The Ultimate Sweet Treat Recipe!

By Dimitra's Dishes · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F (180°C).
2. Pull the kataifi strands apart and detangle them so they are not clumped together.
3. Spread the strands in a half-sheet or 9-by-13-inch baking pan and drizzle with the melted butter, tossing to coat.
4. Bake for about 15-20 minutes, until slightly golden. Longer baking makes it crispier.
5. While it bakes, combine the sugar and water in a saucepan, boil, and stir until dissolved. Remove from the heat, stir in the vanilla and let cool completely.
6. Pour the cooled syrup over the hot kataifi as soon as it leaves the oven, then leave for 30-40 minutes to absorb.
7. Dust generously with ground cinnamon. This can be made a few days ahead and kept airtight in the fridge for up to 5 days.
8. Bring the milk, salt and 1 cup of granulated sugar to a boil in a saucepan over medium heat.
9. Whisk the egg yolks, cornstarch, remaining sugar and the 1/2 cup heavy cream in a bowl until smooth.
10. Whisk some hot milk into the egg mixture to temper it, then return everything to the saucepan.
11. Cook over medium heat, whisking constantly, until it boils and thickens.
12. Remove from the heat, stir in the vanilla, and cover the surface directly with plastic wrap. Refrigerate; it keeps up to 3 days.
13. Once chilled, beat the pastry cream smooth, adding a little whipped cream if it is lumpy.
14. Whip the 2 cups heavy cream with the confectioner's sugar and vanilla until stiff peaks form. Stop as soon as peaks form.
15. Spread the pastry cream over the soaked kataifi, pipe whipped cream rosettes or stars on top, and garnish with sliced almonds and cinnamon.

Summarized from Dimitra's Dishes's video. Watch it for the details.

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