Recipe by evelyn/athens
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.
Top Review by 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!
- 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
- 1 lb kadaifi, thawed if frozen (shredded pastry)
- 3⁄4 cup butter, melted
- 2 cups sugar
- 1 cinnamon stick
- 1 1⁄2 cups water
- 3 teaspoons lemon juice
- 1 strip fresh lemon rind
Directions See How It's Made
- 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.