250 mL (1 cup) fine semolina
375 mL (1½ cups) sugar
1L (4 cups) milk
500 mL (2 cups) 35% cream
5 mL (1 tsp) pure vanilla extract
zest of 1 lemon
16 sheets of phyllo
125 mL (1/2 cup) melted butter
Ground cinnamon for sprinkling
175 mL (¾ cup) honey
250 ml (1 cup) water
125 mL (½ cup) sugar
Juice of 1/2 lemon
1 cinnamon stick
Preheat oven to 190ºC (375ºF).
In a medium saucepan, combine milk, cream sugar, and semolina.
Stir over medium heat until mixture comes to a boil and thickens.
Remove from heat and let cool slightly.
Whisk together eggs and vanilla, then whisk into the semolina mixture.
Whisk in the lemon zest.
Brush melted butter onto the phyllo leaves as you layer 8 of them into a 9"x13“ baking dish.
Pour in custard mixture.
Brush melted butter onto the remaining 8 phyllo leaves as you arrange them on top.
Bake for about 30 minutes or so; until the phyllo is crispy golden and the custard has puffed.
Mix all ingredients in a pot and bring to a boil.
Simmer until reduced by about 1/3.
Pour as much or as little warm honey syrup over the cooled galaktoboureko as you like.
Sprinkle with cinnamon if desired.
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Glen And Friends Cooking gives you easy to follow video instructions about food, cooking, recipes, beer, and cocktails. This cooking channel is all about Glen's love of food and drink, and his passion for film and production.