Ingredients
For the syrup:
700g sugar
500g water
1 cinnamon stick
1 tsp lemon juice
4 lemon peel

For the custard:
1 liter whole milk
100g sugar
1 vanilla pod
100g semolina (fine)
2 eggs
1 egg yolks
Zest of half a lemon
1 cinnamon stick
30g unsalted butter

For the phyllo:
450g phyllo dough
200g unsalted butter, melted (for brushing the phyllo)

Instructions
Prepare the syrup:
In a saucepan, combine the sugar, water, cinnamon stick, lemon juice, and peels
Bring to a boil, then reduce heat and simmer for about 5 minutes
Let it cool completly

Prepare the custard:
In a large pot, heat the milk, vanilla pod and cinnamon stick over medium heat until it’s hot but not boiling
In a bowl, whisk together the eggs, sugar, and vanilla beans until pale and creamy
Gradually add the semolina to the egg mixture, whisking constantly to avoid lumps
Remove the vanilla pod and cinnamon stick from the milk and slowly pour the hot milk into the egg mixture, stirring constantly
Return the mixture to the pot and cook over medium heat, stirring continuously, until it thickens to a custard-like consistency (will take 5 to 7 minutes)
Remove from heat, stir in the butter, and set aside to cool slightly

Assemble:
Preheat your oven to 180°C and butter a large baking dish
Place half of the phyllo sheets in the baking dish, one by one, brushing each sheet generously with melted butter (let the edges hang over the sides of the dish)
Pour the cooled custard evenly over the phyllo layers
Fold over the overhanging phyllo sheets, and then layer the remaining phyllo sheets on top, brushing each with butter (tuck the edges inside the dish to seal the custard)
Using a sharp knife, lightly score the TOP layers of the phyllo into squares

Bake at 180°C for 1 hour

As soon as the galaktoboureko comes out of the oven, slowly pour the cold syrup over it, making sure to cover all the surfaces
Let it sit to absorb the syrup completely

Allow the galaktoboureko to cool completely before serving