Greek Ekmek Kataifi – Custard Cream & Shredded Pastry Dessert

By foodiva

Ingredients

• For The Syrup:
• 700 gramswater
• 1 stick of cinnamon
• 70 gramsbutter
• 500 mlheavy whipping cream
• 150 gramssugar
• 120 gramscornflour
• 2 eggs
• 1 teaspoonvanilla extract
• 600 gramssugar700gramswater1stick of cinnamona few drops of fresh lemon juice
• For The Base:
• 280gramskataifi pastryunfreezed70gramsbutter
• 280 gramskataifi pastryunfreezed70gramsbutter
• For The Custard Cream:
• 1.200litersfresh milk500mlheavy whipping cream150gramssugar120gramscornflour2eggs1teaspoonvanilla extract
• 1 .200litersfresh milk500mlheavy whipping cream150gramssugar120gramscornflour2eggs1teaspoonvanilla extract
• For The Whipped Cream:
• 600mlheavy whipping cream 35% fat150gramssugar
• 600 mlheavy whipping cream 35% fat150gramssugar
• For Sprinkling On Top:
• Optional:flaked almonds, or walnuts, or pistachiosground cinnamon

Details

Adapted from realgreekrecipes.com

Preparation

Step 1

For The Syrup:

In a medium-sized pot, add the sugar, water, cinnamon stick, and lemon juice. Bring to a boil over high heat. Once it starts boiling, do not stir (syrup might get sugary) and boil for exactly 5 minutes. Remove from heat and set aside.

For The Base:

Preheat oven to 180°C / 356°F.

Unroll the kataifi pastry and tear apart the shreds with your hands in order to become nice and fluffy. Make sure you don't leave any lumps.

Add the kataifi pastry in a 26x36cm / 11x15 inch rectangle pan. Melt the butter and sprinkle on top.

Bake for 12-14 minutes until it gets a nice golden color.

Remove from oven and pour the syrup on top using a ladle.

Let the pastry reach room temperature.

For The Custard Cream:

In a mixing bowl whisk together 100 ml of milk along with the cornflour and the eggs. Set aside.

In a medium-sized cooking pot add the remaining 1.100 liters of milk, the cream, sugar and vanilla. Heat mixture over medium heat.

Once the mixture looks like it's about to boil, start pouring it slowly (threadlike) into the egg mixture using a ladle and while you constantly whisk the egg mixture (so the eggs won't get burned).

Continue until you have added half of the mixture into the eggs. Then trasfer back to the pot.

Keep whisking until mixture starts to become thick and creamy. At some point bubles will start to form on the surface of the cream keep whisking for a minute or two and then remove from heat.

Once the kataifi pastry has reached room temperature and soaked all the syrup, add the custard cream on top.

For The Whipped Cream:

Using an a electric mixer, beat the cream on high speed.

Once soft picks start to form on the surface of the cream, reduce heat to medium-low and start adding the sugar. One tablespoon at a time.

Keep beating until a nice and thick cream has formed.

Add the whipped cream here and there on top of the custard cream and then spread it out evenly with a spoon or a pastry spatula.

Use a fork make lengthwise shapes on the cream.

For Topping:

Dust the ekmek kataifi with ground cinnamon and nuts of your preference. Refrigerate overnight before cutting and serving.

Cut the ekmek kataifi into 15 square pieces.