Khadayif with Custard Cream
Kataifi or khadayif pastry is used a lot in Middle Eastern cuisine – types of knafeh, khadayif and even baklava use this string pastry. The custard in this dish can also be modified to whatever firm custard you prefer that would work with the honey flavour as well.
Khadayif with Custard Cream
Traditional khadayif layered with custard cream and finished with honey
Ingredients
- 300 mls cream
- 3½ cups milk
- 50 grams cornflour
- 1 teaspoon vanilla essence
- 375 grams kataifi pastry (string pastry)
- 275 grams ghee
- 1 cup honey
Instructions
- Thaw the pastry if frozen and keep refrigerated until an hour before use. Bringing it to room temperature makes it easier to work with.375 grams kataifi pastry
- Over medium heat whisk the cream, milk and cornflour together, stirring continuously until thickened to a custard consistency. Add vanilla at the end of the cook and blend in.300 mls cream, 3½ cups milk, 50 grams cornflour, 1 teaspoon vanilla essence
- Pour into a bowl, cover with plastic wrap touching the surface, and refrigerate overnight or at least six hours so that it is completely cooled and formed.
- Pull apart the pastry and loosen in a large bowl. Add warmed and clear ghee and mix lightly until absorbed.375 grams kataifi pastry, 275 grams ghee
- Arrange half the pastry in a greased baking pan (approx. 32cm × 22cm).
- Spread the custard over the pastry.
- Arrange the remaining pastry on top and bake in a 180°C oven (160°C fan forced) for 1 hour or until golden brown.
- Remove from the oven and drizzle 1 cup of cold honey over the hot khadayif.1 cup honey
- Serve once it is lukewarm or at room temperature. Khadayif is best eaten the day it is baked.
Good to do this with an electric stick blender!
Nutrition
Calories: 266kcalCarbohydrates: 25gProtein: 3gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 48mgSodium: 94mgPotassium: 88mgFibre: 0.3gSugar: 14gVitamin A: 246IUVitamin C: 0.1mgCalcium: 57mgIron: 1mg
