Greek Kataifi with Vanilla Ice Cream

Ingredients

• 1 package kataifi pastry, thawed
• 1/2 pound unsalted butter, melted
• 1 recipe syrup from my Kataifi Squares recipe
• 2 teaspoons ground cinnamon
• 1 quart vanilla ice cream
• 1/2 cup shelled pistachios, chopped
• 3 cups granulated sugar
• 3 cups water
• juice of half of a lemon or an orange
• 2 teaspoons pure vanilla extract

Instructions

1. 1

   Make the syrup: Combine the water, sugar, and lemon juice in a pot and bring to a boil. Mix together and simmer until the sugar dissolves. Remove from the heat and add the vanilla extract. Set aside to cool completely.

2. 2

   Bake the Kataifi:

3. 3

   Preheat the oven to 350 °F.

4. 4

   Separate the kataifi strands with your hands and place them in a large bowl.

5. 5

   Pour the melted butter over the kataifi and toss until evenly coated.

6. 6

   Transfer to a 9 x 13-inch baking dish and spread into an even layer.

7. 7

   Bake for 40–45 minutes or until deep golden brown and crisp.

8. 8

   Add the Syrup:

9. 9

   As soon as the kataifi comes out of the oven, pour the cooled syrup evenly over the top.

10. 10

    Sprinkle with the cinnamon.

11. 11

    Allow the kataifi to cool completely.

12. 12

    Assemble the Sundaes:

13. 13

    Spoon some of the cooled kataifi into serving glasses or dessert bowls.

14. 14

    Top with a scoop of vanilla ice cream.

15. 15

    Sprinkle with chopped pistachios.

16. 16

    Serve immediately.