Kantaifi or galaktoboureko? With this recipe you have both in one!
- 1 pack of kantaifi pastry sheets
- 250gr. butter “EPIRUS 50-50”
For the syrup:
- 600gr. sugar
- Peel of 1 orange
- 1 stick of cinnamon
- 75gr. glucose
- 50gr. butter “EPIRUS 50-50”
- 900ml milk
- 90gr. semolina
- 200gr. sugar
- 3 egg yolks
- 1 vanilla stick
- zest from 1 lemon
- Put all ingredients in the saucepan to boil. Once we take a boil we count 5 ‘and remove it from fire. Let it cool well.
- We put the milk, half the sugar and the vanilla into a pot to heat up. Put the remaining ingredients (egg yolks, lemon zest and the rest of the sugar) into a bowl.
- Shortly before boiling the milk, pour the semolina and mix. Boil for 2 minutes. Then we take the mixture of the pot and slowly add it to the bowl mix, stirring well and put it back in the saucepan. Boil for 2 more minutes.
- Remove the pot from the heat and add the butter without stirring, let it melt on the cream. This has the effect of not catching crust or cream. Cover with plastic wrap and allow to cool for about 35 minutes.
- Work the kantaifi pastry sheets in your hands. Butter a baking pan (pan or pan 26 cm). Place the kantaifi on the base, star from center to the outside. The edges should protrude so that when folded cover the entire surface of the pan with it.
- As we stretch the kantaifi, we use butter all over the surface. Add the cold cream in the center, then start turning the excess in such a way that it locks the cream inside. Apply well to prevent the cream from spilling.
- Use some more butter and bake at 170 degrees for 40 minutes. Remove from the oven and invert the cataifi in a same saucepan, which is well buttered.
- Bake for another 40 minutes. Remove from the oven and add the cold syrup.