Kataifi Semolina Custard Rolls

Cook Time 1 hour 15 minutes + overnight setting

Servings 6



200g fine semolina

3 egg yolks

2 litres of milk

2 tsp vanilla extract

1 ½ cups sugar

1 tsp salt


2 cups sugar

1 cup water

Squeeze lemon juice

Custard Parcels

1 packet of kataifi

1 quantity of semolina custard

250g melted butter and clarified

Pistachios, ground to decorate


Make the custard the day before if possible. In a large saucepan, warm the milk. Do not let it boil. Sprinkle in the semolina and salt and whisk continuously to ensure that no lumps form. Continue stirring until a thick luscious custard is formed. Take the saucepan off the heat.

Beat the sugar, egg yolks and vanilla and then add the custard beating continuously so that the eggs don’t cook. Cover the custard with glad wrap and allow to rest and cool, preferably overnight.

Preheat the oven to 175°C.

In a medium saucepan combine the sugar water and a squeeze of lemon juice. Once the syrup comes to a rolling boil reduce the heat and simmer for 10 minutes - time it. Do not stir the sugar syrup at any time to avoid it crystallizing.

Open the kataifi packet. Tease it out to get long strands and cover it with a tea towel to prevent it from drying out. Cut or break about a 12 cm long piece, and about 5cm wide.

Butter generously using a pastry brush.

Place about 1 tablespoon of custard mixture at the top of the strip and then fold the sides over the custard, making sure the sides are well coated and that no custard is peeking out. Then start rolling, making sure that the custard is well cradled inside, sealing the end with water.

Arrange in a baking tray. Allow to air dry while you tidy up and then bake.

Before baking, brush generously with melted butter, making sure they are totally covered in melted butter- be generous!

Bake for about 40 minutes. Once golden and baked, take out and pour the syrup over the hot bundles. Allow the kataifi rolls to absorb the syrup, then display them in a beautiful platter and decorate with pistachios.


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