Galaktoboureko (Custard-filled pastry) with Cardamom

Ingredients

½ packet of fillo pastry

100br melted butter

For the custard:

1lt DELTA Fresh Milk

100gr sugar

2 eggs

1 yolk

100gr finely-ground semolina

30gr butter

7-8 cardamom seeds, coarsely chopped

For the syrup:

350gr sugar

250ml water

Lemon juice

You place all the ingredients for the syrup in a cooking pot and bring to a boil. Lower the heat and boil for another 5 minutes.

Let it cool.

Set aside 1 cup of milk and half the sugar.

Place the rest of the milk, the sugar and the cardamom in a pot and heat.

In a food mixer, beat the eggs with the yolk until fluffy.

Add the sugar and continue beating until the sugar has melted.

Add the semolina and the milk you’ve set aside and stir well.

Drain the milk mixture, then add in the bowl with the eggs and stir continuously.

Add the contents of the bowl in the pot and stir until the custard has set.

Let it cool for a short while.

Coat a baking tray with butter and line it with half the pastry sheets, buttering each one.

Pour the custard on the sheets and spread evenly.

Fold the excess sheets inwards and place the remaining sheets on top.

Carve the galaktoboureko and coat it with the remaining butter.

Bake at 180°C in a pre-heated oven for an hour approximately, until golden.

Pour syrup on top while it’s still hot