Golden crispy perfection! Have a bite of this amazing Galaktoboureko and let its juices flow in your mouth!INGREDIENTS
Syrup:
560g / 2.8 cups sugar
475ml / 2 cups of water
  1 tbsp lemon juice
 
70g / 0.35 cup semolina
70g / 0.35 cup sugar
4 eggs
1l / 4.08 cups milk
Lemon zest
20g vanilla sugar
 
450g phyllo dough
200g / 0.88 cup ghee
 
METHOD

First, dissolve the sugar in the water with a little lemon juice. Set aside.
Then add semolina, sugar, eggs, milk and lemon zest to the saucepan. Bring to a boil, then add vanillin and remove the rind.
Assemble the cake by spreading the filo dough into a mold and adding a little ghee.
Then insert the cream and cover, bake at 340 ° F (175 °) for 75 minutes.
Then pour in the syrup and serve.

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