Ingredients
For the Kataifi Pastry
375g Antoniou Kataifi Pastry
200g unsalted butter, melted and clarified
For the custard
500ml milk
1/2 cup fine semolina
50g butter
1/2 cup sugar
2 eggs, whisked
Zest of 2 lemons
200g blueberries
For the syrup
1 and ½ cups water
1 and ½ cups sugar
Juice of 2 lemons
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.
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 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 and lemon zest, 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 half of the custard over the Kataifi. Place half of the blueberries evenly over the custard. Repeat with the remaining custard and blueberries. 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. This dessert is best served the day of making.
Learn how to make a Lemon and Blueberry Kataifi Custard Pie