Description
A traditional Greek dessert featuring layers of crispy kataifi pastry and creamy semolina custard, all drenched in an aromatic mastiha syrup. This dish is a delightful blend of textures and flavors, perfect for special occasions or a luxurious treat at home.
Ingredients
- Kataifi Pastry: 500g, thawed and gently fluffed
- Whole Milk: 1 liter
- Fine Semolina: 100g
- Granulated Sugar: 200g
- Eggs: 4 large
- Cornstarch: 1 tablespoon
- Unsalted Butter: 200g, melted
- Mastiha Resin: 2 small tears, ground
- Lemon Peel: From 1 lemon
- Vanilla Extract: 1 teaspoon
- Cinnamon Stick: 1 whole
- Water: 250ml
- Honey: 2 tablespoons
- Powdered Sugar: Optional, for dusting
Instructions
- Preheat Your Equipment: Set your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Combine Ingredients: In a saucepan, heat the milk until warm. Gradually whisk in semolina, sugar, cornstarch, and a pinch of salt. Stir continuously over medium heat until it thickens. Remove from heat, let cool slightly, then mix in beaten eggs and vanilla.
- Prepare Your Cooking Vessel: Fluff the kataifi pastry and spread half into the bottom of the prepared dish. Press it down gently and drizzle with half the melted butter.
- Assemble the Dish: Pour the cooled custard over the kataifi base. Top with the remaining kataifi pastry and drizzle with the rest of the melted butter.
- Cook to Perfection: Bake for 50 to 55 minutes, or until the top is golden and crispy.
- Finishing Touches: While the dessert bakes, make the syrup. Simmer water, sugar, mastiha, cinnamon stick, lemon peel, and honey for 10 minutes. Let it cool. Once the pastry is baked and cooled slightly, pour the warm syrup evenly over it.
- Serve and Enjoy: Let the dessert rest for at least 2 hours to absorb the syrup. Slice and serve with a dusting of powdered sugar if desired.
Notes
- Cover kataifi pastry with a damp towel to prevent drying while assembling.
- Let the custard cool slightly before adding eggs to avoid scrambling.
- Pour hot syrup over a cooled pastry to maintain crispness.
- Reheat leftover slices in a low oven for 10 minutes to refresh.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Sodium: 60mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: kataifi galaktoboureko, mastiha syrup, Greek dessert, semolina custard, shredded phyllo