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.
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INGREDIENTS
NutritionCustard
- 4cups milk
- 1pinch salt
- 3⁄4
- 1⁄2cup sugar
- 4
- 2tablespoons butter
- 2teaspoons vanilla extract
Pastry
- 1lb kadaifi, thawed if frozen (shredded pastry)
- 3⁄4
Syrup
- 2cups sugar
- 1 1⁄2cups water
- 3teaspoons lemon juice
- 1strip fresh lemon rind
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DIRECTIONS
- 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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