Galaktoboureko

Galaktoboureko (, , ) is a dessert popular in Greece and the eastern Black Sea Region of Turkey. It is made of custard, layers of filo dough and covered in syrup. Galaktoboureko is made with a type of pudding called muhallebi or semolina custard. In Albania, it is a dessert sometimes prepared during the Orthodox Easter, although Qumështor, an Albanian custard that includes no filo dough is traditionally preferred. It is popular in Cyprus as galatopourekko.

==Preparation== Galaktoboureko may be made in a pan, with filo layered on top and underneath (20 layers in total) and cut into square portions, or rolled into individual servings (often approximately long). It is served or coated with a clear, sweet syrup. The semolina custard, or milk rice (muhallebi) may be flavored with lemon, orange, or rose. Unlike mille-feuille, which it only vaguely resembles, the custard is baked with the pastry, not added afterwards. It is popular across Greece, with regional and local variations in ingredients and preparation. Notable versions are associated with Athens and Thessaloniki.