INGREDIENTS FOR THE GALAKTOBOUREKO
10 sheets of Beirut Fillo Pastry (extra fine fillo pastry)
150 g. Fresh DODONI butter
250 g. fresh milk DODONI full fat
200 g. DODONI Strained Yoghurt
120 g. caster sugar
150 g. fine semolina
1 tsp. vanilla extract
INGREDIENTS FOR THE SYRUP
250 g. caster sugar
150 g. water
½ lemon peel
1 cinnamon stick
Preheat the oven to 170 °C.
Dice the butter and melt it in a small saucepan over medium heat or in a microwave-safe dish for 2 minutes at 800 - 850 W. Put the milk and sugar in a medium saucepan over medium to high heat, stir with a whisk and bring to a boil. Lower the heat, add the semolina and stir quickly. Add the eggs one at a time and stir until all the ingredients are combined, and the mixture is creamy-thick. Remove from heat and let cool down for 5’.
Add the yoghurt and vanilla extract and stir until smooth. Butter the pan (33*40 cm) with a brush. Take two of the fillo pastry sheets and cover the rest with a towel so as not to dry out. Set one sheet vertically in front of you on the counter, butter it lightly, then place the second one on top and cut them into 3 even strips lengthways. Add 1.5 tbsp of filling on the edge of each strip in front of you and fold diagonally to create a triangle. Place each triangle in the pan next to each other with the seam facing down. Repeat the last 3 steps with the remaining pastry and ingredients. Sprinkle the remaining butter over the triangles in the pan without touching them with the brush. Bake in the centre of the oven for 35’ - 40’, or until golden brown. Remove from the oven and leave aside to cool for an hour.
In a small saucepan, add all the syrup ingredients and stir to combine. When the water begins to boil, let simmer for 5’ before removing from the heat. Pour the syrup over the cold Galaktoboureko and set aside for 1 hour to cool down and absorb the syrup.
Serve in individual portions and enjoy.