Ekmek Kataifi recipe is a delicious greek dessert that is simple and easy to make. Made with 3 layers of phyllo dough drizzled with syrup, creamy custard and then delicious whipped cream.
Use your hands to tear apart the kataifi dough spreading the strands out to get fluffy.
250 g kataifi dough
Grease a 25cm baking pan with butter. Preheat the oven to 170C.
Spread the kataifi dough to the bottom of the pan pour over the melted butter.
50 g butter, melted
Bake for 30-40 minutes until crispy and golden brown. Take it out of the oven and let it cool down completely.
Prepare the custard
In a large mixing bowl, add the egg yolks and half the sugar, whisk until fluffy. Add corn starch and 4 tablespoons of milk, whisk again until combined. Set aside.
Now, pour the rest of the milk into a large saucepan over high-medium heat and add the sugar and the vanilla extract, bring to a boil.
1 teaspoon vanilla extract
Then, remove from the heat and pour about ¼ cup of the milk into the egg mixture while whisking.
Then add the remaining milk and whisk again. Place the mixture back on the stove and lower the heat to medium, whisking continuously until the mixture has thickened.
Remove the pan from the heat, add the butter and stir until combined, let it cool.
1 teaspoon butter
Prepare the syrup
Add all the ingredients for the syrup into a saucepan and bring to a boil.
1 cup water, 1 teaspoon lemon juice, 1 cinnamon stick, ¾ cup sugar
Lower the heat and let it simmer for 3 minutes until slightly thickened, then turn off the heat. Allow it to cool.
Prepare the whipped cream
In a mixing bowl, whisk together the cold heavy cream, vanilla extract and sugar until soft peaks form.
2 cups heavy whipping cream, cold, 1 teaspoon vanilla extract, ⅓ cup icing sugar
Assemble the dessert
Pour a cup of syrup on the kataifi base while warm, allow the dough to absorb it, top it with the custard, and use a spatula to even out.
Spread the whipped cream evenly on the top, then sprinkle with the chopped pistachios.
75 g pistachios, chopped
Store in the fridge or serve immediately.
Notes
If you refrigerate this dessert for about 3-4 hours before your serve, it'll beautifully set all the layers together. And add the whipped cream just before you serve.
It's really easy for the pastry to stick or burn to the bottom of the pan. So, keep an eye on the oven and don't overcook it.
The trickiest part of this recipe is the custard which should be firm enough to sit on top of the pastry, almost like a custard slice. So whisk the mixture until it's a nice dumpy consistency.
Chill the mixing bowl and whisk attachment you'll use for the whipped cream for 15 minutes before you start.
Some Variations
You can garnish this dessert using almonds, pistachios, or both. They both add to the richness of the dessert. Some people even prefer to toast them before sprinkling.
Add in some honey while whipping the cream for an enhanced flavour.
Store-bought whipped cream will also work; we just prefer to make our own.