Galaktoboureko

Ingredients

• 4 cups whole milk
• 2/3 cup fine semolina
• 3/4 cup sugar
• 4 eggs
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1 lb phyllo dough, thawed
• 1 cup melted butter
• 1 1/2 cups sugar (for syrup)
• 1 cup water
• 1 tbsp lemon juice

Instructions

1. 1Heat milk until just simmering, then whisk in semolina gradually and cook, stirring, until thickened.
2. 2Whisk sugar and eggs together, then temper into the semolina mixture; cook 2 more minutes, then stir in vanilla and lemon zest.
3. 3Layer half the phyllo sheets in a buttered baking dish, brushing each sheet with melted butter.
4. 4Pour in the semolina custard and spread evenly, then top with remaining phyllo sheets, buttering each layer.
5. 5Score the top phyllo into squares and bake at 350°F for 45-50 minutes until deep golden.
6. 6While it bakes, boil sugar, water, and lemon juice for 5 minutes to make a syrup.
7. 7Pour the hot syrup evenly over the baked pastry as soon as it comes out of the oven.
8. 8Cool completely before cutting along the scored lines.

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