Galaktoboureko Recipe

Reader Lisa, a pastry student in Greece, was kind enough to forward this recipe along to me. I’ve made a few modifications to make it easier for home cooks here in the English-speaking world, I trust that won’t offend. Here’s what you’ll need:

For the Syrup

1 1/2 recipes of heavy syrup, simmered with a fat strip of lemon zest, cooled, then 1 teaspoon of vanilla extract added. Make this the night before.