| • | Pour milk into a big saucepan and bring it to a boil on medium flame.
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| • | Whisk together the semolina, corn flour, sugar (2 cup) and eggs in a bowl.
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| • | Now slowly add the semolina mixture in the boiled milk, while stirring.
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| • | Cook till the mixture thickens and when it comes to a full boil, turn off the flame.
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| • | Partially cover the pan and keep it aside to cool.
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| • | Preheat the oven to 350 degrees F and butter a 9x13 inch baking dish.
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| • | Now layer the 7 sheets of wheat dough into the pan, brushing each one with butter.
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| • | Pour the above-made mixture into the pan over the wheat dough. Cover it with the rest of dough sheets, brushing each sheet with butter while laying it down.
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| • | Bake it for about 40 to 45 minutes, or until the top crust turns crisp and the custard filling get set.
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| • | In a small saucepan, stir together rest of the sugar (½ cup) and water, and bring it to a boil.
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| • | Take out the baking dish from the oven. Pour the hot sugar syrup over the top and on the edges of Galaktoboureko.
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| • | Let it cool for some time and then, place it in the refrigerator.
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| • | Cut Galaktoboureko into pieces and serve cool. |
