Galaktoboureko - cooking recipe

Ingredients

2 cups milk
3/4 cup semolina flour
5 eggs
1 cup sugar
1 cup butter, clarified, melted and warmed, divided
1 teaspoon lemon rind, grated or 1 teaspoon vanilla
3/4 lb phyllo dough
2 1/2 cups sugar
1 1/2 cups water
3 thin lemon slices
1 stick cinnamon

Preparation

In a deep saucepan, heat milk and semolina, stirring constantly until it reaches the boiling point.
Remove from heat; cool 5 minutes.
In a bowl, beat eggs and sugar until fluffy.
Add the semolina mixture.
Add 1/2-cup of the melted butter and lemon rind; blend well.
Place 8 phyllo sheets in a buttered 13 x 9-inch baking pan, BRUSHING EACH sheet generously with melted butter.
Allow phyllo to extend up sides of pan.
Spread filling evenly over phyllo; fold overhanging phyllo over the filling and brush with butter.
Cover with 8 buttered phyllo sheets, which have been trimmed to fit pan.
With a sharp knife, score only through the top phyllo layers making 4 equal rows, lengthwise.
Sprinkle a few drops of cold water over top.
Bake at 350 degrees Fahrenheit for 45 minutes.
Drizzle cold syrup over hot pastry.
Return to oven for 5 minutes.
Let stand 2 hours before serving.
Cut into diamonds or squares.
Galaktoboureko is best served the day it is made. Refrigerate any leftovers. This tends to get a bit soggy after a couple days.