Galaktoboureko (Greek Custard Pastry)

Directions

Syrup: In a saucepan, combine the sugar, water, and lemon. Once the sugar has dissolved and the mixture boils, remove it from the heat, add a vanilla bean, stir, and let it cool.

From the 1 liter of milk, take a small quantity and mix it well with the sugar and eggs. In a small saucepan, warm the remaining milk and, just before it boils, gradually pour in the egg mixture while stirring quickly. Then add the semolina and continue stirring over low heat until it thickens and bubbles. Once it reaches a custard consistency, remove it from the heat and stir in a tablespoon of fresh butter and the orange zest. Mix well and let it cool down.

Spread the phyllo pastry on your work surface. If the sheets are large, cut them in half; leave one sheet as is (one sheet, one piece). If, like me, you enjoy the pastry (as it is), you can leave the large sheet whole without cutting it.

Melt the remaining butter and start rolling the pastry. Spread butter on the phyllo sheet using a brush and place the custard mixture in the middle of the sheet with a spoon. Roll it once, then fold and seal the sides inward. Butter and roll until you have a tightly closed individual piece.

Continue in the same manner with the remaining pieces. Place them in a buttered baking dish and bake at 180°C until golden brown. Once they acquire color, remove the baking dish from the oven and pour the cold syrup over them.

Good luck!