Torta Kataifi Recipes

GREEK EKMEK KATAIFI RECIPE (CUSTARD AND WHIPPED CREAM PASTRY WITH SYRUP)

Steps:

• To prepare this traditional Ekmek kataifi recipe start by making the base. Preheat the oven to 170C and unroll the kataifi dough from the plastic sleeve. Work the kataifi dough with your hands, tearing apart the shreds and spreading the strands out a bit if they clump together, in order to get fluffy. For this ekmek kataifi recipe you will need a 25cm square non-sticking baking dish. Butter the bottom of the baking dish and spread the kataifi dough to form the base of the ekmek kataifi. Pour over the melted butter and bake in preheated oven for 30-45 minutes depending on your oven, until crispy and nicely coloured.
• In the meantime prepare the custard for the ekmek kataifi (steps 2-4). Add in a large bowl the egg yolks with half the sugar (100g) and whisk until fluffy. Add 3-4 tbsps of the milk and the corn starch and whisk again until the corn starch has dissolved. Set aside.
• Pour the rest of the milk in a large non-sticking pan and add the sugar and the vanilla extract. Place the pan over high heat and bring to the boil. As soon as the milk comes to the boil, remove from the heat and ladle gradually 1/3 of the milk into the egg mixture, whilst whisking. Place the pan (with the remaining milk) again on the stove and turn the heat down to medium. Add the egg mixture into the pan with the remaining warm milk. Whisk continuously, until the mixture has thickened and is smooth and creamy. Remove the pan from the stove, add the butter and stir.
• Pour the custard in a large tray, cover with some plastic wrap (the plastic wrarp should be touching the custard, so that it doesn't form a crust) and let it cool, while you prepare the rest of the ekmek kataifi recipe.
• Turn the kataifi out of the oven and let it cool down completely.
• Prepare the syrup for the ekmek kataifi. Add all the ingredients for the syrup into a small pot and bring to the boil. Simmer the syrup of 3 minutes (without stirring), until slightly thickened and remove from the stove. Leave the syrup aside to cool down for a while, until lukewarm. Ladle slowly the lukewarm syrup over the cold baked pastry, enabling each ladle to be absorbed. Set aside to cool down for a while.
• Prepare the whipped cream and assemble the ekmek kataifi. Top the kataifi base with the custard and even out using a spatula. Put the cold heavy cream into a mixer's bowl, add the icing sugar and whisk on high speed until medium peaks form, about 1 minute. Top the ekmek kataifi with the whipped cream and even out. Sprinkle with the chopped pistachios and a pinch of cinnamon.
• Store the ekmek kataifi in the fridge and serve cold. Enjoy!

KANAFEH CHEESECAKE

Steps:

• Adjust oven rack to lower-middle position and heat oven to 325F/160C. Keep a roasting pan or a baking dish big enough to hold the cheesecake pan nearby to use for water bath. Bring kettle or large saucepan of water to boil.
• Spray a 9 or 10-inch springform pan with a nonstick spray, then line the bottom with a round of parchment paper, then spray again. Wrap a triple layer of foil around the bottom and up the sides of the pan, to seal it well so the water from the water bath doesn't seep into the pan and ruin the cheesecake.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl and a handheld mixer, beat the cream cheese until smooth and creamy.
• Add in the sugar and beat until well combined. Add in the sour cream, lemon juice (if using) and vanilla, and mix until incorporated.
• Add the eggs, one at a time, mixing well after each addition. Scrape down the sides and bottom of the bowl, then beat the mixture for a few more seconds until the batter is smooth. Be careful not to overmix. If the batter has lots of cream cheese lumps, pour it through a fine mesh strainer to smooth it a out.
• Pour the batter into the prepared pan. Transfer the pan into the roasting pan. Pour the boiling water into the roasting pan, taking care not to splash water into the cheesecake pan, until water reaches halfway through the height of the cheesecake batter.
• Bake the cheesecake for 55 to 70 minutes until the cheesecake's outer three inches look slightly puffed and set, but the inner circle still jiggles slightly when you gently shake the pan. Cheesecakes baked in a 10-inch pan will usually cook in 50 to 55 minutes, and those in a 9-inch pan will cook in 55 to 60 minutes. The internal temperature of the cheesecake's center should registers 165F/74C.
• Remove the roasting pan with the cheesecake pan from the oven. Take the cheesecake pan out of the roasting pan, and unwrap the foil. Return the cheesecake pan into the turned off oven and crack the oven door open to let it cool gradually. This prevents the cheesecake from collapsing and helps avoid cracks from happening. Let the cheesecake cool slowly for one hour.
• Take the cheesecake out of the oven and transfer to a wire rack. Run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides. Let the cheesecake cool completely on the rack.
• When it has cooled, wrap the cheesecake pan in plastic wrap and transfer to the freezer until well frozen, at least 6 hours, or preferably overnight.
• Meanwhile prepare the rest of the cake components.
• In a medium saucepan, over high heat, combine together the sugar, water, squeeze of lemon, cinnamon stick, and cardamom.
• Bring to a boil, then immediately reduce the heat to low and let it simmer for 10 minutes not more. Set a timer! The syrup will thicken slightly, and have a consistency similar to pancake syrup.
• Transfer to a bowl or gravy boat and set aside to cool completely before using.
• While the kanafeh is still semi-frozen, break it between your hands to crumble into small pieces. Kanefeh shreds easiest when semi-frozen.
• In a large pan (the larger the better) over medium heat, melt the butter (or ghee). Add in the sugar and stir until it starts to dissolve; about 30 seconds.
• Add in the shredded kanafeh and stir well until evenly coated with the butter and sugar. It will be difficult to stir at first, but will loosen up as the kanafeh starts to toast. Continue stirring constantly, being careful not to get any burn marks, until the kanafeh is evenly golden brown in color and is very crunchy; about 10 minutes. Transfer the kanafeh crumbs to a bowl and allow to cool completely before using. Cooled caramelized kunafa will keep well, covered tightly with plastic wrap for about a week.
• Remove the cheesecake from the freezer, take off the sides of the pan, turn the cheesecake upside down on a plate, slide a knife under the bottom to remove. Peel parchment round to remove. Cover cheesecake with plastic wrap and keep in the freezer until needed. Wash and dry the cheesecake pan and use to make the kanafeh bottom crust.
• Over a medium bowl, shred the kanafeh into small pieces then pour in the butter (or ghee), and sugar and using your hands, mix everything well together, rubbing the butter into the kanafeh until evenly coated.
• Transfer the kanafeh mixture to the pan and firmly press the buttered kanafeh into the cheesecake pan bottom and a little over the sides, because it will shrink as it bakes. Using the flat bottom of measuring cup or ramekin, firmly press to pack the mixture into a compact layer.
• Bake until deep golden brown, about 20 minutes. While still hot, pour enough sugar syrup to coat the surface, about 1/4cup. Let it cool completely before layering the cheesecake on top of it.
• Take off the sides on the springform pan with the kanafeh bottom crust, then gently slide the kanafeh on to a serving platter or cake stand.
• Take the cheesecake layer out of the freezer and place on top of the kanafeh bottom. This should be easily done, since the frozen cheesecake is firm enough to be carried without breakage.
• Spread the keshta, clotted cream or creme fraiche on top of the cheesecake.
• Top the cheesecake with the konafa shreds, piling it in a mountain-like fashion.
• Garnish with the chopped pistachios and edible pearls or sprinkles, if using.
• Let the cheesecake defrost to a cool room temperature for several hours before serving. This could take up to 4 hours.
• Cut into wedges and serve drizzling extra sugar syrup on the cheesecake layer.
• Due to the kanafeh's crunch short life span, the assembled cheesecake is best enjoyed the day its made. Leftovers will keep well in the fridge for several days, but some of the kanafeh crunch will be lost.

TORTA PASQUALINA

Steps:

• For the crust: Mix the flour and salt together in a large bowl and make a well in the center. Combine the oil and 1 cup water in a liquid measuring cup and pour into the well. Stir together with a fork to make a shaggy dough. Turn out on a work surface and knead until smooth and elastic, 2 to 5 minutes. Divide the dough into 12 equal pieces and roll each into a ball. Space the balls 1 to 2 inches apart on the worksurface or in a baking dish. Cover with a damp towel and let rest 1 hour.
• For the filling: Meanwhile, heat the oil and butter in a large pot over high. Add the onion, chard stems, 1/4 teaspoon salt and a few grinds of pepper. Cook until softened and dry, stirring occasionally, 5 to 6 minutes. Stir in the chard leaves, then the spinach, adding a little of the greens at a time and letting each batch wilt before adding more.
• Once all the greens are wilted, add the marjoram and 1/2 teaspoon salt. Lower the heat to medium and cook, stirring occasionally, until the stems and greens are tender and all the liquid has cooked off, 20 to 25 minutes. Transfer to a large cutting board to cool, about 30 minutes.
• Preheat the oven to 400 degrees F with a rack in the center and a large baking sheet set on the rack. Mix the ricotta, Parmigiano-Reggiano, yogurt, breadcrumbs, nutmeg and 2 of the eggs in a large bowl. Finely chop the greens and stir into the ricotta mixture.
• Brush the inside of a 9-inch round cake pan (at least 2 inches deep) with olive oil. Generously dust a work surface with flour and roll out 1 dough ball to 12 inches in diameter. (Keep the other dough covered.)
• Drape the dough round in the pan so the edges overhang by about 1 inch. (It's ok if it doesn't completely lay across the bottom of the pan, it will stretch as you add more layers.) Brush the edges with oil first to anchor them, then brush the rest of the dough. Roll another ball in the same way, lay it on top of the first and brush with oil the same way. Continue rolling, layering and brushing with 4 more balls of dough for a total of 6 layers, leaving the last layer unbrushed with oil. Gently spread the chard filling into the crust.
• Crack one egg into a ramekin. Make a 2-inch-deep-by-2-inch-wide indentation in the filling 1 inch from the edge of the pan using the back of the handle of a wooden spoon. Slide the egg into the hole. Repeat the process with 4 more eggs, spacing them evenly around the pan. Do not put an egg in the center. Sprinkle the eggs with salt and pepper.
• Roll another ball of dough to 12 inches in diameter. Lay it over of the filling with a 1 1/2-inch overhang and brush with oil. Repeat with the remaining 5 balls of dough leaving the top layer unbrushed with oil. Trim the overhang to 1/2 inch. Roll the overhanging edges over each other along the rim of the torta, tucking them in and pinching to seal. Beat the remaining egg in the ramekin and generously brush the top and edges of the torta.
• Place the torta on the preheated baking sheet and bake until puffed and golden brown and the internal temperature registers 150 degrees F when taken at the center, 70 to 80 minutes. (The edges will measure hotter.) Cool on a wire rack at least 4 hours. Serve slightly warm or at room temperature.

TORTA KATAIFI

Steps:

• Preheat the oven to 325 degrees F.
• Line the bottom of the springform pan with a layer of the kataifi. Bake until golden brown, 10 minutes. Then cool completely.
• Reduce the oven temperature to 300 degrees F.
• Place the pistachios, cinnamon and cloves in a food processor and process until the nuts are chunky and uniform in size. Do not over process. Reserve half of the nuts for a later use.
• Sprinkle the first half of the nuts over the baked pastry; spread most of the nuts towards the edges of the pan and fade to a light coating in the center of the pan. This will create a nice crust on the back of each piece when the dessert is cut and served.
• In a large mixing bowl mix together the ricotta, cream, sugar and vanilla with a large spoon. In a stand mixer fitted with a whisk attachment or by hand with a whisk, whip the egg whites to stiff peaks. Fold the egg whites into the ricotta mixture with a spatula or rubber scraper. Pour the mixture into the pan over the nuts. Sprinkle the remaining nuts on top of the ricotta mixture similar to the first time, with most of the nuts on the outer edge and fade to lightly coat the center. Spread the remaining sheet of kataifi on top of the cake, covering the entire surface.
• Bake until golden brown and the cake is set, 1 hour 30 minutes.
• Cool the cake completely.
• Pour the hot Citrus Syrup over the cooled cake, then cut and serve.
• Place the sugar, lemon juice, lemon zest and orange zest in a medium saucepan set over medium-high heat. Bring to a boil then lower the heat to medium-low and simmer until the mixture achieves a syrup consistency, 20 minutes.