Back in the day filo sheets from flour, salt, butter and water, were made by housewives for their husbands who were working long hours in the fields. It did not spoil fast and those who could afford crystalline sugar would sprinkle it over the filo.

Smyrna (now known as Izmir) became a thriving port city during the Roman Empire and became a major international port in the 17th century where cultures mingled and exchanged goods and ideas. It became known as ‘Little Paris’ in the late 19thcentury and the housewives started to adopt western habits and customs such as five o’clock tea from Britain. Semolina cream was added to filo pastry parcels (bougatsa) to make a sweet treat and it became known as ‘santé bougatsa’ (santé meaning good health in French).

Galaktoboureko is a dessert with its roots tied to both Greek and Turkish culinary traditions shaped during the Ottoman Empire - galakto is Greek for milk and börek is Turkish for a layered pastry. It has a thick, dense layer of semolina custard made from galaktos butter (a mix of sheep and cow milk) and layers of filo pastry sheets, drenched in a sweet, citrus or honey infused syrup and served at celebrations.

Both Galaktoboureko and Bougatsa evolved in parallel and are sister pastries. Bougatsa is the street food version of this dish and is made by wrapping filo pastry around custard to make a ball and is sprinkled with cinnamon sugar rather than syrup. Great for breakfast or as an on-the-go snack.

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