Custard Ingredients:

• 4 cups of milk
• 3/4 cups of corn flour or semolina
• 4 eggs beaten
• 1/2 cups of sugar
• 1 tsp of vanilla essence

Syrup Ingredients:

• 2 cups of sugar
• 1 1/2 cups of water
• 1 thin strip of lemon rind
• 1 Piece of cinnamon stick
• 3 tsp of lemon juice
• 4-5 cloves ~ Kataifi pastry:
• 500gr of Kataifi pastry
• 3/4 cup of unsalted butter melted

Method:

• Combine the milk and corn flour or semolina in a heavy pan.
• Blend in the beaten eggs and add the sugar.
• Place over medium heat and stir constantly until thickened and bubbling.
• Remove from heat, stir in vanilla essence and cover the top of custard with buttered paper to prevent a skin forming.
• Place the kataifi pastry in a large bowl and gently separate strands with fingers.
• Grease a 20 x 28 cm (8 x 11 inch) oven dish with some of the butter.
• Put half of the kataifi pastry in the base, pressing it down to make it compact.
• Drizzle 1/4 cup of butter evenly over it.
• Pour custard filling over kataifi pastry, spreading it evenly.
• Top with remaining kataifi pastry.
• Spread evenly and pat down gently.
• Pour remaining melted butter evenly over top.
• Bake in a preheated at 190 degrees Celsius (see conversions) oven for about 45 minutes until golden brown.
• Remove from oven and leave aside until cool.
• Dissolve sugar in water over medium heat, add lemon rind and cinnamon stick and bring to the boil.
• Add lemon juice and boil over medium heat for about 15 minutes, skimming when necessary.
• Do not stir once syrup is boiling.
• Strain hot syrup over cooled pastry.
• Leave aside until cold and cut into diamond shapes and serve.

Note:

• The previous recipe is the traditional way in which this dessert is made.
• As the custard and syrup soften the kataifi, many good cooks use the following method for a crisp finish:
• Prepare the syrup as directed above and leave until cool.
• Place the kataifi pastry in a bowl and loosen stands.
• Pour on 1/2 cup melted unsalted butter and mix with fingers to coat strands.
• Spread kataifi pastry in two buttered 20 x 28 cm (8 x 11 inch) straight-sided oven dishes and press down to make it compact.
• Bake in a moderately hot oven for 20-25 minutes until golden (taking care that it does not become too brown).
• Remove from the oven and pour cooled syrup evenly over hot kataifi pastry in each dish.
• Cover each dish with a kitchen towel so that kataifi pastry softens slightly, otherwise it will be difficult to cut.
• Make custard as directed in the above recipe and pour while hot onto kataifi pastry in one dish spreading it evenly.
• Invert the other dish of kataifi pastry on top of the custard.
• Leave uncovered until cool, then cut into diamond shapes and serve.