This is a traditional Greek dessert that is perfect for serving at holiday dinners. It’s homemade custard rolled up in baked phyllo and drizzled with a cinnamon lemon syrup. I serve it with a candied orange on the side to give it an extra special look.
Makes 20 Servings
Timing: 35 minutes, plus cooling and baking
6 cups whole milk
1 cup fine semolina flour
1 cup sugar
2 tsp vanilla
6 egg yolks
To make the Galaktoboureko Rolls:
2 sticks of unsalted butter
1 lb #7 Phyllo
To Make the lemon syrup:
1 cinnamon stick
1 cup water
Two cups sugar
1/4th Lemon peel
1. In a medium sauce pot, combine all syrup ingredients on medium heat and simmer until all sugar is dissolved. Remove from heat and set aside.
2. In a large sauce pot, bring your milk to a simmer.
3. In a large mixing bowl, add egg yolks, sugar and vanilla. Mix for about 3 minutes, until the mixture is until is a pale yellow color.
4. In the bowl with the egg yolk mixture, whisk in your semolina.
5. Once your milk is simmering, remove one cup to temper your egg mixture. Whisk in the milk slowly to insure it is fully tempered.
6. Add the egg mixture into your pot, stirring continuously until your mixture has thickened, about 15 – 20 minutes.
7. Once thickened, pour into a 9’’x13’’ baking dish and let cool completely.
8. Once your custard has completely cooled, it’s time to roll! Preheat your oven to 350*.
9. Cut your custard once down the center (long ways), and 10 times across (short ways). This should give you 20 – 4.5’’long pieces of custard.
10. Unwrap your phyllo and place under a damp towel. Work with one sheet at a time. Place once sheet in front of you with the long side towards you, butter the entire sheet and fold the phyllo in half from Left to right. Butter the phyllo again, placing once portion of custard at the center of the bottom of your phyllo. Fold each edge over the custard by one inch (your custard should be partially exposed). Roll the custard away from you, until fully rolled into a small log. The log should be about 1.5-2’’X5.5 inches.
11. Place each log on a baking sheet about 1-inch apart, and butter the top. Bake for 40-45 minutes, or until the logs are golden brown.
12. Remove from oven and top with your cooled syrup immediately. Let cool for at least 10 minutes before serving.
13. When serving you can dust with a little bit of cinnamon.