Best Ekmek Kadaifi Pastry Topped With Custard And Whipped Cream Recipes

EKMEK KADAIFI (PASTRY TOPPED WITH CUSTARD AND WHIPPED CREAM)

Ekmek Kadaifi (Pastry Topped With Custard and Whipped Cream) image

Every calorie in this sinfully-rich dessert is so worth it! Shredded wheat pastry with syrup, topped with an eggy custard and topped yet again with freshly-whipped sweet cream and strewn with slivered, toasted almonds...divine!

Provided by evelynathens

Categories Dessert

Time 1h5m

Yield 15 serving(s)

Number Of Ingredients 15

Ingredients

1 lb frozen kadaifi (shredded wheat pastry, available in the freezer section of most good supermarkets, next to the phyll)
6 ounces butter, melted
2 cups sugar
1 1/2 cups water
1/2 lemons, juice of or 1 cinnamon stick, in place of the citrus
1/2 fresh lemon rind
3 orange slices, with rind
2 tablespoons flour
2 tablespoons cornstarch
1/2 cup sugar
4 cups milk (3 hot & 1 cold)
4 egg yolks
1 teaspoon vanilla extract
12 ounces whipped cream
slivered toasted almonds or pistachios

Steps:

Crust: Preheat oven to 350 degrees; pull apart the 'threads' of the kadaifi into a 13x9-inch glass baking dish, packing down lightly with fingertips; drizzle with butter and bake 40 minutes or until golden brown; remove from oven and cool.
In small pot, combine remaining crust ingredients; bring to a boil and simmer 5 minutes; remove citrus rinds (if you don't want citrus, boil syrup with a cinnamon stick and remove); spoon syrup over kadaifi and cool.
Custard: Combine flour, cornstarch, and sugar in small bowl; add cold milk and whisk to remove any lumps; whisk in egg yolks; strain mixture through sieve into hot milk.
Cook over low heat, stirring constantly until it thickens; add vanilla and place plastic wrap directly on surface to prevent skin from forming; cool for 1 1/2 hours.
Spread custard evenly over kadaifi crust; refrigerate 1 1/2 to 2 hours minimum; then top with layer of whipped cream and decorate with slivered, toasted almonds or pistachios.
Chill well before serving.

EKMEK KADAIFI WITH CHOCOLATE CUSTARD.

Ekmek Kadaifi With Chocolate Custard. image

I adore ekmek kadaifi in its typical form with the syrupy base of shredded wheat pastry, cool custard and whipped cream topping but I was feeling adventurous last night and I decided to try out this dessert with some less traditional additions such as a rich dark chocolate. It turned out absolutely divine and a great variation on this sweet. Note that this recipe makes a huge amount and it keeps well in the fridge for at least 8 days. A great make-ahead summer dessert.

Provided by joanna_giselle

Categories Dessert

Time 2h15m

Yield 30 pieces, 30 serving(s)

Number Of Ingredients 15

Ingredients

500 g kadaifi
250 g butter (you can use margarine)
2 cups sugar
2 cups water
1 1/2 liters milk
120 g custard powder
10 tablespoons sugar (you can reduce to 8 or increase to 12 tbs)
100 g dark chocolate couverture (70% cocoa solids)
orange zest (from one small orange)
1 tablespoon cognac (can use rum instead)
400 g Cool Whip (I use a tin of Morfat)
250 g icing sugar
1/2 teaspoon vanilla essence
1/2 teaspoon cognac (optional)
chocolate shavings

Steps:

Preheat oven to 180 celcius (fan-forced).
Defrost kadaifi if frozen and scrunch together gently to loosen strands. It should double in volume and fill a 32 x 40cm baking dish. (Don't worry it shrinks when baking.).
Cut butter into small pieces and dot evenly over the kadaifi.
Bake in oven for around 15 minutes until golden brown.
While pastry is baking prepare the syrup.
Add water and sugar in a small saucepan and boil for 5 minutes. Switch off and allow to cool slightly.
When the pastry has also cooled slightly add warm syrup over the entire surface of the pastry using a ladle. Don't add it while the pastry is too hot or it will sizzle and evaporate.
Allow to cool while you prepare the custard.
Heat 1 litre of milk in a large pot. Pour the remaining 500mls in a small bowl and add the custard powder and combine with a whisk until there are no lumps (you can use your hands if you like).
When the milk has warmed up but is not too hot to dip a finger into, pour in the custard powder mixture whisking constantly.
The mixture should thicken very quickly, turn down the heat slightly, add the sugar and cook until the custard is quite thick.
Switch off the heat and add the chocolate couverture which you have broken into small pieces and whisk until it has melted and a dark brown chocolate custard has formed.
Add in the zest and the cognac.
Then pour over the custard over the pastry (it can be warm but should not be hot) and allow to cool.
Beat the Cool whip or Morfat cream with the icing sugar until white and fluffy. Add in the vanilla essence and the cognac (if using).
Cover the cooled custard with the whipped topping and sprinkle with chocolate flakes, truffles or shavings.
Cool in the fridge for a few hours before serving.