Ekmek Kataifi recipe

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Ingredients:

For the syrup
700 ml water
500 gr. Sugar
2 slices of lemon

For baking the pastry kataif

500 gr. Pastry dough (Kataifi)
250 gr. Unsalted butter

For the custard

1 liter of H-milk
150 gr. Sugar
3 tsp vanilla sugar
6 egg yolks
80 gr. Cornstarch
100 gr. Unsalted butter

For topping
500 ml whipped cream
100 gr. Powdered sugar

For decorate

50 gr. Pistachio

Let’s start with the syrup

Into a medium pot, pour 700 ml water, 500 gr. Sugar and 2 slices of lemon.

Bring the syrup to a boil, then reduce to medium high and simmer for 15 minutes.
You can actually make the syrup hours before, or one night before.

Melt 250 gr. Unsalted butter

Now start and unroll the kataifi pastry, and separate the pastry with your fingers, so that each strand is unknotted.

Spread the pastry over the baking tray 25X35 cm

Preheat oven to 180C

Skim off the foamy milk what have risen to the top,
And Clarify the butter.

Drizzle the melted butter over the kataifi pastry.

Bake in preheated oven until golden brown about 40-45 minutes.

Once you have baked for 30 minutes, take it out of the oven, and turn the pastry upside down.
And with a fork break it, so you can take the middle of pastry upside.

Bake again for about 10-15 minutes.

Once the pastry is baked, spread the syrup over the pastry, and set aside.

Start making the Custard

In a medium saucepan, pour 1 liter of H-Milk
Sugar
Vanilla sugar

Heat the milk mixture over medium heat.

While the milk is heating, into one bowl beat together egg yolks and cornstarch, make sure there’s no cornstarch lumps into mixture.

Once the Milk is hot, pour gradually milk into the egg and cornstarch mixture, just to tempered the eggs.
If you end with cooked eggs lumps in your custard, just strain the custard mixture with a strainer.

Pour the mixture back into the saucepan, and keep heating in low temperature, mixing constantly until thickness to a nice custard.

Once the custard has thickened, take of from the heat, add 100 gr cold unsalted butter, mix until the butter has melted completely.

Pour the custard over the kataifi pastry, and spread all over the pastry.

Cover the surface with plastic wrap to prevent a skin forming.

Let cool in room temperature, then place it in the fridge to cool totally.

Make the whipped cream

Into a bowl pour 500 ml of whipped cream.
And 100 gr powdered sugar, beat until fluffy and soft peaks.

Once the the custard has cooled, take the kataifi out of fridge, remove plastic wrap and spread whipped cream all over the custard.

Garnish with pistachios powder, or crushed pistachios.

Slice the kataifi in desired size and serve.

Enjoy 😊

Full recipe 👇👇👇