Ingredients
1 liter Almond milk
200 g sugar
Zest of 1 lemon
80 g cornstarch
60 g fine semolina
1/2 tsp liquid vanilla
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1 tbsp honey
1 tsp water
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Honey
Walnuts
Instructions:
In a saucepan, add the Almond milk, the sugar, lemon zest, cornstarch, semolina, and vanilla. Stir very well over the heat until it comes to a boil and thickens.
Pour the mixture into a 26 cm round pyrex dish and spread it evenly with a spatula.
In a small bowl, mix the honey with the water and brush the entire surface of the galatopita.
Bake in a preheated fan oven at 160°C (320°F) for 40–45 minutes until nicely golden.
Let it cool completely, cut into pieces, and garnish with honey and walnuts.
