Blueberry galaktoboureko

Blueberry galaktoboureko

Blueberry galaktoboureko with kataifi recipe

Soft and buttery threads of pastry sandwiching a sweet blueberry semolina custard. This is my blueberry galaktoboureko with kataifi.

I’d been wanting to make galaktoboureko for quite some time now, but anyone that knows this traditional Greek dish can probably already see I’ve broken the rules, somewhat.

Blueberry galaktoboureko with kataifi recipe

Filo pastry is normally used, but seeing I had a spare bag of kataifi pastry in my fridge left over from something else I made, it was a good enough replacement.

Everything else was already on hand. Half a bag of semolina, fresh and frozen blueberries; even a vanilla pod in the baking cupboard.

Blueberry galaktoboureko recipe

I’ve stepped away from tradition with the semolina custard, as well. Semolina is something my mother used to make for my siblings and I for breakfast in winter when we were kids. Sweetened with a little sugar and sprinkled with cocoa powder. I loved it.

The semolina for the galaktoboureko is made similar to the way mum used to make it, minus the egg yolks. The difference is that I’ve added blueberry jam and a mixture of fresh and frozen blueberries; rendering the custard a deep purple colour flecked with berries.

Personally I prefer eating it at room temperature as it does firm up a bit when refrigerated. Nothing a light zap in the microwave can’t remedy, mind you.

I hope you give it a go!

Blueberry galaktoboureko with kataifi recipe

 

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Blueberry galaktoboureko
A different take on this traditional Greek dessert. How about some blueberry glaktoboureko with kataifi?
Blueberry galaktoboureko with kataifi recipe
Course Dessert
Cuisine Greek
Servings
servings
Ingredients
Syrup
Course Dessert
Cuisine Greek
Servings
servings
Ingredients
Syrup
Blueberry galaktoboureko with kataifi recipe
Instructions
  1. Put the milk, 195 g sugar and vanilla bean seeds and pod into a saucepan over medium-low heat. Gently heat the milk, stirring occasionally, and bring to the boil. As soon as it begins to boil, remove and discard the vanilla pod.
  2. While the milk is simmering, pour in the semolina and whisk it continuously until thickened - about 5 minutes.
  3. Whisk in the egg yolks one by one, then turn off and remove from the heat. Stir through the blueberry jam and fresh/frozen blueberries until combined. Set aside to cool as you prepare the pastry.
  4. Preheat the oven to 180°C.
  5. Grease a 20 x 30 cm deep ovenproof dish with some of the melted butter.
  6. Separate the strands of the kataifi pastry with your fingers. Lay half of the kataifi evenly into the bottom of the greased dish, pressing down firmly. Drizzle half of the melted butter over the pastry.
  7. Spread the cooled semolina mixture over the pastry evenly, then lay the remaining kataifi over the top. Drizzle over the remaining melted butter, put it into the oven, and bake for 1½ hours, or until golden.
  8. Start to make the syrup about 10 minutes before the galaktoboureko comes out of the oven. Pour the hot syrup over the galaktoboureko as soon as it comes out of the oven.
  9. Allow it to cool completely before cutting into portions. Refrigerate in a sealed container.
Syrup
  1. Simply put the sugar and water into a small saucepan over medium heat. When it comes to the boil, allow it to bubble for 10 minutes. Turn the heat off and pour the hot syrup over the galaktoboureko as soon as it comes out of the oven.
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