Ideal for entertaining or enjoying as an elegant indulgence, these individual cups capture the classic flavors of Galaktoboureko in a perfectly portioned size. The smooth, creamy custard paired with crisp, flaky phyllo delivers a satisfying contrast in texture. Each cup is delicately soaked in aromatic syrup, enriching the flavor with every bite.
We love this twist on one of our favorite Greek desserts!
Serves: 6 | Difficulty: Medium
Ingredients:
Custard:
- 3 cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- ½ cup fine semolina
- 3 large eggs
- 2 teaspoons vanilla extract
- Zest of 1 lemon
Phyllo Cups:
- 12 sheets of phyllo dough
- ½ cup unsalted butter, melted
Syrup:
- 1 cup granulated sugar
- ½ cup water
- Juice of ½ lemon
- 1 cinnamon stick
Steps:
-
Prepare the Syrup:
In a saucepan, combine sugar, water, lemon juice, and cinnamon stick. -
Bring to a boil over medium heat, stirring until sugar dissolves.
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Reduce heat and simmer for 10 minutes.
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Remove from heat and let cool completely.
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Prepare the Custard:
In a saucepan, heat milk and cream over medium heat until just boiling. -
In a separate bowl, whisk together sugar, semolina, eggs, vanilla extract, and lemon zest.
-
Gradually pour the hot milk mixture into the egg mixture, whisking constantly to prevent curdling.
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Return the mixture to the saucepan and cook over medium heat, stirring continuously, until thickened.
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Remove from heat and let cool slightly.
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Prepare the Phyllo Cups:
Preheat oven to 350°F. -
Brush a muffin tin with melted butter.
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Cut phyllo sheets into squares large enough to fit into the muffin cups with some overhang.
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Layer 3-4 phyllo squares in each muffin cup, brushing each layer with melted butter.
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Bake for 10-12 minutes, or until golden brown.
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Remove from oven and let cool.
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Assemble the Cups:
Spoon the cooled custard into each phyllo cup. -
Drizzle the cooled syrup over each cup, allowing it to soak into the custard.
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Refrigerate for at least 1 hour before serving.