Greek Honey and Walnut Pastry (Galaktoboureko Style)

Instructions

1. 1
   Heat milk in a saucepan until steaming. In a bowl, whisk eggs with sugar until pale.
2. 2
   Mix cornstarch with a splash of cold milk, then whisk into the egg mixture. Slowly pour hot milk while whisking constantly.
3. 3
   Return mixture to saucepan over medium heat, stirring until thickened (3-4 minutes). Stir in vanilla extract and remove from heat.
4. 4
   Brush a baking dish with melted butter. Layer 3 phyllo sheets, brushing each with butter.
5. 5
   Pour the custard filling over phyllo sheets. Top with remaining 3 phyllo sheets, brushing each with butter.
6. 6
   Bake at 180°C (350°F) for 15-18 minutes until golden brown.
7. 7
   While baking, gently warm honey in a small saucepan. Top baked pastry with crushed walnuts and drizzle generously with warm honey.
8. 8
   Let cool for 5 minutes before serving. The contrast between warm honey and crispy phyllo is best enjoyed fresh.