Galaktoboureko
Ingredients:
300 gr fyllo pastry
½ cup butter
4 cups milk
½ cup sugar
2 eggs + 2 yolks
½ cup + 1 tbs fine semolina
Vanilla
Syrup:
1 ½ cups sugar
1 cup water
Lemon zest
Preparation:
Butter a baking dish and spread out half of the fyllo pastry in it, buttering each sheet as you lay it on top of the other. Butter the remaining sheets in the same way and set them aside. If using fresh milk, boil it and then allow it to cool. Beat the eggs in your mixer with the extra yolks and sugar. Transfer the mixture to a saucepan and gradually add the milk and semolina. Simmer gently until the mixture thickens. Remove from the heat and add any remaining butter. Pour the filling into the dish, over the fyllo pastry, and cover with the remaining buttered sheets. Score the pastry, so that the galatoboureko will cut easily into portions when cooked. Bake in the oven at 190 degrees, for about 15 minutes and then reduce to 160 degrees, and bake for a further 35 minutes. Meanwhile, make the syrup by boiling the water, sugar and lemon zest together. When you remove the galatoboureko from the oven, immediately pour the syrup (which should have cooled) over it.
Prefectures of Crete
Chania Prefecture
Municipality of ChaniaMunicipality of ApokoronasMunicipality of PlataniasMunicipality of KissamosMunicipality of Kandanos - SelinosMunicipality of GavdosMunicipality of Sfakia
Rethymnon Prefecture
Municipality of RethymnonMunicipality of MylopotamosMunicipality of AmariMunicipality of Agios VasiliosMunicipality of Anogia
Heraklion Prefecture
Municipality of HeraklionMunicipality of MaleviziMunicipality of Archanon - AsterousionMunicipality of FestosMunicipality of GortynaMunicipality of ChersonissosMunicipality of Minoa PediadosMunicipality of Viannos
Lassithi Prefecture
Municipality of MirampeloMunicipality of SitiaMunicipality of IerapetraMunicipality of Oropedio