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Recettes avec Kataifi
Galaktoboureko with kataifi
INGRÉDIENTS: (for a 25 x 30 centimeters baking tin)
1 package Kataifi KANAKI 450g
1 cup melted butter for Kataifi threads
For the custard:
1 cup fine semolina
1 cup sugar
1 litre and 1 cup milk
4 tbsp. butter
4 egg yolks
zest of 1 orange
1 vanilla powder stick
For the syrup:
2 cups sugar
1 cup water
Heat the milk and sugar stirring constantly and, when the sugar has dissolved, add the semolina and vanilla. Beat the egg yolks until blended and pour them into the cream. Add the butter and orange zest and stir. Leave the cream over medium heat until thick, stirring occasionally. After it has began boiling, remove from the heat and allow to cool. Prepare the Galaktobureko according to directions and bake in a preheated oven at 180°C for 45 minutes, until its surface turns golden brown. When baked, remove from the oven and allow to cool.
For the syrup: In a saucepan, bring the sugar, water and the orange, cut in half, to the boil. Keep boiling for 7-8 minutes, remove the orange from the syrup and then pour the syrup on top of the Kataifi. Portion Galaktobureko and let it soak in the syrup for 1 hour before serving.
For making Custrard Pie with Kataifi:
1. Open the Kataifi pastry and divide into two parts. Butter the baking tin, spread one part of the Kataifi, sprinkle it with half the melted butter and lay it on the bottom of the tin. Cover the sides of the tin with a little more Kataifi.
2. Spread the custard filling evenly on the bottom layer of Kataifi.
3. Cover the custard filling with the remaining Kataifi and sprinkle it with the remaining butter.
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