Kadaifi Me Krema (Greek Shredded Wheat Pastry With Custard)

evelyn/athens's Note:

Kadaifi is a shredded wheat pastry, much used like phyllo, and found next to the phyllo pastry in the freezer/refrigerator section of any well-stocked supermarket. In Greece, Kadaifi is usually filled with a baklava-type filling, often using almonds. This version has a vanilla custard.

• Total Time: 1 hrs 15 mins
• Prep Time: 30 mins
• Cook Time: 45 mins

Ingredients:

Servings: 12

Custard

• 4 cups milk
• 1 pinch salt
• 3/4 cup semolina (cream of wheat)
• 1/2 cup sugar
• 4 eggs, beaten to blend
• 2 tablespoons butter
• 2 teaspoons vanilla extract

Pastry

• 1 lb kadaifi, thawed if frozen (shredded pastry)
• 3/4 cup butter, melted

Syrup

• 2 cups sugar
• 1 cinnamon stick
• 1 1/2 cups water
• 3 teaspoons lemon juice
• 1 strip fresh lemon rind

Directions:

1. 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.
2. For pastry: place kadaifi in a large bowl and gently separate strands with fingers.
3. Grease 13 x 9 inch glass oven dish with some of the.
4. 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.
5. Bake in a preheated 375°F oven for 45 minutes until golden-brown; remove from oven and cool completely.
6. 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.

Reviews

[UmmTariq]

I made this in Sept 2009 during Ramadan. It was lovely, though I would cook the filling for a shorter time in future. My Egyptian sister-in-law was very happy, said it reminded her of her mom's cooking!

[Sydney Mike]

Well I was unable to find it, but my ingredient-finding friend found the kadaifi for me, so she ended up with half of this very nice tasting dish! I wanted to include almonds, though, so did a light sprinkling of the toasted nuts on top! Thanks much for sharing your recipe! [Made & reviewed while in Greece on Zaar's World Tour 4]