Directions:

You need to prepare the crème first:

Pour the milk into a large pan, and bring to a boil over medium-low heat (3 out of 6). Remove from the heat. While you are waiting for the milk to boil, beat the eggs and sugar with an electric mixer until well blended. Use a wooden spoon to stir this into the hot milk. Cook over low heat (2 out of 6), stirring constantly until it just starts to bubble. Remove from the heat, and stir in 2 tablespoons of butter, vanilla and 1 teaspoon of lemon zest.

Preheat the oven to 250C.

Place half of the phyllo to line the bottom and sides of the baking dish and brush butter onto the sheets. Pour in the crème while hot, spread evenly and add the cinnamon. Layer the remaining sheets of phillo dough over the top, brushing each one with melted butter as you lay it on.

Sprinkle a few dashes of water over the top (my grandmother was using the spray bottle for the flowers – it really sprays evenly and as much as needed)

 Use a knife to slice through the top layer of pastry in a diagonal pattern.

Bake for an hour and 15 minutes in 170 C, until the crust is golden brown. Meanwhile you prepare the syrup: Combine sugar, water, and remaining lemon zest in a pan. Bring to a boil, and remove it from the heat 5 minutes after it starts to boil.

Removed “galaktoboureko” from the oven and when the syrup is gold pour it over it. Let it cool before serving. After it has cooled, store in the refrigerator. It will stay good for 4 to 5 days.

Tip:

I am sure you have tasted this sweet as it is a very popular one, but I have to admit that if you follow this recipe closely you will feel the difference! Try to taste it along with your coffee.