Galaktoboureko

Description
Serves 8 persons!

Filling

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

Pastry

 * 1500 g phyllo pastry
 * 120 g unsalted butter, melted

Syrup

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

Directions

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