Galaktoboureko "Crinkle Cake"

 

1 cup (215g) butter

3/4 cup (155g) sugar

2 egg yolks, room temperature

2 whole eggs, room temperature

2 cups (500ml) full fat milk, room temperature 

1 teaspoon vanilla extract

zest from 1 lemon

12 phyllo sheets

syrup

1/2 cup (125ml) honey

1/2 cup (125ml) water

1 teaspoon lemon juice

1 cinnamon stick

1. in a small saucepan, melt butter over medium heat. Reduce heat to low and continue cooking until butter browns. It will smell nutty, and the milk solids will stick to the bottom of the pan. Sieve and allow to cool slightly

2. brush bottom of a 9" x 11" (23cm x 28cm) baking dish with some of the browned butter, and lay one sheet of phyllo folded in half

3. sprinkle one sheet of phyllo lightly with butter, scrunch it slightly like an accordion, and lay it in baking pan. Repeat with rest of phyllo sheets

4. pour rest of butter evenly over phyllo sheets. Bake at 375°F (190°C) for 20 minutes

5. meanwhile, make custard by whisking together the eggs with the sugar. Add milk, lemon zest and vanilla extract and whisk until well combined

6. pour custard over hot phyllo, reduce heat to 325°F (165°C) and bake for 15 minutes

7. meanwhile, combine water, sugar, lemon juice and cinnamon stick in a saucepan. Bring to a boil, and reduce by 1/3. Remove from heat and cool slightly

8. pour syrup evenly over cake, and let stand for 15 minutes or until completely soaked

Cake tastes best right out of the oven. It can also be refrigerated, and gently warmed before serving