Turkish Tel Kadayif Shredded Wheat Dessert Food

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.

ARMENIAN SHREDDED WHEAT DESSERT

Steps:

• Preheat to 350.
• Butter a 9x13 dish.
• Pour some milk in a bowl. Dip both sides of each shredded wheat square in the milk. Open each square in half and place in dish.
• Sprinkle over shredded wheat the sugar, ground walnut, honey and cinnamon.
• Pour milk over and dot with desired amount of butter.
• Bake for 30 minute.

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.

TURKISH TEL KADAYIF (SHREDDED WHEAT DESSERT)

Steps:

• Butter a 9 x 9 x 2-inch pan.
• Layer 1 cup of the shredded wheat on the bottom of the pan. Cover with walnuts.
• Layer on the remaining shredded wheat. Pour the melted butter over it all.
• Bake at 350° until light brown (about 20 to 25 minutes).
• Cook the ingredients for syrup over medium heat until sugar melts. Simmer uncovered for 10 minutes.
• Pour syrup over hot browned mixture. Cover and allow to cool.
• Cut into squares.
• May be served with whipped cream on top.