Galaktoboureko: Greek Custard Phyllo Pie with Syrup vs Buñuelos de Viento (Wind Fritters)

Both desserts lean on sugar, butter, eggs and lemon zest, yet they put them to very different work. In the galaktoboureko, melted butter crisps baked layers of phyllo, eggs enrich a creamy semolina-and-milk custard, and lemon zest scents both that custard and a cold honey-and-cinnamon syrup poured over the hot pie. The buñuelos instead beat eggs into a cooked butter-and-flour dough, add zest directly to it, and deep-fry spoonfuls before rolling them in cinnamon sugar. The result is a chilled, syrup-soaked layered square of crisp pastry and custard versus a warm, hollow, airy fried puff.