Galaktoboureko is a Greek sweet which translates literally to "milk pie". It comprises a semolina custard between layers of filo pastry and soaked in a syrup. It is known as the "king of sweets" in Greece.
Last year, my blogging friend Ivy of Kopiaste published a Cypriot cookbook called Mint, Cinnamon and Blossom Water. One of the recipes in that book happens to be for galaktoboureko. As I have wanted to make this dessert ever since I tried some that my friend Steve's mother had made, Ivy's recipe gave me the perfect opportunity to do so.
For the recipe, you can buy Ivy's book; there is also a similar, older version of this recipe by Ivy online here. The recipe in the book is slightly different, as one of the cups of milk is substituted with cream, and the syrup recipe is dramatically scaled down (because you definitely won't need all of it).
One thing to note is that the recipe makes a huge quantity - you can easily halve this recipe and still make a significant quantity of galaktoboureko.