Galaktoboureko-Cream pie with chopped phyllol

<strong>Preparation: </strong>

For the syrup:

• Place a pot over high heat.
• Add the water, sugar, cinnamon stick, lemon rind (no pith) and honey.
• Heat for about XNUMX-XNUMX minutes, until the sugar dissolves.
• When it does, remove from heat, lightly stir and set it aside to cool completely.

For the cream filling:

• Place a pot over low heat.
• Add the milk, half of the sugar, semolina, XNUMX teaspoon vanilla extract and the heavy cream.
• Whisk for about XNUMX-XNUMX minutes, until the custard thickens.
• When the whisk starts to leave streaks in the mixture, it will have thickened enough and you will know it is ready.
• Remove from heat and add the XNUMX g of butter.
• Whisk until the butter has melted and is completely incorporated.
• Add the salt and XNUMX teaspoon vanilla extract.
• Lightly stir and set aside.
• In a mixer, add the eggs and remaining sugar.
• Beat for XNUMX minutes on high speed with the whisk attachment, until the eggs become fluffy and the sugar is completely incorporated.
• Using a ladle or spatula, pick up heaping amount of the egg-sugar mixture and add it to the pot with the custard.
• Stir to combine and then add all of the custard mixture in the pot to the egg-sugar mixture.
• Gently fold so that you don’t lose the volume of the cream and set it aside to cool.

For galactoboureko:

• Preheat the oven to XNUMX* C (XNUMX* f) Fan.
• Melt the butter in the microwave for XNUMX ½ minutes at XNUMX watts. You can also melt it in a small saucepan.
• Use your fingers to untangle the shredded phyllo dough, making sure that there are no knots and spread it apart. This should take about XNUMX-XNUMX minutes.
• Lightly grease a XNUMX cm round baking pan with some of the melted butter.
• Add more than half of the shredded phyllo to the baking pan, making sure there is no phyllo dough on the circumference of the pan.
• Drizzle the phyllo with half of the melted butter, without letting the pastry brushtouch it.
• Add the cream and spread it nicely and evenly with a spatula.
• Cover with the remaining shredded phyllo. Press it down well and give a nice shape to the edges.
• To finish, drizzle with the remaining melted butter over the top.
• Bake for XNUMX hour, until golden.
• When ready, remove from oven and turn galaktoboureko over into another baking pan that is the same size and shape. You can also use the same baking pan.
• Bake again for XNUMX hour.
• When ready, remove from oven and pour the cool syrup over the sweet.
• Set it aside for XNUMX minutes until it cools to room temperature and serve.