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Galaktoboureko with Kataifi (Greek Custard and shredded phyllo pie) Recipe

Galaktoboureko with Kataifi

Bushra
A traditional Greek dessert made with custard and shredded phyllo (kataifi) dough, soaked in sweet syrup
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Dessert
Cuisine Greek
Servings 15 pieces

Equipment

  • Large baking pan (25x30cm or round 28cm diameter)
  • Saucepan
  • Electric mixer or hand whisk
  • Pastry brush

Ingredients
  

Base Ingredients

  • 500 g kataifi dough (18 oz.)
  • 250 g butter (9 oz.)

For the Syrup

  • 450 g water (16 ounces)
  • 780 g sugar (28 ounces)
  • 1 lemon peel
  • 1 cinnamon stick
  • 10 drops lemon juice
  • 100 g honey (3 ounces)

For the Custard

  • 160 g finely ground semolina (6 oz.)

Instructions
 

  • 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.
  • 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.
  • Bake for approximately 90 minutes, until golden and crispy. If you see it browning to quickly cover it with some aluminium foil.
Keyword custard phyllo pastry, Greek dessert, kataifi dough, Mediterranean sweets, syrup-soaked pastries
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