Custard a La Grecque or Galaktoboureko is a Greek dessert of custard in phyllo. It may be made in a pan, with phyllo layered on top and underneath, or rolled into individual servings. Unlike mille-feuille, which it otherwise resembles, the custard is baked with the pastry, not added afterwards. It is served with a clear syrup. Its name, galaktoboureko, comes from the words milk and bourek the Turkish origin word Burek for pies, so in effect it conveys the meaning "milk-pie" or custard pie.  read more »