Kadaifi Me Krema (Greek Shredded Wheat Pastry With Custard)

Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

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.

Ingredients Nutrition

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

(2)
Most Helpful

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!

UmmTariq March 18, 2010

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]

Sydney Mike June 14, 2008

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