Ingredients
Makes 12
For the Kataifi Pastry
375g Antoniou Kataifi Pastry
220g melted unsalted butter
For the Mastiha Syrup
225g sugar
750ml water
1 ribbon of orange rind
60ml Mastiha Liqueur (optional)
For the custard
500ml milk
50g fine semolina
50g caster sugar
30g butter
1 egg
Method
Before you begin this recipe, take your Kataifi Pastry out of the fridge to bring it up to room temperature in its packaging.
To make the syrup
Add the sugar, water and orange rind to a small saucepan and boil for 20 minutes, or until the syrup is slightly thickened. Remove from the heat and add the mastiha. Allow to cool.
To make the custard
Add the milk, semolina, sugar and butter to a small pot. Place it over medium heat and slowly allow it to heat, stirring with a whisk continuously until it thickens. Quickly whisk in the egg until fully incorporated, then pour the custard into a tray and cover the surface with plastic wrap. Allow to cool.
To assemble the rolls
Preheat the oven to 180 degrees Celsius, fan forced.
Unravel the Kataifi Pastry in a large bowl and begin separating the strands with your fingers. Pour the melted butter over the Kataifi and use your hands to massage the butter through the pastry.
Place approximately 30g of Kataifi Pastry into the holes of a 12-hole cupcake tin. Create a well in the centre, pushing the Kataifi up against the walls. Add 1 and a half tablespoons of the cooled custard to each hole. Use approximately 15g of Kataifi Pastry to encase the custard, keeping it loose, not compressed.
Transfer the tray into the oven and bake for 40 minutes or until the Kataifi Pastry is golden. Immediately pour the cool syrup over the Galaktoboureko and allow them to soak before removing. Enjoy at room temperature.
Video & Photography: Mary Politis from Mary’s Kouzina
Learn how to make Kataifi Galaktoboureko with a Mastiha Syrup