Kataifi Greek Shredded Wheat Pastry Recipes
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.
Provided by evelynathens
Categories Dessert
Time 1h15m
Yield 12-15 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 396.4, Fat 18.2, SaturatedFat 10.9, Cholesterol 117.5, Sodium 172.2, Carbohydrate 53.4, Fiber 0.4, Sugar 41.9, Protein 6.2
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- To make this Kataifi recipe, start by preparing the syrup. Add all the ingredients for the syrup into a small pot and bring to the boil. As soon as the sugar has dissolved, the syrup is ready. Leave the syrup aside to cool completely.
- Prepare the filling for the Kataifi. In a blender add the walnuts, ground clove and cinnamon; pulse until the walnuts are roughly chopped (not powdered). Although the walnut filling is the most common, lots of kataifi recipes also add pistachios and almonds. So it’s up to you to decide.
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- NOTE: Unfreeze the Kataifi pastry in the fridge overnight. Once removed from package use immediately. Do not let the pastry sit uncovered because it air-dries easily.
- Add walnuts, almonds, ground cinnamon, ground cloves and breadcrumbs in a blender. Blend until nuts look coarsely chopped.
- Remove kataifi pastry from package and place on a working surface. Work the kataifi with your hands by gently tearing apart the shreds in order to get fluffy.
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