Method

• 1.
  For the syrup, place all ingredients and 90ml water in a medium saucepan over medium heat. Bring to the boil, stirring occasionally, until sugar has dissolved.
• 2.
  Remove from the heat and place in the fridge to chill, ideally overnight.
• 3.
  Place milk and vanilla seeds in a medium saucepan over medium heat and bring to the boil. In a separate bowl, whisk together eggs and sugar until pale.
• 4.
  Add semolina and whisk until combined.
• 5.
  Once the milk has come to the boil, add the semolina and egg mixture, whisking constantly. Whisk for 8-10 minutes until thick and smooth. Remove from the heat and whisk in 25g butter and lemon zest. Cover the surface directly with plastic wrap (this stops a skin from forming) and set aside.
• 6.
  Preheat oven to 180°C.
• 7.
  Melt remaining 150g butter in a small saucepan. Lightly brush a 24cm diameter, 3cm deep tart pan with a little of the melted butter. Lay 1 sheet of filo in the base of the tart pan, with the short edge facing you, and brush with melted butter.
• 8.
  Top with another sheet of filo, this time with the long edge facing you, and brush with more butter. Repeat layering until you have used 8 sheets in total.
• 9.
  Spread semolina filling over the base of the tart and top evenly with jam. Layer over another 8 sheets of filo in alternating directions as above, brushing in between each layer with butter. Trim off excess pastry, leaving about 3cm overhanging, and fold the edges over the top. Using a small sharp knife, score the top of the galaktoboureko into 8 triangles (don’t cut all the way to the base).
• 10.
  Brush top with butter. Bake for 50 minutes or until golden and crisp on top. Remove from the oven and pour over cold syrup, to serve.