Greek Ekmek Kataifi Recipe Custard And Whipped Cream Pastry With Syrup Food

EKMEK KADAIFI (PASTRY TOPPED WITH CUSTARD AND WHIPPED CREAM)

Ekmek Kadaifi (Pastry Topped With Custard and Whipped Cream) image

Every calorie in this sinfully-rich dessert is so worth it! Shredded wheat pastry with syrup, topped with an eggy custard and topped yet again with freshly-whipped sweet cream and strewn with slivered, toasted almonds...divine!

Provided by evelynathens

Categories Dessert

Time 1h5m

Yield 15 serving(s)

Number Of Ingredients 15

Ingredients

1 lb frozen kadaifi (shredded wheat pastry, available in the freezer section of most good supermarkets, next to the phyll)
6 ounces butter, melted
2 cups sugar
1 1/2 cups water
1/2 lemons, juice of or 1 cinnamon stick, in place of the citrus
1/2 fresh lemon rind
3 orange slices, with rind
2 tablespoons flour
2 tablespoons cornstarch
1/2 cup sugar
4 cups milk (3 hot & 1 cold)
4 egg yolks
1 teaspoon vanilla extract
12 ounces whipped cream
slivered toasted almonds or pistachios

Steps:

Crust: Preheat oven to 350 degrees; pull apart the 'threads' of the kadaifi into a 13x9-inch glass baking dish, packing down lightly with fingertips; drizzle with butter and bake 40 minutes or until golden brown; remove from oven and cool.
In small pot, combine remaining crust ingredients; bring to a boil and simmer 5 minutes; remove citrus rinds (if you don't want citrus, boil syrup with a cinnamon stick and remove); spoon syrup over kadaifi and cool.
Custard: Combine flour, cornstarch, and sugar in small bowl; add cold milk and whisk to remove any lumps; whisk in egg yolks; strain mixture through sieve into hot milk.
Cook over low heat, stirring constantly until it thickens; add vanilla and place plastic wrap directly on surface to prevent skin from forming; cool for 1 1/2 hours.
Spread custard evenly over kadaifi crust; refrigerate 1 1/2 to 2 hours minimum; then top with layer of whipped cream and decorate with slivered, toasted almonds or pistachios.
Chill well before serving.

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