Galaktoboureko is traditionally made with Fillo Pastry, but is equally as delicious when made with Kataifi Pastry. These individual serves of Kataifi Galaktoboureko are filled with a creamy semolina custard and topped with an aromatic Mastiha liqueur syrup. Mastiha liqueur is readily available from liquor stores, and can be omitted if you prefer to make a non-alcoholic version of this dessert.
Here is the link to the recipe: https://antonioufillo.com.au/blog/recipes/kataifi-galaktoboureko-mastiha
Video and recipe: Mary’s Kouzina for Antoniou Fillo Pastry
Let’s make katifi galacto buriko with a mastika syrup. Prepare your syrup. Then add a few shots of delicious mastika leure. In a pot, combine milk with semolina, sugar, and butter. Whisk continuously until silky and thick. Then whisk in one egg. Allow the custard to cool as we move on with the recipe. Unravel the katayi pastry from its packaging. Loosen the strands and then tear them into small pieces. Pour butter over the katayi pastry and massage it into the strands using your fingers. Add some katayi to a cupcake tin and create a well for the custard. Spoon in the creamy custard. Then cover with more katoui pastry. Bake until golden. Then immediately pour over the delicious mastika syrup. Allow the galacto buriko to soak. Then enjoy.
Dining and Cooking