Galaktoboureko

 This is a delicious Greek dessert. It has phyllo dough with an orange custard inside. I found the recipe here.

This is the semolina that I used for this recipe.

Galaktoboureko 

Ingredients

1 pound phyllo dough, thawed

​1/2 pound unsalted butter, melted

4 cups milk

3/4 cup sugar

3/4 cup fine semolina

​3 tablespoons cornstarch

2 whole eggs

2 egg yolks

zest of an orange or lemon

2 teaspoons vanilla extract

1/4 teaspoon salt

For the syrup:

1 and 1/2 cup sugar

​1/2 cup honey

​1 cup water

a cinnamon stick

3 tablespoons orange juice

2 teaspoons vanilla extract

HOW TO PREPARE:

Preheat your oven to 350 °F.

​Make the syrup: In a saucepan, combine the sugar, water, cinnamon stick, and orange juice. Stir well and bring to a boil. Remove from heat and pour the honey into the syrup. Mix well until incorporated. ​Set aside to cool completely. The syrup must be cold when poured over the hot pie so that way the phyllo stays nice and crisp.

Make the Custard: Beat the eggs, yolks, half of the sugar, salt, semolina, and cornstarch until thick and pale yellow. About 3 minutes. In the meantime warm up the milk in a saucepan with the remaining sugar until scalding hot. Temper the egg mixture by adding some hot milk and whisking well.

Add the egg mixture to the milk in the saucepan and cook over low heat while continuously stirring until it thickens. Once it comes to a boil it will be at the correct thickness.

​Remove from heat and add vanilla extract and about 2 tablespoons of the melted butter, and the orange zest. Mix well to incorporate and set aside. Brush some butter all over the inside of a 9 by 13-inch baking dish. Line the inside of the pan with a sheet of phyllo. Drizzle the top with the melted butter.

Layer all of the sides of the pan with sheets of phyllo (one sheet at a time) and drizzle butter over each sheet. Allow half of each sheet to hang outside of the pan (see the video)

​Pour the custard filling in the center and fold the phyllo sheets hanging over the sides on top of the filling drizzling each stack with butter.

​Place another stack of four sheets on top and tuck the excess phyllo into the sides of the pan. Drizzle with more butter. Do the same with the final remaining sheets of phyllo.

​Scour the pie into 12 slices or more if you will be serving smaller pieces. Try not to cut all the way down to the bottom. Pour all of the remaining butter on top and brush the sides of the phyllo as well. ​Place the pie onto a baking sheet to make it easier and safer to transfer from the oven. ​Bake for 45 - 60 minutes or until the pie is a deep golden color.

​As soon as the pie comes out of the oven, slice over the scored marks all the way down to the bottom. Pour all of the syrup over the pie. Sprinkle a generous amount of cinnamon on top and set aside for at least 30 minutes.​Enjoy

The pie must rest a bit before cutting so that it has time to set. If it is cut and served right away all of the custard will ooze out and it will look like a big mess.