Galaktoboureko phyllo braid, Greek semolina custard pie

Put the sugar, water, cinnamon stick and lemon peel in a saucepan over the heat and cook until it boils and the sugar melts.

Off the heat, stir in the vanilla and let the syrup cool completely; cool syrup always goes over hot pastry.

Heat the milk with about half to three quarters of the sugar in a saucepan without stirring, until steaming hot; the sugar on the bottom protects the milk from sticking.

Beat the eggs with the remaining sugar, then whisk in the semolina flour until combined.

Pour the hot milk carefully into the egg mixture to temper it, whisk, and return everything to the saucepan.

Cook over medium heat, stirring without stopping, until it boils and thickens considerably.

Off the heat, whisk in the butter and the vanilla and set aside.

Lay parchment paper on the work surface, the same sheet that goes on the tray.

Lay the filo one sheet at a time, drizzling and lightly brushing melted butter on each of the 10 to 12 layers.

Spoon half or a little less than half the custard down the centre of the layers.

Cut equal diagonal strips down both sides with a sharp knife and fold them over each other to braid.

Lift the parchment onto the baking tray and brush the braid with the remaining butter.

Bake at 350 degrees Fahrenheit for 50 to 60 minutes until golden brown all around and crispy.

Pour half the cooled syrup over the braid as soon as it comes out of the oven and let it settle to room temperature before serving.