Galaktoboureko with milk OLYMPOS

1. Whip the eggs until they become fluffy. In a large saucepan heat the milk and add the sugar stirring with a wooden spoon.
2. As soon as it starts steaming, put the semolina slowly.
3. Do not stop steering until the mixture begins to thicken and becomes creamy, taking care not to get stuck.
4. Once it has thickened enough remove it from the fire and while stirring slowly pour the eggs.
5. When they are absorbed from the mixture, put it back to the heat to boil for one last time.
6. Finally, we take it off the heat and let it cool by stirring occasionally.
7. Melt the fresh butter OLYMPOS and butter a pan.
8. Separate the pastry sheets of the package and spread them one by one.
9. Empty the cream in the baking pan, lay it with a spoon and spread the remaining pastry sheets over the top, buttering them one by one.
10. Lay the pastry sheets around the baking pan and cut the galaktoboureko into pieces with a knife.
11. Bake at 180° C for about 1 hour until the pastry sheets are browned.

FOR THE SYRUP

1. In a pot, pour the water, sugar and let it boil for at least ½ hours.
2. Flavor with vanilla and ensure that the syrup is kept warm.
3. Once the galaktoboureko is removed from the oven and while it is still hot, pour the syrup.
4. Let it rest for at least 20′ before serving it.