Helen’s Katifi Me Krema

Katifi Me Krema (or ‘Katifi with Custard’) is a traditional Greek delight, and with the excitement of the upcoming Paniyiri our very own Helen would like to share with you an old family recipe.

Serves 10

Ingredients

• 1 packet katifi pastry (375g)
• 130g butter, melted
• 100g almonds, chopped + extra for decorating
• 600mL cream
• 2L milk
• 8-9 heaped tbsp. cornflour (160g)
• 1 tsp vanilla sugar or 1 tsp vanilla essence
• 2 eggs
• ½ cup sugar

Syrup:

• 3 cups sugar
• 3 cups water
• ½ lemon
• 4 cloves
• 2 cinnamon sticks

Method:

1. Place katifi pastry in a baking dish (28 x 38cm). Using your hands, pull it out to the sides of the dish, then brush the melted butter on top. Cook in a moderate oven until golden brown. Turn katifi around in the dish every 10-15 minutes for even baking. Sprinkle almonds on top.

1. To prepare the syrup, combine all ingredients in a small pot. Dissolve the sugar and bring the syrup to the boil. Simmer on a low to medium heat for 10mins, and then remove from heat. Strain the syrup and pour over the katifi. Use only 2 cups if you do not want the katifi to be too syrupy. Let it stand.

1. For the custard, combine 2 cups of milk with the cornflour, vanilla sugar and eggs. Heat the remaining milk with the sugar on a medium heat. Add the cornflour mixture and continue stirring until thick. Remove from the stove. Pour the custard on top of the katifi and syrup.

1. Whip the cream until thick and when the custard cools down, spread a layer of the cream on top. Sprinkle over the extra almonds.