👨‍🍳 조리법

1. 1

   Prepare the syrup: In a medium saucepan, combine 300g sugar, 300ml water, the cinnamon stick, and orange peel (if using). Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat to low and simmer gently for about 10 minutes, without stirring, until slightly thickened. Remove from heat, discard cinnamon and orange peel, and let cool completely. The syrup should be cold when poured over the hot galaktoboureko.

   ⏱️ 15 minutes (plus cooling time)
2. 2

   Make the custard: In a large saucepan, whisk together 150g semolina and 150g of the granulated sugar. Gradually whisk in the 1L milk until smooth. Place over medium heat and cook, stirring constantly with a whisk or wooden spoon, until the mixture thickens considerably, resembling a very thick porridge. This should take about 8-10 minutes. You'll see thick bubbles forming. Remove from heat.

   ⏱️ 10 minutes
3. 3

   Temper the eggs: In a separate bowl, whisk the 6 eggs with the lemon zest and the remaining 150g granulated sugar until pale and slightly fluffy. Slowly ladle about 1 cup of the hot semolina mixture into the egg mixture, whisking constantly to temper the eggs and prevent them from scrambling. Gradually whisk in another cup of the hot semolina mixture. Finally, pour the tempered egg mixture back into the saucepan with the remaining semolina custard, whisking vigorously to combine. Return the saucepan to low heat and cook for another 2-3 minutes, stirring constantly, until the custard is very thick and smooth. Stir in 50g of the melted butter. Let the custard cool slightly while you prepare the phyllo.

   ⏱️ 10 minutes
4. 4

   Assemble the galaktoboureko: Preheat your oven to 180°C (350°F). Brush a 9x13 inch (or similar size) baking dish generously with melted butter. Lay one sheet of phyllo dough in the dish, brushing it all over with melted butter. Repeat with 7-8 more sheets, ensuring each layer is well-buttered and slightly overlapping the edges of the pan. Spread the slightly cooled custard evenly over the phyllo base. Top with the remaining 7-8 sheets of phyllo, buttering each layer generously as before. Tuck the edges of the top phyllo layers down into the sides of the pan to create a neat edge.

   ⏱️ 15 minutes
5. 5

   Score and bake: Using a sharp knife, carefully score the top layers of phyllo into serving portions (diamonds or squares). Be careful not to cut all the way through to the bottom. Bake in the preheated oven for 50-60 minutes, or until the top is a deep golden brown and crisp. The edges should be visibly browned and slightly pulled away from the sides of the pan.

   ⏱️ 50-60 minutes
6. 6

   Syrup and rest: As soon as the galaktoboureko comes out of the oven, immediately and slowly pour the *cold* syrup evenly over the *hot* pie. You should hear a satisfying sizzle. Let the galaktoboureko cool completely at room temperature for at least 1-2 hours, allowing the syrup to be fully absorbed and the custard to set. This step is crucial for texture and flavor.

   ⏱️ 2 hours (cooling and absorption)
7. 7

   Serve: Once cooled and set, cut along the scored lines. Serve chilled or at room temperature. It can be stored in the refrigerator for up to 3 days.

   ⏱️ 5 minutes