AlwaysLearning: Galaktoboureko

April 02, 2009

What It Is: A custard-filled phyllo dessert. The pudding-like, milk custard is thickened with semolina (Greek simigthali) and/or cornstarch. Immediately after baking, galaktoboureko is soaked in a light lemony, or orange, syrup. The phyllo is layered above and below the custard and baked in a pie pan and then sliced (pictured) or rolled into individual servings. While the syrup can be served on the side instead of spooned overtop (cop-out), it’s best to serve the dish once it has completely cooled and the syrup has been fully absorbed by the pastry.

Where It’s From: A traditional Greek sweet. The name, which translates to “milk pie,” originates from the Greek words galact (milk) and bourkek (pie). As you’ll see below, just like the spelling of the word phyllo (or filo), the spelling of galaktoboureko seems to be up to interpretation.

Where You Can Get It:

Anthos: Galaktoboureko: Semolina Pudding with Ginger Ice Cream, Concord Grape Sorbet & Phyllo, $10.00

Milos: Galaktoboureko: Custard with Layered Phyllo Crust, $10.00

Molyvos: Galaktoboureko: Semolina Custard wrapped in Phyllo & bathed in Citrus Syrup, $9.00

Thalassa: Galaktobouriko: Citrus-Custard wrapped in Filo & drizzled with Orange Honey, $6.95

Avra Estiatorio: Galactobourico: Semolina Custard wrapped in Filo with Orange & Lemon Zest Syrup

Pylos: Christos’ Towering Galaktobourekakia: Buttery Phyllo Triangles filled with Greek Custard & drizzled with Cinnamon & Greek Mountain Honey, $6.00

Philoxenia: Galakrobourko: Fresh Custard Cream wrapped in Phyllo with Light Syrup, $5.50