Galaktoboureko

Galaktoboureko uses a milk custard thickened with semolina, then baked between layers of buttered phyllo. The name is Greek, and the dessert is also popular in Cyprus under the name galatopourekko.

Both can use custard and phyllo, but galaktoboureko is soaked in syrup after baking. Bougatsa is often served as a breakfast pastry in Greece and may be dusted with powdered sugar and cinnamon instead of being syrup-soaked.

It is often best after it has cooled enough for the syrup to settle into the phyllo and custard. Many Greek bakeries serve it at room temperature, while home cooks may chill leftovers because the semolina custard firms up well.

The syrup is commonly flavored with lemon peel, orange peel, or sometimes rosewater. That citrus syrup is poured over the hot phyllo so the pastry stays sweet and aromatic without turning into a plain custard pie.