The custard in the Galaktoboureko is even better tasting than it looks.
[Fat Pants Fridays was a weekly feature presenting the city's most appealing cakes, puddings, and other treats created by our much-missed former blogger Rebecca Marx, running for two years ending in September, 2011. Here we go again!]
Of the many phyllo-based pastries of Greece, none is richer and more scrumptious than Galaktoboureko. Showing its possible North African inspiration, the custard is eggy in the extreme, and further stiffened with semolina flour, which imparts a light and bouncy texture. The syrup-sluiced top and bottom crust are only a delivery system, and the custard squirts everywhere as you eat the pastry with a fork. Take FiTR's advice--roll up your sleeves and dive in with your hands.