A mouthwatering variation of the traditional Greek galaktoboureko with kataifi dough (shredded phyllo dough)! Golden crispy kataifi dough wrapped around fluffy aromatic semolina custard and bathed in syrup.. Well one couldn’t ask for more!
- 500g kataifi dough (18 oz.)
- 250g butter (9 oz.)
For the Syrup
- 450g water (16 ounces)
- 780g sugar (28 ounces)
- peel of 1 lemon
- a cinnamon stick
- 10 drops of lemon juice
- 100g honey (3 ounces)
For the Custard
- 160g finely ground (thin) semolina (6 oz.)
- 220g sugar (7.5 oz.)
- 500g milk (17.6 oz.)
- 4 eggs
- 70g butter (2.5 oz.)
- 500g double (heavy) cream (17.6 oz)
- 1 tsp vanilla extract
- a pinch of salt
Prepare the syrup
- To make this Galaktoboureko with Kataifi recipe, start by preparing the syrup. Into a small pot add the sugar, the water and lemon peel, cinammon stick and lemon juice and bring to the boil. Let it boil until the sugar has dissolved.
- Remove the pan from the stove, add the honey and stir. Leave the syrup aside to cool completely.
Prepare the custard
- To prepare your custard for this Galaktoboureko with Kataifi, pour into a saucepan the milk, the cream and half the sugar, and bring to the boil, making sure that you don’t whisk the mixture as the sugar at the bottom of the pan protects the milk from burning.
- As soon as it comes to the boil and heats up, gradually add the semolina and the vanilla extract, whilst whisking. Turn the heat down to medium heat and whisk constantly until the mixture becomes creamy.
- Remove the pan from the stove, add the butter and a pinch of salt and fold. Let it cool down while you are preparing your meringue. Just remember to whisk it once in a while so it doesn’t form a skin on top.
- Place the eggs and the rest of the sugar in a mixing bowl. Use an electric mixer or electric hand whisk to whisk the eggs and sugar until the mixture is very fluffy and foamy and forms soft peaks. If using a mixer, set it to high speed and whisk for about 5 minutes.
- Now fold together the two mixtures, from step 3 and step 4. With a spatula add 1/4 the egg-sugar mixture in the custard mixture and blend with a light circular motion from the bottom up. Gradually add all the mixture and fold. Set aside to cool.
Assemble the Galaktoboureko
- For this Galaktoboureko Kataifi recipe, you need a large baking pan, approx. 25x30cm (or round 28cm diameter) / 10 x 12 inch.
- Melt the butter (low heat) and butter the bottom and sides of the baking pan.
- Untangle the kataifi using your hands, making sure that there are no knots and spread the kataifi apart, so that there are no tangles. This process should take about 4 minutes.
- Add a bit more than half of the kataifi on the bottom of the baking pan.
- Using your brush, sprinkle thoroughly the Kataifi with half of the melted butter. Make sure not to touch the dough with the brush.
- Tip in the custard, smoothing the surface with a spatula
- Cover the custard with the remaining kataifi. Press it down lightly and shape it. Use your pastry brush to help you turn the Kataifi dough towards the outer edges and bottom of the pan to seal the galaktoboureko with kataifi.
- Drizzle the remaining melted butter on top.
Bake the Galaktoboureko
- Preheat the oven to 160C/ 320F.
- Bake for approximately 90 minutes, until golden and crispy. If you see it browning to quickly cover it with some aluminium foil.
- As soon as the Galaktoboureko is ready, slowly ladle the cold syrup over the pastry. The kataifi galaktoboureko needs to be hot and the syrup cool.
- Once the syrup is fully absorbed and the kataifi galaktoboureko is cool to the touch it is ready to serve. This should take about 1-1 1/2 hours! Enjoy!
Keywords: galaktoboureko with kataifi