Galaktoboureko (Breakfast Version)

Ingredients

• 500ml Milk
• 100g Semolina (fine)
• 50g Sugar
• 2 Eggs
• 1 Teelöffel Vanilla extract
• 1/4 Teelöffel Lemon zest (grated)
• 125g Butter (melted)
• 8 Sheets of phyllo dough
• 150g Sugar (for syrup)
• 100ml Water (for syrup)
• 1 Scheibe Lemon slice (for syrup)

Instructions

1. For the custard: Heat milk, sugar, and semolina in a saucepan, stirring constantly until thickened.
2. Remove from heat and stir in the beaten eggs, vanilla, and lemon zest.
3. Brush the bottom of a baking dish (approx. 20x20 cm) with 2-3 tablespoons of melted butter.
4. Brush four sheets of phyllo dough with butter and layer them into the dish, allowing the edges to overlap.
5. Spread the semolina custard evenly over the phyllo.
6. Brush the remaining four sheets of phyllo with butter and layer them on top, pressing the edges down well.
7. Score the top layers into squares and brush with remaining butter.
8. Bake at 180°C (350°F) for 30-35 minutes, until the phyllo is golden brown and crisp.
9. For the syrup: Boil sugar, water, and lemon slice, then simmer for 5 minutes. Let cool.
10. Pour the cold syrup over the hot galaktoboureko and let it cool completely.

Nutrition