This Greek galaktoboureko with kataifi pastry is a spectacular twist on the classic custard dessert. The crispy, buttery kataifi layers wrap a rich semolina custard and soak up fragrant lemon-cinnamon syrup, creating a dessert that is crunchy on the outside and creamy inside.
This recipe is perfect for holidays, special occasions, or when you want a show-stopping Mediterranean dessert.
){kind=link}
Galaktoboureko with Kataifi Pastry (Crispy Greek Custard Dessert)
16
servings25
minutes1
hour430
kcal1
hour25
minutesTraditional Greek galaktoboureko made with crispy kataifi pastry, rich semolina custard, and aromatic lemon-cinnamon syrup.
Keep the screen of your device on
Ingredients
- Syrup
3 cups 3 cup Sugar
2 cups 2 cup Hot Water
Juice of 1/2 Lemon
1 1 Cinnamon Stick
- Custard Cream
1 liter 4 cup Whole Milk
150 g 3/4 cup Sugar
150 g 1 cup Coarse Semolina
5 5 Egg Yolks
1 tsp 1 tsp Vanilla Extract (or 2 vanillins)
1 pinch 1 pinch Salt
150 g 2/3 cup Cold Butter
- Assembly
500 g 18 oz Kataifi Pastry
250 g 1 cup Melted Butter
How to make Galaktoboureko
- Make the Syrup
- In a saucepan, add the sugar, water, cinnamon stick, and lemon juice.
- Bring to a boil and simmer for 3 minutes.
- Remove from heat and let the syrup cool completely.
- Prepare the Custard Cream
- In a saucepan, add milk, sugar, semolina, salt, and egg yolks. Mix well.
- Cook over medium heat, stirring constantly, until the custard thickens and begins to boil.
- Remove from heat, add vanilla, and mix.
- Add the cold butter and stir until melted and incorporated.
- Cover with plastic wrap touching the surface of the custard and set aside.
- Assemble
- Fluff the kataifi pastry well and place it in a large bowl.
- Pour half of the melted butter over the kataifi and mix.
- Butter a 25ร35 cm (10ร14 inch) baking pan.
- Spread slightly more than half of the kataifi in the pan and press gently.
- Spread the custard evenly over the kataifi.
- Cover with the remaining kataifi pastry.
- Brush the surface and edges with the remaining melted butter.
- Bake
- Bake in a preheated oven at 160ยฐC / 320ยฐF (static heat) for 60โ70 minutes until golden.
- Remove from the oven and immediately pour all the cold syrup over the hot galaktoboureko.
- Let it absorb the syrup before serving.
Recipe video
Did you make this recipe?
Tag @georgezolis on Instagram and hashtag it with #georgezolis
Like this recipe?
Follow @gzoliskitchen on Pinterest
ฮฮฏฮฝฮตฯฮต ฮผฮญฮปฮฟฯ ฯฮทฯ ฮฮผฮฌฮดฮฑฯ ฮผฮฑฯ
ฮฮบฮฟฮปฮฟฯ ฮธฮฎฯฯฮต ฯฮนฯ ฮฮฑฮณฮตฮนฯฮนฮบฮญฯ ฮฯฮฟฮปฮฑฯฯฮตฮนฯ ฯฯฮฟ Facebook
What Makes Galaktoboureko with Kataifi Unique
Traditional galaktoboureko is made with phyllo pastry, but kataifi pastry creates a crispier, more textured crust that holds syrup beautifully. The custard filling, made with semolina and egg yolks, gives this dessert its signature silky texture.
The Secret to Perfect Syrupy Greek Desserts
The golden rule is hot dessert, cold syrup. This ensures the syrup is absorbed evenly without making the dessert soggy. Lemon and cinnamon add a classic Mediterranean aroma that balances the sweetness.
Serving and Storage Tips
Serve galaktoboureko chilled or at room temperature. It keeps in the refrigerator for up to 5 days and can be frozen in portions for up to 2 months.
Nutrition Facts
16 servings per container
Calories430
- Amount Per Serving% Daily Value *
- Total Fat
24g
31%
- Saturated Fat 14g 70%
- Sodium 180mg 8%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
48g
18%
- Dietary Fiber 1.5g 4%
- Total Sugars 32g
- Protein 8g 16%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.