Galaktoboureko (Greek custard baked in phyllo)
Source: The Grecian Plate Cookbook
Makes 24 pieces

4 cups milk
3/4 cup semolina flour
5 eggs
1 cup sugar
1 cup butter, clarified, melted and warm
1 teaspoon lemon rind, grated OR 1 tsp. vanilla
3/4 pound phyllo dough

Syrup:
2 1/2 cups sugar
1 1/2 cups water
3 thin lemon slices
1 stick cinnamon

SYRUP: Combine all ingredients and bring to a boil. Reduce heat; simmer for 10-minutes. Cool.

In a deep saucepan, heat milk and semolina, stirring constantly until it reaches the boiling point. Remove from heat; cool 5-minutes.

In a bowl, beat eggs and sugar until fluffy; add to semolina mixture. Add 1/2-cup melted butter and lemon rind; blend well.

Place 8 phyllo sheets in a buttered 13x9-inch baking pan, brushing each sheet generously with butter. Allow phyllo to extend up sides of pan. Spread filling evenly over phyllo; fold overhanging phyllo over the filling and brush with butter. Cover with 8 buttered phyllo sheets, which have been trimmed to fit pan.

With a sharp knife, score only through the top phyllo layers making 4 equal rows lengthwise. Sprinkle a few drops of cold water over top.

Bake at 350-degrees for 45-minutes. Drizzle cold syrup over hot pastry. Return to oven for 5-minutes; let stand 2-hours before serving. Cut into diamonds or squares.

Galaktoboureko is BEST served the day it is made. Refrigerate any leftovers.

NOTES : A delicious custard baked in phyllo.