Prepare the Syrup: Combine the water, sugar, lemon juice, whole cloves, and cinnamon stick in a small saucepan. Bring the mixture to a boil, stirring as needed until the sugar dissolves.Remove the pan from the heat, add the honey, and mix well. Set the syrup aside to cool completely. It should be cold when poured over the freshly baked pie. Heat the Milk: Pour the 2 litres of milk into a large saucepan and add the vanilla extract. Place the pan over the heat to begin warming the mixture.
Incorporate the Eggs: Crack the eggs into a separate bowl and whisk them together. Add the beaten eggs to the milk, stirring to combine.
Add the Sugar and Semolina: Gradually mix the sugar and semolina into the milk mixture while stirring continuously. Keep the ingredients moving to help create a smooth custard.
Cook the Custard: Continue cooking over the heat, stirring constantly until the mixture thickens and becomes creamy. Watch for bubbles beginning to rise to the surface, which indicates that the custard is nearly ready. Do not stop stirring during this stage. Finish the Filling: Once the custard reaches a thick, creamy consistency, turn off the heat. Add the 100 g of unsalted butter and stir until it is fully incorporated. Set the custard aside.
Prepare the Baking Dish: Preheat the oven to 180°C. Melt the 200 g of butter intended for the pastry. Brush the bottom of a 34 × 24 cm baking dish with some of the melted butter.
Layer the Bottom Pastry: Place one sheet of phyllo pastry in the prepared dish, allowing the excess pastry to hang over the sides. Brush the sheet with melted butter.
Build the Pastry Base: Repeat the layering process with nine more sheets, brushing each sheet with butter before adding the next. Arrange the ten sheets so they overlap in different directions, covering the base and sides of the dish.
Add the Custard Filling: Pour the prepared custard over the layered phyllo base. Spread it evenly across the dish so the filling reaches the edges.
Fold the Overhanging Pastry: Fold the overhanging phyllo sheets inward over the custard, one at a time. Brush each sheet with melted butter before folding the next sheet over it.
Cover the Folded Layers: Place a fresh sheet of phyllo over the folded pastry layers and brush it with butter. Fold its remaining overhanging edges over themselves to cover the surface neatly.
Continue Layering the Top: Repeat the process with additional phyllo sheets, buttering and folding each one before adding the next. Continue until only one sheet remains.
Finish the Final Sheet: Fold the last phyllo sheet to fit the dimensions of the baking dish without leaving any overhang. Lay it neatly over the top and brush it with melted butter.
Score the Pastry: Using a knife, score the top into your preferred serving portions. Cut through the upper pastry layers carefully, but do not cut all the way through to the custard.
Apply the Remaining Butter: Brush the surface with any remaining melted butter to coat the top evenly.
Bake Until Golden: Place the dish in the preheated oven and bake at 180°C for approximately 1 hour. Keep an eye on the pastry, as baking times can vary by oven. Remove it when the top is golden.
Pour Over the Cold Syrup: Immediately after removing the pie from the oven, pour the cooled syrup evenly over the hot pastry. Allow the syrup to soak into the layers.
Cool Before Serving: Leave the Galaktoboureko to cool for at least 5 hours before cutting and serving. This resting period allows the syrup to absorb into the pastry and the custard pie to settle.
Slice and Serve: Cut along the scored lines to create individual portions. Serve the cooled slices and enjoy this traditional Greek dessert.
