Ingredients
Kataifi Pastry layer
375 g Kataifi Pastry
250 g unsalted butter, melted
Syrup
3 cups water
3 cups caster sugar
3 shots espresso
1 shot kahlua
Custard
9 egg yolks
1 ½ cups caster sugar
¾ cup corn four
5 cups full cream milk
1 tablespoon vanilla bean paste
3 shots espresso coffee
1 shot of Kahlua
Chantilly cream
600 g thickened cream
2 tablespoons icing sugar
Decoration
1/2 cup chopped walnuts
1/2 cup chopped chocolate coated coffee beans
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. Preheat your oven to 180 degrees Celsius.
For the syrup
Combine the water, sugar and espresso in a saucepan and boil over medium to high heat for approximately 20 minutes. The syrup should boil down resulting in approximately two cups. Allow to cool then add the shot of kahlua.
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, espresso and kahlua. Pour half of the milk mixture 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 Kataifi Pastry
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. 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 coffee 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 coffee custard over the Kataifi Pastry base evenly. Spread the chantilly cream over the custard evenly. Top with chopped walnuts and chocolate coated coffee beans.
Refrigerate the Ekmek Kataifi for 3 hours or overnight to set.
Recipe, photography & video by Mary Politis from Mary’s Kouzina.
Music: Peach, Jeff Kaale
Watch how to make Coffee Ekmek Kataifi