| 1 | In a heavy-bottomed, 3-quart saucepan, bring the milk gradually to a boil; do not allow it to scorch. |
| 2 | Meanwhile, sift the semolina, cornstarch, 1 cup of the sugar, and salt together and gradually add to the boiling milk, stirring constantly with a wooden spoon. |
| 3 | Cook slowly over medium heat until the mixture thickens and comes to a full boil, then remove from the heat. |
| 4 | Beat the eggs on high speed of an electric mixer. |
| 5 | Gradually add ?cup sugar and continue beating until very thick and fluffy, about 10 minutes, then add the vanilla. |
| 6 | Stirring constantly, add eggs to the hot pudding. |
| 7 | Partially cover the pan and allow to cool. |
| 8 | Butter a 9 x 12 x 3-inch baking pan and cover the bottom with 7 sheets of the filo, brushing butter generously between each and making sure that a few sheets come up the pan sides. |
| 9 | Pour the custard into the pan over the filo. |
| 10 | Cover with the 5 remaining sheets, brushing butter between each and on the surface. |
| 11 | With the tip of a very sharp knife, score the top filo sheets into square or diamond shapes, being careful not to score as deeply as the custard. |
| 12 | Bake on the center rack of a moderate (350°F) oven for 40 to 45 minutes, until crisp and golden chestnut in color and the custard is firm. |
| 13 | Meanwhile, boil the remaining 1-?cups sugar with the water and lemon or orange peel for 5 minutes. |
| 14 | Add the brandy or cognac, if desired, and set aside. |
| 15 | Remove the galaktoboureko from the oven and set on a cake rack. |
| 16 | Spoon the hot syrup over the entire galaktoboureko, particularly the edges. |
| 17 | Cool thoroughly before cutting and serving. |
| 18 | Store in the refrigerator |
