Galaktoboureko

Ingredients:

1 Package (500g) HIOTAKI Crust Sheet

1000 g Fresh milk

350 g Sugar

3 Eggs

90 g Fine semolina

1 vanilla

1 tsp. of sweet Lemon grated

25 g Milk butter

Ingredients for syrup:

250 g Sugar

150 g Water

Half a lemon peel

Preparation of syrup:

Boil the sugar, water and lemon peel until it thickens. Let it cool down.

Implementation:

Boil the milk over low heat. In another bowl, beat the eggs and sugar. As soon as the milk
comes to the first boil, add the egg-sugar mixture and mix. Slowly add the semolina, mixing.
As soon as the semolina starts to thicken, remove the mixture from the heat. Stir constantly,
adding the vanilla and lemon last.

Butter the sheet of HIOTAKI crust with milk butter per two sheets and as soon as the mixture
is frozen, spread the mixture on half of the sheets (inside the pan), covering it with the other
halves.
(If we want, we can fold the foil with the mixture into patties).

Bake at 170 °C for 1 hour.

We syrup the dessert after it comes out of the oven and calms down a bit with cold (18 °C)
syrup so that it doesn't get muddy. Let the syrup cover the dessert.