Ekmék Kataifi
 
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Dessert
Cuisine/ Κουζίνα: Greek, Middle Eastern
Ingredients/ Συστατικά
For the Kataifi Phyllo
  • 500 gr. / 17.5 oz. kataifi phyllo
  • 190 gr. / 7 oz. butter, cut in cubes
For the Syrup
  • 750 gr. / 26 oz. sugar
  • 3 cups of water
  • 2 packets of vanillin or the peel of half lemon
For the Cream
  • 6 eggs, slightly beaten
  • 22 tbsp sugar
  • 2 packets vanillin or 1 tsp vanilla extract
  • 2 cups corn starch
  • 1.5 lt / 3 pints fresh milk
  • 5 gr. / 1 tsp mastic or if you don’t have this the zest of 1 big lemon
For the Whipped Cream
  • 1,000 ml / 2 pints heavy cream 35% fat
  • 2 cups caster sugar
  • Crushed pistachios or roasted crushed almonds
Instructions/ Εκτέλεση
  1. First we make the syrup.
For the Syrup
  1. Place everything in a pot and boil for 6 to 7 minutes.
  2. Turn off the heat and put aside to cool completely.
  3. If you added lemon peel, remove it and discard it.
For the Kataifi
  1. Take a rectangular pan 50cmX40cm / 20 in. X 16 in. and butter it well.
  2. Take the kataifi phyllo and untangle it just like you do with your hair.
  3. Place it at the bottom of the pan forming a messy layer.
  4. On top, scatter the butter cubes and put it in a cool oven and then turn the heat on at 200°C/400°F.
  5. Bake for about 30 minutes or until the top is golden.
  6. Take it out of the oven and immediately and while it is hot pour the cold syrup to cover the entire kataifi layer.
  7. Put it aside while you make the cream and whipped cream.
For the Cream
  1. From the milk quantity take 1 cup and dissolve the corn starch.
  2. In a pot put the rest of the milk along with the sugar, the mastic and the vanillin.
  3. If you are using vanilla extract and lemon zest keep them aside.
  4. Bring to boil and pour the dissolved corn starch.
  5. When the cream thickens remove from fire and turn it off.
  6. Add the vanilla extract if you don’t use vanillin, the eggs and the lemon zest if you don’t use mastic.
  7. Whisk to incorporate and return to the turned off stove to heat and continue to whisk.
  8. Pour the cream to a glass bowl, place cling film on top of the cream in immediate contact and put it in the fridge while you are making the heavy cream.
For the Heavy Cream
  1. In your stand mixer bowl pour the heavy cream and begin to whisk in high speed.
  2. When the cream starts to thicken add the first cup of caster sugar.
  3. When it forms soft picks add the second cup and continue to whisk until stiff picks are formed.
  4. Place it in the fridge.
  5. When the cream has cooled down make the assembly
Assembly
  1. In the same pan where the kataifi phyllo is, pour on top of it the mastic/lemon cream and spread to create an even layer.
  2. On top of it put the whipped cream again to form an even layer.
  3. Put it in the fridge for at least 4 hours.
  4. Before you serve sprinkle, with pistachios or/and almonds.
It is better to make this dessert one day before serving day so for all the flavors to blend and the creams to stabilize.
Recipe by Culinary Flavors at http://www.culinaryflavors.gr/ekmek-kataifi/