Galaktoboureko with honey

Γαλακτομπούρεκο με ελληνικό μέλι


Add the eggs with the sugar and stir until the mixture is slightly white. Add the honey and stir a little more, off the stove. Dissolve the corn flour and the semolina in cold milk and combine with the rest of the mixture. Add the vanilla together with the lemon zest and place the mixture on the stove. Add the milk and stir constantly until our cream thickens and boils. Remove from the heat and add both types of butter, stirring until the mixture is homogeneous. Cover the cream with cling film and set aside.

For the syrup, combine the honey with the water in equal amounts and boil until it sets, adding lemon juice, the lemon cup, and a small cinnamon stick.

In a well-buttered pan, spread 5 sheets of filo pastry, buttering each surface successively and changing the sides where excess filo pastry falls. Pour the cream and finish with a double sheet on top (don’t forget to butter these, too!). Fold the excess edges inwards and carve the galaktoboureko into pieces. Bake in a preheated oven for 40 minutes at 170 degrees. Add the cold syrup to the hot galaktoboureko, leave it to rest for 2 hours until it absorbs the liquid, and serve!


500gr good quality filo pastry (Kanaki)

2l fresh goat's milk

500gr semolina fine

100 gr cornflower

6 eggs

250gr sheep butter

250gr cow Butter

4 pcs vanillin powder

1kg sugar

Muses Honey

1 cinnamon stick

3 lemons