Galaktoboureko

Ingredients
Filling


 * 7 eggs
 * 230 gr. caster sugar
 * 100 gr. semolina
 * 850 ml creamy milk
 * 1 vanilia pod, or 3-4 drops vanilia essence
 * 30 gr. unsalted butter

Pastry


 * 1500 gr. fyllo pastry
 * 120 gr. unsalted butter, melted

Syrup


 * 150 ml water
 * 1 cinnamon stick, or some lemon peel
 * 170 gr. caster sugar
 * 1 tablespoon lemon juice

Serves 8 persons!

Directions
Bring the milk with the vanilla pod to the boil gently, (If you are using vanilla essence do not add it yet). Withdraw from the heat, take the vanilla pod out and gradually add the semolina to the milk while stirring continuously with a wooden spatula. Return to a gentle heat and cook for about 5 minutes, stirring continuously, until the mixture has thickened. Take off the heat, mix in the butter and let it cool for 10 minutes. Beat the eggs with the sugar untit they get pale and fluffy and gradually add to the cooled mixture while stirring. If using vanilia essence add it at this stage. Return to a gentle heat for a further 2-3 minutes, stirring continuously, then withdraw from the heat. While working with the pastry, stir the mixture occasionally to prevent a crust forming on top. Butter a roasting dish approximately 39 x 28 x 20 cm. Prepare the fyllo pastry and fill in exactly the same way as described in Cheese Pie. Bake in a preheated oven, gas no. 4/ 350 grades F/ 180 grades C, for 45 minutes until pale golden. Take out and cool for 10 minutes while you make the syrup. Dissolve the sugar in the water, add the aromatics and lemon juice and boil gently for 5-7 minutes until slightly thickened. Let the syrup stand for 5 minutes, then remove the aromatics and slowly pour all over the galaktoboureko. Once the syrup has been absorbed, cut and serve. You may, if you like, replace the vanilla with cinnamon and nutmeg powder. Galaktoboureko is at its best eaten fresh, preferably when it is still warm, but is still good the next day. No need to keep it in a refrigerator unless the weather is particularly hot.