisk in the semolina in a slow stream while whisking constantly, then keep whisking over medium heat for 8-10 minutes until it thickens into a thick, pudding-like base - adding the semolina too fast is the main cause of lumpy custard.

2. 2

   Temper the eggs in gently

   Let the custard cool for a few minutes off the heat, then whisk in the eggs and vanilla gradually rather than all at once, so the residual heat doesn't scramble them.

3. 3

   Layer the base phyllo with real butter coverage

   Brush a baking dish generously with melted butter and layer in half the phyllo sheets, buttering every single sheet as you go - skimping on butter here is what leads to a dry, cardboard-like bottom layer instead of a flaky one.

4. 4

   Pour in the custard evenly

   Pour the cooled custard over the buttered phyllo base, using a spatula to spread it into an even layer that reaches all the corners.

5. 5

   Seal it under more phyllo

   Layer the remaining phyllo sheets on top, buttering each one, then tuck the overhanging edges down into the dish to fully enclose the custard.

6. 6

   Score before baking

   Cut the top layers into squares or diamonds with a sharp knife before baking - trying to score it after baking will just shatter the crisp top instead of cutting cleanly.

7. 7

   Bake to a deep gold

   Bake at 350F (175C) for 40-45 minutes, until the top is deeply golden and audibly crisp when tapped.

8. 8

   Make the syrup while it bakes

   Simmer the sugar, water, lemon zest, and lemon juice together for 10 minutes until it thickens slightly into a light syrup.

9. 9

   Soak hot syrup into a hot pastry - always

   The moment the galaktoboureko comes out of the oven, pour the hot syrup evenly over the hot pastry along the scored lines. Hot syrup on a hot pastry absorbs evenly; pouring cold syrup on a hot pastry, or vice versa, leaves it either soggy or dry. Let cool completely before cutting along the scored lines to serve.