Greek Ekmek Kataifi - Shredded Phyllo And Cream Dessert

Ingredients

• 400 grams (2 cups) sugar
• 400 ml water
• 2 tablespoons fresh lemon juice
• 1 stick of cinnamon
• 350 grams (12.3 ounces) Kataifi dough (thaw in the fridge overnight)
• 180 grams (6.3 ounces) butter (melted)
• 60 grams (2.1 ounces) almonds (finely chopped)
• 2/3 teaspoon ground cinnamon
• 900 ml milk
• 200 ml heavy cream
• 150 grams (3/4 cup) sugar
• 4 egg yolks
• 2 large eggs
• 100 grams (12 tablespoons) corn starch
• 1 teaspoon vanilla extract
• 550 grams (2 1/3 cups) heavy whipping cream
• 6 tablespoons sugar
• 60 grams (2.1 ounces) walnuts, pistachios, or almonds (finely chopped)
• 1 teaspoon ground cinnamon

Instructions

1. 1

   --- Make The Syrup: ---

2. 2

   NOTE: The syrup needs to be cooled when added to the Kataifi pastry, therefore, you must make it first and allow it to cool down to room temperature.

3. 3

   Add all of the ingredients for the syrup in a saucepan or small cooking pot. Bring to a boil over high heat.

4. 4

   Boil the syrup for 6 minutes (counting time from the moment it boils and bubbles hard) do not stir!

5. 5

   Set aside to cool.

6. 6

   --- Make The Kataifi Base: ---

7. 7

   Preheat oven to 170°C / 340°F.

8. 8

   Mix the 60 grams of chopped almonds with the ⅔ teaspoon of cinnamon and set aside.

9. 9

   Add the Kataifi dough to a 9 x 13 inch pan (33 x 23 cm). Start to pull apart the shreds to separate them from each other and fluff them. Make sure there are no lumps left.

10. 10

    Drizzle with melted butter on top. Fluff the kataifi for the butter to spread evenly.

11. 11

    Sprinkle the almonds and cinnamon on top. Fluff the kataifi once more for the almonds to submerge and spread evenly (if they stay on the surface they will burn while the pastry bakes).

12. 12

    Bake the Kataifi pastry for 50 minutes to 1 hour until honey-colored on top and crispy.

13. 13

    Ladle the syrup on the baked pastry right as you get it out of the oven.

14. 14

    Allow to cool down to room temperature and absorb the syrup (See Note 1 below).

15. 15

    --- Make The Pastry Cream: ---

16. 16

    Heat milk, sugar, heavy cream, and vanilla extract in a small cooking pot or large saucepan over medium-low heat until steamy hot.

17. 17

    Whisk together the egg yolks, eggs, and cornstarch inside a medium-sized bowl.

18. 18

    Pour the hot milk mixture into the eggs while constantly stirring the eggs vigorously with a whisk (See Note 2 below).

19. 19

    Transfer all of the milk mixture into the eggs. Then transfer everything back to the cooking pot.

20. 20

    Cook the cream stirring almost constantly with a whisk until it thickens.

21. 21

    Spread the cream over the Kataifi pastry and smoothen the surface with a spoon.

22. 22

    Allow to cool down to room temperature.

23. 23

    --- Make The Whipped Cream: ---

24. 24

    Add the whipped cream to a large mixing bowl or your stand mixers bowl and begin beating with the whisk attachment at medium speed (See Note 3 below).

25. 25

    Add the sugar in one tablespoon at a time and gradually increase the speed to high.

26. 26

    Beat until stiff peaks form and the traces of the whisk stay on the surface cream.

27. 27

    Spread over the custard. Smoothen the surface with a spoon and then you may decorate creating lines with a fork as shown in the pictures in the post above.

28. 28

    Sprinkle the walnuts (or nuts of your preference) on top and the 1 teaspoon of cinnamon.

29. 29

    Refrigerate for 6 hours.

30. 30

    Cut and serve to 12 or 15 square pieces.