Kataifi galaktoboureko pie
Greek cuisine · Dimitra's Dishes · ♥ 499 likes · 14.8K views · 11 min video
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Read about phyllo and strudel in the BrightCulinary Book
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Ingredients
Method
Techniques
- 800 g granulated sugar
- 750 ml water
- 1 whole cinnamon stick
In a small pot combine 800 g granulated sugar, 750 ml water and a cinnamon stick.
- ½ whole orange
- ½ whole orange juice
Peel the zest off half an orange with a potato peeler and add it, then add the juice of half the orange and stir.
- ½ cup Greek honey
- 2 tsp pure vanilla extract
Once it comes to a boil and the sugar is fully dissolved, take it off the heat, stir in half a cup of Greek honey and two teaspoons of vanilla extract, and set aside to cool completely.
- 4 cup milk
- ¼ tsp salt
- 160 g sugar
Put four cups of milk in a saucepan with a quarter teaspoon of salt and a little of the sugar, which keeps the milk from burning, and set it over medium heat.
- 120 g finely ground semolina flour
- 35 g cornstarch
Add 120 g finely ground semolina flour, 35 g cornstarch and the rest of the sugar.
Once the milk is steaming hot, pour it little by little into the egg and semolina mixture, whisking until liquefied and absorbed, which tempers the eggs.
- 2 tsp pure vanilla extract
- ½ lb unsalted butter
- 1 lb kataifi pastry
Pour everything back into the saucepan and whisk constantly over medium heat until it comes to a boil and thickens, then take it off the heat and stir in two teaspoons of vanilla extract.
Separate all the strands of the kataifi pastry by pulling them apart, which keeps the pastry light.
Thawing and separating the kataifi
- pistachios
- walnuts and almonds with a little cinnamon
Brush the pan with a little of the melted butter and line the bottom and part way up the sides with half the kataifi.
Layering the pie
- ½ cup heavy whipping cream
Spread all of the custard over the kataifi, then put the rest of the pastry on top.
Pour all the remaining melted butter over the top, which adds flavour and helps it bake to a toasted golden brown.
Bake at 350F on the centre rack with the convection fan off for about 45 minutes, until beautifully golden all around.
Set aside about an hour for the syrup to absorb; it is best after one or two hours, served at room temperature or slightly warm.
At service, spoon some of the syrup that gathers at the bottom over the top, since the top kataifi stays toasted and drier.
Serving and tasting