Galaktoboureko

How to make it

1. 1Start the syrup well in advance — it must be cold when the hot pie comes out of the oven — combine the sugar, water, lemon juice, orange peel and cinnamon in a small saucepan, bring to a boil then simmer 4 minutes, take off the heat and leave to cool completely.
2. 2For the custard, heat the milk in a wide saucepan with the sugar and lemon zest until just steaming (do not let it boil), sprinkle the semolina in a fine even stream while whisking constantly, then keep whisking on low heat for 5–6 minutes until it thickens to a loose pudding; off the heat, beat in the eggs one at a time (the mixture should be warm but not hot enough to scramble them) and the vanilla, then press clingfilm directly onto the surface to stop a skin forming.
3. 3Brush a 22×30 cm baking dish with melted butter, lay 7 sheets of phyllo across the bottom brushing each generously with butter and letting the edges hang over the sides (those flaps will fold back over the top later), pour in the still-warm custard, smooth it level, fold the overhanging flaps inward and brush them with butter, then cover with another 7 sheets of phyllo (again buttering each) and trim or tuck the edges so the pie is fully sealed.
4. 4Score the top phyllo into diamonds or squares with a sharp knife — cut all the way through so the syrup can later penetrate — brush the surface lavishly with the last of the butter, and bake at 170°C for 45–55 minutes until the top is deeply golden brown.
5. 5The moment it comes out of the oven, pour the cold syrup evenly over the hot pie — it will sizzle and steam — leave to settle at least 4 hours, ideally overnight, before cutting along the score lines and serving at room temperature.