Ingredients
For the Kataifi Pastry
375g Antoniou Kataifi Pastry
150g unsalted butter, melted
For the syrup
2 cups caster sugar
3 cups water
1 cinnamon stick
8 cloves
Rind of 1 orange
Juice of 1 orange
A pinch of salt
For the custard
1.2 litres full cream milk
150g caster sugar
180g fine semolina
120g butter
1 egg
Method
Before you begin this Kataifi Pastry recipe, take your Kataifi Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 170 degrees Celsius, fan forced. Grease a 9 inch round pan with butter.
To make the syrup
Combine all ingredients in a small pot over medium to high heat. Boil for approximately 20-25 minutes or until the syrup has thickened slightly. Allow to cool.
To form the base
Remove the Kataifi Pastry from its packaging and unravel to reveal the loop it is formed as. Cut both sides of the loop of Kataifi Pastry so you are left with long strands.
Using a third of the Kataifi Pastry, grab a small handful of strands and place them horizontally in the centre to line the tin, allowing the Kataifi to overhang equally on both ends and ensuring the Kataifi is pushed down into the corners of the tin. Continue lining the tin with Kataifi Pastry by placing more handfuls of strands beside each one to cover the base repeating the process vertically to add another layer on top.
Brush all of the Kataifi Pastry generously and carefully with melted butter and cover with a tea towel whilst preparing the custard.
To make the custard
In a pot over medium heat, add the milk but do not boil. Once hot, pour in the semolina and the sugar continuously whisking until a custard forms. Add the egg, whisking fast to ensure it does not scramble in the custard, followed by the butter.
Assembling the Kataifi Galaktoboureko
Spoon the custard into the Kataifi Pastry lined tin then flip the overhanging pieces of Kataifi Pastry over the top of the custard evenly. Brush with more butter.
Add the remaining Kataifi to a bowl and shred it into pieces. Pour the remaining butter over the top and massage it through with your fingers. Place the Kataifi pastry into the cake tin evenly to form a thicker layer on top and push down slightly.
Bake for approximately one hour or until the Kataifi Pastry is golden in colour. Remove and immediately pour a third of the syrup evenly over the top and around the sides of the tin.
Allow to sit for up to an hour, slice and add extra syrup as desired.
Recipe and video: Mary Politis from Mary’s Kouzina
Learn how to make a Kataifi Galaktoboureko