Galaktoboureko at Blue Ribbon

Blue Ribbon Diner galaktoboureko

By Deanna Fox

Galactic burrito!

That's not what we're talking about today, but it's how to phonetically sound out galaktoboureko, the subject of this edition of Eat This!

The galaktoboureko -- a 3-inch high pastry -- is difficult to pronounce at first, and perhaps that's why it often goes by it's more common moniker: Greek custard.

Blue Ribbon Restaurant and Bakery, in Schenectady, is a classic example of a chrome-trimmed Greek diner. The menu is extensive, and includes tradition American diner grub like turkey clubs and massive burgers alongside Mediterranean fare, like moussaka, the lamb and eggplant casserole.

That amalgam of culinary culture applies to the dessert menu, too. Customers are immediately greeted with glass display cases of chilled baked goods, from baklava to doughnuts. Pies, cakes, and cinnamon rolls are shelved next to Greek powdered cookies.

Blue Ribbon diner Schenectady exterior

Most of those things you could get anywhere, but galaktoboureko is something harder to find.

Blue Ribbon makes its version with several layers of phyllo dough wrapped around a custard made from eggs, honey, a bit of whole milk and fine semolina. The semolina gives a grainy texture to the very firm custard, something that traditionally is a sign of a poorly made custard, but in this case, that subtle grit comes from the nutty-flavored wheat middlings and not from improperly incorporated eggs. The texture is more akin to the center of a truffle than to a creamy vanilla pudding.

Butter-basted layers of phyllo encapsulate the semolina custard and the entire dish is scored into squares before being baked. A honey syrup is drizzled over the top, soaking into each shard and crackle of phyllo and dripping between each pre-cut portion (which are generous and filling for $4.99). The result is a sticky delight.

The truth is, I can't imagine eating a galaktoboureko for dessert after a meal. It's too rich and filling. Serve mine at breakfast with a strong cup of black coffee to cut through the eggy sweetness.

Deanna Fox writes about many things, mostly about food. More can be found on her website, Twitter, or Instagram.

More Eat This
+ Benedict Trio at Tipsy Moose Tap and Tavern
+ Pollo mofongo from Mi Ecuador Juice Bar
+ Beef vegetable soup at Chuck Wagon Diner

Find It

Blue Ribbon Restaurant and Bakery
1801 State St
Schenectady, NY 12304

Comments

THIS pastry is always my absolute favorite when I go to the Greek Festival in Albany. I have another way of phonetically saying it though lol
Good to know it's available more than once a year at festivals. Awesome!

This is the old man with a " ROD "in Boca Raton Fl. I think of all
my friends at THE BLUE RESTAURANT quite frequently. I miss
the good times we had and the superb coffee. Probably the staff
from about 3 years ago has changed. But my love to everybody.
regards
Nick

I LOVE galaktoboureko and Blue Ribbon's is good. Unlike Deanna, though, I have no trouble eating it as dessert! I see it's on the dessert menu at Athos, too, though I've yet to try theirs to compare.

Say Something!

We'd really like you to take part in the conversation here at All Over Albany. But we do have a few rules here. Don't worry, they're easy. The first: be kind. The second: treat everyone else with the same respect you'd like to see in return. Cool? Great, post away. Comments are moderated so it might take a little while for your comment to show up. Thanks for being patient.

What's All Over Albany?

All Over Albany is for interested and interesting people in New York's Capital Region. In other words, it's for you. It's kind of like having a smart, savvy friend who can help you find out what's up. Oh, and our friends call us AOA.

Search

Recently on All Over Albany

What's up in the Neighborohood

Among the topics in this most recent spin around the Capital Region's online neighborhood: how Van Rensselaer Manor vanished, a sudden marriage, plastic, the old... (more)

Silver Fox Salvage is closing

This is sad to hear: Silver Fox Salvage -- the wonderfully eclectic collection of salvaged architectural and furniture pieces Albany's Warehouse District -- is closing.... (more)

Where to buy Mexican-style chorizo?

Sean emails: Do any of your readers know where I can find any of that good chorizo that crumbles when you remove the casing? Price... (more)

Morning Blend

Albany homicides Albany has recorded 12 homicides in 2018 so far -- the highest number in 18 years. [TU] Sentencing in Schenectady stabbing A Schenectady... (more)

Today's moment of late summer

late-day late-summer sun + sunchokes + bumblebees... (more)

Recent Comments

They should turn Maiden Lane into a stepped pedestrian street, like they have all over Europe. We don't need to reinvent the wheel, they do steep small streets pretty well across the pond, let's look for some precedents... Human scaled lighting is critical too, that goes for the whole city. And we don't need paint on the road, just signage perpendicular to the flow of traffic at the bridge entrance. I also echo the call for basic, ongoing maintenance to our current infrastructure. How about some weed removal in sidewalks, etc?

Where to buy Mexican-style chorizo?

...has 4 comments, most recently from Greg

A look around the Maiden House residential + retail conversion in downtown Albany

...has 5 comments, most recently from Ron

Memories of a good dog

...has 35 comments, most recently from jsc

Mapping out the future for an alternative transportation network in the Capital District

...has 2 comments, most recently from Milo

Toy donations?

...has 8 comments, most recently from Stacy