Both Greece and Turkey claim this pastry. Our family go nuts over this sweet custard pie. The recipe isn’t difficult but it has a few steps.

Ingredients (serves 12)

  • 375g Kataifi Pastry
  • 3/4 cup Unsalted Butter
  • 2 cups Castor Sugar
  • 1 1/2 cups Water
  • 1 strip Lemon Rind
  • 1 stick Cinnamon
  • 3 tsp Lemon Juice
  • 1 litre Milk
  • 3/4 cup Cornflour
  • 4 Eggs beaten
  • 1/2 cup Castor Sugar
  • 1 tsp Vanilla Essence
  • Pinch Salt
  • 400ml Cream
  • 250g Roasted Chopped Almonds
  • 2 tbsp Cinnamon Sugar


  1. FOR PASTRY: Preheat oven to 190C. Gently separate the kataifi pastry strands with your fingers then spread evenly over base of a deep greased 20 x 28cm oven dish. Melt the butter & drizzle it over pastry. Bake until the pastry is golden brown & crisp, remove & cool.
  2. FOR SYRUP: Dissolve the sugar in the water over medium heat, add the rind & cinnamon stick & bring to boil. Add the juice & boil over medium heat for 15mins. Strain hot syrup over the pastry.
  3. FOR CUSTARD: Combine the milk & cornflour in a pot & whisk in the eggs, sugar & salt. Place over medium heat & stir constantly until it's thick & bubbling, then remove from the heat, stir in vanilla essence & pour over the pastry. Allow to cool then place into fridge to set.
  4. GARNISH: Whip the cream & spread over the custard. Sprinkle over the almonds & dust with cinnamon sugar.

Notes... Kataifi is a finely shredded filo pastry which is found in fridge section of Greek or Middle Eastern grocery shops.

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This recipe was posted by:

  • damish70
    • 03 Aug 2014
      12:00 am

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