Galaktoboureko Bites (Egg-Free Custard Phyllo)

Ingredients

• 12 sheets Phyllo Dough
• 4 cups Milk
• 1 cup Sugar
• 1/2 cup Semolina
• 1/2 cup Butter
• 1 tsp Vanilla Extract
• 1 tsp Lemon Zest
• 1 tbsp Orange Blossom Water
• 2 tbsp Cornstarch
• 1 cup Water
• 2 tbsp Lemon Juice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the custard: In a saucepan, combine milk, sugar, and semolina. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in butter, vanilla extract, lemon zest, orange blossom water, and cornstarch
2. 2Preheat oven to 175°C.
3. 3Brush a baking dish with melted butter. Layer 6 sheets of phyllo dough, brushing each sheet with butter.
4. 4Pour the custard over the phyllo. Top with the remaining 6 sheets of phyllo, brushing each sheet with butter.
5. 5Bake for 40-45 minutes, or until golden brown.
6. 6Prepare the syrup: In a saucepan, combine sugar, water, and lemon juice. Bring to a boil and simmer for 5 minutes.
7. 7Let the galaktoboureko cool slightly, then pour the syrup over it. Let it soak for at least 1 hour before serving.

Substitutions

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