For the cream
Ηeat in a saucepan the milk with the sugar over medium heat.
In a bowl, whisk together the 3 whole eggs and the 5 egg yolks. Add the semolina and mix. Finally, add the vanilla.
Take 1-2 cups of warm milk and gradually add it to the egg mixture, constantly whisking to temper the eggs without curdling. Add the orange zest and pour the mixture back into the saucepan with the remaining milk. Heat over medium to high heat and stir until the cream thickens.
Remove the saucepan from the heat, add the butter and stir.
Note: The cream should not be too thick.
For the pastry sheets
Brush a baking dish 36×24 cm with melted butter. Layer eight phyllo sheets, brushing each one with butter, making sure the edges protrude from the dish.
Spread the cream over the phyllo sheets, fold the edges over the cream and brush them with butter. Place the remaining phyllo sheets on top and brush them with butter as well.
Use a spatula to tuck in any protruding edges towards the inside of the dish.
Slice the pastry into pieces by cutting through the phyllo layers and pour the remaining butter over it.
Bake in a preheated oven at 180°C in the air mode for about 45-50 minutes.
Remove the dessert from the oven, syrup it and it’s ready.
For the syrup
Combine all the syrup ingredients in a saucepan and bring to a boil.
Reduce the heat and let it simmer for 8 minutes.
Remove the lemon and pour the syrup over the dessert.
Two tips to note: Before placing the baking dish in the oven, for an even crispier phyllo, wet your hands and sprinkle water over the phyllo layers. If the dessert is warm, the syrup should be cold, or vice versa.