Galaktoboureko (Custard Phyllo Dessert)

Make the syrup first: combine 2 cups granulated sugar (for syrup), 2 cups water (for syrup), 2 strips lemon peel strip (for syrup), 2 tbsp fresh lemon juice (for syrup), and 1 stick cinnamon stick (optional, for syrup) in a medium saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves, then simmer 5 minutes. Remove from heat and set aside to cool to room temperature.

Preheat oven to 350 F. Brush a 9x13-inch baking pan generously with some of the 3/4 cup melted unsalted butter (for phyllo).

Make the custard: heat 4 cups whole milk in a large saucepan over medium heat until steaming but not boiling. Whisk in 2/3 cup fine semolina gradually, then add 1 cup granulated sugar (for custard) and cook, stirring constantly, until the mixture thickens to a pudding-like consistency, about 6-8 minutes. Remove from heat, stir in 4 tbsp cut into cubes unsalted butter (for custard), 1 tsp pure vanilla extract, and 1 tsp finely grated lemon zest (for custard). Let cool 5 minutes, then whisk in 6 large eggs one at a time until fully incorporated.

Lay half of the 1 pkg thawed overnight frozen phyllo dough (16 oz package) sheets in the prepared pan, brushing each sheet with unsalted butter (for phyllo) before adding the next. Allow edges to overhang the pan.

Pour the warm custard evenly over the phyllo layers and smooth the top. Fold the overhanging edges over the custard.

Layer the remaining frozen phyllo dough (16 oz package) sheets on top, brushing each with unsalted butter (for phyllo). Score the top layers with a sharp knife into squares or diamonds, cutting only through the top phyllo layers and not into the custard.

Bake at 350 F for 50-55 minutes, until the phyllo is deep golden and crisp.

Remove from the oven. Immediately ladle the cooled syrup evenly over the hot pastry — this contrast helps the pastry absorb the syrup without becoming soggy. Let rest at room temperature for at least 1 hour before slicing along the scored lines and serving.