Fasting Ekmek Kadayifi
Although strict fasting and abstinence are an integral part of the daily life of the monks, sweets are not missing from the trapeza of the monks, especially during the holy festivals of the monasteries of Mount Athos. Ekmek kadayifi is a Hellenized syrupy sweet of Turkish origin, which in this recipe suggests its monastic version, which is much more modest. Try yourself to make the most delicious, fasting ekmek kadayifi following the best recipe from Mount Athos.
We butter a pan well, put the kadayifi in it and open it very well.
We soak the kadayifi with the melted margarine, spread it well in the pan and bake it at 150 degrees until it turns golden brown without burning.
We let the kadayifi cool and prepare the syrup: we boil 5 cups of sugar with 5 cups of water for 6 minutes.
We pour the hot syrup over the cold kadayifi and sprinkle with the almonds.
For the intermediate cream, we dissolve the granulated sugar and the package of cornflower in the warm water and milk and mix well until it becomes a thick cream.
We add 2 spoons of margarine to the cream and let it cool.
We spread the cold cream well on the kadayifi.
For the whipped cream, we beat the vegetable cream with the powder sugar in a mixer.
We spread the whipped cream on the intermediate cream and decorate with a little almond fillet.
If we don't have almonds, we can use walnuts or any other nut.
If our pan is narrow, then the process of baking the kadayifi with margarine can be done in two or more batches.
