Kataifi Me Krema (Shredded Pastry With Custard)

Kataifi Me Krema is a luxurious Greek dessert that balances the crunch of golden-brown shredded phyllo with the silky smoothness of homemade custard. The kataifi dough is baked until crisp, then soaked in a fragrant lemon-cinnamon syrup that adds depth and moisture. A layer of rich, egg-based custard sits in the middle, creating a delightful contrast in textures and temperatures. This dish is perfect for celebrating special occasions or serving as an impressive finale to a festive meal.

Cooking Method: Baking, Boiling

Cuisine: Greek

Courses: Desserts

Difficulty: Advanced

Servings: 1

Calories: 450

Dietary: Vegetarian

Description

Kataifi Me Krema is a luxurious Greek dessert that balances the crunch of golden-brown shredded phyllo with the silky smoothness of homemade custard. The kataifi dough is baked until crisp, then soaked in a fragrant lemon-cinnamon syrup that adds depth and moisture. A layer of rich, egg-based custard sits in the middle, creating a delightful contrast in textures and temperatures. This dish is perfect for celebrating special occasions or serving as an impressive finale to a festive meal.

Directions

1
In a heavy-bottomed saucepan, whisk together milk and cornflour until smooth.
2
Add beaten eggs, salt, and sugar to the milk mixture, whisking constantly.
3
Place over medium heat and stir continuously until the custard thickens and begins to bubble.
4
Remove from heat and stir in vanilla essence.
5
Cover the surface of the custard directly with plastic wrap or buttered paper to prevent a skin from forming. Set aside to cool slightly.
6
Preheat oven to 350°F (175°C).
7
In a large bowl, gently separate the kataifi dough strands with your fingers.
8
Grease a 20x28 cm (8x11 inch) baking dish with a small amount of melted butter.
9
Place half of the kataifi dough into the baking dish, pressing it down firmly to create a compact layer.
10
Drizzle 1/4 cup of melted butter evenly over the kataifi layer.
11
Pour the prepared custard filling over the kataifi, spreading it evenly to cover the base.
12
Top with the remaining kataifi dough, spreading it evenly and patting down gently.
13
Pour the remaining melted butter evenly over the top layer of kataifi.
14
Bake for 45 minutes, or until the top is golden brown and crisp.
15
While baking, prepare the syrup: Dissolve 1 cup sugar in 1 cup water over medium heat.
16
Add lemon zest and cinnamon stick to the syrup and bring to a boil.
17
Add lemon juice and boil for 15 minutes, skimming off any foam that forms. Do not stir once boiling.
18
Remove the baked pastry from the oven and let it cool for 10 minutes.
19
Strain the hot syrup and pour it evenly over the warm pastry.
20
Allow the dessert to cool completely before cutting into diamond shapes to serve.

Nutrition Facts

Servings 1 pie

Amount Per Serving
Calories 450kcal

% Daily Value *
Total Fat 22g34%
Saturated Fat 13g65%
Cholesterol 90mg30%
Sodium 250mg11%
Total Carbohydrate 55g19%
Dietary Fiber 1g4%
Sugars 40g
Protein 7g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: greek dessert, kataifi, shredded pastry, custard, krema, phyllo, syrup, lemon, cinnamon, baking, vanilla, cornflour, eggs, milk, sweet, traditional, layered, crisp, creamy, festive

Read it online: https://www.chefs-mate.com/recipe/kataifi-me-krema-shredded-pastry-with-custard-2/