INGREDIENTS

• 300gr sheet kataifi pastry
• 100gr melted butter

INGREDIENTS FOR CREAM

• 4 eggs
• 4 cups hot milk
• 1/2 cup sugar
• 1/2 cup fine semolina
• vanilla flavor

INGREDIENTS FOR THE SYRUP

• 1.5 cups sugar
• 1 cup water
• few drops of lemon

METHOD

1. In a bowl, add sugar, vanilla flavor, slowly add the hot milk and beat with mixer.
2. Add the mixture to a saucepan in a medium heat, add the semolina and stir until the mixture thickens.
3. Remove from heat and stir about 5 minutes to cool a little bit the cream.
4. Cover the cream with plastic film (to touch the surface of the cream – to do no skin) and let it cool.
5. Dilute the kataifi well, add melted butter and diluted again.
6. Spread the half kataifi in a pan (30cm).
7. Add the cold cream and cover the top with the remaining kataifi.
8. Grease with a little melted butter over the surface and “mark” the pieces by cutting gently.
9. Bake at 180oC for 30′-40′ until golden brown.
10. Just before removing from the oven, boil the ingredients for the syrup for about 2′-3′.
11. Remove the pan from the oven, cut well the pieces that you have “marked” before baking and add the syrup as long as they are both hot.
12. Leave it for about 1hour to absorb the syrup and then serve.