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1
In a medium saucepan over medium-high heat, whisk 5 cups of milk with the sugar and bring almost to a boil.
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2
Whisk in the semolina.
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3
Bring to a boil, whisking, then cook over low heat, stirring constantly, until the mixture is thick, about 10 minutes.
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4
Remove from heat and add the butter, stirring until incorporated.
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5
Cool for 5 minutes, then stir in the vanilla, the remaining 1 cup of milk, and the eggs, mixing thoroughly.
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6
Cool, cover with plastic or waxed paper, and refrigerate for at least 1 hour or overnight.
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7
Place the sugar, cinnamon, water, zest, and juice in a small saucepan and bring to a boil.
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8
Reduce heat and simmer, stirring, for about 10 minutes, until the syrup thickens and coats a spoon.
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9
Remove the cinnamon stick.
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10
Preheat the oven to 400F.
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11
Butter an 8-inch square baking pan.
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12
In a small bowl, mix together the almonds, bread crumbs, and sugar.
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13
Line the baking pan with 8 sheets of phyllo, one sheet at a time (each sheet should overlap its neighbors by an inch or so).
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14
Brush each sheet with butter and sprinkle lightly with the almond mixture.
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15
The pastry edges should overlap the entire perimeter of the pan.
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16
Pour in the cooled custard, spreading evenly, and fold the pastry edges over the custard.
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17
Arrange 8 phyllo sheets over the top of the custard, leaf by leaf, brushing with butter and sprinkling with almond mixture as before.
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18
Trim the edges to 1 inch and fold them inward, tucking them down inside the pan.
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19
Brush the top with butter and score diagonally with the tip of a sharp knife in two directions, to make diamond-shaped slits in the pastry.
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20
Sprinkle the top with water (about 3 tablespoons) and bake for 15 minutes, then lower the heat to 325F and bake 45 more minutes.
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21
When the top is golden brown and flaky, remove from the oven and immediately pour the cooled syrup over the pastry.
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22
Let the custard set until cool, then cut into pieces and serve.
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23
Semolina is durum wheat that is more coarsely ground than other flours.
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24
It is the primary ingredient in the best pasta and in couscous, and its also popular as porridge.
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25
It gives cakes a heartier, more substantial texture.
