Strawberry Ekmek Kataifi

 

Ingredients

For the Kataifi Base

250 g kataifi pastry (shredded phyllo)

a hundred g unsalted butter, melted

2 tbsp sugar

For the Custard (Creme Patisserie)

500 ml complete milk

one hundred g sugar

1 tsp vanilla extract

3 tbsp cornstarch

2 egg yolks

50 g unsalted butter

For the Topping

300 g clean strawberries, sliced

2 tbsp strawberry jam (non-obligatory, for glaze)

Mint leaves (for garnish, non-compulsory)

Instructions

1. Prepare the Kataifi Base

Preheat your oven to one hundred eighty°C (350°F).

Take the kataifi pastry and lightly loosen it with your fingers.

Mix the shredded kataifi with melted butter and sugar until flippantly lined.

Press the aggregate firmly right into a greased baking tray (approx. 20×25 cm) to shape a good layer.

Bake for 20–25 minutes until golden brown and crispy. Remove from the oven and allow it cool absolutely.

2. Make the Custard

In a saucepan, warmth milk and 1/2 of the sugar over medium warmth till heat.

In a separate bowl, whisk egg yolks, cornstarch, and the final sugar until easy.

Gradually pour the warm milk into the egg combination at the same time as whisking constantly (tempering the eggs).

Return the mixture to the saucepan and prepare dinner over low-medium heat, stirring continuously until it thickens to a pudding-like consistency.

Remove from warmness and stir in butter and vanilla extract.

Let the custard cool slightly, then pour it over the cooled kataifi base, spreading evenly.

Three. Assemble and Add Strawberries

Arrange sliced strawberries smartly over the custard layer.

If you want a shiny glaze, gently warmth strawberry jam and brush it over the strawberries.

Chill in the refrigerator for as a minimum 2 hours to set.

4. Serve

Cut into squares or rectangles.

Garnish with mint leaves if preferred.

Enjoy a dessert with crispy kataifi, creamy custard, and sparkling strawberry sweetness.

Tips

Ensure the kataifi base is completely cooled before adding custard to prevent sogginess.

For a richer taste, you can sprinkle a touch finely chopped pistachio on top.

Make it a day beforehand—the flavors meld beautifully overnight in the fridge.