EKMEK

Method

1. Preheat the oven to 375 degrees F.

2. Take half of the shredded phyllo and pull it apart and place the strands in the bottom of the 9x13 pan so it completely covers the bottom. Make sure the layer is as even as possible.

3. Place the sliced butter squares over the top of the phyllo so it is completely covered. Bake it in the oven for about 40-45 minutes, or until the phyllo is completely golden brown.

4. While it’s baking, make the syrup by combining the water, sugar, lemon peel, cinnamon stick, and cloves in a saucepan over medium heat. Bring it to a low simmer and stir until the sugar is completely dissolved. Strain out the cinnamon stick, cloves, and lemon peel, and let the sugar cool until the phyllo has baked.

5. When the phyllo has completely baked, very carefully tip the baking dish to one side in the sink, or into a heatproof bowl, and drain out any excess butter.

6. Let the phyllo cool for at least 2 hours – I recommend overnight - then rewarm the syrup and pour carefully over the phyllo. Place the dish in a cool, dry place away from sunlight and allow the syrup to absorb overnight.

7. COMPLETE THE EKMEK

8. To complete the Ekmek, prepare the vanilla pudding by adding the packaged mix, heavy cream, whole milk, and vanilla extract to a large bowl and mixing it with a hand mixer until it’s ready. Then, spread it evenly on top of the phyllo base. Place the dish in the refrigerator for a few minutes while you make the whipped cream.

9. Next, make the whipped cream by adding the heavy cream, vanilla extract, and powdered sugar to a large mixing bowl and whipping it with a hand mixer until it holds stiff peaks. Spread this evenly top of the vanilla pudding.

10. Top the whipped cream with a generous sprinkled of ground cinnamon and toasted almonds. Serve!