Galaktoboureko with Cinnamon

Instructions

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   In a large saucepan, combine 1 cup of semolina, 1 cup of sugar, and 4 cups of milk. Cook over medium heat, stirring constantly, until the mixture thickens.

3. 3

   Remove the saucepan from heat and let it cool slightly. Beat 4 eggs and add them to the mixture along with 1 teaspoon of vanilla extract. Mix well.

4. 4

   Melt 1/2 cup of butter. Brush a baking dish with some of the melted butter.

5. 5

   Layer half of the phyllo dough sheets in the baking dish, brushing each sheet with melted butter.

6. 6

   Pour the semolina mixture over the phyllo layers.

7. 7

   Cover with the remaining phyllo sheets, again brushing each with melted butter.

8. 8

   Bake in the preheated oven for about 45 minutes, or until the top is golden brown.

9. 9

   While the galaktoboureko is baking, prepare the syrup. In a saucepan, combine 1 cup of water, 1 cup of sugar, and 1 tablespoon of lemon juice. Bring to a boil, then reduce heat and simmer for 10 minutes.

10. 10

    Once the galaktoboureko is done baking, remove it from the oven and pour the hot syrup over it immediately.

11. 11

    Allow the dessert to cool and absorb the syrup.

12. 12

    Sprinkle 1 teaspoon of ground cinnamon over the top before serving.