Bake for 12-14 minutes until it gets a nice golden color. Taste is the same. This beloved Greek dessert is a common use for phyllo dough. Bake for 45 minutes. Yoly, Credit: I don’t know whose idea was it to place the tables right in the middle of our restaurant yard, where there was no shade at all. To do that, the key is to leave defrost in the fridge and not at room temperature, in order to prevent it from getting soaked with water. Mix and match your favorite nuts, though pistachios and hazelnuts are the traditional choices. Add comma separated list of ingredients to include in recipe. 57.4 g Place the kataifi rolls the one next to the other, leaving no gaps between them and drizzle with a little bit more butter. I just tasted this today at a local Greek Festival. Combine the crushed cookies and honey in the bowl of a food processor and pulse to combine. Allrecipes is part of the Meredith Food Group. Keep beating until a nice and thick cream has formed. Here you will find all the Authentic Greek Cuisine Recipes. Greek Ekmek Kataifi – Custard Cream & Shredded Pastry Dessert, flaked almonds, or walnuts, or pistachios. Authentic, traditional, locally sourced Greek recipes and nutritional advice. Yes, yes and more yes! Cook until reduced by a third and it becomes nice and thick. Save my name, email, and website in this browser for the next time I comment. If you continue to use this site we will assume that you are happy with it. The filling will still look soft. Make sure you don’t leave any lumps. Get helpful baking tips and recipes for cookies, cakes, breads, and more treats, delivered right to your inbox. Take one piece of the kataifi dough, and spread it on a working surface or on your palm. One tablespoon at a time. Remove from heat and set aside. Professional recipe developer, food photographer, and blogger with more than a decade of experience creating Middle Eastern recipes. The faintly bitter, earthy flavor of the mastiha, adds an exotic dimension. Also fewer eggs, and no butter, in this custard cream recipe. ", Recipe creator Diana Moutsopoulos explains just why this cake is a must-try, "Portokalopita is a deliciously different cake, and a must-try for anyone who is afraid of phyllo. Melt the butter and with a cooking brush butter the bottom and sides of a baking pan. 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Add the whipped cream here and there on top of the custard cream and then spread it out evenly with a spoon or a pastry spatula. Keywords: Kataifi, Kataifi Pastry recipe, Kataifi dough, What is Kataifi, Post it on Instagram and tag @mygreekdish. Mix the cheeses with the pistachios, sugar& nutmeg and spread onto shredded filo. It is made in a completely different process. abapplez, Credit: Add the yogurt and mix to combine. -Make sure the syrup is warm when you add it to the Kataifi pastry. Drizzle with enough butter to help the kataifi dough bake and get a golden brown colour; plus extra flavour! We celebrated it by having our Easter table with family and friends by the sea. By continuing to browse the site, you are agreeing to our use of cookies. Serve this delicious kataifi dessert with a full spoon of vanilla ice-cream. FrackFamily5, Credit: Melt the butter and sprinkle on top. Press into the bottom and up the sides of a 22-cm (9-inch) spring-form pan. Or with walnuts and almonds? In a medium-sized pot, add the sugar, water, cinnamon stick, and lemon juice. It doesn't get much easier than this baklava recipe that only takes half an hour of prep. 26-28cm diameter). Refrigerate overnight before cutting and serving. Note this was made in two 4 inch round mini spring-form pans but you can also make it in a single 8 inch pan. It's not an original idea in that I've seen bakeries with traditional looking cheesecakes and a layer of baklava on top. Don't worry about making it perfect. Since the main ingredients of baklava are phyllo dough, nuts, and the syrup, I looked for ways to incorporate them individually. So if your family is from 4 to 6 or more people, then it’s the right size for you. Roll it up tightly, folding inwards the sides, to form a small cylinder. Chill for a few hours until completely set. In a mixing bowl whisk together 100 ml of milk along with the cornflour and the eggs. Pour the mixture into the prepared pan and bake for 40 to 45 minutes, or until set. Make a sugar syrup by boiling water with sugar and lemon juice. Place the kataifi roll in the pan and brush with melted butter, using the cooking brush to shape it a little bit. With an irresistibly flaky texture, it's the perfect choice for your next dessert. Its flavor beats store-bought whipped cream by far. I hope you all had a lovely Easter. Taramasalata recipe (Greek Fish Roe dip or Taramosalata), Fluffiest Potato Balls Recipe! This custard cream is made not only with milk but with heavy cream as well. With an irresistibly flaky texture, it's … Kataifi is just like a shredded phyllo pastry. In order to keep the amazingly creamy and light texture. Leave the syrup aside to cool completely. The pastry freezes well, so you can make a big batch to enjoy over months at a time.