Ingredients 10 sl. tsoureki, 1 cm (1/2 inch) thick (preferably day-old) ΓΙΑ ΤΟ ΣΙΡΟΠΙ 200 gr sugar 200 gr water 1 cinnamon stick 1 tbsp lemon juice Lemon peel FOR THE MASTIC CREAM 1½ lt fresh whole milk 2 vanilla pods 120 gr sugar 160 gr cornstarch (anthos aravositou) 1/2 tsp ground mastic (pounded) 50 gr butter FOR THE GARNISH 600 gr whipped cream 150 gr Aegina pistachios, raw, coarsely chopped Cinnamon Equipment Baking tray Pot TAGS REFRIGERATED DESSERTS BUTTER EASTER GREEK LEFTOVERS TSOUREKI (GREEK SWEET BREAD) Ingredients 10 sl. tsoureki, 1 cm (1/2 inch) thick (preferably day-old) ΓΙΑ ΤΟ ΣΙΡΟΠΙ 200 gr sugar 200 gr water 1 cinnamon stick 1 tbsp lemon juice Lemon peel FOR THE MASTIC CREAM 1½ lt fresh whole milk 2 vanilla pods 120 gr sugar 160 gr cornstarch (anthos aravositou) 1/2 tsp ground mastic (pounded) 50 gr butter FOR THE GARNISH 600 gr whipped cream 150 gr Aegina pistachios, raw, coarsely chopped Cinnamon Video Instructions The tsoureki is best when it is 3 to 4 days old. Butter a rectangular ovenproof dish, 32×24 cm (12.5×9.5 inches). Arrange the tsoureki slices in a single layer to cover the entire base of the pan. Bake at 200°C (400°F), fan setting, on the middle rack, for 10 minutes until nicely golden. SYRUP Combine all the ingredients in a saucepan and stir to combine. Once the syrup comes to a boil, do not stir again. Simmer over medium heat for 2 minutes. Remove the cinnamon stick and lemon peel. As soon as the toasted tsoureki comes out of the oven, while still hot, gradually pour the hot syrup over it so that it absorbs fully. Sprinkle with a few pistachios and set aside to cool. CREAM WITH MASTIC Combine the milk, sugar, cornstarch, mastic, and vanilla in a saucepan. Whisk thoroughly until all ingredients are fully dissolved. Cook over medium heat, stirring regularly, for a few minutes until the cream thickens. Remove from heat. Add the butter and stir until melted and fully incorporated. Pour the cream evenly over the syrup-soaked tsoureki. Press a sheet of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Allow the dessert to cool to room temperature. Transfer to the refrigerator and allow to set completely. Remove from the refrigerator and spread an even layer of whipped cream over the surface. Just before serving, sprinkle with the Aegina pistachios and cinnamon. Tips For a firmer cream, add an extra tablespoon of cornstarch. For added sweetness, dust a little powdered sugar in the whipped cream. TAGS REFRIGERATED DESSERTS BUTTER EASTER GREEK LEFTOVERS TSOUREKI (GREEK SWEET BREAD)
