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Galatia Pamboridis
@cuisinovia

27,228 followers

Ekmek kantaifi – One of my favourite desserts of all time. A layer of syrup soaked kadaif pastry, topped with luscious pastry cream, covered with whipped cream and delicious pistachios. It’s a slice of heaven. Honest. For the syrup: 500 g sugar 500 ml water Half a lemon peel 1 Tbs lemon juice 1 Tbs of honey Kadaif layer: 300 g of kadaif pastry 85 g melted butter Pastry cream: 1250 ml whole milk 250 ml cream 85 g corn flour 200 g granulated sugar 3 mastic tears 2 tsp vanilla extract 3 eggs and 5 egg yolks 85 g unsalted butter To finish: 300 ml whipping cream 70 g icing sugar 1 tsp vanilla extract 2 tablespoons ground pistachios Method Make the syrup by mixing all the ingredients together except the honey in a Simmer for 10 minutes. Mix in the honey and set aside to cool completely. Preheat the oven to 180 C. Loosen the strands of kadaifi pastry with your hands. Butter a 25 x 35 cm heatproof dish with the melted butter. Mix the kadaifi well with remaining butter and cover the base of the dish. Bake for 50-60 minutes until golden brown. Pour cold syrup over hot kadaif. Set aside for 30 minutes. Pour milk and cream in a pot. Crush mastic tears with some of the sugar. Mix with remaining sugar and add to the milk. Heat until just below boiling point. In a mixing bowl whisk eggs, yolks and corn flour. Slowly add the hot milk while whisking. Transfer the whole mixture back to the saucepan through a sieve. Add vanilla and stir with a whisk over medium heat until cream thickens and begins to bubble. Stir quickly for 1 minute and remove from heat. Add the butter and stir until melted. Pour pastry cream over the custard. Cover with plastic wrap to prevent a skin from forming. Let cool. Chill in the fridge until cold. Whisk cream, icing sugar and vanilla until soft peaks form. Spread over the cold pastry cream and sprinkle with pistachios. Serve chilled. #dessert #ekmek #recipereels #reels #instareels