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Greek Ekmek Kataifi

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Greek Ekmek Kataifi is a rich, multi-layered dessert made with crispy kataifi pastry, creamy custard, whipped cream, and a sweet syrup, all topped with crunchy nuts. It’s a popular Greek treat often enjoyed during special occasions and holidays.

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)

Instructions

  1. Preheat oven to 180°C (350°F). Grease a large baking dish.
  2. Fluff the kataifi dough to separate the strands and spread evenly in the dish.
  3. Drizzle melted butter evenly over the kataifi. Bake for 30–35 minutes or until golden and crisp.
  4. Meanwhile, make the syrup: In a saucepan, combine sugar, water, lemon juice, and cinnamon stick. Bring to a boil, then simmer for 8–10 minutes. Remove from heat and let cool. Discard the cinnamon stick.
  5. When kataifi is baked, pour the cooled syrup over the hot pastry. Set aside to soak.
  6. Prepare the custard: In a saucepan, heat milk and sugar over medium heat until warm. In a bowl, whisk egg yolks and cornstarch. Slowly add some warm milk to temper, then return mixture to the saucepan. Stir continuously until thickened. Remove from heat and stir in vanilla. Let cool slightly.
  7. Spread the custard evenly over the syrup-soaked kataifi base. Let cool completely, then refrigerate for at least 2 hours or until set.
  8. Whip the cream with powdered sugar until stiff peaks form. Spread evenly over the chilled custard layer.
  9. Sprinkle chopped pistachios or almonds on top as garnish.
  10. Refrigerate for at least 2 more hours or overnight before serving.

Notes

Use fresh kataifi pastry for best results; thaw completely if using frozen.

Allow the syrup to cool before pouring over hot pastry to maintain crispness.The dessert improves in flavor and texture after chilling overnight.Garnish with toasted nuts just before serving for added crunch.Avoid freezing; the custard and cream may separate upon thawing.

Nutrition

Find it online: https://cookibly.com/greek-ekmek-kataifi/