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Preheat the oven to 170 degrees Celsius fan. Add the whole milk, butter and vanilla in a saucepan and heat over a medium heat. Stir regularly and once the butter has melted, stir through the semolina for 2 minutes. Remove off the heat.
In a separate bowl, whisk the sugar and eggs until frothy. Incorporate this with the semolina and stir on a low heat until the texture thickens.
In a pre-greased dish (I used a square one), add 5 layers of filo pastry, making sure to brush melted butter on top of each one.
Add the custard filling and smooth over until even. Then top with another 5 layers of filo pasty, repeating as before by brushing melted butter on top of each layer.
Bake for 40-45 minutes until golden. Meanwhile, prepare the syrup by adding the water, sugar and cinnamon stick in a saucepan and placing over a medium heat. Bring to a boil and then set aside. Remove the cinnamon stick.
Once the Galatoboureko is ready, slice it in the tray and carefully pour over the cooled syrup. Leave to cool for at least an hour before serving, and once completely chilled, store in the fridge for up to five days.