Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, galaktoboureko with kataifi. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Galaktoboureko with kataifi is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Galaktoboureko with kataifi is something that I’ve loved my whole life.
Kataifi dough gives the sweet a different texture. Once the syrup is ready pour over the galaktoboureko (milk cake). Galaktoboureko is a traditional Greek dessert made with layers of golden brown crispy phyllo This easy to follow Galaktoboureko recipe can be summarised in three key stages: Layering the phyllo. Put a little more than the half of the kataifi into the pan, taking care that there is pastry even in the edge of the baking pan.
To get started with this particular recipe, we must prepare a few ingredients. You can cook galaktoboureko with kataifi using 14 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Galaktoboureko with kataifi:
- Make ready 1 packet shredded filo dough
- Make ready 1 cup melted butter for the filo sheets
- Get For the custard
- Make ready 1 cup fine semolina
- Make ready 1 cup sugar
- Make ready 1 l and 1 cup milk
- Get 4 tbsp butter
- Prepare 4 egg yolks
- Get zest of one orange
- Make ready 1/2 tsp vanilla
- Prepare For the syrup
- Prepare 2 cups sugar
- Make ready 1 cup water
- Prepare 1 orange
Galaktoboureko is a traditional Greek dessert made with a custard in a crispy phyllo pastry shell. After all these years it is still a family favorite. I hope that everyone enjoys it as much as we do. Galaktoboureko (Greek: γαλακτομπούρεκο) is a Greek dessert of semolina custard baked in filo.
Steps to make Galaktoboureko with kataifi:
- Heat the milk with the sugar, stirring, and when the sugar dissolves add the semolina and the vanilla.
- Beat the yolks and add them to the custard. Add the butter and the orange zest and mix.
- Leave the custard over moderate heat until it thickens stirring from time to time. When it starts to bubble, remove from heat and set it aside to cool so you can use it.
- Spread the kataifi and divide it into two parts. Line the baking tray with butter, spread out one part of the kataifi, sprinkle it with half of the melted butter and place it at the bottom of the baking tray. Cover the sides with a little more kataifi.
- Pour the custard over it and spread it well.
- Top with the remaining kataifi and pour the rest of the butter over it.
- Bake in a preheated oven at 180° C for about 45 minutes until the top is golden brown. When it is done, remove from the oven and set it aside to cool.
- For the syrupPlace the sugar and water in a pot and add the orange cut in half. Boil the syrup for 7-8 minutes, remove the orange and pour it over the kataifi.
- Cut into portions and let them soak into the syrup for 1 hour before you serve it.
I hope that everyone enjoys it as much as we do. Galaktoboureko (Greek: γαλακτομπούρεκο) is a Greek dessert of semolina custard baked in filo. See great recipes for Galaktoboureko by Georgia too! Baklava with pistachios. Δημοφιλέστερες Ειδήσεις Sintages Pareas. This traditional Greek dessert consists of numerous phyllo sheets that are sprinkled with melted butter and coupled with a light semolina custard.
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