Kadaifi Me Krema (Greek Shredded Wheat Pastry With

Name: Kadaifi Me Krema (Greek Shredded Wheat Pastry With Custard)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Custard; 4 cups milk; 1 pinch salt; 3/4 cup semolina (cream of wheat); 1/2 cup sugar; 4 eggs, beaten to blend; 2 tablespoons butter; 2 teaspoons vanilla extract; Pastry; 1 lb kadaifi, thawed if frozen (shredded pastry); 3/4 cup butter, melted; Syrup; 2 cups sugar; 1 cinnamon stick; 1 1/2 cups water; 3 teaspoons lemon juice; 1 strip fresh lemon rind

Servings: persons

Custard
4 cups milk
1 pinch salt
3/4 cup semolina (cream of wheat)
1/2 cup sugar
4 eggs, beaten to blend
2 tablespoons butter
2 teaspoons vanilla extract
Pastry
1 lb kadaifi, thawed if frozen (shredded pastry)
3/4 cup butter, melted
Syrup
2 cups sugar
1 cinnamon stick
1 1/2 cups water
3 teaspoons lemon juice
1 strip fresh lemon rind

1
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.
2
For pastry: place kadaifi in a large bowl and gently separate strands with fingers.
3
Grease 13 x 9 inch glass oven dish with some of the.
4
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.
5
Bake in a preheated 375u00b0F oven for 45 minutes until golden-brown; remove from oven and cool completely.
6
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.

1204

kcal

Calories

Fat

160

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: Custard, 4 cups milk, 1 pinch salt, 3/4 cup semolina (cream of wheat), and more.

Yes, Kadaifi Me Krema (Greek Shredded Wheat Pastry With Custard) 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.

That's it — enjoy your meal!

Kadaifi Me Krema (Greek Shredded Wheat Pastry With Custard)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions