Galaktoboureko

Instructions

1. Prepare the custard
   In a large saucepan, heat the milk over medium heat until it's hot but not boiling. In a separate bowl, whisk together the semolina flour and sugar. Gradually add the semolina mixture to the hot milk, whisking constantly to prevent lumps. Cook for about 5-7 minutes, stirring continuously, until the mixture thickens to a custard consistency.
2. Temper the eggs
   In a medium bowl, lightly beat the eggs. Slowly add about 1 cup of the hot custard mixture to the eggs while whisking vigorously to temper them. Then pour the egg mixture back into the pot with the remaining custard, whisking continuously. Add the vanilla extract and lemon zest. Cook for an additional 2 minutes, then remove from heat and let it cool slightly.
3. Prepare the baking dish
   Preheat the oven to 350°F (175°C). Brush the bottom and sides of a 9x13-inch (23x33cm) baking dish with melted butter. Unwrap the phyllo dough and cover it with a slightly damp kitchen towel to prevent it from drying out.
4. Layer the bottom phyllo
   Place one sheet of phyllo in the buttered baking dish, allowing the edges to hang over the sides. Brush it lightly with melted butter. Repeat this process with half of the phyllo sheets (about 10-12 sheets), brushing each one with butter before adding the next. Make sure to work quickly to prevent the phyllo from drying out.
5. Add the custard filling
   Pour the slightly cooled custard filling over the layered phyllo sheets, spreading it evenly with a spatula. Fold any overhanging phyllo edges over the custard.
6. Layer the top phyllo
   Place another sheet of phyllo on top of the custard and brush with butter. Continue layering the remaining phyllo sheets, brushing each with butter. Tuck in any overhanging edges into the sides of the dish. Brush the top layer generously with remaining butter and score the top layers into diamond or square shapes with a sharp knife, being careful not to cut all the way through to the custard.
7. Bake the galaktoboureko
   Bake in the preheated oven for 45-50 minutes, or until the phyllo is golden brown and crispy. While the galaktoboureko is baking, prepare the syrup.
8. Make the syrup and finish
   In a small saucepan, combine the sugar, water, cinnamon stick, and cloves. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat, stir in the honey, and let cool completely. Remove the cinnamon stick and cloves. When the galaktoboureko comes out of the oven, immediately pour the cooled syrup evenly over the hot pastry. Let it stand for at least 1 hour before serving to allow the syrup to be absorbed.