When is a Copenhagen not a Copenhagen? When it is called a Galaktoboureko. I can’t really figure out how this ambrosial combination of semolina or cornmeal enhanced pastry cream and filo and a touch of syrup came to be called Copenhagens in some circles (even in some Greek cookbooks!) but one precious bite of this pastry wonder and you will not care. This is the quintessential, perfect pastry: buttery but not too much, sweet but not cloying, unique, easy and frankly –I am surprised I am sharing this recipe. You can make these large or small. Larger ones are easier and have the Greek bakery oomph (and you can cut them to make smaller pastries). No matter how you roll these up, they work out. You can even coil them in ropes and coil the ropes around themselves to make a round pastry. These are eggy and golden and sweet - perfect for Easter.

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Hi there, fellow home and pro baker and fan of great recipes….

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Est. 1997