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Galaktoboureko (Greek: γαλακτομπούρεκο, Laz: paponi, Turkish: Laz böreği, Albanian: Qumështor, Arabic: شعيبيات) is a dessert popular in the Balkans, Turkey, and Levant [1] [2] of custard baked in filo. [4] Lazi Laz böreği is made with a type of pudding called muhallebi instead of semolina custard.
Crème anglaise – Light sweetened pouring custard; Crème brûlée – Custard dessert with hard caramel top; Crème caramel – Custard dessert with soft caramel on top, also known as flan, caramel custard, egg pudding or caramel pudding; Cremeschnitte – Puff pastry dessert; Custard pie – Pastry container with a sweet egg mixture
Bougatsa made in Thessaloniki Preparation of custard bougatsa in an Athens cafe. Traditional Greek bougatsa is prepared from hand-made phyllo dough wrapped around a filling. . After it is baked about 30–35 minutes in the oven, it is cut into small pieces and served hot on a small pl
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A photo of bougatsa, a Greek variant of borek. In Greece, boureki or bourekaki, and Cyprus poureki (πουρέκι, in the Greek dialects of the island) are small pastries made with phyllo dough or with pastry crust. Pastries in the börek family are also called pita (pie): tiropita, spanakopita, and so on. [37]
Galaktoboureko – A dessert consisting of filo and muhallebi. Gibanica – A Balkan dish made from filo, white cheese, and eggs. Pastizz – A savory pastry from Malta filled with ricotta or mushy peas. Savory spinach pie – A Balkans' spinach pie. Tiropita – A Greek dish similar to Börek, filled with a cheese-egg mixture.
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A traditional custard-like pie in a pastry crust with a filling made of a mixture of sugar, butter, eggs, buttermilk and flour. Cantaloupe pie United States: Sweet A custard pie of cantaloupe, butter, eggs, and nutmeg, with meringue topping. [citation needed] Caramel tart: Australia: Sweet A sweet tart, filled with soft piped caramel. Sometimes ...