Galaktoboureko from Tibby Speare. Holiday Dessert bake-off Christmas Special recipe. dreamy Greek dessert has a custard-like filling between layers of phyllo, with a perfect touch of honey-lemon syrup. Try it for breakfast, if you’re lucky enough to have any leftover!

Ingredients

4 cups milk

2 cups heavy cream

½ cup plus 1 tablespoon Farina (cream of wheat)

½ cup sugar

6 egg yolks

1 tablespoon vanilla extract

½ - ¾ cup butter, melted

½ - ¾ pound phyllo dough, thawed according to package directions

Cinnamon to sprinkle on top.

Method 

Sugar Syrup:

Boil and simmer ¾ cup sugar and 1/3 cup water for 8 minutes. Remove from heat and add 1 ½ tablespoons fresh lemon juice.

Heat milk and cream in a large saucepan until boiling.  Mix sugar and farina together and add gradually into the milk mixture. Heat to boiling again.

Reduce the heat to medium low and cook until slightly thickened, about 5 to 10 minutes. Remove form heat.

Beat eggs and vanilla ina large bowl at high speed. Reduce speed and gradually add the farina mixture to the eggs. 

Melt butter and using a pastry brush, spread a thin layer on the bottom of a 9x13 pan. Preheat oven to 350ºF.

Take phyllo out of oackaging, and working as fast as you can, trim the phyllo sheets so that they are one inch larger than the pan on all four sides. 

Place one layer on the pan, spread melted butter on it, then another layer and repeat until you have seven layers, making sure the phyllo goes up the sides of the pan.

Pour in the filling mixture and layer the rest of the phyllo, approx. 8-10 more layers, as directed above with butter on each layer. 

Do not go up the pan with these layers. You may use scissors to rrim the sedes of the phuyllo if desired, or tuck the sheets down the sides.

On the last layer, score the top with a sharp knife into square serving size pieces, being careful not to score all the way through the custard.

Bake for 35-45 minutes or so until golden brown. 

Make syrup and pour over top and around the edges of the pan while hot. Let it rest for one to two hours for the syrup to soak in. 

Sprinkle with a bit of cinnamon before serving.