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1
Stir 1 1/4 cups sugar and 2/3 cup water in heavy medium saucepan over medium heat until sugar dissolves.
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2
Add cinnamon sticks and 1/2 teaspoon orange peel and simmer 2 minutes.
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3
Set syrup aside to cool.
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4
Preheat oven to 350F.
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5
Mix semolina and 1/2 cup sugar in heavy medium saucepan.
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6
Whisk in milk and 4 tablespoons melted butter; bring to boil, whisking occasionally.
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7
Boil until mixture is thick and creamy, whisking constantly, about 3 minutes.
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8
Remove from heat.
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9
Whisk eggs and 1/2 teaspoon orange peel in medium bowl to blend.
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10
Gradually whisk in semolina mixture.
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11
Mix in vanilla.
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12
Cool filling completely.
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13
Lightly butter 10-inch glass pie dish.
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14
Place 1 phyllo sheet in bottom of dish.
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15
Brush with melted butter.
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16
Top with second sheet.
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17
Continue layering with 3 more sheets, brushing each with butter.
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18
Spoon filling into dish.
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19
Top with 5 more phyllo sheets, brushing each with butter.
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20
Using scissors, trim excess phyllo from sides of dish.
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21
With very sharp knife, score tip of phyllo sheets, forming diamond pattern.
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22
Bake pie until phyllo is golden brown and filling is set, about 45 minutes.
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23
Transfer pie to rack.
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24
Immediately strain 1 cup cooled syrup over pastry.
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25
Cool completely.
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26
Cut into wedges and serve.
