Ekmek Kataifi: Shredded Phyllo with Custard and Cream

• Cinnamon stick1
• Whole milk1 litre for custard
• Pistachio2 tbsp chopped (optional)
• Fine semolina100g
• Kataifi pastry450g
• Powdered sugar2 tbsp
• Granulated sugar200g for custard
• Granulated sugar500g for syrup
• Water350ml for syrup
• Unsalted butter200g melted
• Lemon peel1 strip
• Heavy cream500ml cold
• Egg yolk4 large
• Vanilla extract1 tsp

How to Make It

• 1

  Preheat your oven to 160°C (325°F). Take the 450g of thawed kataifi pastry and gently pull it apart to loosen the strands. Drizzle the 200g of melted unsalted butter over the kataifi and use your hands to evenly coat all the strands. Press the buttered kataifi into a 9x13 inch (23x33 cm) baking dish, creating an even layer. Bake for 40-50 minutes until golden brown and crispy.

• 2

  While the kataifi bakes, prepare the syrup. In a medium saucepan, combine 500g granulated sugar, 350ml water, 1 cinnamon stick, and 1 strip of lemon peel. Bring to a boil over medium-high heat, then reduce heat and simmer for 5 minutes. Remove from heat and let it cool completely. Once the kataifi is out of the oven, immediately pour the cold syrup evenly over the hot kataifi. Let it sit at room temperature to absorb the syrup and cool down completely, about 1-2 hours.

• 3

  For the custard, in a large heavy-bottomed saucepan, combine 1 litre whole milk and 200g granulated sugar. Heat over medium heat, stirring until the sugar dissolves. In a separate bowl, whisk together 100g fine semolina and 4 large egg yolks until smooth. This is your thickener.

• 4

  Once the milk mixture is hot (but not boiling), gradually ladle about one cup of the hot milk into the semolina-egg yolk mixture, whisking constantly to temper the eggs. Then, slowly pour this tempered mixture back into the saucepan with the remaining hot milk, whisking continuously.

• 5

  Continue to cook the custard over medium heat, stirring constantly with a wooden spoon or whisk, for about 8-10 minutes, until it thickens considerably and starts to bubble. Be patient and don't stop stirring to prevent scorching. Remove from heat and stir in 1 teaspoon vanilla extract.

• 6

  Pour the hot custard evenly over the cooled, syrup-soaked kataifi base in the baking dish. Spread it gently to create a smooth layer. Cover the dish loosely with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Let it cool at room temperature for about an hour, then refrigerate for at least 3-4 hours, or preferably overnight, until thoroughly chilled and set.

• 7

  Before serving, prepare the whipped cream topping. In a large cold bowl, using an electric mixer, beat 500ml cold heavy cream with 2 tablespoons powdered sugar on high speed until stiff peaks form, about 3-5 minutes. Make sure your cream is very cold and your bowl/beaters are chilled for best results.

• 8

  Carefully spread the fluffy whipped cream evenly over the chilled custard layer. You can create decorative swirls or simply a smooth surface.

• 9

  Garnish with 2 tablespoons of chopped pistachios, if desired, for a touch of color and crunch. Serve immediately, slicing into generous squares or rectangles. Enjoy this decadent, multi-layered dessert!