Name: Kataifi Galaktoboureko
Yield: 12
Cuisine: Greek
Ingredients: 1 pound (500g) kataifi pastry, thawed; 1/2 pound (226g) unsalted butter, melted; 3 and 1/2 cups (800g) granulated sugar; 3 cups (750ml) water; 1 cinnamon stick; 3-4 tablespoons lemon or orange juice; 1/2 cup honey; lemon/orange peel; 2 teaspoons pure vanilla extract; 4 cups (950ml) whole milk; 3/4 cup (160g) granulated sugar; 1/4 teaspoon salt; 3/4 cup (120g) fine semolina flour; 3 tablespoons (35g) cornstarch; 2 whole eggs; 2 egg yolks; 1 teaspoon lemon or orange zest; 2 teaspoons pure vanilla extract; ground pistachios; ground cinnamon; Ground baklava mix: half a almonds, half a cup of walnuts, 1 teaspoon cinnamon, and a quarter teaspoon ground cloves

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A delicious combination of kataifi and galaktoboureko in one dessert!

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Kataifi Galaktoboureko is kataifi pastry combined with the sweet and creamy galaktoboureko semolina custard. It resembles kunafeh, a very famous Middle Eastern pastry. However, this is a little bit sweeter, a little more Greek, and maybe a little more delicious. At least, that’s my opinion! It’s so easy to make, it’s a beautiful dessert, and it’s perfect for a holiday dessert.

How to prepare your kataifi

Kataifi is sold in the frozen section of the grocery store. If you can’t find it in your store, you may have to look in Middle Eastern/Mediterranean shops. It’s important to thaw it properly to make working with it more manageable. So, just place the kataifi box in the refrigerator the night before you’re going to use it. In the morning, place the box on the countertop for a few hours to allow the kataifi to come to room temperature. Remember to keep the kataifi in the packaging until ready to use, so it doesn’t dry up and crumble when you go to handle it.

What’s better than two desserts in one?

Velvety smooth galaktoboureko custard
Crisp kataifi pastry
Sweet citrus syrup
The best of both desserts combined!

Two desserts on one spoon

For the Kataifi portion:

Kataifi pastry –thawed
Unsalted butter -Melted

The Syrup:

Granulated sugar
Water
Cinnamon stick
Lemon or orange juice
Honey
Lemon/orange peel
Pure vanilla extract

The Custard (galaktoboureko) filling:

Whole milk
Granulated sugar
Salt
Fine semolina flour
Cornstarch
Whole eggs
Egg yolks
Lemon or orange zest
Pure vanilla extract

Garnish options:

ground pistachios
ground cinnamon
Ground baklava mix: half a cup of almonds, half a cup of walnuts, one teaspoon cinnamon, and a quarter teaspoon ground cloves

How to make Kataifi Galaktoboureko

Make the syrup:

Preheat the oven to 350 °F, 180 °C.
Combine all of the syrup ingredients in a saucepan except for the vanilla and honey, then bring them to a boil.
As soon as the sugar has dissolved, remove the pan from the heat and stir in the honey and vanilla extract.
Set aside to cool completely.

Make the custard:

In a saucepan, combine the milk, salt, and half of the sugar.
Cook over medium heat until scalding hot. The sugar will keep the milk from sticking to the bottom of the pot.
In a mixing bowl, whisk the eggs, citrus zest, remaining sugar, semolina flour, and the cornstarch until smooth.
Pour a small amount of the hot milk mixture into the egg mixture while whisking to temper.
Then, pour the egg mixture back into the saucepan with the hot milk and cook over medium heat. When it begins to thicken, remove it from the heat and stir in the vanilla extract.
Keep in mind that the custard will continue to thicken as it cools. So, if it’s too thick for your liking, add about a ½ cup or more of whipping cream or milk to loosen it a bit.

Assemble the dessert:

Take the kataifi out of its packaging and separate the strands onto a clean work surface or a large piece of parchment paper.
Layer half of the kataifi into a 9 x 13-inch (33 by 23 cm) baking pan and brush with half of the melted butter.
Pour the galaktoboureko custard over the pastry and spread it evenly.
Top with the remaining kataifi and brush with the butter.
Bake on the center rack of the preheated oven until golden –about 45-55 minutes.
As soon as the pastry comes out of the oven, pour the cooled syrup all over it. Allow it to cool for an hour and serve.

Serve the same day

I like this dessert best when served at room temperature or slightly warm, so the custard is soft and creamy, and the kataifi remains crisp. So, I recommend making it on the same day you’ll serve it. If you’d like to add a little crunch or garnish, top with cinnamon, ground nuts, or even a baklava mix. Some people prefer this pie cooled. Just put it in the refrigerator after it has reached room temperature. The pie and any leftovers will keep fresh refrigerated in an airtight container for 3-4 days. Kali Orexi!

More Delicious Greek Pastries:

Kataifi Galaktoboureko

Yield: serves 12

A delicious combination of kataifi and galaktoboureko in one dessert.

Ingredients

For the Kataifi portion:

1 pound (500g) kataifi pastry, thawed
1/2 pound (226g) unsalted butter, melted

The Syrup:

3 and 1/2 cups (800g) granulated sugar
3 cups (750ml) water
1 cinnamon stick
3-4 tablespoons lemon or orange juice
1/2 cup honey
lemon/orange peel
2 teaspoons pure vanilla extract

The Custard (galaktoboureko) filling:

4 cups (950ml) whole milk
3/4 cup (160g) granulated sugar
1/4 teaspoon salt
3/4 cup (120g) fine semolina flour
3 tablespoons (35g) cornstarch
2 whole eggs
2 egg yolks
1 teaspoon lemon or orange zest
2 teaspoons pure vanilla extract

Garnish options:

ground pistachios
ground cinnamon
Ground baklava mix: half a almonds, half a cup of walnuts, 1 teaspoon cinnamon, and a quarter teaspoon ground cloves

Instructions

Preheat the oven to 350 °F, 180 °C.

Make the syrup: Combine all of the syrup ingredients in a saucepan except for the vanilla and honey and bring them to a boil. As soon as the sugar has dissolved remove the pan from the heat and stir in the honey and vanilla extract. Set aside to cool completely.

Make the custard: In a saucepan, combine the milk, salt, and half of the sugar. Cook over medium heat until scalding hot. The sugar will keep the milk from sticking to the bottom of the pot.

In a mixing bowl, combine the eggs, citrus zest, remaining sugar, semolina flour, and the cornstarch. Whisk together until smooth.

Pour the hot milk mixture into the egg mixture and whisk together. Pour it back into the saucepan and cook over medium heat until it begins to thicken. Keep in mind that the custard will continue to thicken as it cools. Remove from the heat and stir in the vanilla extract.

Assemble the dessert:

Take the kataifi out of its packaging and separate the strands onto a clean work surface or onto a large piece of parchment paper.

Layer half of the kataifi into a 9 by 13-inch (33 by 23 cm) baking pan. Brush with half of the melted butter.

Pour the galaktoboureko custard over the pastry and spread it evenly.

Top with te remaining kataifi and brush with the butter.

Bake on the center rack of the preheated oven until golden. About 45-55 minutes.

As soon as the pastry comes out of the oven, pour the cooled syrup all over it. Allow it to cool for an hour and serve. Garnish with cinnamon or with ground nuts. Kali Orexi!

Notes

This pastry tastes best when it is made the same day. The custard stays soft and creamy and the kataify remains crisp. Some people prefer it cooled. Leftovers will keep fresh refrigerated in an airtight container for 3-4 days.

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Kataifi Galaktoboureko