Ingredients
For the Kataifi Pastry
375g Antoniou Kataifi Pastry
200g unsalted butter, melted
For the apples
25g unsalted butter
4 sweet apples, peeled and cored, cut into 1cm cubes
2 tablespoons brown sugar
1 teaspoon cinnamon
For the custard
500ml milk
1/2 cup fine semolina
50g butter
1/2 cup sugar
2 eggs, whisked
For the syrup
1 and ½ cups water
1 and ½ cups sugar
2 strips of lemon peel
1 cinnamon stick
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.
Preheat your oven to 180 degrees Celsius, fan forced. Grease a 23cm round pan with butter.
To make the apples
Place the butter and apples in a saucepan over medium heat, stir until the butter melts. Add the sugar and cinnamon and mix until combined. Cover with a lid and cook for 10 minutes, stirring occasionally.
To make the syrup
Place all the ingredients in a medium saucepan over high heat and bring to the boil. Reduce heat and simmer for 10 minutes. Set aside to cool.
To make the custard
Place the milk in a saucepan over medium heat and heat the milk until it is hot but not boiling. Sprinkle the semolina in gradually while constantly whisking. Add the butter and and whisk constantly until the custard starts to thicken, approximately 3 minutes. Sprinkle the sugar in slowly while whisking constantly and until the custard thickens, approximately 2 minutes. Remove from heat and whisk in the eggs, beating constantly until they are well incorporated. Set aside.
To assemble the Pie
Line the pan with two thirds of the Kataifi Pastry, allowing it to hang over the sides, and ensuring the base and sides are well covered. Drizzle and brush well with butter. Evenly spread the custard over the Kataifi. Place the apples evenly over the custard. Fold the overhanging Pastry over the custard and brush with butter. Tear the remaining Kataifi Pastry into smaller pieces, mix with remaining butter and add it to the top of the pie. Press the Kataifi down and tuck any loose strands into the side of the pan.
Bake for 40 minutes or until golden. Pour the syrup over the pie and allow to sit for at least one hour before serving.
Learn how to make an Apple and Custard Kataifi Pie.