Ingredients

• 500 gr. HATZAKOU Special Beirut Filo Pastry Sheets
• 5 Eggs
• 1 Litre of milk
• 300 gr. Sugar
• 150 gr. Fine semolina
• 1 Vanilla extract pod (1.5 gr)
• 250 gr. Butter

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For the syrup

• 600 gr. Sugar
• 500 ml. Water
• 1 tsp Lemon juice

Method

Heat the milk and add the butter and semolina, the sugar and the vanilla extract while stirring. When the cream sets, take it off the hob and after letting it cool, beat two eggs and mix them in.
Butter a baking tray and place half the sheets inside, one at a time, brushing each one with melted butter. Then add the cream and place the remaining sheets on top, brushing each one with melted butter as you go. Bake at 200 Cο for 50 minutes.

SYRUP. Boil sugar, water and lemon for 10’.
Pour the HOT syrup over the COLD galaktoboureko