Different dough gives the traditional Greek sweet a different texture.
Serves: 1 full dish of 36 cm in diameter Preparation time: 20m Cooks in: 55m Ready in: 1h 15m
An alternative to the classic recipe using different filo pastry. Kataifi dough gives the sweet a different texture.
500 gr of kataifi dough (filo)
250 gr of melted butter
For the cream:
860 ml of full cream milk
150 grams of sugar
100 grams of finely ground semolina (simigdali)
35 gr of butter
3 egg yokes
1/2 vanilla scent
For the syrup:
320 gr sugar
130 gr water
70 gr glucose
1 cinnamon stick
1 lemon skin
Preheat the oven at 180 degrees and comb out the kataifi dough so that there are no tangles.
In a round tin of 40 cm in diameter spread out 400 gr of the dough. Press it down with your hands so that it is firm and lightly butter the surface.
Butter a round dish of 26 cm diameter and turn over the buttered pastry so that it sits steadily in the smaller dish.
Prepare the cream. Heat the milk at medium temperature in a pan. Just add the sugar, the ground semolina (simigdali), the egg yok and mix together with care so that it doesn’t stick. Take away from fire once its starts to boil and add butter and vanilla until it is a unified mixture.
Empty the cream on the dish with the dough. Cover the dough and then add the rest of the dough to cover the surface. Butter the surface of the dough. Bake for 40-45 minutes until it has a golden color.
Prepare the syrup. Place water, glucose, lemon and cinnamon in a pan and add the sugar once it is heated. let it bubble for a minute before leaving it to cool. Once the syrup is ready pour over the galaktoboureko (milk cake)