|
|
Kadaife Ekmek
A variation of the previous. |
Ingredients:
| 1 |
Handful |
Almonds (Roasted & sliced) |
| 3/4 |
lb |
Butter (Sweet butter, melted) |
| 2 |
Tablespoon |
Cornstarch |
| 4 |
Item |
Egg Yolks |
| 1 |
lb |
Kadaife (shredded Greek pastry) (Frozen) |
| 1/2 |
Item |
Lemons (Juice & rind) |
| 4 |
Cup |
Milk (3 hot & 1 cold) |
| 3 |
Slice |
Oranges (With rind) |
| 2 1/2 |
Cup |
Sugar |
| 1 |
Teaspoon |
Vanilla |
| 1 1/2 |
Cup |
Water |
| 1 1/2 |
Cup |
Whipped Cream |
|
|
Directions:
- Crust:
- Preheat oven to 350 degrees.
- Crumble frozen kadaife into a 13x9-inch glass baking dish.
- Drizzle with butter and bake 40 minutes or until golden brown.
- Remove from oven and cool.
- In small pot, combine remaining crust ingredients (butter, 2 c sugar, water,lemon, orange slices) .
- Bring to a boil and simmer 5 minutes.
- Remove citrus rinds.
- Spoon syrup over kadaife and cool.
- Custard:
- Combine flour, cornstarch, and 1/2 c sugar in small bowl.
- Add 1 c cold milk and whisk until no lumps.
- Whisk in egg yolks.
- Strain mixture through sieve into 3 c hot milk.
- Cook over low heat, stirring constantly until thickens.
- Add vanilla and cool for 1 hour, stirring occasionally.
- Spread custard evenly over kadaife crust.
- Refrigerate 1 to 2 hours.
- Then, if desired top with layer of whipped cream and decorate with almonds and cherries.
- Chill well before serving.
|
Other Recipes:
Appetizers, Soups, Salads, Entrees, Desserts, Sides, Miscellaneous
|
|
