Galatoboureko (Greek Custard Pie) With Kataifi

by Caterina Borg, Good Food Gourmet on May 1, 2012

Having grown up in a Greek home, filo dough was a huge part of many of our dishes. My dad would bring several boxes home with him while grocery shopping to stash in the freezer just in case we got the urge to make a quick spanakopita or tiropita.

Another item that we used a lot but mostly for desserts was something called Kataifi. You can read a little more about it here in another one of my posts. I prefer to make my Greek custard pie with kataifi, but I don’t always have it on hand. The filo can get really soggy in this type of dessert after a day or so in the refrigerator, and I find that even though the kataifi softens also, I enjoy the texture better.

There are many Middle Eastern desserts that use kataifi and I hope that you have an opportunity to try it…and if you do, let me know what you think!

Galatobureko (Greek Custard Pie) With Kataifi (makes 1-14” round pan)

Double recipe  Greek Custard Filling

Double recipe of honey syrup (same as link for custard filling)

1 box kataifi

½ pound melted butter

First make the syrup and set aside. Melt the butter in the microwave. Then shred the strands of kataifi into a medium sized bowl.

Add the melted butter and toss until it has all been well coated. Using your pastry brush, add a little melted butter to you baking pan. Line the coated kataifi all over the bottom and the sides of the pan, then set aside.

Next, make the custard and pour custard into the baking dish lined with the kataifi.

Add more kataifi on top and gently pack it together and tuck in the sides all the way around.

Bake in a 350°F oven for about 45 minutes until it is golden brown all over.

Once you have removed this from the oven, gently pour on the syrup until it has been completely absorbed.

Allow to cool and either turn out onto a round serving platter or cut into traditional diamond shapes and serve.

 

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