Galaktoboureko

Galaktoboureko (Greek: γαλακτομπούρεκο) is a Greek dessert of semolina custard baked in filo.[2] The name means "milk burek". It may be made in a pan, with filo layered on top and underneath and cut into square portions, or rolled into individual servings (often approximately 10 cm (4 in) long). It is served or coated with a clear, sweet syrup. The custard may be flavored with lemon, orange, or rose.

Galaktoboureko
Three pieces of galaktoboureko
TypePastry
Region or stateGreece
Main ingredientsPhyllo, semolina custard[1]

Unlike mille-feuille, which it otherwise resembles, the custard is baked with the pastry,[3] not added afterwards.

The Turkish laz böreği is similar, but is made with a type of pudding called muhallebi instead of semolina custard. It is popular in Rize and Artvin provinces in the Black Sea Region, home of many Laz people.[4][5]

The Turkish şöbiyet is made with semolina custard but is folded in small triangle shapes instead of squares.[6]

See also

References
  1. "Galaktoboureko". Allrecipes.com. Retrieved 22 June 2017.
  2. "Semolina custard pastry with syrup (galaktoboureko)". SBS Food. Special Broadcasting Service. May 2014. Retrieved 20 June 2019.
  3. "Galaktoboureko". Food.com. Retrieved 22 June 2017.
  4. Timothy G. Roufs; Kathleen Smyth Roufs (29 July 2014). Sweet Treats around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture. ABC-CLIO. p. 341. ISBN 978-1-61069-221-2.
  5. Özhan Öztürk (2005). Karadeniz: ansiklopedik sözlük. Heyamola Yayınları. ISBN 978-975-6121-00-9.
  6. A King's Confectioner in the Orient: Friedrich Unger, Court Confectioner to King Otto I, 1837
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