• To make this beautiful Greek Galaktoboureko, we begin by preparing the syrup.
• Into a small pan add the 3 cups of water, 2 cups of sugar, the juice of half a lemon, 5 cloves and the cinnamon stick. We bring this to a boil so that the sugar can dissolve. Remove from the heat, and now add in the tablespoon of honey. Mix well and then leave the syrup to cool down. (We want cold syrup)

Custard

• Start by adding 2 litres milk and 1 teaspoon vanilla extract into a saucepan.
• In a separate bowl whisk up 4 eggs, then place them into the saucepan.
• While continually mixing, add 2 cups of sugar and 1 cup of semolina
• Place the saucepan on heat and continually mix until the mixture becomes thick and creamy. You will notice bubbles begin to surface, this means its almost ready. (don't stop mixing)

  Once at the desired consistency, turn off the heat and add 100 grams unsalted butter inside. Mix well then set aside.

Construction

• Melt 200 grams butter (for brushing)
• Butter the bottom of pan (Pan Size = 34cm x 24cm)
• Take 1 sheet of fillo and lay in the pan (overhang on the sides).
• Brush with butter.
• Repeat step 3 and 4 another 9 times. (laying 10 sheets in total, overlapping from different directions in the dish).
• Pour in your custard and level it out (for custard steps, refer to custard process above).
• Fold in your overhanging fillo sheets one by one, buttering each sheet before folding the next on top.
• Take 1 sheet of fillo and lay over the already folded in fillo sheets. You will then need to butter it, then fold the remaining overhang on top of itself.
• Repeat step 8 until you have one sheet of fillo left.
• Fold the last fillo sheet into the perfect size to your pan without any overhang.
• Butter the top sheet.
• Score the dish to your desired portion sizes. Be careful NOT to cut all the way through.
• Brush on your remaining butter.
• Bake in the oven at 180° (celsius) for around 1 hour. (This will vary depending on your oven, keep your eye on it and remove once golden).
• Remove from oven and straight away pour over the cooled down syrup.
• Allow to cool down for a minimum of 5 hours before cutting and serving.
• Serve and enjoy this traditional Greek dessert!