Kadaifi Me Krema Greek Shredded Wheat Pastry With Custard Recipe

Name: Kadaifi Me Krema Greek Shredded Wheat Pastry With Custard
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: Serves 1 or more
Ingredients: 4 cups whole milk; Pinch of salt; 1/2 cup semolina; 1 cup granulated sugar, for syrup; 4 large eggs; 2 tablespoons unsalted butter, for greasing; 1 teaspoon vanilla extract; 10 ounces kadaifi pastry; 1 cinnamon stick, for syrup; 1/2 cup water, for syrup; 2 tablespoons lemon juice, for syrup; Fresh Lemon Rind

Indulge in this heavenly Greek dessert! Kadaifi Me Krema features crispy, shredded phyllo-like pastry (kadaifi) layered with a luscious vanilla custard filling. This easy-to-follow recipe delivers a taste of Greece, perfect for any occasion. Unlike traditional baklava, this version offers a lighter, more delicate texture, making it irresistibly delicious. Find kadaifi in the freezer section of most supermarkets, nestled next to phyllo dough.

Prep Time 30 mins

Cook Time 75 mins

Calories 396.4 kcal

Protein 12g

Rating 5.0 (2 Reviews)

Kadaifi Me Krema Greek Shredded Wheat Pastry With Custard

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Kadaifi Me Krema Greek Shredded Wheat Pastry With Custard

4 cups whole milk
Pinch of salt
1/2 cup semolina
1 cup granulated sugar, for syrup
4 large eggs
2 tablespoons unsalted butter, for greasing
1 teaspoon vanilla extract
10 ounces kadaifi pastry
1 cinnamon stick, for syrup
1/2 cup water, for syrup
2 tablespoons lemon juice, for syrup
Fresh Lemon Rind

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How to Make Kadaifi Me Krema Greek Shredded Wheat Pastry With Custard

**Prepare the Custard:** In a heavy-bottomed saucepan, whisk together 4 cups whole milk and 1/2 cup semolina.
Whisk in 4 large eggs, a pinch of salt, and 1 cup granulated sugar until well combined.
Cook over medium heat, stirring constantly, until the custard thickens and begins to bubble (about 8-10 minutes).
Remove from heat. Stir in 1/4 cup (1/2 stick) unsalted butter and 1 teaspoon vanilla extract. Cover the surface of the custard with plastic wrap to prevent a skin from forming.
**Prepare the Kadaifi:** Gently separate the strands of 10 ounces kadaifi pastry in a large bowl, using your fingers.
**Assemble the Pastry:** Grease a 13x9 inch glass baking dish with 2 tablespoons of melted unsalted butter.
Place half of the kadaifi in the bottom of the prepared dish, pressing down gently to create a compact layer.
Drizzle 1/4 cup melted unsalted butter evenly over the kadaifi layer.
Pour the prepared custard evenly over the buttered kadaifi.
Top with the remaining kadaifi, spreading evenly and pressing down gently.
Drizzle the remaining 1/4 cup melted unsalted butter over the top layer.
**Bake:** Bake in a preheated oven at 375°F (190°C) for 45-50 minutes, or until golden brown and cooked through.
**Cool:** Remove from the oven and let cool completely before adding the syrup.
**Prepare the Syrup:** In a medium saucepan, combine 1 cup granulated sugar and 1/2 cup water. Add the zest of 1 lemon and 1 cinnamon stick. Bring to a boil over medium heat.
Add 2 tablespoons lemon juice and continue to boil for 15 minutes, skimming off any foam that forms. Do not stir once the syrup is boiling.
Remove from heat and strain the hot syrup through a fine-mesh sieve, discarding the lemon zest and cinnamon stick.
**Syrup the Pastry:** Pour the warm syrup evenly over the cooled kadaifi pastry.
Let it cool completely, then cut into diamond shapes and serve.