Galaktoboureko ~ γαλακτομπούρεκο

Galaktoboureko ~ γαλακτομπούρεκο

If you are a fan of custard type deserts, you have to try this one. This is by far the best I have ever eaten! The custard is rich and creamy, while the phyllo is crusty and flaky when served right after it is made. The syrup adds just the right amount of sweetness that completes this desert making it melt perfectly in your mouth. ~ Mark
Filling:
6 large eggs
2 cups semolina
4 1/2 cups sugar
1 tbs vanilla
20 cups of milk
1 or more pounds of phyllo

Syrup:
6 cups sugar
5 cups water
2 tablespoons vanilla extract
zest of 1 orange
juice of 1/2 orange

Beat eggs and sugar for at least 10 minutes. Add semolina. Add milk a little bit at a time
Place on stove over medium heat and cook slowly stirring constantly. When it starts boiling, remove from heat. Add butter and vanilla. Prepare the phyllo. Use a large cookie sheet. butter 10-12 sheets of phyllo, layering them one at a time on the cookie sheet. Add custard and flatten out in an even layer. Put the rest of phyllo on top brushing butter on each sheet. Cut through the top layers of phyllo, about 2" apart horizontally. Then cut diagonally in the opposite direction at 2" apart to make diamond shapes. (you can also cut them into 2"x2" squares. Bake at 350 for 35 to 50 minutes until the the phyllo on top becomes golden brown. Remove from the oven and let cool.
 While the galaktoboureko is cooking, make the syrup.
 Mix all the ingredients and cook the syrup slowly on low heat for 10 minutes.
After the it has cooled to luke warm, pour the syrup over the galaktoboureko slowly. Make sure the syrup is warm and not hot.

Galaktoboureko is best served right after the the syrup is poured over the top, however, it is still very good after it has cooled to room temperature.