Name: Greek Ekmek Kataifi
Prep time: 30 min
Cook time: 45 min
Total time: 6 h
Cuisine: Greek
Ingredients: 400g kataifi pastry (shredded phyllo dough); 200g unsalted butter, melted; 1L whole milk; 200g granulated sugar (for custard); 60g cornstarch; 4 egg yolks; 2 tsp vanilla extract; 500ml whipping cream; 3 tbsp powdered sugar; 250g granulated sugar (for syrup); 250ml water; 1 tbsp lemon juice; 1 cinnamon stick; 1/2 cup chopped pistachios or almonds (for garnish)

Why You’ll Love This Recipe

Ekmek Kataifi is a show-stopping dessert that’s as impressive in taste as it is in appearance. The crispy, buttery kataifi base absorbs a light, sweet syrup without getting soggy, while the smooth custard and airy whipped cream layer create a luxurious contrast. It’s a great make-ahead dessert that only gets better as it chills, making it ideal for entertaining. If you love layered desserts with a Mediterranean twist, this one’s for you.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Kataifi pastry (shredded phyllo dough)
Unsalted butter, melted
Milk
Sugar
Cornstarch
Egg yolks
Vanilla extract
Whipping cream
Powdered sugar
Lemon juice
Water
Cinnamon stick
Chopped pistachios or almonds (for garnish)

Directions

Prepare the syrup: In a saucepan, combine sugar, water, lemon juice, and a cinnamon stick. Bring to a boil, then simmer until slightly thickened. Set aside to cool.
Bake the kataifi base: Preheat your oven and spread the shredded kataifi dough into a greased baking dish, fluffing the strands apart. Pour melted butter evenly over the top and bake until golden and crisp.
Add syrup to the base: Once the kataifi is baked, immediately pour the cooled syrup over it. Allow it to soak while preparing the custard.
Make the custard: In a saucepan, heat milk and sugar until warm. In a separate bowl, whisk egg yolks with cornstarch and slowly temper with the warm milk. Return everything to the saucepan and cook until thickened. Stir in vanilla.
Layer the dessert: Spread the custard evenly over the syrup-soaked kataifi base. Let cool, then refrigerate until set.
Top with whipped cream: Beat the whipping cream with powdered sugar until stiff peaks form. Spread over the chilled custard layer.
Garnish: Sprinkle chopped pistachios or almonds on top for a beautiful finish.
Chill before serving: Refrigerate the dessert for several hours or overnight before slicing.

Servings and timing

This recipe serves 10–12 people.
Prep time: 30 minutes
Cook time: 40–45 minutes
Chill time: 4–6 hours (or overnight)
Total time: Approximately 5.5–7 hours, including chilling

Variations

Replace the custard with a light pastry cream or semolina-based cream for a different texture.
Flavor the syrup with orange blossom or rose water for a floral touch.
Add a layer of crushed walnuts or hazelnuts between the kataifi and custard for added crunch.
Use mascarpone in the whipped cream layer for extra richness.
For a chocolate twist, sprinkle shaved chocolate over the whipped cream before serving.

Storage/Reheating

Store Ekmek Kataifi in the refrigerator, covered, for up to 4 days.
This dessert is best enjoyed cold and does not require reheating.
Freezing is not recommended, as the custard and whipped cream layers may separate upon thawing.
To maintain its texture, add chopped nuts just before serving if storing ahead.

FAQs

What is kataifi pastry?

Kataifi is a type of shredded phyllo dough used in Middle Eastern and Mediterranean desserts. It becomes wonderfully crisp when baked with butter.

Can I make Ekmek Kataifi ahead of time?

Yes, this dessert is ideal for making ahead. Chill it for several hours or overnight to let the layers set and flavors meld.

Is this dessert very sweet?

The syrup adds sweetness, but the overall dessert is balanced by the creamy custard and lightly sweetened whipped cream.

Can I use store-bought custard?

You can, but homemade custard gives a more authentic and rich flavor. If using store-bought, choose a thick and stable variety.

What nuts are traditionally used?

Chopped pistachios are the most traditional topping, but almonds or walnuts can also be used.

Can I make this gluten-free?

Yes, if you can find gluten-free kataifi pastry, and ensure all other ingredients (like cornstarch and flavorings) are gluten-free.

How long does it last in the fridge?

Ekmek Kataifi lasts up to 4 days in the refrigerator when covered. It may soften slightly over time but remains delicious.

Can I add fruit to the layers?

Fresh fruit isn’t traditional, but thinly sliced strawberries or raspberries can be added on top before serving for a modern twist.

Do I need to toast the nuts before using them?

Toasting the nuts enhances their flavor and adds extra crunch, but it’s optional.

What is the origin of Ekmek Kataifi?

Ekmek Kataifi is a Greek dessert with Turkish influences, combining elements of Middle Eastern sweets with Greek custard-based layers.

Conclusion

Greek Ekmek Kataifi is a luxurious, layered dessert that blends the crispness of baked kataifi with the silkiness of custard and whipped cream. It’s a perfect example of how simple ingredients can come together to create a truly impressive and satisfying treat. Whether for a festive occasion or a family dinner, this dessert is sure to leave a lasting impression.