Description
A classic Greek dessert featuring crispy kataifi pastry layered with a rich semolina custard and soaked in fragrant syrup. Sweet, buttery, and irresistibly textured.
Ingredients
- 500 g kataifi pastry
- 200 g unsalted butter, melted
- 1 liter whole milk
- 200 g granulated sugar
- 100 g semolina
- 4 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
- 300 g sugar (for syrup)
- 250 ml water
- 1 cinnamon stick
- Peel of 1 lemon
Instructions
- Preheat oven to 180°C (350°F).
- Prepare the syrup by boiling sugar, water, cinnamon stick, and lemon peel for 5–7 minutes. Set aside to cool.
- In a saucepan, heat milk and half the sugar until warm.
- Add semolina gradually, stirring constantly until thickened.
- Remove from heat and stir in butter, eggs, remaining sugar, vanilla, and lemon zest until smooth.
- Butter a baking dish and spread half of the kataifi pastry evenly, brushing with melted butter.
- Pour the custard over the pastry and spread evenly.
- Top with remaining kataifi, brushing generously with butter.
- Bake for 45–50 minutes until golden and crisp.
- Immediately pour the cooled syrup over the hot dessert.
- Allow to absorb syrup and cool before serving.
Notes
- Keep kataifi pastry covered to prevent drying while working.
- Let the dessert rest for several hours for best texture.
- Serve with a sprinkle of cinnamon or powdered sugar if desired.
- Store refrigerated for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 piece
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 110 mg
