Kadaifi Me Krema (Greek Shredded Wheat Pastry With Custard)

• Custard
• 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
• Pastry
• 1 lb kadaifi, thawed if frozen (shredded pastry)
• 3/4 cup butter, melted
• Syrup
• 2 cups sugar
• 1 cinnamon stick
• 1 1/2 cups water
• 3 teaspoons lemon juice
• 1 strip fresh lemon rind

1. 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.
2. For pastry: place kadaifi in a large bowl and gently separate strands with fingers.
3. Grease 13 x 9 inch glass oven dish with some of the.
4. 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.
5. Bake in a preheated 375u0b0F oven for 45 minutes until golden-brown; remove from oven and cool completely.
6. 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.

custard, milk, salt, sugar, eggs, butter, vanilla, pastry, kadaifi, butter, syrup, sugar, cinnamon, water, lemon juice, lemon rind

Taken from www.food.com/recipe/kadaifi-me-krema-greek-shredded-wheat-pastry-with-custard-97614 (may not work)