Galaktoboureko (Custard Phyllo Pastry)

Syrup

• 300 g Caster sugar
• 250 ml Water
• 1 medium Lemon

Custard

• 1 liter Whole milk
• 160 g Fine semolina
• 150 g Caster sugar
• 1 pinch Fine sea salt
• 3 Egg
• 2 tsp Vanilla extract

Assembly

• 200 g Unsalted butter
• 400 g Phyllo dough

1. Make the syrup first so it can cool: put 300 g caster sugar and the water in a saucepan. Use a vegetable peeler to remove wide strips of lemon peel, then squeeze in 2 tbsp lemon juice and add the peel. Bring to the boil, then simmer for 8 minutes until slightly thickened; set aside to cool completely.
2. Heat the oven to 180°C (355°F). Melt the unsalted butter in a saucepan over low heat, then keep it warm. Lightly brush a baking dish with a little of the melted butter.
3. For the custard, warm the whole milk in a saucepan over medium heat until steaming but not boiling. Whisk in the fine semolina, 150 g caster sugar and the fine sea salt, then cook for 6 to 8 minutes, whisking constantly, until very thick and bubbling. Take off the heat and whisk in the vanilla extract.
4. In a mixing bowl, whisk the eggs. Whisk a ladle of the hot custard into the eggs to temper them, then whisk the egg mixture back into the pan. Return to low heat for 1 to 2 minutes, whisking, until the custard is glossy and thick; take off the heat.
5. Lay the phyllo on the work surface and cover it with a clean, slightly damp tea towel while you work. Layer about half the sheets in the dish, brushing each sheet lightly with melted butter and letting the edges overhang the sides. Keep the layers neat so the base bakes evenly.
6. Pour in the hot custard and level the top. Fold the overhanging phyllo over the custard, brushing with butter as you go. Top with the remaining sheets, buttering each one, then tuck the edges down around the sides to seal.
7. Brush the top generously with the remaining butter. Using a sharp knife, score the top into 8 portions, cutting through the top layers but not all the way to the base. Bake for 45 to 55 minutes until deeply golden and crisp.
8. Remove the galaktoboureko from the oven and immediately strain out and discard the lemon peel from the cooled syrup. Slowly pour the cold syrup evenly over the hot pastry, focusing on the cuts so it soaks in. Leave to cool completely in the dish so the layers set cleanly.
9. Once fully cool, cut through the scored lines to portion. Serve at room temperature for the cleanest layers and crispest top.

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