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1
In a saucepan over medium heat add milk, sugar, semolina, 2 ounces butter, vanilla, salt and a sliver of lemon peel.
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2
Bring to a boil, whisking constantly, until mixture thickens remove from heat and allow to cool slightly.
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3
Beat eggs in a separate bowl then stir into milk mixture. Set aside. Preheat oven to 350 degrees.
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4
Line a 9 X 13 buttered baking pan with half the sheets of phyllo, brushing each sheet with the melted butter and allowing the edges to overlap the sides.
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5
Spread custard evenly over phyllo.
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6
Cover with remaining sheets of phyllo, brushing each sheet with the melted butter.
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7
Trim the edges and fold in carefully to seal the filling.
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8
Brush the top with melted butter and seal edges with a bit of cold water.
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9
Bake 45 minutes or until golden.
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10
Meanwhile make the syrup; In a small saucepan combine the sugar, water, lemon juice and sliver of lemon peel and boil for 10 minutes.
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11
When Galaktoboureko is done and still hot from the oven, spoon syrup over a little at a time until absorbed by the pastry.
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12
Cool completely, cut into diamond shape and serve.
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13
NOTES : This is best made the day before it is needed. It gives the pastry time to absorb the syrup and the filling to become firm.
