Galaktoboureko

Instructions

Place all the syrup ingredients in a saucepan and stir until it comes to a boil.
Once it starts boiling, do not stir again.
Simmer for 5 minutes over medium heat.
Remove the lemon halves and let the syrup cool completely.

Set aside 1 cup of the total milk needed for the recipe, and half of the sugar.
Place the remaining milk, the rest of the sugar, the cinnamon stick, and lemon zest in a saucepan to warm.
In a deep bowl, beat the eggs and yolks with a hand mixer for a few minutes until fluffy.
Add the vanilla and set-aside sugar, and beat for a few more minutes until dissolved.
Stir in the semolina and the 1 cup of milk you had set aside.
Add 2 cups of the warm milk from the saucepan to the bowl, stirring constantly to temper the eggs.
Pour the bowl mixture into the saucepan with the warm milk and cook, stirring with a whisk or wooden spoon, until the custard thickens.
Remove from the heat and stir in the butter until melted.
Discard the cinnamon stick.
Cover the custard with plastic wrap pressed directly on the surface and allow it to cool.

Melt the 200g of butter in a small saucepan just until melted (not browned) and let it cool slightly until it begins to thicken.
Butter a round baking pan (36 to 38 cm) or a rectangular one (38×28 cm).
Layer 7 phyllo sheets in a radial pattern, buttering each one and leaving generous overhang beyond the pan’s rim.
Pour in the cooled custard and fold the overhanging phyllo over the filling.
Layer the remaining 5 phyllo sheets on top, buttering each one.
Use a soft spatula to gently tuck in any edges around the sides.
Lightly score the top into serving pieces.
Pour the remaining melted butter over the top, making sure it seeps into the cuts.
Lightly sprinkle the surface with water to prevent the pastry from puffing up unevenly while baking.
Bake at 180°C (360°F) using top and bottom heat (conventional oven) on the lowest rack for about 1 hour, until deeply golden.
Remove from the oven and slowly spoon the cold syrup over the hot pastry.
Let it cool completely before cutting and serving.
Alternatively, let the galaktoboureko cool first, then pour over it hot syrup.