Kadaif-Krempita with Rose and Walnuts

Ingredients

• 200 gKadaif pastry (frozen, thawed)
• 100 gUnsalted butter, melted
• 200 gGranulated sugar
• 150 mlWater
• 1 tbspRose water
• 1 tspLemon juice
• 500 mlWhole milk
• 4Egg yolks
• 50 gCornstarch
• 1 tspVanilla extract
• 100 mlHeavy cream
• 2 tbspPowdered sugar
• 30 gWalnuts, finely chopped
• 1 tspDried rose petals (for garnish)

Instructions

1. Preheat oven to 180°C (350°F).
2. Gently separate the kadaif strands and place them in a large bowl. Pour the melted butter over the kadaif and toss until all strands are evenly coated.
3. Press half of the buttered kadaif evenly into the bottom of an 8x8 inch baking dish, forming a compact layer.
4. Bake the kadaif layer for 15-20 minutes, or until deeply golden brown and crisp. Remove from oven and let cool completely in the dish.
5. Prepare the syrup: Combine granulated sugar and water in a small saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer for 5 minutes until slightly thickened. Remove from heat and stir in rose water and lemon juice. Let the syrup cool to room temperature.
6. Prepare the custard: In a medium saucepan, whisk together milk, egg yolks, and cornstarch until smooth. Cook over medium-low heat, stirring constantly with a whisk, until the mixture thickens significantly and coats the back of a spoon (about 8-10 minutes). Do not boil. Remove from heat and stir in vanilla extract. Pour the custard into a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and chill in the refrigerator until completely cold (at least 1 hour).
7. Whip the heavy cream with powdered sugar in a cold bowl until medium peaks form.
8. Gently fold the whipped cream into the chilled custard until fully incorporated and lightened.
9. Pour the custard mixture over the cooled kadaif base in the baking dish, spreading it evenly with an offset spatula.
10. Sprinkle the chopped walnuts and dried rose petals over the top of the custard. Cover and refrigerate for at least 2 hours, or until thoroughly set.
11. Slice into squares and serve.