Ekmek Kadaifi (Pastry Topped With Custard And Whipped Cream) Recipe

Name: Ekmek Kadaifi (Pastry Topped With Custard And Whipped Cream)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 1/2 cups water; 1/2 lemons, juice of or 1 cinnamon stick, in place of the citrus; 1/2 fresh lemon rind; 3 orange slices, with rind; Custard; 2 tablespoons flour; 2 tablespoons cornstarch; 1/2 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

Servings: persons

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 1/2 cups water
1/2 lemons, juice of or 1 cinnamon stick, in place of the citrus
1/2 fresh lemon rind
3 orange slices, with rind
Custard
2 tablespoons flour
2 tablespoons cornstarch
1/2 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

1
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.
2
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.
3
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.
4
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.
5
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.
6
Chill well before serving.

1504

kcal

Calories

Fat

174

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Ekmek Kadaifi (Pastry Topped With Custard And Whipped Cream) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ekmek Kadaifi (Pastry Topped With Custard And Whipped Cream)

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