Greek Galaktoboureko-Inspired Custard Phyllo

Crisp phyllo layered around semolina custard and finished with lemon syrup.

Ingredients

• 12 sheets phyllo dough
• 1/2 cup melted butter
• 4 cups milk
• 3/4 cup sugar
• 3 eggs
• 1/2 cup semolina
• 1 teaspoon vanilla
• 1 cup sugar
• 1 cup water
• 2 tablespoons lemon juice

Directions

1. Cook milk, sugar, and semolina until thick.
2. Temper in eggs and vanilla.
3. Layer half the phyllo in a buttered pan, brushing each sheet.
4. Spread custard and cover with remaining phyllo.
5. Bake at 350°F for 40 to 45 minutes.
6. Simmer sugar, water, and lemon 5 minutes and pour over warm pastry.