Kataifi Me Krema (shredded Pastry With Custard)

INGREDIENTS

INSTRUCTIONS

Oven temperature: 190 C (375 F) Cooking time: 1 hour  Combine milk and
cornflour in a heavy pan.  Blend in beaten eggs and  add salt and
sugar.  Place over medium heat and stir constantly until  thickened and
bubbling.  Remove from heat, stir in vanilla essence  and cover top of
custard with buttered paper to prevent a skin  forming.  Place kataifi
in a large bowl and gently separate strands with  fingers. Grease a 20
x 28 cm (8 x 11 inch) oven dish with some of the  butter. Put half the
kataifi in the base, pressing it down to make it  compact. Drizzle 1/4
cup butterr evenly over it.  Pour custard  filling over kataifi,
spreading it evenly.  Top with remaining  kataifi.  Spread evenly and
pat down gently.  Pour remaining melted  butter evenly over top. Bake
in a moderately hot oven for 45 minutes  until golden brown. Remove
from oven and leave until cool.  Dissolve sugar in water over medium
heat, add lemon rind and cinnamon  bark and bring to the boil.  Add
lemon juice and boil over medium  heat for 15 minutes, skimming when
necessary.  Do not stir once syrup  is boiling. Strain hot syrup over
cooled pastry.  Leave until cold  and cut into diamond shapes to serve.
Note: The previous recipe is the traditional way in which this  dessert
is made.  As the custard and syrup soften the kataifi, many  good cooks
use the following method for a crisp finish:  Prepare the syrup as
directed above and leave until cool.  Place the  kataifi in a bowl and
loosen stands.  Pour on 1/2 cup melted, unsalted  butter and mix with
fingers to coat strands.  Spread kataifi in two  buttered 20 x 28 cm (8
x 11 inch) straight-sided oven dishes and  press down to make it
compact.  Bake in a moderately hot oven for  20-25 minutes until golden
- take care that it does not become too  brown. Remove from the oven
and pour cooled syrup evenly over hot  kataifi in each dish. Cover each
dish with a tea towel so that  kataifi softens slightly, otherwise it
will be difficult to cut.  Make custard as directed in previous recipe
and pour while hot onto  kataifi in one dish. Invert other dish of
kataifi on top of the  custard.  Leave uncovered until cool, then cut
into diamond shapes to  serve.  From: "The Complete Middle East
Cookbook" by Tess Mallos ISBN: 1 86302      069    Kohl's Cream Cheese
Frosting  Typed for you by Karen Mintzias Sent to me by Bill
<wight@odc.net>

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