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Ekmek Kadaifi (pastry Topped With Custard and Whipped Cream) Recipe

March 16th, 2013 by alice  Tags: , , , , , , | Print This Post Print This Post

INGREDIENTS

  1. Crust

  2. 1lb frozenkadaifi(shredded wheat pastry, available in the freezer section of most good supermarkets, next to the filo)
  3. 6ouncesbutter, melted
  4. 2cupssugar
  5. 1 1/2cupswater
  6. 1/2lemon, juice of or1 cinnamon stick, in place of the citrus
  7. 1/2fresh lemon rind
  8. 3orange slices, with rind
  9. Custard

  10. 2tablespoonscornstarch
  11. 1/2cupsugar
  12. 4cupsmilk(3 hot & 1 cold)
  13. 4egg yolks
  14. 1teaspoonvanilla extract
  15. Topping

  16. 12ounceswhipped cream
  17. sliveredtoasted almonds

DIRECTIONS

  1. Crust: Preheat oven to 350 degrees; crumble frozen kadaife into a 13×9-inch glass baking dish; drizzle with butter and bake 40 minutes or until golden brown; remove from oven and cool.
  2. In small pot, combine remaing crust ingredients; bring to a boil and simmer 5 minutes; remove citrus rinds (if you don’t want citrus, boil syrup with a cinnamon stick and remove); spoon syrup over kadaifi and cool.
  3. Custard: Combine flour, cornstarch, and sugar in small bowl; add cold milk and whisk to remove any lumps; whisk in egg yolks; strain mixture through sieve into hot milk.
  4. Cook over low heat, stirring constantly until it thickens; add vanilla and place plastic wrap directly on surface to prevent skin from forming; cool for 1 1/2 hours.
  5. Spread custard evenly over kadaifi crust; refrigerate 1 1/2 to 2 hours minimum; then top with layer of whipped cream and decorate with slivered, toasted almonds.
  6. Chill well before serving.

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