Galaktoboureko Recipe

• 6 cups Whole Milk
• 12 sheets Wheat Dough
• 3-½ tbsp Corn Flour
• 2 cup White Sugar
• 1 cup Semolina
• ¾ cup Butter (melted)
• ½ cup White Sugar
• 1 tsp Vanilla Extract
• 6 Eggs
• 1 cup Water

• Pour milk into a big saucepan and bring it to a boil on medium flame.
• Whisk together the semolina, corn flour, sugar (2 cup) and eggs in a bowl.
• Now slowly add the semolina mixture in the boiled milk, while stirring.
• Cook till the mixture thickens and when it comes to a full boil, turn off the flame.
• Partially cover the pan and keep it aside to cool.
• Preheat the oven to 350 degrees F and butter a 9x13 inch baking dish.
• Now layer the 7 sheets of wheat dough into the pan, brushing each one with butter.
• Pour the above-made mixture into the pan over the wheat dough. Cover it with the rest of dough sheets, brushing each sheet with butter while laying it down.
• Bake it for about 40 to 45 minutes, or until the top crust turns crisp and the custard filling get set.
• In a small saucepan, stir together rest of the sugar (½ cup) and water, and bring it to a boil.
• Take out the baking dish from the oven. Pour the hot sugar syrup over the top and on the edges of Galaktoboureko.
• Let it cool for some time and then, place it in the refrigerator.
• Cut Galaktoboureko into pieces and serve cool.