Kataifi Galaktoboureko
One of my favourite desserts is Galaktoboureko. It also happens to be Greek and it consists of a semolina custard bake in buttered sheets of phyllo and made even more decadent with addition of a citrus syrup.
This past summer I had a version made with kataifi, a pasty that looks like shredded wheat and it was tremendous: the aroma of butter, notes of citrus and vanilla. Dreamy!
Today’s your lucky day, here’s my version – I think you will like it.
12
servings
30
minutes
55
minutes
-
1 package of kataifi pastry (450gr)
-
1 cup melted unsalted butter
- For the syrup
-
4 cups sugar
-
3 cups water
-
zest and juice of 1/2 lemon
-
1 small cinnamon stick
- For the Custard
-
4 cups whole milk
-
pinch of salt
-
1 cup granulated sugar
-
4 large eggs
-
1 cup fine semolina
-
3 tsp. vanilla extract
-
zest of 1/2 lemon
-
2 Tbsp. unsalted butter
- Thaw your kataifi overnight in your fridge or place on your counter for 4 hours. To make this recipe, you will need an 11″x13″ deep pan.
- To make your syrup, add the water, sugar, lemon zest and juice, cinnamon and bring up to a boil then simmer for 10 minutes. Take off the heat and allow to cool to room temperature.
- Meanwhile to make your custard, place your milk in a large pot and turn heat to medium and warm milk to scalding. In a bowl, add the remaining custard ingredients (except butter) and whisk until well-combined and smooth.
- Take warm milk off the heat and slowly ladle all of it into the bowl with the custard mix while constantly whisking. Transfer combined mixture back into the pot.
- Place the pot back on to your stovetop over medium heat and whisk until custard has thickened. Add butter, stir in and take off the heat. Pre-heat your oven to 350F.
- Place your kataifi in a large bowl and use your hands to pull/separate the strands. Add melted butter in increments while tossing to coat the kataifi.
- Grab about half of your kataifi spread it evenly on the bottom of your pan. Pour the custard and use a spatula to evenly spread.
- Top your custard with the remaining kataifi and if any butter is left, drizzle over your kataifi.
- Place your kataifi galaktoboureko into your pre-heated 350F oven (middle rack) and bake for 55-60 minutes or until top is golden,
- Take out of the oven and place the pot of syrup next to the pan. Use a ladle to pour all the cooled syrup over kataifi.
- Allow to cool to just warm before serving or cool completely, cover and place in the fridge overnight and serve the next day. Cut and serve portions, spoon some pan syrup from bottom over the top (if you wish).
- Possible Garnishes: chopped nuts like walnuts or pistachios, candied cherry
- This dessert will keep in the fridge up to 4 days.
The post Kataifi Galaktoboureko first appeared on Kalofagas.ca.
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