Traditional semolina custard with cream and Philopastry.(Galaktombouriko)

Ingredients: 

For 20 pieces

Crust: 500 g Philo pastry  (13-14 leaves)

Milk: 5 cups

semolina: 1 1/2 cup

lemon zest: 2 tbsp

Vanilla: 1 stick split or 2 pkt vanilla powders

Unsalted butter: 250 g.and some extra melted butter for the baking sheets 

Eggs: 6 fresh

Sugar: 2 cups

Salt: a pinch 

For the Syrup

Sugar: 2 1/2 cups

water: 1 1/2 cup

Lemon: 1 teaspoon lemon juice and 1 peeled

2 Cinnamon sticks

Method: 

Heat and stir milk with semolina and lemon zest. Add the vanilla powder or the vanilla stick splits till it reaches  just to boil point,and custard has thicken remove from heat. Pour 100 g portions of butter, stir and allow the cream to cool. Remove the stick of vanilla from custard 

Separate the egg yolks from the whites. Beat the egg yolks with the sugar and the egg whites with a pinch of salt to stiff meringue. When the cream has cooled thoroughly incorporate the egg yolks with the sugar and then the meringue.

Melt the remaining butter and Butter a rectangular baking dish. Put half phyllo sheets in pan brushing each sheet with melted butter. Spread the cream on top and cover with the remaining sheets also well buttered. Bake at 200 ° C 40 '.

Meanwhile boil the sugar and water and other ingredients for the syrup for 6'-7 '. Allow the syrup to cool slightly, remove the peel and pour the custard just remove it from the oven with warm syrup. Serve cut into squares.