Galaktoboureko: Greek Custard Phyllo Pie with Syrup vs Mohnkuchen (Poppy Seed Cake)

Both desserts thicken milk with semolina, sugar and egg, but put that mixture to very different uses. Galaktoboureko makes it the star: a rich, smooth vanilla custard baked between butter-brushed layers of phyllo until deeply golden and crisp, then drenched in cold syrup scented with lemon zest, cinnamon and honey, and served chilled. Mohnkuchen uses just a little semolina to bind a thick paste of ground poppy seeds, lemon zest and cinnamon, spread over a yeast dough that rises into a light, airy base. One plays crisp pastry against creamy, syrupy custard; the other pairs a light yeasted base with a thick poppy seed filling.