Galaktoboureko
Athens, Greece
Semolina custard baked in filo and drenched in citrus syrup.
Why locals eat it
One of the syrup-soaked pastries central to Greek celebration and café culture.
Local tip
Ask for it slightly warm if the shop offers it.
Typically made with
filo pastry, semolina, milk, egg, sugar syrup. Recipes vary — always check with the vendor if you have allergies.