Ekmek Kadaifi (Pastry Topped With Custard and Whipped Cream)

Recipe by evelynathens
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 15
UNITS: US

INGREDIENTS

Nutrition
  • Crust
  • 1
    lb frozen kadaifi (shredded wheat pastry, available in the freezer section of most good supermarkets, next to the phyll)
  • 6
    ounces butter, melted
  • 2
    cups sugar
  • 1 12
    cups water
  • 12
    lemons, juice of or 1 cinnamon stick, in place of the citrus
  • 3
    orange slices, with rind
  • Custard
  • 2
    tablespoons flour
  • 2
    tablespoons cornstarch
  • 12
    cup sugar
  • 4
    cups milk (3 hot & 1 cold)
  • 4
    egg yolks
  • 1
    teaspoon vanilla extract
  • Topping
  • 12
    ounces 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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