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Γαλακτομπούρεκο με Καταΐφι

Galaktoboureko with Kataifi


For the pan:
7 filo pastry sheets
250 gr. melted butter

For the custard:
1 ½ liters of fresh milk
250 gr. granulated sugar
1 whole lemon peel
6 large eggs
100 gr. fine semolina
50 gr. coarse semolina (or 150 g in total, whichever you prefer)
Two vanilla
2 pinches of salt
100 gr. butter

For the syrup:
700 gr. sugar
500 gr. water
cinnamon stick
half a small lemon

Preparation - Steps

For the custard:
Keep 1 fl. of the milk and put the rest with half the sugar and the lemon peel in a saucepan.
Leave on medium heat to warm up and become fragrant.
Put the rest of the sugar, eggs, semolina, vanilla and salt in a bowl and beat them vigorously with a wire whisk or a hand mixer to combine well and break the eggs, homogenizing the mixture.
Add 1 fl. cold milk that we reserved and stir the mixture.
We take 1 fl. hot milk from the pot and always beating with the wire, pour it into the egg mixture to dilute and slightly warm the eggs.
Pour everything together into the hot milk, stirring for a few minutes until the cream thickens slightly.
We boil it for about 1.5 to 2 minutes from the time it starts boiling.
After it sets, remove the skin and add 100 g. butter.
Gently stir to melt into the cream.

Galaktompoureko with Kataifi, setting:
We open with our fingers - we heat - the kataifi to become fluffy.
In a round, buttered, deep 36 cm pan, spread half of the kataifi, sprinkling it with a little melted butter.
Place the 4 crust sheets on top, sprinkling them in between with enough melted butter. The sheets should cover the sides of the pan.
Empty carefully and spread the cream on the leaves.
Turn the leftover leaves over the cream.
Layer the buttered leaves (3) on top 1-1, inserting their edges to the sides with a spatula.
Score the surface of the crust sheets in parallel strips of 5 to 6 cm.
Spread the rest of the kadaifi on the surface, layering it fluffy.
Again, gently score the milk pie kataifi with a sharp knife so that the kataifi is also cut, being careful not to let the cream come out on the surface because during baking it will burn and spoil the appearance of the dessert.
Heat until the rest of the butter burns well and pour the corners and grooves first.
Sprinkle the leaves with a little water on the surface.

Galaktompoureko with Kataifi, baking:
Bake the galaktoboureko with kataifi in a well preheated oven at 170 to 180°C on the resistances, on the lower rack for about 55 minutes until the leaves are well pink and the whole dessert comes off the pan.
Take the dessert out of the oven, let it stand for 2 to 3 minutes and slowly syrup it with lukewarm to cold syrup.
After pouring half the syrup, wait a few minutes and then gradually add the rest.
Let the dessert cool completely and let the leaves absorb their syrup, then cut into pieces.
If you cut it hot before it has time to absorb, then the syrup will collect on the bottom of the pan and the bottom leaves will get soggy and the pan will be wet.

For the syrup:
Put all the ingredients in a saucepan and let the sugar soak for a while.
Stir to melt.
From the time it starts to boil, do not stir again.
Boil the syrup over medium heat for 6 to 8 minutes. To become fat.
Remove the lemon and cinnamon and syrup slowly with the syrup.

A recipe entrusted to us by Argyro Barbarigou.
For more information you can follow the link ->

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