Print the recipe here: www.dimitrasdishes.com/ekmek-...
Ingredients
1 pound kataifi dough, defrosted and at room temperature
½ pound unsalted butter, melted
Ground cinnamon
For the syrup:
4 cups sugar
2 and 1/2 cups water
2 teaspoons vanilla extract
Garnish:
sliced almonds, salted ground pistachios, or ground walnuts
For the Pastry Cream/Custard:
4 cups whole milk
8 tablespoons corn starch
1 and 1/2 cups granulated sugar
1/4 teaspoon salt
8 egg yolks
1/2 cup of heavy whipping cream
3 teaspoons pure vanilla extract
For the Whipped Cream:
2 cups heavy whipping cream
1/2 cup confectioner's sugar
2 teaspoons pure vanilla extract
Instructions
Preheat the oven to 350 °F, 180 °C
Take the kataifi dough out of its packaging. It should be at room temperature. Pull apart the strands as much as possible. Detangling as you go so that they are not clumped together. Place the detangled strands into a baking pan. You can bake this in a half sheet pan or a 9 by 13 inch baking pan.
Drizzle the melted butter evenly over the top, toss the kataifi to get coated in the butter and bake until slightly golden. About 15-20 minutes. The longer the kataifi is baked, the crispier it will get.
While the kataifi is baking prepare the syrup.
Combine the sugar and water in a saucepan and bring to a boil. Mix well so that the sugar is completely dissolved. Remove from heat and stir in the vanilla ectract. Mix well and set aside to cool completely.
Pour the cooled syrup over the kataifi dough as soon as it comes out of the oven. The kataifi should be piping hot and the syrup should be cool.
Set aside for about 30-40 minutes so that the pastry can absorb the syrup. Dust a very generous amount of ground cinnamon over it. This can be done a few days before assembling. Once cooled, it stays fresh in an airtight container in the refrigerator up to 5 days.
Prepare the Pastry Cream: Combine the milk, salt, and 1 cup of the granulated sugar in a saucepan. Whisk it together and bring it to a boil over medium heat. Combine the egg yolks, remaining sugar, and heavy cream in a mixing bowl and whisk it together until smooth. Add some of the steaming hot milk to the egg mixture and whisk it to temper the eggs. Add the mixture to the saucepan and cook it over medium heat while whisking it comstantly. Once the mixture begins to boil it will thicken. Remove it from the heta and add the vanilla extract. Whisk together and set aside. Cover the pastry cream with sone plastic wrap so that a skin does not form on top. The pastry cream can be prepared up to 3 days ahead of time and refrigerated.
Take the prepared pastry cream out of the refrigerator and beat it until smooth. Sometimes pastry cream becomes thick and lumpy when refrigerated. Adding a couple tablespoons of whipped cream and whisking it smoothes it back out.
Layer the pastry cream evenly over the kataifi.
rec In the bowl of a tabletop mixer that has been fitted with the whisk attachment, add the heavy cream, confectioner's sugar,a nd vanilla extract. Whisk them together until the cream thickens.
Fill a pastry bag with whipped cream and pipe rosettes or stars over the pastry cream.
Garnish with sliced almonds and a dusting of ground cinnamon.
Enjoy!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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