(recipe is from Hrana i vino magazine)
500 ml milk
3 Tbsp sugar
100 g semolina
250 g butter
1 bag (2 tsp) vanillin sugar
500 g thin phyllo sheets
Boil milk with sugar. As soon as it boils, remove from heat and stir in semolina. Return to the stove and continue to cook until it thickens (it takes a couple of minutes). Stir continuously to avoid the lumps. Remove from heat again and stir in vanillin sugar and 125 g butter. Stir until the butter melts. Whisk in the eggs, one by one.
In a separate pot, melt the remaining 125 g butter.
Take phyllo sheets and cut them so their shorter side fits your baking dish.
Take one phyllo sheet and spread some melted butter over. Then, fold the sheet by it’s longer side.
Spread prepared filling all over.
Roll and put into a baking dish. Continue until you fill the whole dish. Sprinkle with some oil and bake in a preheated oven on 200°/390°F for about 35 minutes.
700 g sugar
700 ml water
When the desert is baked, prepare the syrup. Just cook sugar and water until it thickens. Pour hot syrup over galatkes. Here, the timing is important – the syrup should be very hot when you pour it over, so don’t prepare it in advance. Carefully cut galatkes and leave for a couple of hours to soak.
Serve galatke with melted chocolate.