Ingredients
Kataifi Pastry layer
375g Kataifi Pastry
200g unsalted butter, melted and clarified
Dulce de Leche
2 x 395g tins sweetened condensed milk
(or 800g store bought dulche de leche)
½ teaspoon sea salt flakes
Syrup
1 and ½ cups water
1 and ½ cups sugar
Cream
500g thickened cream
Decoration
3 bananas, peeled and sliced into rounds
50g dark chocolate, finely grated
Method
Before you begin this Kataifi Pastry recipe, take your Kataifi Pastry out of the fridge to bring it up to room temperature in its packaging.
For the dulce de leche
Remove the labels from the condensed milk tins. Place the tins on their sides in a medium sized saucepan. Fill the saucepan with water, until the tins are fully submerged under water and ensuring the water level is at least one inch over the tins.
Bring to the boil over a high heat, and then reduce the heat to a very gentle simmer. Simmer for 3 hours. During this time, always ensure the water level is always an inch over the tins (so you may need to top it up during the simmer). Remove the tins from the water and allow to cool completely. This step can be done up to a week in advance, and then stored in the refrigerator. Carefully open the tins and empty the dulce de leche in a bowl. Add the salt and mix well to combine.
For the syrup
Combine the water and sugar in a saucepan and boil over medium heat for 10 minutes. Allow to cool completely.
For the Kataifi Pastry
Preheat your oven to 180 degrees Celsius.
Unravel the Kataifi Pastry and begin separating the Kataifi strands with your fingers, then pour over the melted butter. Place the Kataifi on the bottom of a baking dish measuring 33cm by 23 cm by 7 cm. Push it down slightly with your hands to compress. Cook for 30 - 40 minutes until golden and crispy. Once cooked immediately pour over the cooled syrup. Allow to cool completely.
For the cream
Using an electric mixer beat the cream until stiff peaks form.
Assembling the Ekmek Kataifi
Spread the dulce de leche over the Kataifi Pastry base evenly. Spread the chopped bananas over the dulce de leche in one layer. Spread the cream over the custard evenly. Top with grated chocolate.
Refrigerate the Ekmek Kataifi for 3 hours or overnight to set.
Learn how to make a Banoffee Ekmek Kataifi Pie