Kadaifigreekpastrywithnutsandsyrup Recipes

NIKKI'S PERFECT PASTITSIO

Steps:

• Cook pasta according to package directions; drain. Toss with butter; add grated Parmesan cheese. Transfer to a greased 13x9-in. baking dish., Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Add garlic; cook 2 minutes longer. Stir in tomato sauce, salt and cinnamon; heat through. Spoon over pasta. Sprinkle with 1/2 cup shredded Parmesan cheese., In a large saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 1-2 minutes or until thickened., In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Pour over beef mixture. Sprinkle with remaining cheese., Bake, covered, 20 minutes. Bake, uncovered, 30-40 minutes longer or until golden brown.,

KADAIF

Steps:

• Open package of shredded phyllo and spread apart onto a big pan. Let dry overnight, and flip over to let other side dry.
• Spread phyllo into 9-by-13-inch baking dish. Pour melted butter evenly over top.
• Preheat oven to 280 degrees. Bake for 2 hours, until golden. Remove from oven. Let cool.
• In a saucepan combine sugar, water, vanilla sugar, cold water, and lemon slices. Bring to a simmer and stir until sugar is dissolved. Simmer for 30 minutes. Remove from heat and stir in additional 1/2 cup cold water to cool down syrup. Remove lemon slices.
• When phyllo is cool, pour the cooled syrup on top. Sprinkle crushed walnuts on top and set aside for about 1 hour to allow syrup to soak in. Cut into squares and serve.

CRETAN KALITSOUNIA (SWEET CHEESE PASTRIES)

Steps:

• Prepare a stiff dough with the flour, olive oil, salt and water.
• Leave to rest, covered, for an hour.
• Crumble cheese.
• Mix well with egg, zest, cinnamon and sugar.
• Separate dough in two.
• Take half of dough and roll out 1/8 inch thick on a lightly-floured surface.
• Using a water glass, cut into small rounds 3 inches in diameter.
• Place 1 tablespoon of the cheese mixture on each round of dough, moisten edges with a little water, fold over and seal well, pressing the edges together with a fork.
• Repeat with remaining dough and cheese filling.
• Heat enough olive oil or clarified butter to come up about 3/4 inch of pan.
• Fry pastries until golden brown.
• Drizzle with honey or sprinkle with cinnamon-sugar and serve hot.

EKMEK KADAIFI (PASTRY TOPPED WITH CUSTARD AND WHIPPED CREAM)

Steps:

• Crust: Preheat oven to 350 degrees; pull apart the 'threads' of the kadaifi into a 13x9-inch glass baking dish, packing down lightly with fingertips; drizzle with butter and bake 40 minutes or until golden brown; remove from oven and cool.
• In small pot, combine remaining crust ingredients; bring to a boil and simmer 5 minutes; remove citrus rinds (if you don't want citrus, boil syrup with a cinnamon stick and remove); spoon syrup over kadaifi and cool.
• Custard: Combine flour, cornstarch, and sugar in small bowl; add cold milk and whisk to remove any lumps; whisk in egg yolks; strain mixture through sieve into hot milk.
• Cook over low heat, stirring constantly until it thickens; add vanilla and place plastic wrap directly on surface to prevent skin from forming; cool for 1 1/2 hours.
• Spread custard evenly over kadaifi crust; refrigerate 1 1/2 to 2 hours minimum; then top with layer of whipped cream and decorate with slivered, toasted almonds or pistachios.
• Chill well before serving.