@malika.taste: Here is a detailed recipe for Mini Rolled Kataifi Custard Cigars. 🛒 Ingredients For the Custard Filling: 500 ml (2 cups) whole milk 50 g (⅓ cup) fine semolina 50 g (¼ cup) caster sugar 1 large egg 30 g (2 tbsp) unsalted butter 1 tsp vanilla extract (optional) For the Kataifi Shells: 375 g kataifi pastry, thawed 220 g (1 cup) unsalted butter, melted (or ghee) Crushed pistachios (for garnish) For the Syrup: 225 g (1 cup + 2 tbsp) granulated sugar 750 ml (3 cups) water 1 cinnamon stick A squeeze of fresh lemon juice 👨‍🍳 Method 1. Make the Syrup First Combine the sugar, water, cinnamon stick, and lemon juice in a saucepan. Bring to a boil, then reduce the heat and simmer for about 20 minutes until slightly thickened. Remove from heat and set aside to cool completely . The syrup must be cold when poured over the hot pastry. 2. Prepare the Custard In a small pot, combine the milk, semolina, sugar, and butter. Cook over medium heat, whisking constantly, until the mixture thickens significantly. Quickly whisk in the egg until fully incorporated, then remove from heat. Pour the custard into a tray, cover the surface directly with plastic wrap to prevent a skin from forming, and let it cool completely . 3. Prepare the Kataifi Unravel the kataifi in a large bowl and separate the strands with your fingers. Pour the melted butter over it and use your hands to massage the butter through the pastry until every strand is well coated . 4. Shape the Cigars Weigh out about 40–45 g of the buttered kataifi for each roll. Lay it flat in a long, thin strip on your work surface. Spoon about 1½ tablespoons of the cooled custard onto the bottom end of the strip. Gently roll the kataifi upwards, keeping the ends secure with your fingers as you roll, to form a cigar shape . Place the roll seam-side down in a baking dish. Repeat with the remaining kataifi and custard. If you don't have a mold, simply rolling tightly works well . 5. Bake Preheat your oven to 180°C (350°F) fan-forced. Bake the rolls for approximately 45–50 minutes, or until the kataifi is deep golden brown and crispy . 6. Soak and Serve As soon as you remove the rolls from the oven, pour the cooled syrup over the hot pastries. Allow them to soak for at least 30 minutes before serving . Garnish with finely chopped pistachios if desired.

Malika Taste

Open In TikTok:

Region: FR

Wednesday 28 October 2026 13:18:53 GMT