Go Back

Kataifi Galaktoboureko

There's something truly magical about desserts that evoke fond memories, and this kataifi galaktoboureko recipe is one of those delightful treats that takes me back to my childhood. The crispy layers of kataifi pastry combined with creamy custard and a sweet syrup create a dessert that is not just delicious but also incredibly memorable.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine Greek
Servings 8 servings

Equipment

  • Saucepan
  • Large bowl
  • Large Baking Dish
  • Whisk

Ingredients
  

  • 500 g kataifi pastry This shredded phyllo dough gives the dessert its signature texture.
  • 200 g unsalted butter melted. Adds richness and helps crisp up the pastry.
  • 1 liter milk The base for the creamy custard.
  • 200 g granulated sugar Sweetens the custard and the syrup.
  • 100 g semolina Gives the custard a lovely thickness.
  • 4 large eggs Binds the custard together.
  • 1 tsp vanilla extract Enhances the flavor of the custard.
  • 1 tsp lemon zest Adds a refreshing hint of citrus.
  • 1 cup water Used for the syrup.
  • 200 g granulated sugar (for syrup) Sweetens the syrup that soaks into the dessert.
  • 1/2 cup honey Adds depth and a unique flavor to the syrup.
  • 1 tsp lemon juice Balances the sweetness of the syrup.
  • Cinnamon for garnish.

Instructions
 

  • Step 1: Preheat your oven to 180°C (350°F) so it's nice and hot when you're ready to bake.
  • Step 2: In a saucepan, combine the milk, 200g of sugar, and semolina. Cook over medium heat while stirring continuously until the mixture thickens. Remove from heat.
  • Step 3: In a bowl, whisk the eggs, vanilla extract, and lemon zest together. Gradually add the warm milk mixture to the eggs, stirring constantly to prevent curdling.
  • Step 4: In a large baking dish, spread half of the kataifi pastry, drizzling half of the melted butter over it. Use your hands to separate and fluff the pastry.
  • Step 5: Pour the milk and egg mixture over the kataifi layer in the baking dish.
  • Step 6: Top with the remaining kataifi pastry and drizzle the rest of the melted butter on top.
  • Step 7: Bake in the preheated oven for about 45-50 minutes or until the top is golden brown.
  • Step 8: Meanwhile, prepare the syrup by combining 1 cup of water, 200g of sugar, honey, and lemon juice in a saucepan. Bring to a boil, then reduce the heat and simmer for about 10 minutes. Remove from heat and let it cool.
  • Step 9: Once the kataifi galaktoboureko is baked, remove it from the oven and immediately pour the cooled syrup over it.
  • Step 10: Allow it to cool completely before serving. Garnish with a sprinkle of cinnamon before serving.

Notes

This dessert can be stored in the refrigerator for up to a week. Just make sure to cover it well to keep the pastry from getting too soggy. If you want to freeze it, wrap it tightly and it should last for up to three months. Just remember to thaw it in the fridge overnight before serving!
Keyword Baklava, Galaktoboureko, Kataifi