Kadaifi Me Krema (Greek Shredded Wheat Pastry With Custard)

"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."
photo by a food.com user photo by a food.com user
Ready In:
1hr 15mins




  • 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.

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  1. 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!
  2. 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]


<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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