Kataifi me krema II

Kataifi me krema II

Shredded pastry with custard II

By
From
The Complete Middle Eastern Cookbook
Serves
8
Photographer
Alan Benson

Kataifi me krema I is the traditional way in which this dessert is made. As the custard and syrup soften the kataifi, many good cooks use the following method for a crisp finish.

Ingredients

Quantity Ingredient
Kataifi me krema I, see recipe for ingredients and method

Method

  1. Preheat the oven to 190°C. Prepare the syrup as in the kataifi me krema I recipe and leave until cool.
  2. Place the kataifi in a bowl and loosen the strands. Pour on 125 g melted unsalted butter and mix with your fingers to coat the strands. Spread the kataifi in two buttered 20 × 28 cm straight-sided baking dishes and press down to make it compact. Bake for 20–25 minutes, or until golden, taking care it does not become too brown.
  3. Remove from the oven and pour the cooled syrup evenly over the hot kataifi in each dish. Cover each dish with a tea towel so the kataifi softens slightly; otherwise it will be difficult to cut.
  4. Make the custard as directed in the previous recipe. While it is still hot, pour the custard onto the kataifi in one dish. Invert the other dish of kataifi on top of the custard.
  5. Leave uncovered until cool, then cut into diamond shapes to serve.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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