Greek Kataifi with Whipped Cream
I heard of Kataifi a while ago, but there were always other things to do first, preventing me from making it. Last month, I received a bag of Kadaif noodles as a gift from a friend. So I had to make it, otherwise it would have spoiled and I would have felt sorry. Yes, and now I'm wondering why I haven't tried this before.
It's such a simple dessert, very tasty, interesting and most impressive. Now I tried the simplest option, with whipped cream and milk. There are others to come, I barely started to discover its taste.
From what I understood, Kataifi can be made with very fine homemade noodles, as well. It won't be the exact same thing, but it works when in need. The Turkish noodles are much finer and will result into a smoother and more syrupy pastry. So, if you have an Arab shop around, you know what to look for in there.
That's the bag of Kadaif I got.
I spread out the noodles (they are glued together in the bag) and arranged in an even layer in the oven sheet.
It was a large sheet, about 30x25cm.
Melt the butter and pour over the noodles. Then rub well with your hands, to coat them properly with butter.
Place the sheet in the preheated oven at 200 degrees C, for 25-30 minutes, until nicely and evenly browned.
While the pastry is in the oven, prepare the milk syrup.
Pour the milk and sugar into a saucepan, add the vanilla, stir and bring to a boil.
When the noodles are done, pour over the hot syrup.
Notice how evenly and nicely they've browned.
Let cool completely in the sheet at room temperature for 1-2 hours.
Then, keep in the fridge for 6-8 hours to infuse properly.
It's best to cook it in the evening and leave in the syrup to infuse overnight.
Beat well the whipping cream with powdered sugar into a frothy and beautiful whipped cream. You have detailed instructions here.
Spread in an even layer over the syrupy noodles and keep for 1-2 more hours in the fridge.
Now slice and treat yourself. It is extraordinarily tasty ...
Enjoy!
