Galatoboureko
AC

Shared by Anita from their Crumb cookbook

Galatoboureko

Evathia Neiphytou
Greek

Ingredients

  • 1 litre milk (warm)
  • 1 cup semolina
  • 6 egg yolks
  • 1 cup sugar
  • 1 sachet vanilla sugar
  • filo pastry

Method

  1. 1

    Mix eggs, sugar and semolina to warm milk

  2. 2

    Add vanilla

  3. assembly
  4. 3

    Line pyrex with filo pastry (6 layers with butter inbetween)

  5. 4

    Pour filling

  6. 5

    Cover with 6 layers filo

  7. 6

    Bake in oven at 180°C till golden brown

  8. 7

    Add syrup on top - syrup must be cooled

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