Ekmek Kadaifi (Pastry Topped With Custard And Whipped Cream)

• Crust
• 1 lb frozen kadaifi (shredded wheat pastry, available in the freezer section of most good supermarkets, next to the phyll)
• 6 ounces butter, melted
• 2 cups sugar
• 1 1/2 cups water
• 1/2 lemons, juice of or 1 cinnamon stick, in place of the citrus
• 1/2 fresh lemon rind
• 3 orange slices, with rind
• Custard
• 2 tablespoons flour
• 2 tablespoons cornstarch
• 1/2 cup sugar
• 4 cups milk (3 hot & 1 cold)
• 4 egg yolks
• 1 teaspoon vanilla extract
• Topping
• 12 ounces whipped cream
• slivered toasted almonds or pistachios

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Chill well before serving.

crust, frozen kadaifi, butter, sugar, water, lemons, lemon rind, orange slices, custard, flour, cornstarch, sugar, milk, egg yolks, vanilla, topping, cream, almonds

Taken from www.food.com/recipe/ekmek-kadaifi-pastry-topped-with-custard-and-whipped-cream-97615 (may not work)