oven to 375F. Butter a 12in. pan. Make sure itís a deep one
so it will accommodate the layers of pastry, custard and
base. Take the Kataifi pastry and pull the strands apart
so it lays light and fluffy on the bottom of the pan. Brush
the pastry with the melted butter then put it in the oven to
toast. Just a few minutes should be enough, as you want it
syrup. In a small saucepan, boil the sugar with the water
and cinnamon stick. You only need to boil it until it thickens
a bit, but if you prefer thicker syrup, just keep boiling off
the water. Be careful though, you donít want the syrup to
burn or caramelize. When itís thick enough for your
preference, remove from the heat and stir in the lemon juice.
Pour the hot syrup over the toasted pastry base.
custard. In a medium saucepan, beat the sugar and the egg
yokes together. Slowly add the semolina flour, milk, and the
corn flour, alternating them until all are incorporated. Move
the pan to medium heat and cook this custard, stirring
constantly. Again, be careful, you donít want to scorch it,
so keep right over it and stir continuously. When the custard
thickens, remove from the heat. Beat in the vanilla and the
lemon rind then pour the custard over the syrup/pastry base.
whole thing cool completely before you add the final topping.
If you like, you can refrigerate it overnight and make the
topping the next day.
Topping. Beat the whipping cream with the vanilla until
its stiff. Spread this over the cooled custard/pastry and
there you have it.... Ekmek!! You can garnish the Ekmek with
maraschino cherries, chopped almonds, whole pitted dates, or
whatever takes your fancy.
Note: If you can't find Kataifi, you can alter the pastry
base by using a Ďcake baseí, just as long as the base is of a
firm sort of cake so that it would hold up in the syrup. As a
personal thought, I would recommend making Karidopita
(walnut cake) or Amygdalopita(almond cake) - right in
the pan that you will be using, as the base, as they are syrup
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