Ekmek Kataifi recipe

Ingredients: For the syrup 700 ml water 500 gr. Sugar 2 slices of lemon For baking the pastry kataif 500 gr. Pastry dough (Kataifi) 250 gr. Unsalted butter For the custard 1 liter of H-milk 150 gr. Sugar 3 tsp vanilla sugar 6 egg yolks 80 gr. Cornstarch 100 gr. Unsalted butter For topping 500 ml whipped cream 100 gr. Powdered sugar For decorate 50 gr. Pistachio Let’s start with the syrup Into a medium pot, pour 700 ml water, 500 gr. Sugar and 2 slices of lemon. Bring the syrup to a boil, then reduce to medium high and simmer for 15 minutes. You can actually make the syrup hours before, or one night before. Melt 250 gr. Unsalted butter Now start and unroll the kataifi pastry, and separate the pastry with your fingers, so that each strand is unknotted. Spread the pastry over the baking tray 25X35 cm Preheat oven to 180C Skim off the foamy milk what hav