Ekmek Kadaifi (Pastry Topped With Custard and Whipped Cream)

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“Every calorie in this sinfully-rich dessert is so worth it! Shredded wheat pastry with syrup, topped with an eggy custard and topped yet again with freshly-whipped sweet cream and strewn with slivered, toasted almonds...divine!”
1hr 5mins

Ingredients Nutrition

  • 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 12 cups water
  • 12 lemons, juice of or 1 cinnamon stick, in place of the citrus
  • 12 fresh lemon rind
  • 3 orange slices, with rind
  • Custard
  • 2 tablespoons flour
  • 2 tablespoons cornstarch
  • 12 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.

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