Ekmek Kadaifi (Pastry Topped With Custard and Whipped Cream)
- Ready In:
- 1hr 5mins
- Ingredients:
- 15
- Serves:
-
15
ingredients
-
Crust
- 453.59 g frozen kadaifi (shredded wheat pastry, available in the freezer section of most good supermarkets, next to the phyll)
- 170.09 g butter, melted
- 473.18 ml sugar
- 354.88 ml water
- 1 lemons, juice of or 1 cinnamon stick, in place of the citrus
- 1 fresh lemon rind
- 3 orange slices, with rind
-
Custard
- 29.58 ml flour
- 29.58 ml cornstarch
- 118.29 ml sugar
- 946.36 ml milk (3 hot & 1 cold)
- 4 egg yolks
- 4.92 ml vanilla extract
-
Topping
- 340.19 g whipped cream
- slivered toasted almonds or pistachios
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
RECIPE SUBMITTED BY
<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style>
OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.