Ekmek Kadayifi

Instructions

1. Prepare the kadayif base
   Preheat oven to 350°F (175°C). Loosen the kadayif dough by pulling it apart with your fingers. In a large baking dish, spread the kadayif evenly. Pour the melted butter over the kadayif, making sure it's evenly distributed. Press down gently with a spatula.
2. Bake the kadayif
   Bake in the preheated oven for 25-30 minutes, or until golden brown. Turn the kadayif over halfway through baking to ensure even browning. When done, the kadayif should be crispy and golden on both sides.
3. Prepare the syrup
   While the kadayif is baking, combine the sugar, water, lemon juice, and 1/2 teaspoon of vanilla extract in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes until slightly thickened. Remove from heat and let cool slightly.
4. Soak with syrup
   When the kadayif is done baking, pour the warm syrup evenly over the hot kadayif. Let it sit for at least 30 minutes to absorb the syrup completely. The kadayif will soak up the syrup and become soft.
5. Make the custard
   In a medium saucepan, whisk together the milk, cornstarch, and egg yolks until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. Remove from heat, add the remaining vanilla extract, and let cool slightly, stirring occasionally to prevent a skin from forming.
6. Assemble the dessert
   Once the custard has cooled slightly, spread it evenly over the syrup-soaked kadayif. Refrigerate for at least 2 hours, or until the custard is set and chilled.
7. Garnish and serve
   Before serving, spread the whipped cream over the custard layer. Sprinkle with chopped pistachios and a light dusting of ground cinnamon. Cut into squares or rectangles and serve chilled.