Sweet Goulash Custard
Phyllo layers with cooked milk-starch custard and a measured cold-syrup finish.
Preparation: 15 min · Cooking: 28 min · Total: 48 min · 2 servings
Ingredients
- commercial phyllo sheets, thawed/handled as package directs — 10
- 240 ml pasteurized whole milk
- 1 tbsp cornstarch
- 2 tbsp sugar
- 0.25 tsp vanilla extract
- 4 tbsp ghee total, 5 ml pan + 55 ml sheets
- 30 ml cold water for starch slurry
- 180 ml prepared cold sugar syrup
Instructions
Measure and prepare
Preheat the oven to 180°C. Use commercial phyllo according to its package, keeping unused sheets covered; do not substitute dry Roqaq or pre-baked puff pastry. Use a suitable oven-rated pan compatible with hot pastry and a cold syrup pour; do not assume glass/clay thermal-shock tolerance.
Use a suitable oven-rated pan compatible with hot pastry and a cold syrup pour; do not assume glass/clay thermal-shock tolerance.
Prepare the components
Stir 1 tbsp starch into the separate 30 ml cold water. Warm 240 ml milk with 2 tbsp sugar over medium heat; whisk in the freshly stirred slurry.
Warm 240 ml milk with 2 tbsp sugar over medium heat; whisk in the freshly stirred slurry.
Build the base
Cook the custard gently while stirring, beginning checks around 3 minutes and following starch-package cooking directions until fully cooked and thick. Stir in 0.25 tsp vanilla off heat. Begin cooling checks around 10 minutes for prompt assembly; do not leave the dairy on the counter for hours.
Begin cooling checks around 10 minutes for prompt assembly; do not leave the dairy on the counter for hours.
Build the base: 180 seconds
Combine carefully
Reserve the 60 ml ghee as 5 ml for the pan and 55 ml across all sheets. Layer 5 sheets below the custard and 5 above, brushing from the single sheet allowance. Spread all custard evenly, then cut equal squares before baking.
Spread all custard evenly, then cut equal squares before baking.
Cook and check
Bake at 180°C, beginning checks at 25 minutes and continuing as needed beyond 30 minutes. Verify pastry is fully cooked according to its package and several central points reach 74°C; crisp golden outer sheets alone are not enough.
Verify pastry is fully cooked according to its package and several central points reach 74°C; crisp golden outer sheets alone are not enough.
Cook and check: 1500 seconds
Finish the cooking
After full baking, pour the 180 ml cold syrup carefully over the hot pastry, protecting hands from steam and splashes. No exact-second rush is needed and no butter, lemon or homemade-syrup ingredients are added.
No exact-second rush is needed and no butter, lemon or homemade-syrup ingredients are added.
Check before serving
For 8 servings use four equivalent 10-sheet pies: 40 sheets, 960 ml milk, 120 ml slurry water, 1 tsp vanilla, 720 ml syrup and 240 ml ghee split 20 ml pans + 220 ml sheets. Half uses 5 sheets total, cut to fit a half-area pan, and 30 ml ghee split 2.5 + 27.5 ml. Keep even bottom/top coverage rather than a four-times-thicker pie.
Keep even bottom/top coverage rather than a four-times-thicker pie.
Serve and store
Serve in 2 portions once safe to eat. Refrigerate promptly within 1 hour in shallow portions at ≤4°C; use within 24 hours and reheat at most once to 74°C.
Refrigerate promptly within 1 hour in shallow portions at ≤4°C; use within 24 hours and reheat at most once to 74°C.
Tips
- Instructions describe the original 2-serving batch. Ingredient controls scale the list to 1 or 8 servings: exactly half or fourfold. One cup is 240 ml, one tbsp 15 ml and one tsp 5 ml. Dry volumes are not gram weights. Use equivalent vessels and manageable batches; times are first checks, not linear scaling rules.
Common mistakes
- Do not add unlisted ingredients or rely on fixed times and surface browning alone.
Substitutions
- Use the stated source states and alternatives; check product directions and allergens.
Storage
Refrigerate promptly within 1 hour in shallow portions at ≤4°C. Use within 24 hours from preparation, including cooling. These are conservative household limits, not a validated shelf life.
Reheating
Reheat leftovers at most once to 74°C throughout, then serve immediately. Keep unused portions refrigerated.
About this recipe
Phyllo layers with cooked milk-starch custard and a measured cold-syrup finish.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.