Kadaifi Me Krema (Greek Shredded Wheat Pastry With Custard) |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 15 |
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Kadaifi is a shredded wheat pastry, much used like phyllo, and found next to the phyllo pastry in the freezer/refrigerator section of any well-stocked supermarket. In Greece, Kadaifi is usually filled with a baklava-type filling, often using almonds. This version has a vanilla custard. Ingredients:
4 cups milk |
1 pinch salt |
3/4 cup semolina (cream of wheat) |
1/2 cup sugar |
4 eggs, beaten to blend |
2 tablespoons butter |
2 teaspoons vanilla extract |
1 lb kadaifi, thawed if frozen (shredded pastry) |
3/4 cup butter, melted |
2 cups sugar |
1 cinnamon stick |
1 1/2 cups water |
3 teaspoons lemon juice |
1 strip fresh lemon rind |
Directions:
1. For custard: combine milk and semolina in a heavy pan; blend in beaten eggs and add salt and sugar; place over medium heat and stir constantly until thickened and bubbling; remove from heat, stir in butter and vanilla extract and cover top of custard with plastic wrap (directly on surface of custard) to prevent a skin from forming.
2. For pastry: place kadaifi in a large bowl and gently separate strands with fingers.
3. Grease 13 x 9 inch glass oven dish with some of the.
4. butter; put half the kadaifi in the base, pressing it down somewhat to make it compact; drizzle 1/4 cup butter evenly over it; pour custard filling over kadtaifi, spreading it evenly; top with remaining kadaifi; spread evenly and pat down gently; pour remaining melted butter evenly over top.
5. Bake in a preheated 375°F oven for 45 minutes until golden-brown; remove from oven and cool completely.
6. For syrup: dissolve sugar in water over medium heat, add lemon rind and cinnamon stick and bring to the boil; add lemon juice and boil over medium heat for 15 minutes, skimming when necessary; do not stir once syrup is boiling; strain hot syrup over cooled pastry; leave until cold and cut into diamond shapes to serve.
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