Galaktoboureko is an irresistible Greek dessert with ancient origins. A filled phyllo tart or custard pie covered with a scented syrup, it is generally served cold and enjoyed during the summer. Galaktoboureko consists of a flaky phyllo dough on top and bottom that is filled with a custard made with butter, eggs, milk, semolina, and sugar. Other flavorings are usually added to the custard such as lemon, orange, rose water, vanilla, mastic, or some combination of any of these. Citrus and vanilla seem to be the most popular combination.
It is then served with a sugar syrup on top that may also be flavored in the same way. Blanched or roasted almonds are sometimes added. Generally, either lemon or orange is used, not both. Both the zest and juice may be used. The ancient Greeks made a similar dish called ‘plakous’ with honey, cheese, and wheat. Phyllo is a later addition to Greek cuisine, having been introduced during Ottoman rule.
Galaktoboureko like baklava, which is also made with phyllo dough, is part of a category of Greek desserts called syropiasta, meaning bathed in syrup. It is also one of many Greek dishes made with phyllo, including several desserts, such as the familiar baklava, kataifi, and portokalopita.
The name of the dish comes from the Greek words for milk ghala and ghalak for milk and ‘milk-based,’ respectively, while bourek is Turkish for something that is put into phyllo pastry. Some popular recipes are found here and here.
