This could maybe be my favorite dessert of all times... I had this in Greece when a local told me I had to try it. Its crunchy, sweet and layered!
Base Ingredients:
- 2 3/4 cups kataifi dough (you can find it here or at a local ethnic grocery)
- 1/4 cup melted butter
- 2/3 to 3/4 cup chopped pistachios
For the Syrup:
- 1/2 cup sugar
- 1/2 cup water
- Lemon peel from quarter a lemon
- 1 cinnamon stick
For the Custard:
- 3 cups whole milk
- 3/4 cup sugar
- 1/2 tsp vanilla extract
- 1/2 cup
- 4–5 egg yolks
- 1/3 cup butter
For the Whipped Cream:
- 2 cups cold whipping cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- a dash of salt
Instructions
Prepare the Base:
- Preheat the oven to 340°F
- Unroll the kataifi dough and fluff it up with your hands. Break up the little piece.
- Use a 25cm square non-stick baking dish, butter the bottom, and spread the kataifi dough to form the base.
- Pour melted butter over the dough and bake for 30-45 minutes until crispy and golden.
Make the Custard:
- In a large bowl, whisk egg yolks with half the sugar until fluffy. Add 3-4 tablespoons of milk and corn starch, and whisk until dissolved. Set aside.
- Heat the remaining milk with the rest of the sugar and vanilla extract in a large non-stick pan. Bring to a boil and then remove from heat.
- Gradually whisk 1/3 of the hot milk into the egg mixture, then pour this mixture back into the pan with the remaining milk.
- Cook over medium heat, whisking continuously, until thick and creamy. Remove from heat, stir in the butter, and let cool.
Prepare the Syrup:
- Mix syrup ingredients in a small pot, bring to a boil, and simmer for 3 minutes. Let cool until lukewarm.
- Pour the syrup over the kataifi base, allowing it to soak in. Let cool completely.
Put it together!
- Spread the custard over the kataifi base.
- Whip the heavy cream with powdered sugar, vanilla extract, and salt until, then spread it over the custard.
- Sprinkle with chopped pistachios and a pinch of cinnamon.
- Refrigerate and serve cold. Enjoy!
