Ekmek Kataifi: Shredded Phyllo with Custard and Whipped Cream
- Serves 12:
- 1 pound kataifi dough, defrosted and at room temperature
- ½ pound unsalted butter, melted
- Ground cinnamon
- For the syrup:
- 3 cups sugar
- 2 cups water
- 1 cup Greek honey
- 2 batches of my pastry cream
- homemade whipped cream
- Garnish: sliced almonds, salted ground pistachios, or ground walnuts
Preheat the oven to 350 degrees Fahrenheit. 177 degrees Celsius.
Take the kataifi dough out of its packaging. It should be at room temperature. Pull apart the strands as much as possible. Detangling as you go so that they are not clumped together. Place the detangled strands into a baking pan. You can bake this in a half sheet pan or a 9 by 13 inch baking pan.
Drizzle the melted butter evenly over the top and bake until golden. About 35-40 minutes.
While the kataifi is baking prepare the syrup.
Combine the sugar and water in a saucepan and bring to a boil. Mix well so that the sugar is completely dissolved. Remove from heat and stir in the honey. Mix well and set aside to cool completely.
Pour the cooled syrup over the kataifi dough as soon as it comes out of the oven. The kataifi should be piping hot and the syrup should be cool.
Set aside for about 30-40 minutes so that the pastry can absorb the syrup. Dust a very generous amount of ground cinnamon over it. This can be done a few days before assembling. Once cooled, it stays fresh in an airtight container in the refrigerator up to 5 days.
Take the prepared pastry cream out of the refrigerator and beat it until smooth. Sometimes pastry cream becomes thick and lumpy when refrigerated. Adding a couple tablespoons of whipped cream and whisking it smoothes it back out.
Layer the pastry cream evenly over the kataifi.
Fill a pastry bag with whipped cream and pipe 12 rosettes over the pastry cream. One per slice.
Garnish each rosette with sliced almonds and a dusting of ground cinnamon.