Recept the galaktoboureko

Difficulty: Easy / Preparation time: 50 minutes / 8 people

INGRIDIENTS

6 eggs
300 g sugar
150 g of fine semolina

250 g butter

1 tablespoon lemon zest
1 tablespoon orange zest
1 l of whole milk
10 sheets of filo pastry "Feuilles FILO"
1 cup water
1 tablespoon lemon juice
5 tablespoons sugar
1 tablespoon ground cinnamon

1,Beat eggs with sugar until the liquid remove some foam. Continue beating for another 2 minutes while we add the “semola”, lemon juice, lemon zest and orange. Continue beating and add the milk and 2 tablespoons melted butter. Beat for about another 6 minutes until a light cream.

2,We heat the oven to 180 º C so that when the galaktoboureko metamos hot.

3,Enter the above stuffing in a pan and heat over medium heat for 3-4 minutes until we left as a bechamel, always beating with a whisk to avoid lumps in the cream. Remove from heat and let cool.

4,Enter the above stuffing in a pan and heat over medium heat for 3-4 minutes until we left as a bechamel, always beating with a whisk to avoid lumps in the cream. Remove from heat and let cool.

5,Add the cream in the container. Evenly spread the cream in the mold bottom and sides, with no gaps and no air bubbles. And the final cream wrap with the edges of the filo pastry left over from the sides.

6,We put the galaktoboureko to 180 º C for 30 minutes until curd cream and pastry is browned on top.

8,Prepare the syrup or caramel introducing water in a saucepan and when it boils add the sugar and tablespoon of lemon juice for 10-15 minutes over medium heat until the consistency and color of honey. Allow to cool to throw when we remove the cake from oven.

9,We took the cake from oven and add the candy. Let cool about 2-3 hours and serve sprinkled with a little cinnamon (optional)