• 1/3 cup (50g) soft flour (Fine '00' flour or all-purpose flour)
• 2/3 cup (100g) cornstarch
• 2 sachets (2x10g) vanilla
• 1/2 cup (125g) sugar
• 3 eggs (Medium)
• 1/4 cup (60ml) rose water
For the Syrup
• 2 cups (460g) sugar
• 1 1/2 cups (375g) room temperature water
• 1 cinnamon stick
• 5 cloves
• 1 star anise
• 2 tablespoons (18ml) lemon juice
METHOD
For the Syrup:
1. In a small saucepan, combine all the syrup ingredients except the lemon juice and place it over heat.
2. Let it boil until the sugar dissolves, then lower the heat and boil for 6 - 7 minutes.
3. Add the lemon juice, stir, and let it cool down.
For the Custard:
1. In a saucepan, pour 6 cups of milk and bring to a boil. In a bowl, combine the flour, cornstarch, vanilla, sugar, and eggs, after beating them very well with a fork. Add the remaining milk (2 cups) and mix very well with a whisk.
2. Add a little of the hot milk and stir. Place a sieve over the saucepan and pour the egg mixture into the hot milk. Stir quickly. As soon as the custard starts to thicken, add the rose water.
3. Stir for 2 - 3 minutes until the custard thickens well, then remove it from the heat.
For Assembly:
1. Count the number of sheets in the package you will use. You will use half the sheets on the bottom and half on top. Take a rectangular baking pan measuring 24x32 cm and grease it with butter. Place half the sheets on the bottom (making sure they cover the sides too), brushing them one by one with the melted butter. Spread the custard on top and fold the overhanging edges inwards, brushing them with butter as well. Place one phyllo sheet, folded in half, on top and brush it with butter. Repeat the same process with the remaining sheets. With a knife or a pastry brush, press the edges of the dough around the sides to tuck them into the pan.
2. Score the surface of the galaktoboureko into 12 pieces and sprinkle it with 2 tablespoons of water (to prevent it from puffing up during baking).
3. Bake in a preheated oven at 180°C (350°F) on the fan setting for 55 minutes to 1 hour. As soon as you take it out of the oven, pour the cold syrup over it, spoonful by spoonful. Let it absorb the syrup for 2 - 3 hours before serving.
