Greek milk pie is a traditional Greek delicacy. In the rest of the Balkan is not so popular, unduly.
Preparation of Greek milk pie
Over a slow medium heat mix all the ingredients and the rind of one lemon, except the butter, stirring occasionally until the mixture becomes a thick cream. Remove from heat and set aside.
In a small pan melt the butter. Butter a baking pan and place 1 of the pastry sheets. Butter the sheet and repeat with 5 more.
Pour the mixture on the sheets and cover with the rest of the pastry sheets, making sure each one is lightly buttered. Bake in a oven at 200°C (400°F) for about 30-45 minutes.
While the galactoboureko is cooling, make the syrup. Mix all the ingredients in a pot until the sugar is dissolved. Pour the syrup over the cooled dessert.
You should never blend or stir the syrup, while it is boiling, just let the sugar dissolve.
Greek milk pie serve cold with orange juice.
2 tablespoons unsalted butter
12 pastry sheets
Rind of 1 lemon
1 cup fine semolina
11/2 litter milk
2 tablespoons all purpose flour
4 egg yolks
11/2 teaspoon vanilla
1 cup caster sugar
2 cups caster sugar
2 cups water
2 large lemon peels
1 teaspoon vanilla