Vegan MoFo and no dessert recipe? How is that possible? This is a recipe for which there is still a debate if it’s Greek or Turkish but who really cares? It’s delicious and worths the trouble making it. The dessert it’s actually three layers of kataifi pastry soaked in syrup, vanilla custard and whipped cream topping.
Be aware! There is a lot of sugar in this! And I mean a lot. It’s not light or healthy, so keep it for special occasions only!
1 lb/500 gr kataifi pastry
1 cup chopped walnuts
1/2 cup breadcrumbs
1 tsp cinnamon
1 tsp pure vanilla extract
2 crystals of mastic, ground
1 cup vegan margarine
1 1/2 cups soy or coconut creamer
1 package vegan instant vanilla custard powder
1/2 cup powder sugar
1/2 cup toasted slivered almonds
1 can of rice whipped cream
For the syrup
1 cup sugar
3/4 cup water
juice from one lemon
1 cinnamon stick
Preheat oven to 350F/180C degrees. In a small mixing bowl mix the chopped walnuts, breadcrumbs and cinnamon. Butter a baking pan, take the strands of Kataifi and pull them apart slightly with your hands. Layer the half kataifi pastry in the bottom of the pan, sprinkle with the walnuts mixture and continue with the rest of the kataifi pastry. Do not press it down as you want it to be fluffy. Melt the vegan margarine and brush the Kataifi. Place the pan in the oven and bake for about 30 minutes until golden brown.
In the meantime make the syrup by boiling all the ingredients in a small saucepan for about 7 minutes. Pour the syrup over the baked kataifi pastry. Use a mixer to mix the soy creamer, powder sugar, vanilla extract, mastic and instant vanilla custard until fluffy. Place in the refrigerator to cool for an hour. Pour the cream on top of the kataifi base and top with rice whipped cream and toasted slivered almonds.