Galaktoboureko - Milk Custard Wrapped In Phyllo Dough - cooking recipe

Ingredients

Syrup
4 cups sugar
2 cups water
1 cinnamon stick
2 slices lemons
Pastry
4 cups milk
1 cup sugar
1 cup semolina (Greek simigthali)
1/8 cup unsalted butter, softened
4 eggs, well beaten
3 tablespoons vanilla extract (or almond extract)
1 lb phyllo dough (keep a damp cloth over the sheets while you work so it doesn't dry out)
1 lb unsalted butter, melted, to brush on dough

Preparation

Syrup: The morning you are going to bake, combine 4 cups sugar, 2 cups water, 1 cinnamon stick and 2 slices lemon.
Boil for 15 minutes.
Remove from heat; remove cinnamon stick and lemon slices, and cool syrup completely. Also may be made a day in advance and refrigerated, covered.
When syrup is cooled, preheat oven to 350\u00b0F
Brush softened butter inside 9x13x2-inch glass baking dish.
For the filling, place milk, sugar, semolina, 1/4 stick softened butter, beaten eggs and extract in a heavy 4-quart pot over low heat, and mix.
Stir continuously until the mixture becomes thicker than pudding consistency.
Set aside to cool slightly.
SEE NOTE: To assemble, fold 10 to 12 pieces of phyllo, one at a time, into the buttered baking dish, lightly brushing each piece with melted butter as it is placed. , Make sure to leave half of the sheet lapping over the side of the dish.
Pour in warm custard filling.
Layer 10 more phyllo pieces on top, buttering each layer.
Score the top layer to form roughly 2x2-inch squares. Bake at 350 F for 30 to 45 minutes, or until lightly golden.
When removed from oven, pour cold syrup over hot Galaktoboureko (sizzling is normal) and allow it to cool to room temperature before serving, 45 minutes.