What is the name of the Greek custard pastry made with filo and semolina?

Galaktoboureko is a Greek custard pastry made with filo and semolina.

The dessert contains a baked semolina custard enclosed or layered with crisp filo pastry. After baking, it is soaked in a lemon-scented syrup, which gives the pastry its characteristic contrast between creamy filling and crisp, sweet layers. The name combines Greek words associated with milk and pastry.

Galaktoboureko is commonly cut into square or triangular portions and served at room temperature or slightly warm. The custard may be flavored with lemon zest, orange zest, or vanilla, depending on the recipe.

It is often mistaken for baklava because both desserts use filo and syrup. Baklava’s defining filling is nuts, whereas galaktoboureko’s defining filling is semolina custard. Kataifi is another related pastry, but it uses shredded filo rather than broad sheets.