May 2016
« Apr    



Kadaifi Me Krema (greek Shredded Wheat Pastry With Custard) Recipe

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


  1. Custard

  2. 4cupsmilk
  3. 1pinchsalt
  4. 3/4cupsemolina(cream of wheat)
  5. 1/2cupsugar
  6. 4eggs, beaten to blend
  7. 2tablespoonsbutter
  8. 2teaspoonsvanilla extract
  9. Pastry

  10. 1lbkadaifi, thawed if frozen(shredded pastry)
  11. 3/4cupbutter, melted
  12. Syrup

  13. 2cupssugar
  14. 1cinnamon stick
  15. 1 1/2cupswater
  16. 3teaspoonslemon juice
  17. 1 stripfresh lemon rind


  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 375F 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.

Posted in Recipes | No Comments »

Leave a Comment

Please note: Comment moderation is enabled and may delay your comment. There is no need to resubmit your comment.