Ekmek Kataifi is a light and refreshing dessert featuring three layers of goodness- a syrupy Kataifi (shredded pastry), a creamy custard and top off it a layer of fresh cream with almonds.
*500 g / 17.6 oz Kataifi pastry dough
*125 g / 4.4 oz butter
*3 cups sugar
*2 cups water
*1 tbsp lemon juice
*6 egg yolks
*1 lit milk
*1 cup sugar
*7 tbsp fine semolina
*1 tbsp Cornstarch
*1 tsp vanilla extract
*1/2 tsp Greek ground mastic
For whipped cream:
*500 ml heavy cream
*2 tbsp icing sugar
*2 tsp Vanilla extract
*almonds chopped , for garnishing
Preheat oven to 160 C / 320 F.
Tear apart kataifi pastry with your hands.
Grease a large rectangular baking pan with butter and spread the kataifi, fluffing it up as you go.
Melt butter and pour over kataifi. Bake for 25 minutes or until a very light golden colour.
Take out of oven and allow to completely cool.
In the meantime to make the syrup, add all ingredients into a saucepan and bring to a boil. Cook for 6 minutes or until it becomes syrup like in texture.
Once kataifi has completely cooled down, pour over the syrup.
To make custard, place egg yolks and sugar in a heavy saucepan and mix until sugar has completely dissolved.
Add in the corn flour, vanilla, mastic , semolina and milk.
Stir well and then place on low heat. Cook until mixture becomes thick and creamy.
Stir constantly and make sure it doesn’t boil.
Allow custard to cool down and then pour it over the kataifi and allow it to completely cool.
Beat the heavy cream in a mixer along with the icing sugar and vanilla extract, until it becomes completely thick and stiff.
Spread the whipped cream over cooled custard.
Garnish with almonds and refrigerate until serving.