Greek Ekmek Kataifii

Greek Ekmek Kataifi


Ekmek Kataifi

Greek Ekmek Kataifii


1 package   Kataifi pastry
150 g           Melange Cream
250 g          Almonds ( roasted and coarsely chopped)
100 g          Pistachio (finely chopped)
100 g          Powdered sugar

Ingredients for custard
435 g          Water
165 g          FiorFiore Royal

Ingredients for cream
600 ml       Decor Up

Ingredients for syrup
1000 g       Water
500 g         Sugar
150 g          Honey
1/2             Zest of lemon
1 stick        Cinnamon

Gently pull the strands of the Kataifi pastry apart and use it to cover a large baking dish previously buttered. Pour the melted melange on top. Bake at 200 °C for 35 minutes and then let it cool
In the meantime, prepare the syrup by boiling sugar together with honey, water, lemon zest and cinnamon for 5/6 minutes. Remove the solids. When the kataifi pastry has cooled down, sprinkle it with the syrup. Put the almonds and half the pistachios on top. Spread the custard that has been previously mixed with half of the whipped cream.
Beat the remaining cream, add powdered sugar and continue beating for 2/3 minutes. Spread the cream on top of the custard and sprinkle the top with the remaining pistachios and almonds.

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