GALAKTOBOUREKO - GREEK SEMOLINA CUSTARD BARS

Steps:

• In large saucepan, heat milk to just below boiling.
• Remove and set aside.
• In a bowl, beat egg yolks, sugar and semolina until pale yellow.
• Whisk in milk.
• Return mixture to clean saucepan and set over low heat.
• Cook, stirring constantly with a wooden spoon, until custard thickens and comes away from sides of the pan, about 5 to 6 minutes.
• Stir in vanilla and lemon zest: set aside.
• Preheat oven to 375°F Butter a 9-by-13-inch baking pan.
• 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.
• Do not butter last layer.
• Pour custard over phyllo, taking care not to disturb the pastry.
• Gently smooth with a spatula.
• Lay remaining phyllo over custard, brushing each layer with butter.
• Carefully tuck excess phyllo into sides of pan.
• With a sharp knife, score top few layers into 3-inch squares.
• Bake 45 to 50 minutes until golden.
• Lower temperature if it browns too quickly.
• While pastry bakes, combine water, sugar and lemon zest in heavy saucepan and bring to a boil.
• Reduce heat and simmer for 15 minutes, or until it lightly coats a spoon.
• Remove pastry and cut though score marks to bottom of pan.
• Let cool completely then pour on hot syrup and serve.