Foodbook #881 Ekmek Kadayifi

By Krevasilis | My life with multiple sclerosis | 3 Mar 2022

Good morning my friends, I must say that this is one of my favorite desserts and I try create it at every opportunity I have . Let me help you create this

Ingredients

300 gr cadaifi
150 g melted butter
For the syrup:
380 ml of water
600 g sugar
1 cinnamon stick

For the cream:
1 litre of milk
65 gr corn flour
230 g sugar
1 kg of vanilla extract
2 balls of Chios mastic
4 eggs at room temperature
55 g cold butter in cubes

For the whipped cream:
450-500 ml cold cream with 35% fat
2 KS powdered sugar
Or kg of cinnamon for garnish
70 g coarsely chopped pistachios

Preparation

I take out the kadaifi, opening its threads in a fireproof utensil 22x31 cm. I add the melted butter and mix them.
Bake in a preheated oven, in the air at 180 * C until golden brown, for about 30 minutes.
However, I make the syrup by putting the sugar, water and cinnamon in a saucepan and boil for 5 minutes. I take it off the fire and let it cool.
When the kadaifi is ready, while it is hot, I sprinkle the syrup on it and leave it to cool.
I put the cold milk in a saucepan and dissolve the corn flour in it.
I beat in the mortar ½ KS sugar together with the mastic to become powder.
I also add it to the pot along with the rest of the sugar and the vanilla extract.
I let the milk heat up and the sugar melts.
In a bowl, beat the eggs and with a tablespoon pour a little of the milk from the pot (gradually 2 tablespoons). Then I return the mixture in two portions to the pot, stirring constantly (if I am afraid that the eggs will not be cooked, when the sugar melts and the milk heats up, I take the pot out of the oven, do the mixing as above and then put it back on the fire).
Stir with the ladle gently but constantly until it starts to set in cream.
Remove the pan from the heat and add the cold butter, stir to melt and pour the cream into a flat pan, covering it with a film that touches its surface (so as not to create a crust).
I let it cool completely.
For the whipped cream, beat the cold cream with the icing with the mixer until it thickens, creating tops (no more than 7 minutes). I cover it with a film and put it in the fridge until I need it.
I mount the ekmek after the kadaifi has cooled well. With the wire, first mix the cream to unite and fluff and spread it evenly on it.
I continue like whipped cream and garnish with a little cinnamon that I sift on its surface. Finally, sprinkle with the coarsely chopped pistachios of Aegina.
I cover the utensil and put it in the fridge to cool for 4-5 hours or ideally overnight, to combine the ingredients and be able to serve it.