Greek Recipes

Greek and Cypriot recipes

Shredded Pastry with Custard – Kataifi me Krema

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
Shredded Pastry with Custard - Kataifi me Krema

Shredded Pastry with Custard – Kataifi me Krema


  • 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.


  • 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.

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