Deconstructed Galaktoboureko Recipe

Heat milk and cream

In a medium heavy saucepan, warm the whole milk and heavy cream over medium heat until it just begins to steam and small bubbles form at the edge (do not boil).

Add semolina

Slowly whisk in the semolina and reduce heat to low. Continue whisking constantly to prevent lumps until the mixture thickens, about 6–8 minutes.

Incorporate sugar and butter

Stir in the granulated sugar, butter, vanilla and salt. Cook on low, whisking, for another 2 minutes so sugar dissolves and butter melts.

Temper eggs

Beat the eggs lightly in a bowl. Slowly ladle 1/2 cup of the hot semolina mixture into the eggs while whisking constantly to temper. Gradually whisk the egg mixture back into the saucepan.

Finish custard

Cook on very low, stirring, until custard is thick and coats the back of a spoon, about 3–4 minutes. Remove from heat. If any foam is present, skim briefly. Pour into a shallow tray or individual molds, cover surface with plastic wrap to prevent skin formation, and chill until firm, at least 2 hours.

Prepare oven and phyllo

Preheat oven to 350°F (175°C). Carefully unroll phyllo, keeping sheets covered with a damp towel so they don’t dry out. Brush a baking sheet lightly with melted butter or line with parchment.

Layer and brush

Working one sheet at a time, cut each phyllo sheet into 3–4 strips (about 2 inches wide) for bite-size crisps. Brush each strip lightly with melted butter and sprinkle a light dusting of sugar and cinnamon. Stack 2 strips together at a slight angle for sturdiness and place on prepared sheet. Repeat with remaining sheets.

Bake until crisp

Bake for 6–10 minutes, watching carefully, until golden and crisp. Remove and cool on a wire rack; they will crisp further as they cool. Break into shards or leave as strips for plating.

Make caramel with pecans

Line a baking sheet with parchment. In a small heavy saucepan, combine the sugar and water over medium heat without stirring; you may swirl the pan gently. When the sugar dissolves and turns a deep amber (6–8 minutes), remove from heat and quickly stir in the butter and salt, then immediately add the pecans, stirring to coat evenly.

Cool and chop

Spread the sugared pecans on the prepared parchment in a single layer; allow to cool completely and harden (about 20 minutes). Once cool, roughly chop or crush into small crunchy pieces. Reserve in an airtight container until plating.

Prepare syrup

In a small saucepan combine the sugar, water, lemon juice, cinnamon stick, cloves and orange peel. Bring to a gentle boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer for 6–8 minutes to infuse the spices.

Finish with mastiha

Remove from heat, add crushed mastiha (or mastic powder) and let steep for 10 minutes. Strain the syrup to remove spices and peel, then cool to warm. Keep at room temperature; syrup will thicken slightly as it cools. Reserve 3–4 tablespoons per 4 servings for soaking/finishing.

Warm milk and mastiha

In a medium saucepan warm the milk and cream with half the sugar and the mastiha over medium-low heat until steaming. Stir to dissolve mastiha into the dairy. Remove from heat and let sit for 10 minutes to infuse, then rewarm gently.

Temper yolks

In a bowl whisk the egg yolks with the remaining sugar until pale. Slowly ladle about 1/3 cup of the warm milk into the yolks while whisking to temper, then pour the yolk mixture back into the saucepan.

Cook custard base

Cook the mixture over low heat, stirring constantly with a silicone spatula, until it thickens enough to coat the back of the spatula (170–175°F if using a thermometer), about 4–6 minutes. Do not boil.

Chill and churn

Remove from heat, stir in vanilla and salt. Strain into a bowl, cool to room temperature, then refrigerate until cold, at least 2 hours or overnight. Churn in an ice cream maker according to manufacturer’s instructions until soft-set, then freeze until firm, about 4 hours.

Portion custard

Cut the chilled semolina custard into rectangles or use a 2–3 inch round cutter to portion. Place each portion off-center on chilled dessert plates.

Add phyllo and praline

Lean 2–3 phyllo crisps against each custard portion to give height. Sprinkle a generous pinch (about 1–2 tablespoons) of praline pecan crunch alongside and a few pieces on top for texture contrast.

Syrup and gelato

Spoon 1–2 tablespoons of the warm (not hot) spiced syrup around and lightly over the custard to moisten — do not drench, this is a deconstructed application. Add a quenelle or small scoop (about 2 ounces) of masticha gelato to the plate, opposite the custard.

Garnish and serve

Dust lightly with powdered sugar if desired, sprinkle a few toasted sesame seeds over the gelato or praline for a visual contrast, and add a small mint leaf. Serve immediately so phyllo remains crisp while custard and gelato provide creaminess.