• Thaw filo in the fridge overnight or for at least 6 hours. Then leave at room temperature within its package for 30 minutes before using.

Make The Syrup:

• The syrup needs to be at room temperature when added to the Galaktoboureko. So you need to make the syrup first and let it cool before making the pie.
• Add all of the ingredients for the syrup to a saucepan.
• Bring to a boil over high heat. Then turn the heat to medium and simmer for about 6-7 minutes or until the syrup thickens. Do not stir the syrup let the sugar dissolve on its own. Turn the heat off and set aside to cool.

Make The Custard Filling:

• Add both types of semolina to a bowl and set aside.
• Add the milk, sugar, and vanilla extract to a cooking pot and heat over medium-high heat.
• In a mixing bowl beat the eggs with a whisk. Once the milk mixture gets steamy hot gradually ladle half of it into the eggs while whisking the eggs constantly. Transfer the mixture back to the pot.
• Drop the heat to medium. Give it a minute to reach a steamy hot temperature again and gradually mix in the semolina.
• Continue stirring with the whisk until cream starts to bubble.
• Remove from heat and let stand for 10 minutes. Then stir in the butter.

For The Pie:

• Preheat oven to 170°C/ 340°F.
• Lay open the stack of phyllo on your working surface. And cover it with a tea towel so it won't air-dry.
• Grease a 12-inch (30 cm) round baking pan with some of the melted butter.
• Take 4 filo sheets (one at a time) and place them in the pan creating a cross shape (half of the sheets will be hanging out of the pan) grease the surface of every 2 filo with melted butter.
• Add 2 more filo sheets folded in order to fit in the pan (fold a bit on the sides to fit) greasing between each filo with butter.
• Add the cream and spread it evenly with a spoon.
• Add 2 filo sheets folded on top of the cream (again brush each filo with some butter).
• Overlap the filo that hangs out of the pan (it's okay if it's uneven and ruffled). Don't forget to brush with butter!
• Add the remaining filo sheets ruffled on top to create a crunchy topping.
• Gently score the top with a knife and divide the Galaktoboureko into pieces.
• Bake for about 50 minutes until deep golden lightly brown on top and crunchy.
• Slowly ladle the cold syrup over the Galaktoboureko right as you get it out of the oven.
• Allow to cool inside the oven with the oven door open.
• When it gets to room temperature you can cut and serve or refrigerate for 4-6 hours and enjoy it cold!