Ingredients
For the Kataifi Base
- 400 g kataifi dough shredded phyllo
- 150 g unsalted butter melted
For the Syrup
- 2 cups sugar
- 1½ cups water
- 1 tbsp lemon juice
- Optional: 1 cinnamon stick or a piece of orange peel
For the Custard (Krema)
- 1 liter whole milk
- 4 tbsp cornstarch
- 4 tbsp fine semolina
- 150 g sugar
- 2 egg yolks
- 1 tsp vanilla extract
- Zest of 1 lemon or orange
- 50 g butter
For the Topping
- 400 ml whipping cream
- 2 tbsp powder sugar and cinnamon powder
- Chopped pistachios or toasted almonds
Instructions
Prepare the Kataifi Base
- Preheat oven to 180°C (350°F).
- Fluff and separate kataifi strands with your hands.
- Place in a buttered pan and pour melted butter evenly over it.
- Bake for about 30–40 minutes until golden and crispy.
Make the Syrup
- Boil sugar, water, lemon juice (and optional spices) for 8–10 minutes.
- Pour hot syrup over the hot kataifi as soon as it comes out of the oven.
- Let it absorb and cool completely.
Make the Custard
- Heat milk in a saucepan (keep 1 cup aside).
- In a bowl, whisk the semolina, cornstarch, sugar, yolks, and the reserved milk.
- Pour mixture into the hot milk and cook over medium heat, stirring constantly until it thickens.
- Remove from heat, stir in butter, vanilla, and zest.
- Spread evenly over the cooled kataifi base.
- Let it cool, then refrigerate until set (2–3 hours minimum).
Add Whipped Cream
- Beat whipping cream with powdered sugar until stiff peaks form.
- Spread over the cold custard layer.
- Garnish with chopped pistachios, almonds, or cinnamon.
Notes
Chill well before cutting into pieces. Best served cold, ideally made the day before.
Tried this recipe?Let us know how it was!