Ingredients
Syrup
200g caster sugar
200ml water
rind of half a lemon
3 tbsp lemon juice
cinnamon stick
Kataifi base
180g Antoniou Kataifi Pastry
75g melted butter
Custard
3 eggs
70g corn flour
75g caster sugar
pinch salt
1 tsp vanilla extract
750ml milk
Cream topping
400ml pouring cream
1 1/2 tbsp caster sugar
75g toasted slivered almonds
1/2 tsp ground cinnamon
1 tbsp caster sugar
Instructions
Before you begin this Ekmek Kataifi Pastry recipe, take the Kataifi out of the fridge (still in its packet) to bring it up to room temperature.
Prepare the syrup by combining all the sugar, water, cinnamon stick, lemon rind and juice in a saucepan over a medium heat. Allow the mixture to come to a boil, reduce the heat to low and simmer for 5 mins until slightly thick. Allow to cool completely.
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 24cm in diameter and 5cm deep. Push it down slightly with your hands to compress. Cook for 25 mins until golden and crispy. Once cooked immediately pour over the cooled sugar syrup made earlier. Set aside.
Place the eggs, corn flour, sugar, salt and vanilla in a large bowl and whisk until well combined. Set aside. Warm the milk on a low heat - and once heated, slowly add a ladleful of the milk to the beaten eggs. Continue to whisk repeating with more milk until the mixture is tempered. Place the custard back into the pot over a low heat and continue to whisk until thickened. Set aside.
Combine the cream and sugar in a bowl and whisk until the cream is whipped. Place in the fridge to cool. Combine the silvered almonds, sugar and cinnamon and set aside.
To construct the dessert start by spreading the cooled custard mixture over the base of the cooked Kataifi. Spread to form an even layer. Add the whipped cream to form the top layer and place the in the fridge for 2-4 hours. Finally before serving top with the cinnamon sugar almonds and slice to serve.
Recipe, styling and photography by Souvlaki for the Soul for Antoniou Fillo Pastry