KataIfi millefeuille by @Fehmz
I reckoned I’d share it again after a couple of requests.
I baked my kataifi pastry the weekend before Eid and kept it covered until I needed to assemble it. You can do the same. Keep in an airtight container or wrapped in foil.
Make a sugar syrup with 1 cup sugar and 1 cup water. Boil til slightly thick (not super thick). You can flavour it if you like with rose water, orange zest, lemon zest, saffron, anything!
Get your pastry (available at Cheese Basket or Pilaros)
Melt some butter.
Spread your pastry open and shape it into whatever shape you want on your baking tray. ZFor uniformity you can use cake tins, cupcake tins (for minis), loaf pans, whatever shape you want.
If you only have one tray, you can bake a set, transfer to a cooling rack or tray then use the tray again.
When you take out the kataifi you can drizzle it with a little cold syrup. Store in an airtight container once cooled.
Whip sweetened fresh cream (can add mascarpone, cream cheese, choc ganache, Nutella, anything.
Cut your fruit and keep ready. I use anything I can find; strawberries, blueberries, raspberries, figs, passionfruit, mango, whatever is available and not too watery, melons will not work here.
Place one layer of kataifi, spread with your filling, top with fruit, add your next layer of kataifi.
Repeat the process for as many layers as you like reserving some filling, fruit and one or half a layer of kataifi for your final garnish.
Put your last layer on and make this one PRETTY, the green I added is chopped mint.
Top with crumbled leftover kataifi and dust liberally with icing sugar.
Refrigerate until ready to serve.
You can assemble in the morning to serve in the evening.
Or the night before to serve at lunch.