Galaktoboureko — Semolina Custard, Filo, Syrup

First, prepare the syrup. In a small saucepan, combine 200g sugar, 250ml water, the lemon peel, and cinnamon stick. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and let it cool completely.

For the custard, heat 1L milk in a large saucepan over medium heat until it simmers. Gradually whisk in the semolina, stirring constantly to prevent lumps. Cook for 5-7 minutes until thickened.

In a separate bowl, whisk together 100g sugar, 4 eggs, and vanilla extract until light and fluffy. Slowly temper the egg mixture into the hot semolina custard, stirring continuously. Cook for another 2-3 minutes until very thick. Remove from heat and let it cool slightly, stirring occasionally.

Preheat your oven to 175°C. Melt the butter. Brush a 25x35cm baking dish generously with melted butter.

Lay half of the filo sheets in the baking dish, brushing each sheet with melted butter. Allow some filo to hang over the edges.

Pour the semolina custard evenly over the filo base. Fold the overhanging filo edges over the custard.

Layer the remaining filo sheets on top of the custard, brushing each sheet with butter. Tuck the edges neatly. Score the top layers of filo into serving portions, but do not cut all the way through.

Bake for 45-60 minutes, or until the top is golden brown and crispy.

Immediately after removing from the oven, pour the cooled syrup evenly over the hot galaktoboureko. Let it sit for at least 2 hours to absorb the syrup completely before serving.