Kataifi me krema I

Kataifi me krema I

Shredded pastry with custard I

By
From
The Complete Middle Eastern Cookbook
Serves
8
Photographer
Alan Benson

Kataifi is made by pouring a batter through a perforated plate onto a hot surface. The resulting pastry strands dry sufficiently for handling and they are scooped off immediately. When cooked, kataifi looks rather like shredded wheat. It is available from Greek and Lebanese delicatessens.

Ingredients

Quantity Ingredient
500g kataifi pastry
185g unsalted butter, melted

Custard

Quantity Ingredient
1 litre milk
90g cornflour
4 eggs, beaten
pinch salt
110g sugar
1 teaspoon vanilla essence

Syrup

Quantity Ingredient
440g sugar
1 thin strip lemon rind
1 piece cinnamon bark
3 teaspoons lemon juice

Method

  1. Preheat the oven to 190°C.
  2. To make the custard, combine the milk and cornflour in a heavy-based saucepan. Blend in the eggs and add the salt and sugar. Place over medium heat and stir constantly until thickened and bubbling. Remove from the heat and stir in the vanilla. Cover the top of the custard with buttered greaseproof paper to prevent a skin forming.
  3. Place the kataifi in a large bowl and gently separate the strands with your fingers.
  4. Grease a 20 × 28 cm baking dish with some of the melted butter. Put half the kataifi in the base, pressing it down to make it compact. Drizzle 60 g of the melted butter evenly over it.
  5. Pour the custard filling over the kataifi, spreading it evenly. Top with the remaining kataifi. Spread evenly and pat down gently. Pour the remaining melted butter evenly over the top.
  6. Bake for 45 minutes, or until golden brown. Remove from the oven and leave until cool.
  7. To make the syrup, dissolve the sugar in 375 ml water over medium heat. Add the lemon rind and cinnamon and bring to the boil. Add the lemon juice and boil over medium heat for 15 minutes, skimming when necessary. Do not stir once the syrup is boiling.
  8. Strain the hot syrup over the cooled pastry and leave until cold. Cut into diamond shapes to serve.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again