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.
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.
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!