Kadaifi Me Krema Greek Shredded Wheat Pastry With Custard Food

KADAIFI ME KREMA (GREEK SHREDDED WHEAT PASTRY WITH CUSTARD)

Steps:

• For custard: combine milk and semolina in a heavy pan; blend in beaten eggs and add salt and sugar; place over medium heat and stir constantly until thickened and bubbling; remove from heat, stir in butter and vanilla extract and cover top of custard with plastic wrap (directly on surface of custard) to prevent a skin from forming.
• For pastry: place kadaifi in a large bowl and gently separate strands with fingers.
• Grease 13 x 9 inch glass oven dish with some of the.
• butter; put half the kadaifi in the base, pressing it down somewhat to make it compact; drizzle 1/4 cup butter evenly over it; pour custard filling over kadtaifi, spreading it evenly; top with remaining kadaifi; spread evenly and pat down gently; pour remaining melted butter evenly over top.
• Bake in a preheated 375°F oven for 45 minutes until golden-brown; remove from oven and cool completely.
• For syrup: dissolve sugar in water over medium heat, add lemon rind and cinnamon stick and bring to the boil; add lemon juice and boil over medium heat for 15 minutes, skimming when necessary; do not stir once syrup is boiling; strain hot syrup over cooled pastry; leave until cold and cut into diamond shapes to serve.

KATAIFI (GREEK SHREDDED WHEAT PASTRY)

Steps:

• Oven at 350ºF.
• Butter a 9x13" baking pan lined with foil to make removing the pastry easier.
• Combine sugar, water & lemon juice in a
• pot. (NOTE - you could also throw a cinnamon stick into the syrup mixture).
• Bring to a boil & simmer, uncovered for 15 minutes, then cool to room temperature.
• Spread half of pastry (or shredded wheat pastry) in bottom of pan.
• Drizzle with half the melted butter.
• Combine the walnuts with the cinnamon &
• nutmeg and sprinkle over the pastry.
• Layer the remaining pastry over the nut
• mixture.
• Drizzle with remaining butter.
• Give it a light 'press' at this stage to meld all the layers.
• Bake for 45 minutes.
• Remove from oven & pour syrup over hot pastry.
• When cool, cut in squares, then in half
• diagonally for triangles. (Allow to sit overnight - you should definitely allow it to sit several hours, unrefrigerated)
• remains crispy.

KADAIFI (GREEK PASTRY WITH NUTS AND SYRUP)

Steps:

• Open pastry and spread out on a baking sheet.
• Air dry for 15 minutes.
• Combine nuts, orange juice, 1/3 cup sugar and cinnamon in small bowl.
• Preheat oven to 340°F.
• Lightly butter a baking pan.
• Separate pastry strands into 18-20, 10 to 12 inch rectangles (beauty is not an issue here).
• Place 1 tbsp nut filling at narrow end of rectangle.
• Roll up tightly.
• Arrange in a round (12-14 inch diameter) baking pan; do not crowd, have them JUST touching each other.
• (you can use a square/rectangular pan too, you just usually see them in round pans here) Pour melted butter evenly over the pieces and bake until golden, 35-40 minutes.
• For syrup: Cook 1 ½ cup sugar, water and lemon juice in saucepan over low heat, swirling pan occasionally, until sugar dissolves.
• Simmer for 15 minutes.
• Pour hot syrup over pastry and allow pastry to cool.
• This can be kept, covered, at room temperature for at least a week.

EKMEK KADAIFI (PASTRY TOPPED WITH CUSTARD AND WHIPPED CREAM)

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.

EKMEK KADAIFI WITH CHOCOLATE CUSTARD.

Steps:

• Preheat oven to 180 celcius (fan-forced).
• Defrost kadaifi if frozen and scrunch together gently to loosen strands. It should double in volume and fill a 32 x 40cm baking dish. (Don't worry it shrinks when baking.).
• Cut butter into small pieces and dot evenly over the kadaifi.
• Bake in oven for around 15 minutes until golden brown.
• While pastry is baking prepare the syrup.
• Add water and sugar in a small saucepan and boil for 5 minutes. Switch off and allow to cool slightly.
• When the pastry has also cooled slightly add warm syrup over the entire surface of the pastry using a ladle. Don't add it while the pastry is too hot or it will sizzle and evaporate.
• Allow to cool while you prepare the custard.
• Heat 1 litre of milk in a large pot. Pour the remaining 500mls in a small bowl and add the custard powder and combine with a whisk until there are no lumps (you can use your hands if you like).
• When the milk has warmed up but is not too hot to dip a finger into, pour in the custard powder mixture whisking constantly.
• The mixture should thicken very quickly, turn down the heat slightly, add the sugar and cook until the custard is quite thick.
• Switch off the heat and add the chocolate couverture which you have broken into small pieces and whisk until it has melted and a dark brown chocolate custard has formed.
• Add in the zest and the cognac.
• Then pour over the custard over the pastry (it can be warm but should not be hot) and allow to cool.
• Beat the Cool whip or Morfat cream with the icing sugar until white and fluffy. Add in the vanilla essence and the cognac (if using).
• Cover the cooled custard with the whipped topping and sprinkle with chocolate flakes, truffles or shavings.
• Cool in the fridge for a few hours before serving.