Galatoboureko?

[hamstrman]

So I was walking down Kings Highway in Brooklyn and, around East 14th, there was this place that had gyros and the like. But what drew me in were all the different kinds of baklava in the window. I got 4 pieces each of what I thought were the usual walnut baklava and pistachio baklava.

When I got home and bit into one, it had what I thought at first was a rice pudding inside. Upon further consumption it tasted and looked more like an eggy custard inside. Frankly, it's delicious. I googled "baklava" and "egg custard" and found the term "galatoboureko". But the recipes for it don't look like they contain what I consumed...

Does anyone know of the place I am talking about on Kings Highway and around E 14th Street that serves baklava? Is this galatoboureko what I ate? If not, what is it that they are selling there? Perhaps their own invention? I would also like to know if I can get it anyplace else in either Brooklyn or Manhattan.

[hamstrman]

To add to my own question, where in Brooklyn can I get şöbiyet? I found out tonight that what I thought was galaktoboureko was actually şöbiyet. Are they the same recipe, but from different cultures? Turkish vs. Greek?

[David W]

Hey hamstrman: I was walking in the area Saturday and couldn't find your spot-could you describe this place a little more-which side of the street, corner or middle, etc?
Thanks.

[hamstrman]

Let's see... I had just gotten off the B or Q train at the Kings Highway station and I got off on Kings Highway between E16th and E15th St. I walked west on Kings Highway toward E 15th St. It was on the left side of the street, I think in the middle of the block.

[David W]

OK, thanks...I'll give another look next time I'm around there.

[helen19]

so it can be three things- galactoboureko, ek mek or bougatsa.

galactoboureko is the same filo that is used in baklava, just filled with custard. The real home made custards are thick, yellow-ish depending on how much custard they actually use, and there are hints of orange. Not all bakerys use orange flavor, when my mom makes it she uses flakes of the orange peel so it really gives it just a slight taste, sometimes you dont eevn realize it. I can be made without this flavor, especially at bakerys who make huge amounts of them.

ek mek has a white cream on top, then custard and kataifi filo. I dont think this is what you ate.

bougatsa is usually thinner and you get a bigger piece, with filo similar to the baklava, but instead of being drizzled with syrup, it is usually served with powedered sugar on top. It is still very sweet, but doesnt sit in syrup (what people refer to as honey but is usually homemade simple syrup with cloves and cinammon).

If what you had was drizzled in syrup, your best bet is galactoboureko.
I doubt its ek mek bc you didnt mention it had any white cream on top.

But all three desserts are AMAZING when made correctly.

[PlomeekSoup]

I agree, all three are awesome, especially when my Greek in-laws go to town preparing them!

And for a funny side note, they affectionately Americanize the word galactoboureko by saying "I like the booty call."

[helen19]

haha yeah i think all greeks do that!!!

[richg35]

My favorite Greek desserts come from Victory Sweet Shop on Steinway in Astoria. Everything is fresh and delicious.

I generally like Artopolis too, but I got some Kataifi there yesterday that was not fresh. It was way too soggy, as if it was sitting in the honey for days...or perhaps underbaked.

[sassyhotchic]

What you actually ate was not galactoboureko, but Ek mek (not sure of the spelling). It is a combination of two different desserts (galactoboureko and kataifi). You can find it at the ommonia cafe in bayridge, brooklyn.

[Miss Needle]

I'm curious, why did you say ekmek? The OP said the pastry was like baklava (filo) as opposed to the shredded kataifi.

[byrd]

ekmek:

http://www.faliraki-info.com/susie/gr...

[hamstrman]

Yeah, based on the link above, that is definitely not what I ate. I am more and more certain it was galaktoboureko. It was exactly like a self-contained triangular baklava pocket, but inside was an eggy custard, as I said originally. Thank you for all your responses.

[byrd]

correct spelling: galaktobouriko
the main ingredient is fine semolina flour:

http://www.greek-travel-guide.com/Mai...

[melon]

A side note, they often give you free (good!) galaktobouriko with your dinner at Taverna Kyclades, a seafood restaurant in Astoria.

[bigjeff]

that dessert is the bomb! and they sell it at many greek bakeries, etc. usually its baked in large trays and they cut you a rectangle, but it can also be a self-contained pastry. if you're willing to trek to astoria (the land of phyllo) there is a funny site that reviewed all the greek cafes/bakeries in astoria:

http://alphaastoria.blogspot.com/

and they just refer to the various baked goods as the "G things" (galactaburekos), the "K things" (some other dessert that starts with K), etc. a lot to go through, but pretty funny.

[psnative]

They also have a really great one at the Amonia Cafe in Bay Ridge on 3rd Avenue and 78th Street.

[Cheese Boy]

Likely to be Galaktoboureko Portokali if it was sweet. Some places refer to it as Orange Milk Pie. Here's a good website to browse ---> http://www.greek-recipe.com/modules.p...

[hamstrman]

It didn't have any orange flavor. It was just regular old baklava filled with an egg custard. It was sweet because of the honey.

[Cheese Boy]

Then you had plain Galaktoboureko sans the orange flavoring just smothered in syrup. An awesome dessert either way.

Galaktoboureko --> http://www.greek-recipe.com/modules.php?name=News&file=article90

If you're ever in Astoria, go into Artopolis and enjoy some of their specialties.
Artopolis --> http://www.artopolis.net/bakery/greek...

[Miss Needle]

I haven't been to the bakery you're talking about, but it sounds like galatoboureko. I think it's made with farina, eggs and sugar. It's a Greek dessert. There's Posiedon Bakery in Manhattan that should carry it.