Shredded Filo Custard Dessert
Known in Greek as: Kataifi Ekmek
Layers of crispy kataifi pastry, creamy custard, and whipped cream - an indulgent Greek dessert.
Ingredients
- For the kataifi base:
- 500g kataifi pastry (shredded filo)
- 150g butter, melted
- For the syrup:
- 400g sugar
- 300ml water
- 2 tbsp honey
- 1 cinnamon stick
- 2 strips lemon peel
- 1 tbsp lemon juice
- For the custard:
- 1 litre whole milk
- 150g caster sugar
- 100g cornflour
- 4 egg yolks
- 50g butter
- 1 tsp vanilla extract
- For the topping:
- 400ml double cream
- 2 tbsp icing sugar
- 1 tsp vanilla extract
- Chopped pistachios for garnish (optional)
- Ground cinnamon for dusting
Method
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Preheat your oven to 180°C (160°C fan). Grease a 30cm x 25cm baking dish.
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Loosen the kataifi pastry with your fingers to separate the strands. Spread it evenly in the prepared baking dish, pressing it down gently.
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Pour the melted butter evenly over the kataifi, ensuring all the strands are coated. Use your hands to distribute it thoroughly.
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Bake for 40-45 minutes until deep golden brown and crispy. Remove and allow to cool in the tin.
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While the kataifi bakes, make the syrup. Combine the sugar, water, honey, cinnamon stick, and lemon peel in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Add the lemon juice, remove from heat, and cool completely.
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For the custard, heat the milk in a saucepan until just below boiling. In a bowl, whisk together the sugar, cornflour, and egg yolks until smooth.
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Gradually add a ladle of hot milk to the egg mixture, whisking constantly to temper. Pour this back into the saucepan with the remaining milk.
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Cook over medium heat, whisking constantly, for 5-7 minutes until the custard thickens considerably and coats the back of a spoon.
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Remove from heat and stir in the butter and vanilla extract. Cover the surface with cling film (touching the custard to prevent a skin) and allow to cool to room temperature.
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Remove the cinnamon stick and lemon peel from the cooled syrup. Pour the cold syrup evenly over the hot kataifi base. It will sizzle and the pastry will absorb it. Allow to cool completely.
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Once the kataifi base is completely cool and soaked, spread the cooled custard evenly over the top, smoothing with a spatula.
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Whip the double cream with the icing sugar and vanilla extract until soft peaks form. Spread this gently over the custard layer.
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Sprinkle the top generously with chopped pistachios and a light dusting of cinnamon.
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Refrigerate for at least 4 hours or overnight before serving. Cut into squares and serve chilled. This dessert is rich and indulgent - a true celebration dessert. It keeps well in the fridge for 2-3 days.