Galaktoboureko (Dairy free option available)

Syrup:

1. Add the sugar, water, 1 cinnamon stick and the lemon peel (not the white part) in a saucepan, turn on the heat and wait 1-2 minutes until the sugar dissolves while whisking.

2. As soon as it comes to a boil, stir with a spoon to check if the sugar has dissolved. The mixture should be transparent.

3. Then add the honey, remove from the heat, mix slightly and set aside for the syrup to cool.

Cream

1. Preheat the oven to 160ºC fan.

2. In the mixer's bowl, put the eggs and half the sugar of A.

3. The mixture should foam well. Beat for 3-4 minutes until it reaches soft peaks.

4. In a saucepan, add the cream, milk and the other half of the sugar (from A), a pinch of salt, 1 tbsp. vanilla extract and cook on medium to high heat to bring to a boil.

5. As soon as you see bubbles, add the semolina and mix with a hand whisk until our mixture thickens well for 3-4 minutes.

6. When the whisk coats in the mixture then it has thickened and our cream is ready.

7. Remove from the heat, add the butter and continue stirring with the whisk until the butter is completely dissolved.

8. With a sillicon spatula, remove all the egg mixture and place it in a bowl.

9. In the same mixer bowl, add the cream (form the pot) and beat for 4-5 minutes to cool the mixture thoroughly. (ideally around 45 celcius)

   
   

10. Add the eggs mix to the cream mix in the mixer bowl bit by bit slowly. Make sure it is incorporated every time before you add a bit more. When everything is mixed well. Leave it on the side.

11. Melt the butter in the microwave or in a saucepan. ( from C)

12. Brush with butter a 28x36 cm tray well, so that the butter goes everywhere.

13. Add the first filo sheet in the tray half way and haning out. Sprinkle with butter and add another on on the other half hanging on outside too. Sprinkle plenty of butter on top, add another filo sheet but this time in the middle. Gently push the corner and sprinkle with butter. Repeat this process for the next four sheets.

14. Then pour in the filling, spread it out and start turning the sheets hanging out to the inside. Sprinkle with butter and continue with the remaining leaves in the same process as before.

15. Place the last sheet carefully on top, close the edges, press the edges inward with our brush and brush it well with butter.

16. Cut the galaktoboureko into 10-12 pieces, then cut slightly and pour in all the butter.

17. Cook for 1- 1:30 hours

18. Take out the Galaktoboureko and pour over the cold syrup that we prepared at the beginning.

19. Enjoy!

Let it cool and absorb all the syrup and serve