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Kataifi with Cream Filling (Egyptian)

Kataifi with Cream Filling (Egyptian) is built on Whipping Cream, Sugar, Cornstarch, Milk, and Kataifi Dough Shredded Phyllo Pastry. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 cup
• 5 tbsp
• 3 tbsp
• 1 cup
• 1 lb
• 1/2 lb
• 1 cup
• 1 cup
• 1/2
• 1 tbsp

Method (preview)

1. 1

   Combine the whipping cream, sugar and 1/2 cup (125 mL) of the milk in a medium-sized saucepan. Warm over medium heat.

2. 2

   Combine the cornstarch with the rest of the milk in a small bowl; add to the mixture in the saucepan.

3. 3

   Whisking constantly, bring to a boil then remove from the heat and let cool.

4. 4

   Separate the strands of kataifi into a large bowl. Melt the unsalted butter and gently work it into the dough with your hands.

5. 5

   Spread half the dough in a 9- x 13-inch (23x33 cm) pan that has been greased and lined with baking parchment.

6. 6

   Sprinkle with a little sugar then spread the cream mixture over the dough.

7. 7

   Distribute the rest of the dough evenly over the filling.

8. 8

   Heat the oven to 350F (180C).

9. 9

   Cover the pan with aluminum foil and bake until the bottom begins to brown. (That's what the directions say but unless you use a clear pan I'm sure I don't know how you can see the bottom - H.), about 25 to 30 minutes.

10. 10

    Remove the foil; turn the heat up to 400F (200C) and continue to bake until cooked and brown.

11. 11

    Combine the syrup ingredients in a saucepan and bring to a boil.

12. 12

    Turn the heat down and simmer gently.

13. 13

    Keep the syrup hot and as soon as the kataifi is removed from the oven pour it over the top.

14. 14

    Let cool.

15. 15

    MC format by Hallie. Untried.

16. 16

    Contributed to the FareShare Gazette by Hallie; 19 December 2008. www.fareshare.net