Galaktoboureko is a Greek dessert of semolina custard in filo. The name means “milk börek”. It may be made in a pan, with filo layered on top and underneath and cut into square portions, or rolled into individual servings. It is served or coated with a clear, sweet syrup. Wikipedia

This is not a typical home recipe. It was mastered through many years of trials and gained weight. It’s super creamy

Ingredients

5 eggs
3 C whole milk
3 C light cream
11 oz sugar
4 oz rice flour
2 oz fine semolina
3 tablespoons butter
Teaspoon vanilla
1package phyllo
Syrup
1 1/2 cup sugar
1 cup water

Instructions

Make syrup first and cool
Scald milk and cream in pot
Mix eggs,sugar,semolina and flour together with whisk
Add to milk slowly(temper)
Keep boiling until thick, about 5-8 min
Butter pan (Use deep pan, I used 14 x11 3 deep),add half on the bottom folding over sides so wen you add cream it will be totally enclosed
Add cream then add top layers buttering every piece, fold in all layers and tuck in any remaining extra pieces
Score slightly with very sharp knife
Bake at 325 for 60 min
Add syrup soon as it’s out of oven

Trust me, it’s the best!