Galaktoboureko (greek Custard Pie)

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 20
• 6 eggs
• 1 cup sugar
• 1 1/2 cups fine semolina or 1 1/2 cups cream of wheat
• 8 cups milk
• 2 lemons, zest of, of grated
• 1 teaspoon vanilla extract
• 4 tablespoons butter
• 1 1/2 lbs phyllo pastry sheets
• 3/4 cup melted butter
• 2 cups sugar
• 1 cup water
• 3 tablespoons lemon juice (fresh)

Recipe

• 1 beat the eggs with the sugar until thick.
• 2 add semolina, milk, zest and vanilla extract.
• 3 cook over a low heat until mixture thickens, stirring continuously.
• 4 remove from heat; stir in 4 tbsp butter.
• 5 butter a baking pan 9x12x2 inches and lay 2/3 of pastry sheets, brushing each sheet generously with melted butter.
• 6 the edges of the pastry sheets should come up above the top of the pan.
• 7 spread milk custard mixture over pastry sheets and turn in the edges of the phyllo over the custard.
• 8 cover with remaining pastry sheets, buttering each one generously with melted butter once it gets into the baking pan.
• 9 pour any remaining butter over top.
• 10 cut through the first 3 pastry sheets (no one will kill you if it's 4! just use a light touch and a very sharp, pointy knife.) in 3 inch squares and sprinkle pastry with water.
• 11 bake in a moderate (350°f-180°c) oven for 45 minutes to 1 hour- until golden on top (not golden-brown).
• 12 allow to cool.
• 13 boil the sugar, water and lemon juice for 5 minutes.
• 14 pour lukewarm syrup over the cooled 'galaktoboureko'.
• 15 cool before serving.