Galaktoboureko with Kataifi

Apr 14

Get ready for the ultimate dessert fusion! I’ve taken my classic Galaktoboureko recipe and combined it with the crispy goodness of Kataifi, and the result is 10/10😮‍💨😮‍💨😮‍💨 A perfect combination of creamy custard and crispy, golden layers, this dessert will blow your taste buds away!

Ingredients

500ml whole milk
50g butter
1 tbsp vanilla
120g semolina
2 eggs
150g
caster sugar
200g kataifi
Approx 100g butter, melted (add more if necessary)

**For the syrup:**
2 cups sugar
1 cup water
1 cinnamon stick

1 hr 30 mins to prepare and bake | Yields 20 pieces

Method

Start by making the syrup by combining all the ingredients listed above and place over a medium heat until the sugar is dissolved.
Preheat the oven to 170 degrees Celsius fan. Add the whole milk, butter and vanilla in a saucepan and heat over a medium heat. Stir regularly and once the butter has melted, stir through the semolina for 2 minutes. Remove off the heat.
In a separate bowl, whisk the sugar and eggs until frothy. Incorporate this with the semolina and stir on a low heat until the texture thickens.
In a pre-greased dish (I used a square one), carefully lay out the kataifi, making sure to spread it out gently. Brush half of the melted butter.
Add the custard filling and smooth over until even. Then fold in the sides of the kataifi so that the custard filling is covered, and brush the remaining amount of melted butter on top.
Bake for 40 minutes until golden.
Once the Galatoboureko is ready, pour over the syrup. Leave to cool for about half an hour and slice it up and serve. Once completely chilled, store in the fridge for up to five days.