Ingredients
Kataifi Pastry layer
375 g Kataifi Pastry
250 g unsalted butter, melted
1 cup shredded coconut
Custard
9 egg yolks
1 ½ cups caster sugar
¾ cup corn four
5 ½ cups full cream milk
1 tablespoon vanilla bean paste
Lemon curd
8 egg yolks
1 cup sugar
Zest of 2 lemons
¾ cup lemon juice
¼ teaspoon salt
100 g cold unsalted butter, cut into cubes
Syrup
4 cups water
3 cups caster sugar
½ a cut lemon
Chantilly cream
600 g thickened cream
2 tablespoons icing sugar
Decoration
½ cup shredded coconut, lightly toasted
Zest of half a lemon
Recipe tips
The lemon curd and custard can both be made ahead of time.
You can use 2 cups of store bought lemon curd instead of making your own.
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 packet.
For the custard
In a bowl combine the egg yolks and sugar and whisk until well combined. Add the corn flour and whisk again until all the ingredients are incorporated. Set aside. In a saucepan, warm the milk but do not let it boil. Stir in the vanilla bean paste. Pour half of the milk carefully into the bowl and whisk quickly to avoid scrambling. Pour the custard liquid in the bowl back into the saucepan with the remaining milk over medium heat. Continuously whisk until the custard forms and thickens. Place a piece of plastic wrap over the surface of the custard to avoid a skin forming.
For the lemon curd
Using a double boiler combine egg yolks, sugar, lemon zest, lemon juice and salt. Continuously whisk until the mixture thickens and lightens in colour. Remove from the heat and whisk in the butter one cube at a time. Pass the lemon curd through a sieve to collect the zest. Stir the curd through the custard once it has reached the same temperature as the custard.
For the syrup
Combine all the ingredients in a saucepan and boil over medium to high heat for approximately 20 minutes. The syrup should boil down resulting in approximately two and a half cups of syrup. Allow to cool.
For the Kataifi Pastry
Preheat your oven to 180 deg C. 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 pie dish measuring 33cm by 23 cm by 7 cm. Massage the butter very well into the Katifi Patsry then add the coconut and continue to massage the butter through. Push it down slightly with your hands to compress. Cook for 30 - 40 mins until golden and crispy. Once cooked immediately pour over the cooled sugar syrup. Set aside and allow to cool.
For the Chantilly Cream
In a bowl, combine the cream and sugar. Using an electric mixer beat the cream until stiff peaks form.
Assembling the Ekmek Kataifi
Spread the lemon curd custard over the Kataifi Pastry base evenly. Spread the chantilly cream over the custard evenly. Top with toasted coconut and lemon zest.
Refrigerate the Ekmek Kataifi for 3 hours or overnight to set.
Recipe, photography & video by Mary Politis from Mary’s Kouzina.
Watch how to make Lemon Curd and Coconut Ekmek Kataifi