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Greek Custard Horns (Galaktoboureko)

It has a hard-to-say name, but these pastries are delicious!
Print Recipe
Course Dessert

Ingredients
  

Custard

  • 6 egg yolks
  • 1 cup sugar
  • 1 cup fine semolina flour
  • 6 cups milk, scalded
  • 1 tsp vanilla extract
  • 1 strip lemon rind (optional)

Lemon Syrup

  • 4 cups sugar
  • 2 cups water
  • 1 Tbs lemon juice

Dough

  • 1 lb butter, melted (melt a little at a time, not all at once)
  • 1 lb phyllo pastry dough
  • 1/2 cup walnuts, finely chopped
  • 2 tsp cinnamon

Instructions
 

  • Preheat oven to 350 degrees. Butter a baking sheet liberally. Set aside.
  • In a mixing bowl, beat egg yolks with 1 cup sugar; add semolina and mix well. Slowly stir in scalded milk and vanil­la or lemon rind. Transfer to a small saucepan and cook gently over low heat, stirring constantly until mixture thickens. Let cool.
  • Meanwhile, make syrup by combining 4 cups sugar, 2 cups water and 1 Tbs. lemon juice; bring to a boil and boil for exactly 15 minutes. Let cool.
  • Cut sheets of phyllo pastry in fours. Butter each sheet evenly, allowing two sheets for each horn. Place 1 tablespoon of custard at one end and fold ends toward middle. Butter ends and roll up. Place in prepared pan and butter tops. Bake in preheated oven for 25 to 30 minutes or until golden. Dip each horn in cooled syrup and sprinkle with finely chopped walnuts and cinnamon. Makes 20 to 24 servings. Enjoy!