Lebanese Kataifi Bashta

posted by KAREN SAID 10-18-100 9:47 AM

Lebanese Kataifi Bashta

Oranage Blossom Syrup (make first):
3 cups sugar
1 1/2 cups water
2 tablespoons orange blossom water (if you can't find this use lemon juice)

Combine all ingredients, bring to a boil, stirring frequently. Reduce heat, simmer to a medium syrup--or a candy thermometer reaches 212-218. Remove from heat. Cool.

Kataifi Bashta:

8 egg yolks
1 1/2 cups sugar
6 cups warm milk
6 tablespoons cornstarch
1 cup whipping cream
1 tablespoon vanilla
12 filo pastry sheets
1/2 cup unsalted butter, melted

Preheat oven to 350 degrees F. Lightly butter a 13x9 baking pan. Set aside.

Combine egg yolks and sugar in a 2 quart saucepan. Beat until thickened and pale. Stir in warm milk alternately with cornstarch. Stir constantly over low heat until it simmers and begins to thicken. Remove from heat, stir in cream and vanilla.

Stack filo sheets on a flat surface, trim to fit baking pan, cover with plastic wrap to prevent drying out. Layer half the filo in pan, brushing each sheet with butter. Pour cream mixture over layers. Top with remaining filo, brushing each sheet with butter. Lightly score with a sharp knife in 2 inch diamond shapes. Bake 40-50 minutes or until golden brown. Let cool, and pour cooled syrup over pastry. Let stand until custard is set.

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