Easiest Way to Cook Perfect Galaktoboureko with kataifi

Galaktoboureko with kataifi. Kataifi dough gives the sweet a different texture. Once the syrup is ready pour over the galaktoboureko (milk cake). Galaktoboureko is a traditional Greek dessert made with layers of golden brown crispy phyllo This easy to follow Galaktoboureko recipe can be summarised in three key stages: Layering the phyllo.

Put a little more than the half of the kataifi into the pan, taking care that there is pastry even in the edge of the baking pan. Galaktoboureko is basically a sweet that consists of cream made with semolina and phylo, all of Well, the result was a very flavorful cream and the Kataifi phylo made it far more interesting than the. Galaktoboureko, is a Greek semolina custard dessert, baked between crispy phyllo dough, then drenched in a scented syrup when Galaktoboureko (Greek semolina Pudding wrapped in phyllo). You can have Galaktoboureko with kataifi using 14 ingredients and 9 steps. Here is how you cook it.

Ingredients of Galaktoboureko with kataifi

1. You need of shredded filo dough.
2. It's of melted butter for the filo sheets.
3. You need of For the custard.
4. Prepare of fine semolina.
5. It's of sugar.
6. It's of and 1 cup milk.
7. You need of butter.
8. You need of egg yolks.
9. You need of zest of one orange.
10. You need of vanilla.
11. You need of For the syrup.
12. Prepare of sugar.
13. It's of water.
14. It's of orange.

Add the lemon at the end. A tip my grandmother gave me was to either have a hot galaktoboureko with a cooled syrup or the other way around. Greek Custard Pie - Galaktoboureko by Greek chef Akis Petretzikis. An authentic traditional Greek recipe with a creamy custard filling between crunchy phyllo!

Galaktoboureko with kataifi step by step

1. Heat the milk with the sugar, stirring, and when the sugar dissolves add the semolina and the vanilla..
2. Beat the yolks and add them to the custard. Add the butter and the orange zest and mix..
3. Leave the custard over moderate heat until it thickens stirring from time to time. When it starts to bubble, remove from heat and set it aside to cool so you can use it..
4. Spread the kataifi and divide it into two parts. Line the baking tray with butter, spread out one part of the kataifi, sprinkle it with half of the melted butter and place it at the bottom of the baking tray. Cover the sides with a little more kataifi..
5. Pour the custard over it and spread it well..
6. Top with the remaining kataifi and pour the rest of the butter over it..
7. Bake in a preheated oven at 180° C for about 45 minutes until the top is golden brown. When it is done, remove from the oven and set it aside to cool..
8. For the syrupPlace the sugar and water in a pot and add the orange cut in half. Boil the syrup for 7-8 minutes, remove the orange and pour it over the kataifi..
9. Cut into portions and let them soak into the syrup for 1 hour before you serve it..

Galaktoboureko is a Greek, Turkish, and Syrian dessert of semolina custard baked in filo. Turkish Laz böreği is made with a type of pudding called muhallebi instead of semolina custard. After all these years it is still a family favorite. I hope that everyone enjoys it as much as we do. [GALAKTOBOUREKO] One piece of galaktoboureko is never enough. Different dough gives the traditional Greek sweet a different texture.