Ingredients
Syrup
2 cups sugar
2 cups water
1 cinnamon quill
Kataifi nests
375g Antoniou Kataifi Pastry
1 cup shredded coconut
125g butter, melted
Custard
850ml full cream milk
6 egg yolks
¾ cup caster sugar
1 tablespoon vanilla bean paste
½ cup cornflour
Cherry reduction
300g cherries, sliced in half
3 tablespoons sugar
1 tablespoon cornflour
½ cup water
Cream
400ml thickened cream
2 tablespoons icing sugar
For decorating
100g coconut flakes, toasted
Cherries
Recipe Tips
Trifle dish
For this trifle recipe we used a 23cm glass trifle dish.
Muffin pans
To make 24 discs, we used two 12 cup muffin pans.
Method
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.
For the syrup
Place the sugar, water and cinnamon stick in a saucepan over a medium heat. Allow the mixture to come to a boil, reduce the heat to low and simmer for 15 minutes. Allow to cool completely.
For the Kataifi discs
Preheat the oven to 180 degrees Celsius. Place the Kataifi Pastry in a large bowl and using your fingers, separate the strands and tear the Kataifi into shorter strands, then add the coconut.
Pour the butter over the Kataifi and using your hands massage through until all the strands are evenly coated. Place a small amount of the Kataifi into each muffin cup of the pan & continue to fill each one until the Kataifi is evenly distributed between the 24 cups. Press each disc down gently. Bake for 20 minutes or until the discs are golden. Remove from the oven and immediately spoon the syrup over each disc. Allow to cool completely in the muffin tins.
For the custard
Heat the milk in a small saucepan until hot but not boiling, and then remove it from the heat. Place the eggs and sugar in a separate medium sized saucepan and whisk until pale, creamy and well combined.
Add the corn flour and vanilla bean paste and whisk until well combined. Slowly add the hot milk to the egg mixture, one ladleful at a time while constantly whisking. Place the saucepan over a medium heat and continue whisking until the custard has thickened.
Transfer the custard to a bowl and cover with cling wrap, ensuring the cling wrap touches the custard to avoid a skin forming. Place in the fridge until cooled.
For the cherries
Place the cherries, sugar and water into a pan over medium high heat. Allow the cherries to come to a simmer and begin the break down slightly. Turn the heat down to medium low and add the corn flour. Stir through to thicken then turn heat off and allow to cool.
For the cream
Place the cream and sugar in the bowl of an electric mixer and beat until soft peaks form.
To assemble
Place two layers of the Kataifi discs on the base of the trifle bowl. If there is any syrup in the muffin tins, pour it over the discs.
Spread half the custard evenly over the Kataifi discs then spoon half the cherry reduction over the custard, add the remainder of the custard on top followed by the remainder of cherry reduction. Pipe the whipped cream over the top. If you have any leftover Kataifi discs, break them apart and scatter over the cream in the centre. Add cherries on top for decoration along with toasted coconut flakes.
Recipe and video: Mary Politis from Mary’s Kouzina
Music: have yourself a merry little Christmas – Rook1e
How to make Cherry Coconut Ekmek Kataifi