Galaktoboureko

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Gather all ingredients.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Whisk 1 cup sugar, semolina, cornstarch, and salt together in a medium bowl until no cornstarch clumps remain.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Bring milk to a boil in a large saucepan over medium heat. Gradually stir in semolina mixture with a wooden spoon. Cook, stirring constantly, until mixture thickens and comes to a full boil. Remove from the heat and keep warm.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Beat eggs in a large bowl with an electric mixer on high speed. Add 1/2 cup sugar and beat for a full 10 minutes until thick and pale. Stir in vanilla.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Fold mixture into the hot semolina mixture. Partially cover the pan and set aside to cool. Preheat the oven to 350 degrees F (175 degrees C).'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Butter a 9x13-inch baking dish. Place one phyllo sheet into the pan and brush with melted butter; repeat with six more sheets.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Pour custard into the pan.'}

8. 8

   {'id': 'step_7', 'step': 8, 'text': 'Add the remaining phyllo sheets, one at a time, brushing each with butter.'}

9. 9

   {'id': 'step_8', 'step': 9, 'text': 'Bake in the preheated oven until top crust is crisp and custard filling has set, 40 to 45 minutes.'}

10. 10

    {'id': 'step_9', 'step': 10, 'text': 'When the custard is just about finished baking, stir remaining 1 cup sugar and water together in a small saucepan; bring to a boil.'}

11. 11

    {'id': 'step_10', 'step': 11, 'text': 'Remove custard from the oven and spoon hot syrup over top, particularly around the edges.'}

12. 12

    {'id': 'step_11', 'step': 12, 'text': 'Let cool to room temperature, then cut into 16 squares and serve.'}

📊 Nutrition Facts

Per serving (16 servings total)