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Traditional Greek Galaktoboureko recipe (Greek Custard Pie with Syrup)

Posted by Eli K. Giannopoulos

Golden crispy perfection.. Have a bite of this amazing Galaktoboureko and let its juices flow in your mouth! Galaktoboureko is a traditional Greek dessert made with layers of golden brown crispy phyllo, sprinkled with melted butter, filled with the most creamy custard and bathed in scented syrup.. Simply amazing! This is a very easy to follow Galaktoboureko recipe for you to recreate this traditional sweet delight from scratch.

All the secrets to make the perfect homemade Galaktoboureko the traditional Greek way!

After a lot of experimenting, we have distilled the essence of this delightful traditional Greek dish to a few easy to follow steps for you to make the very best Galaktoboureko on  your first try! This easy to follow Galaktoboureko recipe can be summarised in three key stages: Layering the phyllo sheets, Preparing the creamy custard filling,  and Preparing the scented syrup. The key for the most flavourful Galaktoboureko is to use a good quality fresh butter to butter the phyllo sheets. The authentic Greek Galaktoboureko recipe calls for ‘galaktos’ butter made from a mix of sheep’s and cow’s milk, but if you can’t handle it’s very strong flavour, then you can substitute with good quality fresh butter from cow’s milk. When preparing phyllo based desserts, like this Galaktoboureko recipe, a little trick to make the phyllo crispier and flakier is to sprinkle the melted butter over the phyllo sheets, rather than brushing them. Working with phyllo can be tricky as its brittle and can dry out very quickly, so check the handling tips before start preparing this Galaktoboureko recipe.
Prepare the Galaktoboureko custard: For the custard, all traditional Greek Galaktoboureko recipes use thin semolina, to achieve the characteristic grainy texture of the cream, which in this case is not consider a flaw. On the contrary, what is considered a flaw for a traditional Greek Galaktoboureko recipe is a very smooth, starchy and tight custard. In most recipes, the eggs are added whole towards the end, but with this Galaktoboureko recipe the eggs are beaten into meringues and combined in the semolina based cream. This is the secret to a more fluffy and creamy custard and to avoid the egg-y smell, which can ruin the flavour of your Galaktoboureko. Just be careful to add the semolina slowly to the warm milk to avoid it forming lumps!
Prepare the syrup: To achieve the perfect texture for the syrup of the Galaktoboureko, you should never blend or stir the syrup, while it is boiling. Just let the sugar dissolve in the hot water, remove from the stove and add some honey to make the syrup nice and thick. For the perfect Galaktoboureko: crispy phyllo and right syrup-ing go together! To accomplish this make sure that the syrup is cold and your Galaktoboureko is really hot. Always laddle really slowly the cold syrup over the hot Galaktoboureko, enabling each ladle to be absorbed, so that the syrup is absorbed evenly. Even though it will be really hard.. you should wait for the Galaktoboureko to cool down for a while before cutting into pieces. So go ahead, give this traditional Galaktoboureko recipe a try and amaze your friends and family!

Base Ingredients

• 400-450g phyllo pastry (14 ounces/ 9-10 sheets)
• 230g butter (8 ounces)

For the Custard

• 170g semolina (6 ounces)
• 250g sugar (9 ounces)
• 500g milk (18 ounces)
• 4 eggs (separated into whites and yolks)
• a knob of butter
• 2 tsps vanilla extract
• 500g single cream (18 ounces)

For the Syrup

• 450g water (16 ounces)
• 800 sugar (28 ounces)
• 2 tbsps honey
• zest of 1 lemon
• a cinnamon stick (optional)

Instructions

1. To make this Galaktoboureko recipe, start by preparing the syrup. Into a small pan add the sugar, the water and lemon zest (and a cinammon stick) and bring to the boil. Let it simmer for about 5 minutes, until the sugar has dissolved; remove the pan from the stove, add the honey and stir. Leave the syrup aside to cool completely.
2. To prepare the custard for the Galaktoboureko (steps 2-7), divide the eggs into yolks and whites. In most traditional Greek recipes, the eggs are added whole towards the end, but with this Galaktoboureko recipe the eggs are beaten into meringues and combined in the semolina based cream. This is the secret to a more fluffy and creamy custard and to avoid the egg-y smell, which can ruin the flavour of your Galaktoboureko.
3. Place the egg whites and 50g sugar in a mixing bowl. Make sure your egg whites, bowl and whisk attachment/s are free of any water. Use an electric mixer or electric hand beaters to whisk the egg whites and sugar until the mixture is very thick and glossy, all the sugar has dissolved and a long trailing peak forms when the whisk is lifted (meringues). Set aside.
4. In another bowl, whisk the yolks and 50g of sugar, until the mixture is thick and foamy. This should take about 5 minutes.
5. With a spatula add 1/4 of the meringues into the egg yolks-sugar mixture and blend with light circular movement from the bottom up. Gradually add all the meringues into the mixture and blend.
6. Pour into a saucepan the milk, the milk cream and the rest of the sugar, and bring to the boil. As soon as it comes to the boil slowly add the semolina and the vanilla extract; turn the heat down to medium heat and whisk constantly until it the mixture becomes creamy. Remove the pan from the stove, add a knob of butter and blend.
7. Blend together the two mixtures, from step 5 and step 6 and set aside. Stir occasionally, to keep the custard from forming a skin on top, while you prepare the rest of the Galaktoboureko recipe.
8. For this Galaktoboureko recipe, you need a large baking tray, approx. 20x30cm. Melt 230g of butter, and butter the bottom and sides of the tray. Remove the phyllo roll from the plastic sleeve; you will use 5 sheets of phyllo for the bottom of the Galaktoboureko. Begin by layering the sheets one by one on the bottom of the tray, making sure to sprinkle each one thoroughly with melted butter. Layer four sheets of phyllo so that they extend half in the pan and half out of the pan horizontally and vertically and one more in the middle. Tip in the custard, smoothing the surface with a spatula and fold the phyllo sheet flaps over the custard. Add 4 sheets on top, sprinkling each sheet with melted butter. With a knife trim some of the excessive phyllo, if you like, and roll the rest on the edges. Brush the top with enough butter and scar the top of the Galaktoboureko with a sharp knife.
9. Bake in a preheated oven at 160C for 60 to 75 minutes until the phyllo is crisp and golden.
10. As soon as the Galaktoboureko is ready, ladle slowly the cold syrup over the pastry, enabling each ladle to be absorbed. Serve after the syrup is absorbed. Enjoy! (Store it out of fridge for up to 4-5 days. The excess syrup helps maintaining the Galaktoboureko fresh.)

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Αυτη είναι συνταγή , δεν υπαρχει αλλη, Κανταίφι , το πιο γλυκο γλυκο

Το Σπιτικό Κανταίφι

 

 

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Homemade Kataifi recipe!

Golden, crispy and amazingly moist! Kataifi is a delicious dessert which like baklava is very popular among Greek, Turkish and Middle Eastern nations. An amazing dessert made with roughly chopped walnuts (and sometimes other nuts), scented with ground clove and cinnamon, wrapped into buttered cripsy kataifi dough and bathed in lemon scented syrup.. Simply amazing! This is a very easy to follow Kataifi recipe for you to recreate this traditional sweet delight from scratch. (See also the preparation shots below.) The key for the most flavourful homemade Kataifi is to use good quality fresh butter for buttering. The authentic Greek Kataifi recipe calls for ‘galaktos’ butter made from cow’s milk, which really gives a unique flavour and amazing smell! Crispy Kataifi and right syrup-ing go together! To accomplish this make sure that the syrup is cold and your Kataifi is really hot. Always ladle really slowly the hot syrup over the cold Kataifi, enabling each ladle to be absorbed, so that the syrup is absorbed evenly. Even though it will be really hard.. you should wait for the Kataifi to cool down for a while before serving.

Working with kataifi dough – Tips

It is very important to defrost overnight the kataifi dough from the freezer. To do that, the key is to leave defrost in the fridge and not at room temperature, in order to prevent it from getting soaked with water. If the kataifi dough gets soaked with water, it will be difficult to work with and will be less crispy, when baked. When it comes to buttering, don’t be thrifty! Drizzle with enough butter to help the kataifi dough bake and get a golden brown colour; plus extra flavour! Kataifi dough is actually shredded phyllo dough and dries out very quickly, so it’s best to keep exposure to air at a minimum. Uncover the plastic wrap, when you are ready to use it and when done preparing this kataifi recipe, put it straight into the oven. Work the dough gently with your hands on a large surface or over the sink, so that you don’t end up with a kitchen filled with scattered shredded dough! Cover the kataifi dough with a damp towel and keep it covered, while you prepare the kataifi rolls. So go ahead, give this traditional Kataifi recipe a try and amaze your friends and family!

Ingredients

• 450g kataifi dough (16 oz.)
• 250-300g walnuts, roughly chopped (9 oz.)
• 1 tsp ground cinammon
• a pinch ground clove
• 250g butter from cow’s milk (9 oz.)

For the syrup

• 450g sugar (16 0z.)
• 330g water (12 oz.)
• peel of 1 lemon
• 1 cinnamon stick

Instructions

1. To make this Kataifi recipe, start by preparing the syrup. Add all the ingredients for the syrup into a small pot and bring to the boil. As soon as the sugar has dissolved, the syrup is ready. Leave the syrup aside to cool completely.
2. Prepare the filling for the Kataifi. In a blender add the walnuts, ground clove and cinnamon; pulse until the walnuts are roughly chopped (not powdered). Although the walnut filling is the most common, lots of kataifi recipes also add pistachios and almonds. So it’s up to you to decide.
3. Melt the butter and with a cooking brush butter the bottom and sides of a baking pan. (approx. 26-28cm diameter)
4. Unroll the Kataifi dough from the plastic sleeve. Work the kataifi dough with your hands, tearing apart the shreds and gently spreading the strands out a bit if they clump together, in order to get fluffy. Cover the Kataifi dough with a slightly damp towel.
5. Take one piece of the kataifi dough, and spread it on a working surface or on your palm. Drizzle with melted butter and place 1 teaspoon of the filling at one end. Roll it up tightly, folding inwards the sides, to form a small cylinder. Place the kataifi roll in the pan and brush with melted butter, using the cooking brush to shape it a little bit. Repeat with the rest of the kataifi dough and filling. Place the kataifi rolls the one next to the other, leaving no gaps between them and drizzle with a little bit more butter.
6. Bake the kataifi in preheated oven at 170-180C for about 1 hour (on the middle rack), until nicely coloured and crispy.
7. As soon as  you turn the kataifi out of the oven, ladle slowly the 3/4 of the cold syrup over the for kataifi, enabling each ladle to be absorbed. Cover the pan with a towel and set aside for 10 minutes. Ladle the rest of the syrup over the kataifi and wait until absorbed.
8. Serve this delicious kataifi dessert with a full spoon of vanilla ice-cream. Enjoy!

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Αλλη μια συνταγή για το υπεργλυκό Εκμέκ

Εκμεκ σπεσιαλ



A mouthwatering Greek Ekmek Kataifi recipe for the lovers of the Greek cuisine! Ekmek kataifi is an all-weather Greek dessert made with layers of kataifi dough baked until crispy and golden, bathed in lemon scented syrup, topped with creamy thick custard and whipped cream and garnished with cinnamon and pistachios…Yummy! This is a very easy to follow Ekmek Kataifi recipe for you to recreate this traditional sweet delight from scratch. (See also the preparation shots below.)

This easy to follow ekmek kataifi recipe never fails to impress and is always a crowd pleaser. The essence of this traditional Ekmek kataifi recipe can be summarised in three key stages: preparing the syrupy kataifi base, preparing the creamy custard and preparing the airy whipped cream. Each stage will require using quite a few pots and pans, but i think you will agree that the end result is well worth the mess!

Ekmek kataifi recipe – Tips for the perfect creamy custard and whipped cream

The creamy custard is the most essential part for a traditional Greek Ekmek Kataifi recipe and probably the trickiest part too. To achieve the perfect texture the key is to constantly whisk the milk while it is boiling, so that it doesn’t get lumpy. The perfect custard for your ekmek kataifi should be smooth and creamy. Prepare the custard over medium-low heat in order to prevent it from burning and sticking on the bottom of the pan, but be cautious not to undercook it. Give it a taste while stirring. Its ready when you can’t taste the flour and its texture is thick.
To prepare the whipped cream for this traditional ekmek to perfection, chill a clean bowl along with the whisk attachment from a stand mixer in the freezer for 10 minutes and make sure that your whipping cream is very cold. Be careful not to over beat the cream or else it will become like butter.

Ekmek kataifi recipe – Prepare the base

It is very important to defrost the kataifi dough overnight. The secret is to let it defrost in the fridge and not at room temperature as this will prevent it from getting soaked with melting ice water. When it comes to buttering, don’t be thrifty! Drizzle with enough butter to help the dough bake and get a golden brown colour. Plus butter adds plenty of extra yummy flavour! Kataifi dough is actually shredded phyllo dough and dries out very quickly, so it’s best to keep exposure to the air at a minimum. Work the dough gently with your hands on a large surface or over the sink, so that you don’t end up with a kitchen filled with scattered shredded dough, drizzle with butter and straight to the oven!
The key for the most flavorful homemade Ekmek Kataifi is to use good quality fresh butter for buttering. The authentic Greek ekmek kataifi recipe calls for ‘galaktos’ butter made from cow’s milk, which really gives a unique flavour and amazing smell! The base for the ekmek kataifi should be crispy and moist at the same time. To achieve that it is important that you bake the dough very well until its crispy and nicely golden, or else it will become mushy when pouring the cream over it. Ladling with the syrup is the final “gotcha” to this dish. Make sure that the syrup is lukewarm and your ekmek kataifi is cold. Always ladle the syrup over the cold pasty really slowly, enabling each ladle to be absorbed, so that the syrup is spread our evenly through the dough.
And the final step… Even though it will be really difficult to follow, you should wait for the ekmek kataifi to cool in the fridge for at least 2 hours for a before serving! So go ahead, give this traditional Ekmek Kataifi recipe a try and indulge yourself to this little sin! And don’t forget to share this recipe with your friends and family using the social sharing buttons above and at the end of this recipe!

Base ingredients

• 250g kataifi dough (9 oz.)
• 50g butter, melted (2 oz.)
• 80-100g pistachios, chopped (3.5 oz.)

For the syrup

• 200g sugar (7 oz.)
• 200g water (4/5 of a cup)
• lemon peel from half a lemon
• 1 cinammon stick

For the custard

• 750g whole milk, cold (3 cups)
• 150g sugar (5.5 0z.)
• 1/2 tsp vanilla extract
• 75g corn starch (2.6 oz.)
• 4-5 egg yolks (depending on the size of the eggs)
• 75g butter (2.6 oz.)
• a pinch of powdered mastic (optional)

For the whipped cream

• 500g cold heavy whipping cream (2 cups)
• 60g icing sugar (2 oz.)
• 1/2 tsp vanilla extract

Directions

1. To prepare this traditional Ekmek kataifi recipe start by making the base. Preheat the oven to 170C and unroll the kataifi dough from the plastic sleeve. Work the kataifi dough with your hands, tearing apart the shreds and spreading the strands out a bit if they clump together, in order to get fluffy. For this ekmek kataifi recipe you will need a 25cm square non-sticking baking dish. Butter the bottom of the baking dish and spread the kataifi dough to form the base of the ekmek kataifi. Pour over the melted butter and bake in preheated oven for 30 minutes, until crispy and nicely coloured.
2. In the meantime prepare the custard for the ekmek kataifi (steps 2-4). Add in a large bowl the egg yolks with half the sugar (100g) and whisk until fluffy. Add 3-4 tbsps of the milk and the corn starch and whisk again until the corn starch has dissolved. Set aside.
3. Pour the rest of the milk in a large non-sticking pan and add the sugar and the vanilla extract. Place the pan over high heat and bring to the boil. As soon as the milk comes to the boil, remove from the heat and ladle gradually 1/3 of the milk into the egg mixture, whilst whisking. Place the pan (with the remaining milk) again on the stove and turn the heat down to medium. Add the egg mixture into the pan with the remaining warm milk. Whisk continuously, until the mixture has thickened and is smooth and creamy. Remove the pan from the stove, add the butter and stir.
4. Pour the custard in a large tray, cover with some plastic wrap (the plastic wrarp should be touching the custard, so that it doesn’t form a crust) and let it cool, while you prepare the rest of the ekmek kataifi recipe.
5. Turn the kataifi out of the oven and let it cool down completely.
6. Prepare the syrup for the ekmek kataifi. Add all the ingredients for the syrup into a small pot and bring to the boil. Simmer the syrup of 3 minutes (without stirring), until slightly thickened and remove from the stove. Leave the syrup aside to cool down for a while, until lukewarm. Ladle slowly the lukewarm syrup over the cold baked pastry, enabling each ladle to be absorbed. Set aside to cool down for a while.
7. Prepare the whipped cream and assemble the ekmek kataifi. Top the kataifi base with the custard and even out using a spatula. Put the cold heavy cream into a mixer’s bowl, add the icing sugar and whisk on high speed until medium peaks form, about 1 minute. Top the ekmek kataifi with the whipped cream and even out. Sprinkle with the chopped pistachios and a pinch of cinnamon.
8. Store the ekmek kataifi in the fridge and serve cold. Enjoy!

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Ekmek 3

Ekmek (Byzantine Dessert With Fresh Cream)

BASE   CAKE
250 gr kataifi dough    A1 
50  gr butter                 A2

Surup:

• 3/2 cups sugar          A3
• 1 cups water             A4
• 1 tsp lemon juice       A5
•  1/2  cinammon stick A6

CUSTARD CREAM
 
500 ml whole milk                  B1
100 gr sugar                           B2
50  corn starch                       B3
3 egg yolks  + 1 egg               B4  
50 gr  butter                           B5
½ tsp vanilla                           B6
1 cup fresh whipping cream    B7

FRESH WHIPPED CREAM

2 cups fresh whipping cream                -C1
1 Tbs sugar                                         -C2-
½ tsp vanilla                                        -C3
½ cup slivered and toasted almonds     -C4

Preparation  


The above dessert consists of three layers.

The first layer   -A- is kataifi dough with a sweet syrup,

the second layer -B-  is a custard pastry cream that has been lightened with whipped cream and

finished with a generous layer -C- of whipped cream that has been whipped and flavored with vanilla.

Finally topped with toasted slivered almonds.

 It is very important to defrost the kataifi dough -A1- overnight, use a fan to keep moisture away if possible.

Spread the dough gently in the oven dish, and then use butter -A2- to drizzle it , bake it until crispy gold.

Live it to cool and then ladle the lukewarm syrup gently. Spread the syrup evenly all over the dough.

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Now proceed with making the pastry cream. 

In a large mixing bowl we whisk the eggs(3+1)  -B4- with sugar(100 gr )-B2- and corn starch (50 gr)-B3-.

In a sauce pan we heat the milk(500 ml)  -B1- slightly and pour the above paste (eggs, sugar, flour  B4-B2-B3-) into the sauce pan with the milk.

We return the cream to the heat and whisking constantly on medium heat the cream will thicken.

Then we add the butter(50 gr butter )  -B5- and vanilla(½ tsp)  -B6-. We mix to incorporate and remove from the heat.  Set aside and allow to cool down. 

Prepare the third layer

In the mean time whip all three cups of the cream -B7&C1- with 1 TBS sugar -C2-  and vanilla C3-until stiff.

Take one cup of the cream and slowly with careful motions incorporate into the pastry cream.

Cover and put in the fridge for ½ hour.

mygreekdish recipe

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