TWISTED! - KATAIFI EKMEK

This is the my special version of the original Kataifi Ekmek you’ll see on our website but flavoured with coffee and caramel. The caramel is used in the base to replace the syrup and the coffee flavoured custard setts this all off perfectly with a cocoa dusted creamy topping. 

You’ll feel like you’ve indulged in an Italian tiramisu mixed with sticky toffee syrup! The recipe is suitable for vegetarians, and is light and creamy, without unnecessary sugar so you can enjoy it with a tea, coffee or as a treat after dinner without feeling too guilty.

I’ve prepared mine in separate glass serving dish as its sure to impress anyone who has this placed in front of them seeing the layers, tasting each or them as you dig your spoon in .

Like the original recipe, I have adapted the recipe to make it healthier using stevia to replace the sugar in the custard and cream but you can prepare this using sugar in the traditional way. 

*note granulated sweeteners often come with bulking ingredients to give the same volume as you would use sugar. If using bake stable or concentrated stevia make sure to check the label and use the equivalent volume recommended to match 1 cup of sugar.

Most of the ingredients can typically be bought from your supermarket but the Kataifi which is a stringy ripe of phyllo pastry, I usually buy from my local deli, which is sealed in a bag usually in the frozen section as its very delicate. When you want to use this it is best thawed in the fridge over night and once opened needs to be prepared quick as it easily dries out in open air.

INGREDIENTS

BASE:

• 200g Kataifi Pastry 
• 80g Unsalted Butter

SYRUP:

• 200g Light Brown Sugar
• 50ml Double Cream
• 100ml Semi-Skimmed Milk
• 60g Unsalted Butter
• 1 tsp Sea Salt

CUSTARD:

• 1 litre of Semi-skimmed Milk
• 1 cup of stevia based granulated sweetener (see notes) or equivalent sugar
• 1 tsp Vanilla extract
• 80g Cornflour
• 6 Egg Yolks
• 50g Unsalted Butter
• 2 tsp Expresso coffee (brewed in 100ml of hot water)

TOPPING

• 375ml Double Cream
• 1 tsp vanilla extract
• 1/2 cup stevia based granulated sweetener (see notes) or equivalent icing sugar.
• 2 tbsp Cocoa powder

METHOD

Make the syrup

Put all the syrup ingredients, except for the salt, into a small saucepan. Add to to a medium heat stirring occasionally to dissolve the sugar.

Bring the pan to a boil and simmer for 2 minutes on a low heat and add the salt flakes. 

After 2 minutes when the syrup thickens to the consistency of double cream remove from the heat and set aside for later.

The Base

Preheat the over to 160^oC

Melt the butter in a small pan or in the microwave until clarified.

In a large sheet pan or baking dish (~35x25cm) empty the phyllo dough out of the packet and detangle the pastry making sure not to tear. Roughly spread the pastry out in the pan working quickly to make sure it doesn’t dry out.

Pour the melted butter over the pastry and muddle slightly till most of the pastry is coated.

Spread the pastry evenly to cover the bottom of the tray and bake in the oven for 30 minutes.

Whilst the pastry base is baking prepare the custard.

The Custard

Brew the expresso by adding the coffee to 100ml of hot water in a cafeteire or jug if using. Leave the coffee to brew whilst you make the rest of the custard

To start the custard, add the egg yolks and sugar to a large jug and whisk together until well combined.

Place 75ml of milk and the cornflour into the egg mixture and mix in until the flour has dissolved and set aside.

In a large pan add the rest of the milk, vanilla extract. Heat the pan on a low-medium heat stirring occasionally to prevent the milk forming a skin and sticking to the bottom of the pan.

Once the milk has come to a boil take it off the heat and slowly ladle some of warm milk into the egg mixture, whilst whisking, until the jug is full and the eggs are warmed.

Add the brewed coffee to the warm milk filtering the coffee granules out with the cafetière or using a fine sieve.

Add the jug contents back to the pan whisking briskly and then place on a low-medium heat to thicken the custard.

The custard has become smooth and thickened remove from the heat and set aside for a minute before covering with some cling film and placing it in the fridge to cool while you attend to the pastry base.

Back to the Base

Once the pastry is cooked and and golden take out of the oven and pour over the cooled syrup, tilting the pan to ensure the pastry is coated.

The Topping

Add the cream, stevia powder and vanilla extract to a mixing bowl and briskly whisk (use the highest setting if using a mixer). The cream will slowly thicken and then suddenly start to combine to form peaks when the whisk is lifted, then the topping is done.

Assembly

Place and equal amount of the baked Kataifi into the base of the serving dishes, trying to keep as whole as possible. The pastry will break up a little but its expected.

Pour the cooled custard into the glasses over the pastry. Make sure that the custard is level by tapping and lightly shaking until it has settled.

Pipe the topping into glasses on top of the custard, finishing the top in a shape or detail you like. I have used a star shape nozzle which helps catch the cocoa and creates a nice shadow and light effect where the powder settles.

Dust the cream with the cocoa powder and leave to set for 2 hours in the fridge before serving chilled.

This can be made ahead, so you can relax if entertaining, and kept in the fridge covered with come cling film for 2-3 days. It can also be served in served in slices like below or assembled in individual glass dishes for a special occasion.