Make This Greek Classic Dessert Into a Phyllo Braid (Galaktoboureko)

Begin by making the syrup: In a saucepan, add 2 cups of granulated sugar, 1 1/2 cups of water, 1 cinnamon stick, and lemon peel. Cook until it comes to a boil, then turn off the heat and stir in 1 teaspoon of pure vanilla extract. Set aside to cool.

For the custard, add 5 cups of whole milk to a saucepan and heat until steaming hot. Add 1 cup of granulated sugar, reserving some for later.

In a separate bowl, beat 4 eggs with the reserved sugar and 1 cup of fine semolina flour until combined.

Carefully pour the hot milk into the egg mixture to temper the eggs, whisking continuously. Pour everything back into the saucepan and cook over medium heat, stirring constantly until thickened. Turn off the heat and stir in 2 oz of unsalted butter and 2 teaspoons of pure vanilla extract. Set aside.

Prepare your work area with parchment paper. Take 10 to 12 layers of phyllo pastry, drizzling melted butter between each layer.

Spread half of the custard down the center of the phyllo layers. Cut diagonal strips on both sides of the custard to create a braid.

Fold the strips over the custard to form a braid and carefully transfer it to the baking tray lined with parchment paper.

Brush the braid with remaining melted butter and bake in a preheated oven at 350°F for 50 to 60 minutes until golden brown.

Once out of the oven, pour half of the cooled syrup over the braid and let it cool to room temperature before serving.

Equipment Needed

Allergens