This Creamy Custard Pastry Looks Bakery-Made—But It’s Shockingly Easy to Make at Home

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Frequently Asked Questions (FAQs)

1. Can I make Galaktoboureko ahead of time?

Yes! You can make galaktoboureko a day in advance. Just store it in the refrigerator after it cools completely. It’s best served at room temperature.

2. How do I store leftovers?

Store any leftover galaktoboureko in an airtight container at room temperature for up to 2 days. After that, it’s best kept in the refrigerator for up to 4 days.

3. Can I freeze Galaktoboureko?

Yes, galaktoboureko freezes well. Just ensure it is fully cooled and stored in an airtight container. When ready to serve, thaw it at room temperature.

4. What is the best way to reheat Galaktoboureko?

To reheat, place the galaktoboureko in a 350°F (175°C) oven for about 10 minutes to re-crisp the phyllo layers without drying out the custard.

5. Can I use store-bought phyllo dough?

Yes, store-bought phyllo dough works perfectly for this recipe. Just make sure to thaw it in the fridge overnight and handle it carefully, as it’s delicate.

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