Ekmek kadaif

Favorite treat in Greece This is my recipe Something special, delicious… ..

Preparation steps

Open the kadaif nicely with your hands and place it on the bottom of a rectangular refractory dish. Sprinkle on top with 1i1 / 2 salt of oil and bake at 160-170’C, until nicely browned
Whip the white cream (or sweet sour cream) nicely and put it in the fridge
Put the syrup (sherbet) to boil (about 5 minutes) and pour over the cooled kadaif. Check with your fingers if it is well soaked, if it is too dry, prepare more syrup (for me this amount of syrup is always enough, but it may happen that more is needed). Place the refractory dish in a clean nyon bag and cover with a kitchen towel while preparing the cream.
Put 5 large salts of milk in a sieve and heat. Take 1 salt and in another bowl add 8 tablespoons of custard powder (or pudding powder) and incomplete salt of sugar, mix nicely and add to the sieve with milk. Stir constantly over medium heat until it thickens. Let it cool just a bit, then place it over the kadaif
Leave to cool nicely and spread white cream (whipped cream, sour cream)
Sprinkle with coarsely chopped pistachios (f’stacks) on top.

Serving

If you don't have "Morfat creamy", you are free to put 2 whipped cream, or a pack of sweet sour cream. Also, if you don't have custard powder, use pudding powder (vanilla)

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