Galaktoboureko

• 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

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

milk, semolina flour, eggs, sugar, butter, lemon rind, phyllo dough, sugar, water, lemon slices, cinnamon

Taken from www.food.com/recipe/galaktoboureko-387634 (may not work)