Galaktombiristo Kataifi Rolls with Lemon Cream

Allergens

Egg, Dairy

Ingredients

• 100g kataifi dough
• 1 cup crushed pistachios
• 4 cups milk
• Zest and juice of 2 lemons
• 1/2 cup sugar
• 4 tbsp cornstarch
• 3 egg yolks
• 1/2 tsp vanilla extract
• Powdered sugar for dusting

Instructions

1. Preheat the oven to 180°C (350°F). Unravel the kataifi dough and separate the strands, then mix with crushed pistachios in a bowl.
2. Place a portion of the mixture onto a parchment lined baking sheet, forming two rolls. Bake for 12 minutes until golden brown. Remove from oven and let cool.
3. In a saucepan, combine milk, lemon zest, and sugar over low heat. Cook until sugar dissolves.
4. In a separate bowl, whisk together cornstarch and egg yolks. Slowly add the mixture into the saucepan, stirring continuously.
5. Continue cooking on low heat until the cream thickens, then remove from heat and stir in vanilla extract and lemon juice.
6. Slice each roll into 4 pieces, placing them on individual dessert plates. Spoon warm lemon cream over the kataifi rolls and dust with powdered sugar.

Chef’s Insight

The balance of sweet and tangy flavors in this dessert is perfect for those who love a touch of acidity in their treats.

Notes

Use a fine-meshed strainer for the kataifi dough to separate the strands easily.