Kataifi Galaktoboureko (Traditional Greek Custard Dessert) Authentic Greek Kataifi Galaktoboureko with Silky Semolina Custard & Lemon-Cinnamon Syrup Servings 12 pieces Ingredients For the Kataifi Pastry 500 g kataifi pastry, thawed 220 g unsalted butter, melted 2 tablespoons extra virgin olive oil 1 teaspoon ground cinnamon For the Semolina Custard 1 liter whole milk 180 g fine semolina 180 g granulated sugar 4 large eggs 60 g unsalted butter 2 teaspoons vanilla extract Zest of 1 lemon Pinch of sea salt For the Lemon-Cinnamon Syrup 450 g granulated sugar 400 ml water 1 cinnamon stick Peel of 1 lemon 2 tablespoons fresh lemon juice 1 tablespoon Greek honey, optional For Garnish Ground cinnamon Finely chopped pistachios, optional Thin strips of fresh lemon zest, optional Instructions 1. Prepare the Kataifi Remove the kataifi pastry from the refrigerator and allow it to thaw completely according to the package instructions. Place the kataifi in a large bowl. Gently separate the strands with your fingers. Take your time with this step because loose, separated strands create a much lighter and crispier pastry. Keep the kataifi covered with a clean kitchen towel while working so it does not dry out. 2. Prepare the Butter Mixture Melt the butter gently. Stir in: Extra virgin olive oil Ground cinnamon Mix well. Set aside a few tablespoons of the butter mixture for the final topping. 3. Prepare the Semolina Custard Pour the milk into a large saucepan. Add: Sugar Lemon zest Pinch of salt Warm over medium heat until steaming. Do not allow the milk to boil vigorously. Gradually sprinkle in the semolina while whisking continuously. Continue cooking for approximately 5–7 minutes, whisking constantly, until the mixture becomes thick and creamy. Remove from the heat. Add the butter and vanilla. Stir until completely smooth. 4. Add the Eggs In a separate bowl, whisk the eggs until smooth. Slowly add several spoonfuls of the warm semolina mixture to the eggs while whisking continuously. This gently raises the temperature of the eggs and prevents them from scrambling. Gradually pour the tempered egg mixture back into the saucepan. Return the saucepan to low heat. Cook for another 1–2 minutes, stirring constantly. Do not allow the custard to boil. The finished custard should be thick, smooth, and creamy. Remove from the heat. 5. Prepare the Baking Dish Preheat the oven to 180°C (350°F). Grease a 23 × 33 cm (9 × 13-inch) deep baking dish generously with some of the melted butter mixture. 6. Build the Bottom Kataifi Layer Take approximately half of the kataifi. Spread it loosely across the bottom of the baking dish. Do not press it down too firmly. Gently arrange the strands so they cover the entire base. Drizzle generously with the butter mixture. Use your fingers to lightly separate and coat the strands. The pastry should remain airy rather than compacted. 7. Add the Custard Pour the warm custard evenly over the kataifi base. Use a spatula to gently spread it from corner to corner. Try to avoid disturbing the pastry underneath. Smooth the surface carefully. 8. Add the Top Kataifi Layer Cover the custard with the remaining kataifi. Arrange the strands loosely and evenly over the entire surface. Gently tuck any excess pastry around the edges. Do not press down heavily. Drizzle the remaining butter mixture generously over the top. Make sure the edges and corners are well coated. 9. Bake the Galaktoboureko Place the baking dish in the preheated oven. Bake for approximately 50–60 minutes, until: The kataifi is deeply golden brown. The pastry is crisp and fragrant. The edges are beautifully browned. The custard is completely set. If the top becomes too dark before the center is fully baked, loosely cover it with aluminum foil during the final 10–15 minutes. Remove from the oven. 10. Prepare the Lemon-Cinnamon Syrup While the Galaktoboureko is baking, prepare the syrup. Place in a sauc - @malika.taste