Ekmek Kadaifi (Pastry Topped With Custard and Whipped Cream)

"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!"
 
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Ready In:
1hr 5mins
Ingredients:
15
Serves:
15
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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
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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.

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Reviews

  1. I love Ekmek. I ate it for the very first time up in Kenora Ontario at the Plaza Restaurant. I asked the proprietor about it and he told me the name and this is the first time I've seen a recipe for it. This is truly a delicious dessert. Thanks for posting.
     
  2. I made this for the first time for Thanksgiving and it was a huge hit! The only thing with this recipe was that Step #3, doesn't list how much flour to use. I guessed and did about 2TBSP, and it was delicious. Amazing, delicious, 100% perfect.
     
  3. I love ekmek kadaifi!!! I think that its one of my most loving desserts, especially during summer. I didn't make any changes, it was perfect. The only thing that I didn't already knew its was the orange slices in the syrop. Great!!! Thanks!!!
     
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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.
 
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