Ghalaktoboureko (milk pie)

1. In a large saucepan, heat the milk over medium high heat until just boiling. Add the semolina and stir with a whisk. Lower the heat to medium low.
2. Using a whisk, beat the egg yolks with the sugar.
3. Ladle a cup of the warmed milk into the egg mixture to temper and then add the egg yolk mixture to the pot.
4. Continue to cook over medium low heat until the cream starts to thicken, stirring continuously.
5. When the cream has thickened, remove from heat and stir in the vanilla extract and the butter. Set aside.
6. Unwrap the filo using a scissor or sharp knife, cut the sheets in half to make two stacks of 9x12 inch sheets. To prevent drying, cover one stack with wax paper and a damp paper towel while working with the other.
7. Preheat the oven to 250 degrees.
8. Prepare the Ghalaktoboureko by using a pastry brush to brush the bottom and sides of a 9 x 12 rectangular pan. You will use approximately half the filo sheets for the bottom of the pastry.
9. Begin by layering sheets one by one in the bottom of the pan, making sure to brush each one thoroughly with melted butter.
10. When you have almost layered half the sheets, drape two sheets of filo so that they extend half in the pan and half out of the pan horizontally.
11. Add the cream in an even layer on top of the sheets, smoothing the surface with a spatula.
12. Fold the filo sheet flaps in over the cream layer.
13. Add the rest of the sheets on top, brushing each sheet with melted butter.
14. Before baking, score the top layer of filo (making sure not to puncture the filling layer) to enable easier cutting of pieces later.
15. Bake in a preheated oven for 45 minutes or until the filo turns a deep golden color.
16. While the Ghalaktoboureko is baking, prepare the syrup: Combine the sugar and water in a saucepan and add the lemon peel and orange peel. Boil over medium high heat for approximately 10 minutes. Remove the lemon and orange peel and stir in the lemon juice. Remove from heat and set aside to cool.

IMPORTANT NOTE:

1. Do not pour hot syrup over the hot ghalaktoboureko. Allow both to cool to room temperature and then carefully ladle the syrup over the Ghalaktoboureko and allow time for it to be absorbed.

ENJOY!