Greek Custard Pastries - cooking recipe

Ingredients

5 cups milk
1/2 cup sugar
1/2 cup fine semolina
5 None eggs, lightly beaten
1 tsp vanilla extract
16 sheets phyllo dough
3 tbsp unsalted butter, melted
None None FOR THE SYRUP
1 1/2 cups sugar
1 None lemon, juiced
2 None whole cloves
1 None cinnamon stick

Preparation

Place milk, sugar and semolina in a medium heavy-bottomed saucepan on medium heat. Cook for 15 mins, stirring constantly, until mixture thickens. Remove from heat. Cover with plastic wrap and cool. When mixture reaches room temperature, whisk in eggs and vanilla.
Preheat the oven to 350\u00b0F. Grease a 13 x 9-inch baking pan. Layer 8 sheets of phyllo in pan, brushing each sheet with melted butter. Pour custard over phyllo in pan. Top with remaining phyllo, brushing each sheet with butter. Score into 12 squares, cutting through top 3 sheets of phyllo.
Bake for 45 mins, or until crisp and golden. Cool in pan on a wire rack.
For the syrup, place all ingredients and 1 cup water in a medium saucepan on medium heat. Stir for 2 mins, until sugar has dissolved. Bring to a boil and cook for 8 mins, until syrupy.
Slowly pour over cooled pastry, discarding cloves and cinnamon. Cut into squares and serve at room temperature.