Galaktoboureko with Kataifi (Greek Custard and shredded phyllo pie)
A mouthwatering variation of the traditional Greek galaktoboureko with kataifi dough (shredded phyllo dough)! Golden crispy kataifi dough wrapped around fluffy aromatic semolina custard and bathed in...
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Cooking tools:
- Stand mixer
- Hand mixer
- Kitchen scale
- Pastry brush
- Baking dish
- Pot
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Oven
- Stove
- Refrigerator
- Kitchen towel
- Plastic wrap
- Measuring cup
- Aluminum foil
Ingredients
- 500g kataifi dough (18 oz.)
- 250g butter (9 oz.)
- 450g water (16 ounces)
- 780g sugar (28 ounces)
- peel of 1 lemon
- a cinnamon stick
- 10 drops of lemon juice
- 100g honey (3 ounces)
- 160g finely ground (thin) semolina (6 oz.)
- 220g sugar (7.5 oz.)
- 500g milk (17.6 oz.)
- 4 eggs
- 70g butter (2.5 oz.)
- 500g double (heavy) cream (17.6 oz)
- 1 tsp vanilla extract
- a pinch of salt
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