Galaktoboureko

Ingredients

• whole milk4 cups
• fine semolina1/2 cup
• granulated sugar3/4 cup
• large eggs4
• vanilla extract1 tsp
• lemon1 (zest of)
• phyllo dough1 lb (16 oz package)
• unsalted butter1 cup, melted
• granulated sugar (syrup)1.5 cups
• water (syrup)1.5 cups
• lemon (syrup)1, juiced
• cinnamon stick (syrup)1

Steps

1. 1

   Make the syrup first.

   Simmer the syrup sugar, water, lemon juice, and cinnamon stick for 8 minutes until lightly thickened. Cool completely.

2. 2

   Cook the semolina custard.

   Warm the milk in a heavy saucepan. Whisk in the semolina and 3/4 cup sugar and cook, whisking, until thick like loose pudding, about 8 minutes. Off heat, whisk in vanilla and lemon zest.

3. 3

   Cool custard and add eggs.

   Cool the custard 5 minutes, then whisk in the eggs one at a time.

4. 4

   Prepare phyllo in pan.

   Heat oven to 350°F (175°C). Brush a 9x13 pan with butter. Lay 8 phyllo sheets in the pan, brushing each with butter and letting edges drape.

5. 5

   Assemble custard and phyllo layers.

   Pour in the custard and smooth. Fold the draped phyllo back over the custard, then top with 8 more phyllo sheets, brushing each with butter. Tuck edges in tidily.

6. 6

   Score and bake the pastry.

   Score the top into 12 diamonds with a sharp knife. Bake until deep golden and the custard is set, about 50 minutes.

7. 7

   Pour syrup over hot pastry.

   While still hot from the oven, ladle the cooled syrup evenly over the pastry. Listen for the crackle. Cool at least 2 hours before cutting.