Ingredients
-
-
4
-
1
-
3/4
-
1/2
-
4
-
2
-
2
-
-
1
-
3/4
-
-
2
-
1
-
1 1/2
Directions
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 , I made this in Sept 2009 during Ramadan It was lovely, though I would cook the filling for a shorter time in future My Egyptian sister-in-law was very happy, said it reminded her of her mom’s cooking!, Well I was unable to find it, but my ingredient-finding friend found the kadaifi for me, so she ended up with half of this very nice tasting dish! I wanted to include almonds, though, so did a light sprinkling of the toasted nuts on top! Thanks much for sharing your recipe! [Made & reviewed while in Greece on Zaar’s World Tour 4]
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Steps
|
1
Done
|
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
Done
|
For Pastry: Place Kadaifi in a Large Bowl and Gently Separate Strands With Fingers. |
|
3
Done
|
Grease 13 X 9 Inch Glass Oven Dish With Some of The. |
|
4
Done
|
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
Done
|
Bake in a Preheated 375f Oven For 45 Minutes Until Golden-Brown; Remove from Oven and Cool Completely. |
|
6
Done
|
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. |
