- Serves: 7 People
- Prepare Time: 10min
- Cooking Time: 6min
- Calories: -
- Difficulty:
Medium
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Kadaifi cups filled with custard
from Tasoula Effraimidou
Ingredients
Directions
- Separate the phyllo strand of the kadaifi well and cut into small portions. We place these portions in paper cases for muffins and press their center creating small cups. Sprinkle with butter and bake in a preheated oven at 180 degrees until golden brown. When the cups have cooled, boil the syrup for 2 minutes and add 1 tablespoon of syrup to each cup. Let them cool. Beat the yolks with half a cup of milk, the corn starch and the sugar and heat the rest of the milk. Once heated, add the mixture and stir over low heat until the cream thickens. Let the custard cool,fill the cups with the cream and decorate with grated pistachios and glazed cherries.
Kadaifi cups filled with custard
- Serves: 7 People
- Prepare Time: 10min
- Cooking Time: 6min
- Calories: -
- Difficulty:
Medium
Kadaifi cups filled with custard
from Tasoula Effraimidou
Ingredients
Directions
- Separate the phyllo strand of the kadaifi well and cut into small portions. We place these portions in paper cases for muffins and press their center creating small cups. Sprinkle with butter and bake in a preheated oven at 180 degrees until golden brown. When the cups have cooled, boil the syrup for 2 minutes and add 1 tablespoon of syrup to each cup. Let them cool. Beat the yolks with half a cup of milk, the corn starch and the sugar and heat the rest of the milk. Once heated, add the mixture and stir over low heat until the cream thickens. Let the custard cool,fill the cups with the cream and decorate with grated pistachios and glazed cherries.
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