Galaktoboureko with Cinnamon

Preparación

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.