Follow these steps for perfect results
frozen kadaifi
shredded
butter
melted
sugar
water
lemons
juiced
lemon rind
fresh
orange slices
flour
cornstarch
sugar
milk
egg yolks
vanilla extract
whipped cream
almonds
slivered, toasted
Preheat oven to 350 degrees Fahrenheit.
Pull apart the threads of the kadaifi pastry.
Place the kadaifi into a 13x9-inch glass baking dish.
Pack down lightly with fingertips.
Drizzle melted butter over the kadaifi.
Bake for 40 minutes, or until golden brown.
Remove from oven and let cool.
In a small pot, combine sugar, water, lemon juice (or cinnamon stick), and lemon/orange rinds.
Bring to a boil.
Simmer for 5 minutes.
Remove citrus rinds or cinnamon stick.
Spoon syrup over cooled kadaifi.
Let cool completely.
In a small bowl, combine flour, cornstarch, and sugar.
Add cold milk and whisk to remove any lumps.
Whisk in egg yolks.
Strain the mixture through a sieve into the hot milk.
Cook over low heat, stirring constantly until it thickens.
Add vanilla extract.
Place plastic wrap directly on the surface of the custard to prevent a skin from forming.
Cool for 1 1/2 hours.
Spread custard evenly over the cooled kadaifi crust.
Refrigerate for a minimum of 1 1/2 to 2 hours.
Top with a layer of whipped cream.
Decorate with slivered, toasted almonds or pistachios.
Chill well before serving.
Expert advice for the best results
Ensure the kadaifi is evenly coated with butter for best results.
Cool the syrup and custard completely before assembling for optimal texture.
Adjust the sweetness of the syrup to your preference.
Everything you need to know before you start
20 minutes
The kadaifi and custard can be made a day in advance.
Serve in individual bowls or slices, garnishing with extra nuts and a drizzle of syrup.
Serve chilled as a dessert.
Pair with a cup of Turkish coffee or tea.
Strong and aromatic, complements the sweetness.
A classic pairing with Turkish desserts.
Discover the story behind this recipe
A popular dessert often served during special occasions and celebrations.
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