Galaktoboureko -- must refrigerate?

[grasswire]

I'm making a pan of galaktoboureko for a party this weekend. I'm afraid I'll have to refrigerate it if I make it the day before, because of the eggs and milk. But filo gets wimpy when refrigerated. Ick.

Any thoughts? Has anyone ever re-heated galaktoboureko to refresh the filo?

[babylonsister]

1. Re-heated? I've never even heard of it, but am off to google!

:silly:

[grasswire]

2. it's a dessert....

....a milk and egg custard enclosed in filo.

[babylonsister]

3. It sounds scrumptious! I love Greek food! nt

[The empressof all]

4. I have never made this dish but

I use phylo quite frequently with other dishes. I have to tell you that I have never found a way to re-crisp the phylo with reheating. I would think that this could get quite soggy if you leave it in the fridge. I make a spinach pie that is far more solid than this dish appears to be and it's just not the same with re-heating. (Still terrific--but not the same).

Is there a way you can prepare all the ingredients ahead and just put it together on the morning of?

[grasswire]

5. I considered that..

...but oven space is going to be a problem, with a dutch oven braising a lamb dish for a good part of the day. Thanks for your input on recrisping filo. It's what I suspected. I may do what my grandmother used to do when she needed to bake pies, a turkey, and then dinner rolls -- get up early!

[spindrifter]

6. You should refrigerate it if you make it

ahead. Isn't there any way that you could make it the day of? Most recipes call for storing it in the reefer. A cheater's way would be to make the bottom of the pie--bottom layers of filo and the custard. Refrigerate and then do the top layers of filo. Just lay them over the top of the dessert and don't worry about tucking them around the bottom part.