Ekmek Kataifi - Greek Dessert Recipe

5 from 1 vote

Ekmek Kataifi - Greek Dessert Recipe

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.

Prep Time15

Cook Time30

Refrigeration1

Total Time1 45

Course: Dessert

Cuisine: Greek

Servings: servings

Calories: 321kcal

Author: Radwa

Equipment

Springform
Saucepan
Hand mixer
Spatula

Ingredients

250 g kataifi dough
50 g butter, melted
75 g pistachios, chopped

For the syrup

1 cup sugar
1 cup water
1 teaspoon lemon juice
1 cinnamon stick

For the custard

3 cups whole milk
5 tablespoon corn starch
¾ cup sugar
4 egg yolks
1 teaspoon vanilla extract
1 teaspoon butter

For the whipped cream

2 cups heavy whipping cream, cold
1 teaspoon vanilla extract
⅓ cup icing sugar

Instructions

Making the base

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.
1 cup sugar, 3 cups whole milk, 4 egg yolks, 5 tablespoon corn starch
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

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.

Nutrition