A twist on the classic Greek galaktoboureko custard pie — flaky phyllo is wrapped around a silky orange-scented custard and twisted into individual spirals, baked until golden and crisp, then finished with just a touch of syrup, powdered sugar, and cinnamon. Freezer-friendly and less sweet than the traditional version.
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Adapted from a video by Dimitra's Dishes
These Greek Custard Phyllo Twists Are Incredible (Galaktoboureko)
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1
Combine the milk with half the sugar and a pinch of salt in a saucepan; heat over medium heat until very hot but not boiling.
2
Meanwhile, whisk together the whole eggs, egg yolk, remaining sugar, semolina, and cornstarch in a bowl until smooth.
3
Slowly pour the hot milk into the egg mixture while whisking to temper it, then return everything to the pot.
4
Add the orange zest and cook over medium heat until it comes to a boil and starts to thicken; remove from heat and stir in the vanilla extract to finish the custard.
5
Transfer the custard to a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and let it cool to room temperature (about 10–15 minutes).
6
Combine the sugar and water in a small saucepan, bring to a boil, then simmer 3–4 minutes. Remove from heat, stir in vanilla extract, and let cool to make the light syrup.
7
Preheat the oven to 350°F (180°C) and line a baking tray with parchment paper.
8
Lay one sheet of phyllo on the work surface and brush with melted butter; stack two more sheets on top, brushing each with butter, for three layers total.
9
Gently scrunch the phyllo inward from both long sides, leaving the center slightly relaxed, then spread a line of custard along the center.
10
Fold the phyllo over the custard and loosely twist it into a rope or spiral shape, not too tight, to leave room for the custard to expand.
11
Place the twisted rolls onto a well-buttered baking tray and repeat with the remaining phyllo and custard.
12
Brush the tops generously with the remaining melted butter so they bake up golden and crisp.
13
Bake on the center rack for about 35–40 minutes, until deeply golden and crisp all over.
14
Once baked, lightly spoon a small amount of the cooled syrup over each twist — they're meant to be only lightly sweetened, not fully soaked.
15
Let cool slightly, then dust generously with powdered sugar and cinnamon before serving, ideally with hot coffee.
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