Description
Flaky, golden mini triangles filled with creamy semolina custard and soaked in citrus-honey syrup. These Mini Galaktoboureko Trangles are the perfect handheld dessert with just the right balance of texture and sweetness.
Ingredients
Scale
- 1 package (16 oz) phyllo dough, thawed
- ½ cup semolina flour
- 2 ½ cups whole milk
- ¾ cup sugar (divided)
- 2 large eggs
- ¾ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Zest from 1 lemon
- ½ cup water
- 2 tablespoons honey
- 1 cinnamon stick
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a saucepan, heat milk and ½ cup sugar until steaming. Slowly whisk in semolina, cooking until thick. Remove from heat and stir in eggs, vanilla, and lemon zest. Let cool slightly.
- Keep phyllo dough covered with a damp towel. Melt the butter and keep warm for brushing.
- Cut phyllo into 3-inch-wide strips. Brush one strip with butter, place a spoonful of custard at one end, and fold into triangles. Repeat and place on the baking sheet.
- Bake for 25–30 minutes or until golden brown and crisp.
- While baking, make syrup: simmer water, remaining sugar, honey, cinnamon stick, and lemon juice until slightly thickened. Remove cinnamon stick and let syrup cool.
- Pour cool syrup over hot pastries. Let soak for 15 minutes before serving.
Notes
- Keep phyllo dough covered while working to prevent drying out.
- Pour cool syrup over hot pastries for best texture.
- Don’t overfill the triangles to avoid leaks during baking.
Nutrition
- Serving Size: 1 triangle
- Calories: 160
- Sugar: 12g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 35mg