Strawberry Ekmek Kataifi

Preheat the oven to 350F. Make the Baked Kataifi: Layer the shredded phyllo dough into the pan, arranging it in a single layer. Drizzle the melted butter evenly over the top and, using your hands, lightly toss to coat the kataifi in butter. Spread the kataifi back into an even layer, packing it down lightly. Bake until golden brown and cooked all the way through, 20 to 30 minutes.

While the kataifi is baking, make the Lemon Syrup: In a medium saucepan, combine the sugar, water, cinnamon sticks, and lemon zest and juice over medium-high heat; simmer until the syrup becomes aromatic, about 5 minutes. Cover and set aside in a warm spot.

As soon as the kataifi is removed from the oven, place the pan on a wire rack and check to see if it has pulled back a bit from the edges of the pan. If it has, gently push the kataifi back to the edges of the pan. Pour the Lemon Syrup evenly over the top of the kataifi. Let cool to room temperature, about 20 minutes.

While Baked Kataifi cools, make the Strawberry Custard: Pour 1/4 cup of the milk into a small bowl; sprinkle gelatin over milk and set aside. Place the strawberries in a blender and process until a smooth puree forms. Add cornstarch, 1/4 cup of the sugar, and a pinch of salt to the blender; process briefly to combine and set aside.

In a medium saucepan, combine the remaining 1 1/4 cups milk and the cream; bring to a gentle simmer over medium heat. Meanwhile, beat egg yolks with remaining 1 cup sugar in a medium bowl until blended. When the milk mixture comes to a simmer, whisk a ladleful into the egg-yolk mixture to temper it, then pour the egg-yolk mixture into the milk mixture in the saucepan, whisking constantly. Immediately whisk in the strawberry mixture, and cook, stirring constantly, until mixture comes back to a gentle simmer and thickens to a pudding-like consistency, about 5 minutes.

Turn off the heat and whisk in the vanilla. Add the food coloring and whisk until combined; add the gelatin mixture and whisk until smooth. Pour strawberry pudding over the kataifi, smoothing the surface. Immediately cover the surface with plastic wrap to prevent a skin from forming. Refrigerate overnight until completely chilled and firmed up.

When ready to serve, make the Whipped Cream Topping: Combine cream, powdered sugar, and honey in a large bowl. Using an immersion blender or electric mixer, beat until stiff peaks form. Cut the ekmek into slices and place a dollop of whipped cream on top of each serving. Enjoy!