Baklava
Not Cypriot, but we eat a lot of it
Craving the ultimate galaktoboureko? This classic dessert, with its luscious custard filling and crispy layers of golden filo, is a true crowd-pleaser. Follow the steps below and you’ll have a sweet, syrupy dessert that impresses whether you are a seasoned baker or a first-timer.
Warning: it may cause addiction.
Boil all the syrup ingredients together for about 10 minutes. Allow the syrup to cool.
In a large tray measuring approximately 25 × 38 cm, place half of the filo sheets one by one, spreading the melted butter over the whole surface of each sheet.
Put the milk, butter, orange zest and half of the sugar in a saucepan over medium heat. Meanwhile mix the remaining sugar with the corn flour and the eggs in a bowl and beat well with the eggbeater. Just before the milk boils, remove it from the heat and add a third of it to the egg mixture, stirring well. Pour the egg mixture back into the pot with the rest of the milk and return it to the heat, stirring until the cream sets and starts to boil. Once thick, remove from the heat.
Pour the cream over the filo sheets you prepared in your baking tray. Spread it well with a spatula and fold the edges of the excess filo over the cream. Preheat the oven to 160°C.
Cut the remaining filo sheets to the dimensions of the tray and add them one by one over the cream, spreading melted butter over each. Cut the galaktoboureko into diamonds diagonally before it goes into the oven — make sure the knife does not reach all the way down to the bottom of the tray.
Bake for about 50 minutes, depending on your oven, until the filo sheets are golden brown. Remove it from the oven and immediately pour the cold syrup evenly on top — use all of it.
Serve in diamonds, at room temperature, once the syrup has been fully absorbed.
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