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Both Greece and Turkey claim this pastry. Our family go nuts over this sweet custard pie. The recipe isn’t difficult but it has a few steps.
Ingredients (serves 12)
- FOR PASTRY
- 375g Kataifi Pastry
- 3/4 cup Unsalted Butter
- FOR SYRUP
- 2 cups Castor Sugar
- 1 1/2 cups Water
- 1 strip Lemon Rind
- 1 stick Cinnamon
- 3 tsp Lemon Juice
- FOR CUSTARD
- 1 litre Milk
- 3/4 cup Cornflour
- 4 Eggs beaten
- 1/2 cup Castor Sugar
- 1 tsp Vanilla Essence
- Pinch Salt
- TO GARNISH
- 400ml Cream
- 250g Roasted Chopped Almonds
- 2 tbsp Cinnamon Sugar
Method
- FOR PASTRY: Preheat oven to 190C. Gently separate the kataifi pastry strands with your fingers then spread evenly over base of a deep greased 20 x 28cm oven dish. Melt the butter & drizzle it over pastry. Bake until the pastry is golden brown & crisp, remove & cool.
- FOR SYRUP: Dissolve the sugar in the water over medium heat, add the rind & cinnamon stick & bring to boil. Add the juice & boil over medium heat for 15mins. Strain hot syrup over the pastry.
- FOR CUSTARD: Combine the milk & cornflour in a pot & whisk in the eggs, sugar & salt. Place over medium heat & stir constantly until it's thick & bubbling, then remove from the heat, stir in vanilla essence & pour over the pastry. Allow to cool then place into fridge to set.
- GARNISH: Whip the cream & spread over the custard. Sprinkle over the almonds & dust with cinnamon sugar.
Notes
Kataifi is a finely shredded filo pastry which is found in fridge section of Greek or Middle Eastern grocery shops.
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mom19782016 replied
- 26 Oct 2016 , 8:50 pm
Reply2:11 pm
9:34 pm
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