You need a little patience but it's so worth it as it makes 20 pieces.
Make the custard 1 hour before you assemble the galaktoboureko.
Ingredients:
5 cups of milk
1 cup caster sugar or 1/2 cup caster and 1/2 cup Nat-via or stevia granules
1 teaspoon of vanilla paste or 1 vanilla bean, split lengthways, seeds removed
1 cup of fine semolina
20g (3/4 ounce) butter
4 eggs
16 sheets filo pastry
120g butter (4 ounces)
1 tablespoon icing sugar
1/2 teaspoon cinnamon
1. Stir milk, sugars and vanilla in large saucepan over heat until sugar dissolves, bring to boil.
2. Gradually whisk semolina into milk mixture, whisk over medium heat about 5 minutes or until thickened.
3. Remove pan from heat, stir in the 20g butter. Transfer to large heatproof bowl, cover with plastic wrap, leave 1 hour, beat in the eggs.
4. Preheat oven to 160C or 325F grease deep 25cm x 32cm (10-inch x 13-inch) baking dish
5. Cut filo pastry sheets to size or have a rougher look with a tucked in edge. I took mine straight from the freezer, they were easy to handle and didn't break.
6. Brush 1 sheet of pastry with some melted butter repeat with other 7, placing them one on top of the other in the base of the dish.
7. Spread custard into the filo lined dish.
8. Repeat the brushing with butter on the other 8 sheets and place on top of custard.
9. Score with a knife to mark out squares if you like.
10. Bake about 55 minutes, it should be well risen and firm but not too brown.
MEANWHILE
Make lemon syrup.
3/4 cup caster sugar ( you can add a little honey after you have reduced the syrup, if not sweet enough)
3/4 cup water
1/4 cup lemon juice
zest from 1 lemon, finely grated.
Stir all ingredients in small saucepan over heat until sugar dissolves, bring to boil, reduce heat, simmer 10 minutes. Make sure it is hot when you pour it over the cooked Greek slice.
Cool
Dust with the icing sugar and cinnamon, mixed.
Serve with whipped cream or Greek yoghurt and some black coffee. Love it.
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