@malika.taste: Kataifi Galaktoboureko 🛒 Ingredients For the Kataifi Pastry 375 g kataifi pastry, at room temperature 150 g unsalted butter, melted For the Syrup 2 cups (400 g) caster sugar 3 cups (720 ml) water 1 cinnamon stick 8 whole cloves Rind and juice of 1 orange A pinch of salt For the Custard 1.2 litres full-cream milk 150 g caster sugar 180 g fine semolina 120 g unsalted butter 1 large egg 👨‍🍳 Method 1. Make the Syrup (First) Combine all the syrup ingredients in a saucepan over medium-high heat. Bring to a boil and let it simmer for about 20–25 minutes, until slightly thickened. Remove from heat and set aside to cool completely . The syrup must be cold when poured over the hot pastry. 2. Prepare the Kataifi Base Preheat your oven to 170°C (340°F) fan-forced and grease a 9-inch (23 cm) round baking dish with butter . Open the kataifi pastry and gently separate the strands. It usually comes in a loop, so cut both sides of the loop to get long, loose strands. Take about one-third of the pastry and line the base of your pan, laying handfuls of strands horizontally and letting the ends hang over the sides. Repeat vertically to create a nest-like base. Brush the pastry generously with melted butter and cover with a tea towel while you make the custard . 3. Make the Custard In a pot over medium heat, warm the milk (do not let it boil). Once hot, add the semolina and sugar, whisking continuously until a thick custard forms. Add the egg and whisk quickly to prevent scrambling, followed by the butter. Stir until smooth and melted . 4. Assemble Spoon the warm custard into the kataifi-lined tin. Fold the overhanging pastry over the top to cover the custard and brush with more butter. Take the remaining kataifi, shred it into pieces, and toss with the rest of the melted butter. Scatter this evenly over the top to form a thick, crispy crust, pressing down slightly . 5. Bake Bake for approximately 1 hour, or until the kataifi is deep golden and crispy . 6. Soak and Serve As soon as the pie comes out of the oven, immediately pour about one-third of the cooled syrup evenly over the hot pastry, allowing it to soak in and run around the edges. Let it sit for at least 1 hour before slicing. Serve with extra syrup on the side if desired

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Tuesday 20 October 2026 20:21:58 GMT