This is a scrumptious home-style Greek dessert that you won’t find in many restaurants. Galaktaboureko, which might be easier to prepare than pronounce, is made by baking semolina custard in a crispy phyllo package and then drizzling it with sweet syrup. The syrup is traditionally made with sugar and water, but I couldn’t resist the urge to infuse it with a little lemon and cinnamon.

　　

Ingredients

makes 12 servings

　　

Semolina Custard

6 cups milk

　　1 cup sugar

　　3/4 cup semolina flour (see below)

　　4 tablespoons (1/2 stick) butter

　　2 teaspoons pure vanilla extract

　　6 eggs, lightly beaten

　　

Syrup

2 cups sugar

　　1 cinnamon stick

　　1 1/2 cups water

　　Zest and juice of 1 medium lemon (about 2 teaspoons grated zest and 3 tablespoons juice)

　　

To Assemble

1/2 cup ground almonds

　　1/2 cup dry bread crumbs

　　1/4 cup sugar

　　1 pound phyllo dough (there will be some sheets left over)

　　1/2 pound (2 sticks) butter, melted

　　Semolina Custard

　　Sugar syrup

　　

Semolina Custard

Step 1

In a medium saucepan over medium-high heat, whisk 5 cups of milk with the sugar and bring almost to a boil. Whisk in the semolina. Bring to a boil, whisking, then cook over low heat, stirring constantly, until the mixture is thick, about 10 minutes. Remove from heat and add the butter, stirring until incorporated. Cool for 5 minutes, then stir in the vanilla, the remaining 1 cup of milk, and the eggs, mixing thoroughly. Cool, cover with plastic or waxed paper, and refrigerate for at least 1 hour or overnight.

　　

Syrup

Step 2

Place the sugar, cinnamon, water, zest, and juice in a small saucepan and bring to a boil. Reduce heat and simmer, stirring, for about 10 minutes, until the syrup thickens and coats a spoon. Remove the cinnamon stick.

　　

To Assemble

Step 3

Preheat the oven to 400°F. Butter an 8-inch square baking pan.

　　

Step 4

In a small bowl, mix together the almonds, bread crumbs, and sugar. Line the baking pan with 8 sheets of phyllo, one sheet at a time (each sheet should overlap its neighbors by an inch or so). Brush each sheet with butter and sprinkle lightly with the almond mixture. The pastry edges should overlap the entire perimeter of the pan. Pour in the cooled custard, spreading evenly, and fold the pastry edges over the custard.

　　

Step 5

Arrange 8 phyllo sheets over the top of the custard, leaf by leaf, brushing with butter and sprinkling with almond mixture as before. Trim the edges to 1 inch and fold them inward, tucking them down inside the pan. Brush the top with butter and score diagonally with the tip of a sharp knife in two directions, to make diamond-shaped slits in the pastry. Sprinkle the top with water (about 3 tablespoons) and bake for 15 minutes, then lower the heat to 325°F and bake 45 more minutes.

　　

Step 6

When the top is golden brown and flaky, remove from the oven and immediately pour the cooled syrup over the pastry. Let the custard set until cool, then cut into pieces and serve.

　　

Semolina

Step 7

Semolina is durum wheat that is more coarsely ground than other flours. It is the primary ingredient in the best pasta and in couscous, and it’s also popular as porridge. It gives cakes a heartier, more substantial texture.

　　From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.