Kataifi Greek Shredded Wheat Pastry Recipes

KATAIFI (GREEK SHREDDED WHEAT PASTRY)

Kataifi (Greek Shredded Wheat Pastry) image

The weight of the box of shredded wheat pastry is a guess. It cuts surpisingly well - the bottoms layer becomes very soft/soggy, while the top

Provided by Nana Lee

Categories Dessert

Time 1h15m

Yield 24 serving(s)

Number Of Ingredients 8

Ingredients

3 cups sugar
2 tablespoons fresh lemon juice
1 3/4 cups water
3 cups finely chopped walnuts (a combo of walnut, & almonds can be used)
1 lb butter, melted
1 teaspoon cinnamon (or to taste)
1 teaspoon freshly grated nutmeg (or to taste)
1 (1 lb) box shredded wheat pastry dough, thawed

Steps:

Oven at 350ºF.
Butter a 9x13" baking pan lined with foil to make removing the pastry easier.
Combine sugar, water & lemon juice in a
pot. (NOTE - you could also throw a cinnamon stick into the syrup mixture).
Bring to a boil & simmer, uncovered for 15 minutes, then cool to room temperature.
Spread half of pastry (or shredded wheat pastry) in bottom of pan.
Drizzle with half the melted butter.
Combine the walnuts with the cinnamon &
nutmeg and sprinkle over the pastry.
Layer the remaining pastry over the nut
mixture.
Drizzle with remaining butter.
Give it a light 'press' at this stage to meld all the layers.
Bake for 45 minutes.
Remove from oven & pour syrup over hot pastry.
When cool, cut in squares, then in half
diagonally for triangles. (Allow to sit overnight - you should definitely allow it to sit several hours, unrefrigerated)
remains crispy.

Nutrition Facts : Calories 417.8, Fat 30.8, SaturatedFat 12.1, Cholesterol 40.7, Sodium 200.8, Carbohydrate 35.2, Fiber 1.7, Sugar 25.5, Protein 3.5

KADAIFI ME KREMA (GREEK SHREDDED WHEAT PASTRY WITH CUSTARD)

Kadaifi Me Krema (Greek Shredded Wheat Pastry With Custard) image

Kadaifi is a shredded wheat pastry, much used like phyllo, and found next to the phyllo pastry in the freezer/refrigerator section of any well-stocked supermarket. In Greece, Kadaifi is usually filled with a baklava-type filling, often using almonds. This version has a vanilla custard.

Provided by evelynathens

Categories Dessert

Time 1h15m

Yield 12-15 serving(s)

Number Of Ingredients 14

Ingredients

4 cups milk
1 pinch salt
3/4 cup semolina (cream of wheat)
1/2 cup sugar
4 eggs, beaten to blend
2 tablespoons butter
2 teaspoons vanilla extract
1 lb kadaifi, thawed if frozen (shredded pastry)
3/4 cup butter, melted
2 cups sugar
1 cinnamon stick
1 1/2 cups water
3 teaspoons lemon juice
1 strip fresh lemon rind

Steps:

For custard: combine milk and semolina 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 butter and vanilla extract and cover top of custard with plastic wrap (directly on surface of custard) to prevent a skin from forming.
For pastry: place kadaifi in a large bowl and gently separate strands with fingers.
Grease 13 x 9 inch glass oven dish with some of the.
butter; put half the kadaifi in the base, pressing it down somewhat to make it compact; drizzle 1/4 cup butter evenly over it; pour custard filling over kadtaifi, spreading it evenly; top with remaining kadaifi; spread evenly and pat down gently; pour remaining melted butter evenly over top.
Bake in a preheated 375°F oven for 45 minutes until golden-brown; remove from oven and cool completely.
For syrup: dissolve sugar in water over medium heat, add lemon rind and cinnamon stick 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.

Nutrition Facts : Calories 396.4, Fat 18.2, SaturatedFat 10.9, Cholesterol 117.5, Sodium 172.2, Carbohydrate 53.4, Fiber 0.4, Sugar 41.9, Protein 6.2

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