Galaktoboureko - Greek Semolina Custard Bars

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 12
• 2 quarts milk
• 4 egg yolks
• 3 cups sugar
• 2 cups fine semolina (farina)
• 1 teaspoon vanilla
• 1 lemon, zest of, grated
• 1 lb phyllo dough, defrosted according to package directions
• 1 cup clarified butter or 8 ounces unsalted butter, melted
• 2 cups water
• 1 1/2 cups sugar
• 1 lemon, rind of, cut into strips

Recipe

• 1 in large saucepan, heat milk to just below boiling.
• 2 remove and set aside.
• 3 in a bowl, beat egg yolks, sugar and semolina until pale yellow.
• 4 whisk in milk.
• 5 return mixture to clean saucepan and set over low heat.
• 6 cook, stirring constantly with a wooden spoon, until custard thickens and comes away from sides of the pan, about 5 to 6 minutes.
• 7 stir in vanilla and lemon zest: set aside.
• 8 preheat oven to 375°f butter a 9-by-13-inch baking pan.
• 9 lay half the phyllo sheets in pan, brushing each one with butter before putting it in the pan, and letting them come partially up the sides.
• 10 do not butter last layer.
• 11 pour custard over phyllo, taking care not to disturb the pastry.
• 12 gently smooth with a spatula.
• 13 lay remaining phyllo over custard, brushing each layer with butter.
• 14 carefully tuck excess phyllo into sides of pan.
• 15 with a sharp knife, score top few layers into 3-inch squares.
• 16 bake 45 to 50 minutes until golden.
• 17 lower temperature if it browns too quickly.
• 18 while pastry bakes, combine water, sugar and lemon zest in heavy saucepan and bring to a boil.
• 19 reduce heat and simmer for 15 minutes, or until it lightly coats a spoon.
• 20 remove pastry and cut though score marks to bottom of pan.
• 21 let cool completely then pour on hot syrup and serve.