Galaktoboureko

For galaktoboureko beat eggs with 150g(!) sugar until foamy and mix in the semolina. Bring milk with scraped vanilla pulp, grated lemon zest and a pinch of salt to a boil.

Stir in egg and semolina mixture and cook until creamy, stirring constantly. Remove from heat and let cool. Stir occasionally during this process. Melt butter.

Spread dough sheets on kitchen towels, moisten and let rest briefly. Place half of the sheets overlapping on the well-greased baking sheet and brush thoroughly with butter. Spread semolina mixture evenly over dough, folding outer edges inward. Brush both sides of remaining dough sheets with butter as well, place over top, folding edges down.

Cut into portion-sized small squares with a sharp knife and bake in a preheated oven at 180 °C for about 40 minutes. In the meantime, boil the remaining sugar with 125 ml water, lemon juice and cinnamon stick for 2 minutes.

Let cool, remove the cinnamon stick and drizzle the semolina cake with the liquid while it is still warm from the oven. Then cool completely and serve cold.

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