Galaktoboureko: Greek Custard Phyllo Pie with Syrup vs Gypsy's Arm Cake Roll (Swiss Roll)

Both desserts turn milk, eggs and sugar into a thickened cream, yet they end up worlds apart on the plate. Galaktoboureko sets a semolina custard, scented with vanilla and a pinch of lemon zest, between layers of butter-brushed phyllo, then drenches the hot, crisp pie in cold syrup perfumed with cinnamon, lemon and honey. The Gypsy's Arm puts its vanilla and lemon zest into a light, whipped sponge, rolls it warm, and fills it with a cinnamon-infused cornstarch pastry cream finished with butter, or simply jam. One is crackling and syrupy; the other soft, airy and dusted with powdered sugar.