Kataifi with Cream Filling |

Kataifi is a traditional Turkish pastry made from filo dough, soaked in water and rolled into thin sheets. The pastry can be filled with cream or other sweetened mixtures.

Kataifi is a traditional Turkish dessert made of thin strands of dough that are layered and rolled into a cylinder, then filled with cream.

Syrup:

• 12 cup sugar 212 cup sugar 212 cup sugar 212 cup sugar 212 cup sugar 212
• 14 cup of water
• a quarter-cup of lemon juice
• orange blossom water, 2 tblsp

Filling: cream

• 4 cups milk12 cup rice flour12 cup rice flour12 cup rice flour12 cup rice flour12 cup rice flour12 cup rice flour12 cup
• 12 cup cream (heavy)
• a quarter cup of sugar

Pastry:

• 1 pound frozen kataifi (knafe) pastry
• melted 2 sticks or 12 pound unsalted butter
• 2/3 cup finely chopped pistachios to serve as a garnish

Instructions:

It’s intended to be served hot, but it’s also delicious cold.

• First, make the syrup. Cook the sugar, water, and lemon juice together over low heat for 5 to 8 minutes, or until the mixture is just thick enough to coat the back of a spoon. Another method to check is to pour a drop over a cold plate and see whether it spreads out like water. If it doesn’t, it’s ready. Cook for a few more minutes after adding the orange blossom water. Â Allow it to cool before placing it in the refrigerator to chill. Â (If you have overdone the syrup and it gets too thick to pour when it is cold, you can save it by adding a little water and bringing it back to a boil.)
• To create the filling, combine the rice flour and just enough cold milk to form a smooth, creamy mixture. Bring the remaining milk, together with the cream, to a boil, ideally in a non-stick pan (this stops the cream sticking at the bottom and burning). Using a wooden spoon, aggressively mix in the rice flour paste. Â Leave it on very low heat for 15 to 20 minutes, stirring continuously, until the mixture is fairly thick, being careful not to scrape any burned pieces from the bottom of the pan. Â Then mix in the cream and sugar well.
• In a large mixing bowl, place the kataifi pastry. Â Pull out and split the threads as much as possible using your fingertips. Melt the butter and, when it has somewhat cooled, pour it over the pastry and massage it in well with your fingers, pulling out and separating the strands and flipping them over so that they do not stay together and are completely covered in butter.
• Half of the dough should be spread over the bottom of a big circular pie pan with a diameter of 11 to 12 inches. Cover with the remainder of the puff pastry and spread the cream filling evenly over it. Â Firmly press it down and flatten it with the palm of your hand. Preheat the oven to 350°F and bake for approximately 45 minutes. Â Some people prefer to brown the bottom of the crust, which will show up on top when the dough is turned out, by putting it over high heat on the stove top for a short while. Others want the pastry to be as white as possible.
• Run a sharp knife along the edges of the osmaliyah just before serving to release the sides and turn it out onto a large serving plate. Pour the chilled syrup over the heated pastry and generously sprinkle the chopped pistachios on top.
• Alternatively, pour just half of the syrup over the pastry and distribute the remainder around in a jug for everyone to help themselves to if they want more.

Kataifi with Cream Filling is a traditional dessert that is made from finely ground filo dough, filled with cream and topped with pistachios. Reference: kataifi dough recipe.

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