Εκμέκ καταΐφι (How to make Ekmek Kadayifi) Delicious and popular Greek dessert.Recipe ok the notes

One of the most delicious desserts, fresh easy to make.
Below is the recipe. Please comment and subscribe :-)

-- Method --
For the syrup

In a pot, add the water, sugar, lemon rind and cinnamon stick.
Place pot over low heat and bring to a boil.
As soon as it starts to boil, add the honey and boil for 3-4 minutes, until the sugar melts.
When ready, remove from heat and set it aside to cool completely.
-- For the base --

Preheat oven to 160* C (320* F) Fan.
Separate the shredded phyllo dough with your hands, making sure there are no knots and it fluffs up.
Grease a 25x35 cm baking pan with butter and spread 1/3 of the phyllo dough. Drizzle with 1/3 of the butter.
Repeat the same process twice more, until all of the phyllo dough and butter are done.
Bake for 1 hour, turning shredded phyllo dough over 30 minutes into baking time so that it can turn golden on both sides.
When ready, remove from oven and immediately pour the cool syrup over it with a ladle.
Set aside for 30 minutes to allow the phyllo to soak up all of the syrup.

-- For the custard --

In a pot, add 900 g of milk, sugar and vanilla extract.
Place pot over medium to low heat so that the milk doesn’t burn.
In a bowl, add 100 g of milk and the egg yolks.
Whisk until the yolks are incorporated and add another 100 g of milk. Whisk until the sugar has completely dissolved.
Add the corn starch and whisk to incorporate.
As soon as the mixture comes to a boil, remove from heat.
Scoop up a few ladleful’s of the hot mixture in the pot and slowly add it to the bowl, while whisking continuously.
Transfer the contents of the bowl back to the pot. Cook over medium heat until it thickens.
Turn off heat and taste the custard. It should not have any corn starch taste at all.
Add the chilled butter and whisk until the butter melts and is incorporated.
Pour the custard over the baked phyllo dough and spread it evenly over the entire surface with a spatula.
Cover with plastic wrap, making sure the wrap touches the surface of the custard directly (so that a film is not formed) and refrigerate for 3-4 hours.

-- For the whipped cream --

In a mixer, add the chilled heavy cream, vanilla extract and icing sugar.
Beat on high speed for 2-3 minutes, until you create a whipped cream that has the texture of yogurt.

-- To assemble --
Remove the kadayifi from the refrigerator and spread the whipped cream over it with a spatula.
Run the back side of a fork over the whole surface to create lines in the whipped cream.
Sprinkle with crushed pistachio nuts and serve.
You can also serve with your choice of fresh fruit.

recipe by Akis Petretzikis
https://akispetretzikis.com/categories/glyka/ekmek-kantayifi

ENJOY

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