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–+ servings

Cream Kadayif

Kadayif refers to shredded phyllo dough which is used for a number of exquisitely delicious desserts. This particular one is filled with a rich cream and sweetened with simple syrup.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course Dessert
Servings 24

Equipment

  • 9"x13" baking pan

Ingredients
  

Simple Syrup Ingredients:

  • 3 cups sugar
  • 1½ cups water
  • 1½ tsp. lemon juice

Dough:

  • ½ lb. unsalted butter (2 sticks)
  • 1 lb. pkg. kadayif dough (shredded phyllo dough) (defrosted and at room temperature)

Cream Filling Ingredients:

  • 1 cup milk
  • ½ cup cornstarch
  • 2 cups half-and-half
  • 2 cups whipping cream
  • ⅔ cup sugar

Instructions
 

Simple Syrup Preparation:

  • Mix sugar and water together in a saucepan. Bring to a boil; simmer for 10 minutes, stirring to dissolve sugar. Take off heat, add lemon juice and stir. Allow syrup to cool completely.

Cream Filling Preparation:

  • In a large bowl, add cold milk and cornstarch, stir constantly to completely dissolve the cornstarch. Transfer the milk mixture to a large saucepan. Add the half and half, whipping cream, sugar and vanilla. Bring to a boil on medium heat, stirring constantly until it thickens. Set aside.

Dough:

  • It is important to defrost kadayif dough overnight in the refrigerator and not at room temperature in order to prevent it from getting soggy. If kadayif dough gets soggy, it will be difficult to work with and less crispy when baked.

Assembling and Baking:

  • Preheat oven to 350°. Melt butter. Shred/cut dough into small 1-1/2 to 2” pieces. Stir in melted butter and mix well. Spread 1/2 of dough in bottom of 9″ x 13″ pan. Pour 3 1/2 to 4 cups of cream mixture over dough. (Note: Save any remaining filling to serve as pudding.) Top with remaining dough.
  • Bake for 20 minutes on the lowest oven rack. If not golden, move pan to top rack and bake 5 to 10 minutes longer. Lower heat to 300° degrees and bake until golden brown. Pour cooled syrup over hot kadayif. Allow to cool, then refrigerate. When ready to serve, cut into squares and garnish with ground pistachios or walnuts, if desired. (Note: You can bake this dish a day ahead, then reheat immediately before serving and pour the syrup on.)
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