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Being Middle-Eastern, I’ve been surrounded by scrumptious pastries my whole life. My favorites are baklava, basboosa, and my weakness is kanafe with cream, which is this shredded dough filled with a custardy cream. Yum! If you have ever purchased middle eastern pastries you’d know that they are awfully expensive! Bakeries charge by the piece, and their pieces are pretty much 2 bites big.
Luckily for me (and you!) my mom taught me the best way to make it at home. But her way is a bit labor intensive. So, I’ve come up with a way to please a crowd, have the yummy taste of the traditional dessert, and make it in record time.
There are 3 separate components to this recipe but they’re all pretty simple and the entire recipe can be done in about 45 minutes. And you, my friend, will look like a pro!
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Let’s get to baking!
For the Simple Syrup:
-Water, 1 cup
-Granulated sugar, 1 cup
-1/2 lime, juiced
For the Pastry Cream:
-Reddiwhip, 1- 32oz can
-Milk, 2 cups (I used 2% but you can use whole if you’d like)
-3 TBSP cornstarch
For the Shredded Dough:
-1 box Kataifi Shredded Filo Dough
-1/2 cup of clarified butter, ghee, or just plain old softened butter
Directions for the Simple Syrup:
Put all ingredients into the sauce pan and cook it on medium high until it starts to bubble. Then let it simmer away for about 10-15 minutes or until it gets to a maple syrup consistency. Let it cool and it will get even thicker.
Directions for the Pastry Cream:
This is unconventional, but take the reddiwhip and completely empty the can into a saucepan.
Then, take the cornstarch and with a whisk, mix it vigorously with the milk.
Pour the milk mixture into the saucepan.
Cook on medium high heat, whisking often. You’ll notice the the cream start to thicken and look like pudding.
Leave to the side and let cool slightly.
Directions for the Shredded Dough:
Take the contents out of the box and start cutting the dough with your hands.
Or just pulse it in a food processor 4-6 times until you get the size shown below.
Place the cut dough into a large bowl and add the butter or ghee.
Mix with your hands until the butter is evenly coating the dough.
Place about an even amount (I used a tablespoon for the mini muffin tin) into each muffin slot and press down to make it into a cup shape (I used a small shot glass).
**You can also choose to make this into one big pastry, which I often do when I make it for our family. You would just press it into a baking dish in an even layer.
Bake at 375 degrees until golden brown, about 10 minutes.
Take it out of the oven and gently top it with a tablespoon of cream on each cup.
Place back in the oven for about 5-10 minutes just to let the cream set a bit.
Remove it from the oven for the last time, and drizzle 1 full tablespoon of the simple syrup on to each cup.
**Keep in mind that this is going to look like way too much, but just trust me, the dough will soak it all up and it will be perfectly delicious!
I hope you enjoy this dish, I haven’t met anyone who doesn’t love it from first taste!
Write a comment down below and let me know what your favorite dessert is!