- SUGAR 2lb/900gr
- WATER 14fl oz/400ml
- HONEY 1tbsp
Boil for 3 minutes and let cool down.
For the custard
- MILK 28fl oz/800ml
- CREAM 7fl oz/200ml
- SEMOLINA 3.5oz/100gr
- VANILLA ¼ tsp
Stir for 1 minute
- EGGS 4
- BUTTER 2oz/60gr
- SUGAR 8oz/230gr
Stir until it gets thickened
Make the galaktoboureko pieces
Get a baking pan and spread melted butter
- take the 1st Pphyllo and spread melted butter allover
- take a 2nd Phyllo sheet and spread melted butter allover
Add 2 tbsp of the custard on top of the phyllo sheets with the butter.
Wrap and spread melted butter on the edges. Once you place in the pan spread melted butter on top of the pieces.
- Bake at preheated oven 338°F/170°C for 1/2 hour.
- Add syrop and let it be absorbed for a few minutes.
- Add Cinnamon (optional)
Combine with an authentic Nescaffe Frappe: