Greek Ekmek Kataifi with Pistachios
Ekmek kataifi is a refreshing dessert consisting of syrupy baked layers of shredded phyllo, creamy custard and topped with whipped cream and pistachios.
What’s Ekmek Kataifi?
Ekmek kadayıfı is a bread pudding that was historically part of Ottoman cuisine. It is usually served with kaymak, a kind of clotted cream. In Turkey it is considered a regional specialty of Afyonkarahisar. The Greek version of ekmek kataifi consists of a shredded pastry layer, syrup and a thick creamy custard. It is topped with whipped cream and pistachios or slivered almonds and fresh fruits. Kataifi is basically shredded phyllo but due to its unique texture it elvates any dessert you will use it for. Ekmek kataifi is a rich and refreshing dessert I usually make in the spring or summer time. As the weather gets warmer, this decadent dessert will be ideal after a family dinner. If you give this ekmek kataifi recipe a try, I guarantee you it will be a show stopper!
How to make Greek Ekmek Kataifi
For the Syrup:
In a saucepan over medium heat, add the water, sugar, cinnamon stick and lemon rind and bring to a boil. Simmer for about 5 minutes or until the sugar has dissolved. Remove from fire, stir in the rose water and set aside to completely cool.
For the Base:
Preheat oven to 350°F(180C).
How to prepare Kataifi Dough:
Work the kataifi dough with your hands for about 3 minutes. Spread the strands out till they get fluffy and tripled in size. Be careful not to break the dough. Make sure to loosen all clumpy parts. If you don’t use the kataifi dough immediately, cover it with a damp towel to keep it fresh otherwise it will dry.
Brush the bottom of a 13 x 9 inches (33 x 23cm) baking pan with some of the melted butter. Spread one third of the kataifi dough at the bottom of the pan and drizzle some of the butter using a brush. Gently press down the dough with your hands. Repeat the same process for the remaining two thirds of kataifi dough. Using a brush, carefully push the excess kataifi dough edges into the pan. Pour the remaining butter if any on top of the kataifi dough.
Tip: Drizzle the melted butter instead of spreading it with a brush and press gently the kataifi dough in the pan. That way, kataifi will be crispier when baked and the final ekmek kataifi will have more volume.
Bake for 45 minutes flipping the kataifi dough halfway cooking. Both sides should be golden brown and crispy.
Remove from oven and pour the cold syrup right away using a ladle. Allow 30 minutes for the syrup to be soaked. Moving forward, it’s time to make our creamy custard for ekmek kataifi!
For the Custard:
In a big pot over medium heat, add half of the sugar, the milk and pure vanilla extract. Stir the mixture and bring to a boil. In the meantime, in a large bowl, whisk the egg yolks with the remaining sugar and corn starch until the sugar dissolves then set aside. When the first bubbles appear remove pot from heat. Pour the hot mixture one ladle at a time into the large bowl mixture while whisking vigorously. Return the mixture into the pot and cook over medium heat until it thickens, stirring continuously.
When the custard thickens and there are little to no lumps, remove from heat. Add the butter and stir until fully incorporated. Spread the hot custard on top of the syrupy kataifi dough and dust the ground cinnamon over the spread. Cover tightly with plastic wrap. Note, that the wrap should directly touch the custard. Refrigerate for 3 hours.
Tip: Hit the pan on the counter top two times. That way, the custard will be evenly distributed.
Whisking is the most important part of this stage. This, will result to a thick and creamy custard without lumps. If the custard is not of the right consistency, it will detach when it’s time to cut ekmek kataifi in slices.
For the Whipped Cream
In a stand mixer add the cold heavy cream, the powdered sugar, pure vanilla extract and rose water. Mix on high speed for 3 to 4 minutes or until stiff peaks are formed. Remove pan from refrigerator and immediately spread the whipped cream evenly.
Tip: Chill the mixing bowl and whisk attachment for 15 minutes before making the whipped cream.
How to Garnish Greek Ekmek Kataifi:
Without doubt, pistachios are the most popular topping for Greek ekmek kataifi. However, you can use walnuts, slivered almonds, cinnamon or fresh fruits to garnish this dessert. Fresh berries pair excellently with the cold whipped cream. Since I scented the syrup and whipped cream with rose water, I opt for edible rose petals. The edible rose petals provide a subtle floral taste and compliment pistachios’ bold character.
Ideally, refrigerate ekmek kataifi for an hour before cutting into slices. Serve cold. Enjoy!
I would love to hear from you if you give this recipe a try.
Greek Ekmek Kataifi
Ingredients
For the Syrup
- 1 cup Granulated Sugar
- 2 ½ cups Water
- 1 Lemon Rind
- 1 Cinnamon Stick (optional)
- 1 tsp Rose Water (optional)
For the Base
- 16 oz Kataifi Shredded Phyllo Dough
- 1/2 cup Unsalted Butter melted
For the Custard
- 1 cup Granulated Sugar
- 3 ½ cups Milk
- 1 tsp Pure Vanilla Extract
- 3 Egg Yolks room temperature
- 1/2 cup Corn Starch
- 1/2 cup Unsalted Butter softened and cut into cubes
- 1 tbsp Ground Cinnamon
For the Whipped Cream
- 2 cups Heavy Cream chilled
- 1/2 cup Powdered Sugar
- 1 tsp Pure Vanilla Extract
- 1/2 tsp Rose Water (optional)
Toppings
- 1/2 cup Pistachios chopped
- 3 tbsp Edible Rose Petals (optional)
Instructions
For the Syrup
- In a saucepan over medium heat, add the water, sugar, cinnamon stick and lemon rind and bring to a boil.
- Simmer for about 5 minutes or until the sugar has dissolved.
- Remove from fire, stir in the rose water and set aside to completely cool.
For the Base
- Preheat oven to 350°F(180C).
- Work the kataifi dough with your hands for about 3 minutes. Spread the strands out till they get fluffy and tripled in size. Do not break the dough.
- Brush the bottom of a 13 x 9 inches (33 x 23cm) baking pan with some of the melted butter.
- Spread one third of the kataifi dough at the bottom of the pan and drizzle some of the butter using a brush. Gently press down the dough with your hands. Repeat the same process for the remaining two thirds of kataifi dough.
- Using a brush, carefully push the excess kataifi dough edges into the pan. Pour the remaining butter if any on top of the kataifi dough.
- Bake for 45 minutes flipping the kataifi dough halfway cooking. Both sides should be golden brown and crispy.
- Remove from oven and pour the cold syrup right away using a ladle.
- Allow 30 minutes for the syrup to be soaked.
For the Custard
- In a big pot over medium heat, add half of the sugar, the milk and pure vanilla extract. Stir the mixture and bring to a boil.
- In the meantime, in a large bowl, whisk the egg yolks with the remaining sugar and corn starch until the sugar dissolves then et aside.
- When the first bubbles appear remove pot from heat.
- Pour the hot mixture one ladle at a time into the large bowl mixture while whisking vigorously.
- Return the mixture into the pot and cook over medium heat until it thickens, stirring continuously.
- When the custard thickens and there are little to no lumps, remove from heat. Add the butter and stir until fully incorporated.
- Spread the hot custard on top of the syrupy kataifi dough and dust the ground cinnamon over the spread.
- Cover tightly with plastic wrap. Note, that the wrap should directly touch the custard. Refrigerate for 3 hours.
For the Whipped Cream
- In a stand mixer add the cold heavy cream, the powdered sugar, pure vanilla extract and rose water.
- Mix on high speed for 3 to 4 minutes or until stiff peaks are formed.
- Remove pan from refrigerator and immediately spread the whipped cream evenly.
Toppings
- Top with chopped pistachios and edible rose petals.
- Enjoy!
Notes
- Place kataifi phyllo dough in refrigerator overnight to thaw. Allow at least one hour to stand at room temperature before using.
- For this recipe, I used the Fillo Factory kataifi dough.
- Use both hands to carefully spread the kataifi dough. Make sure not to leave any clumpy parts. The kataifi dough will be fluffy and tripled in size.
- If you don’t use the kataifi dough immediately, cover it with a damp towel to keep it fresh otherwise it will dry.
- Drizzle the melted butter instead of spreading it with a brush and press gently the kataifi dough in the pan. That way, kataifi will be crispier when baked.
- Note that ovens bake differently, so yours may take a little less or a little more time to bake.
- Pour the cold syrup into hot kataifi dough and allow 30 minutes for the syrup to be soaked.
- Spread the custard while still hot. Tip :Hit the pan on the counter top two times. That way, the custard will be evenly distributed.
- Do not skip refrigerating the custard for no less than 3 hours. Chilling will bind the kataifi layers and custard.
- Store bought whipped cream can also work but the flavor won’t be the same.
- Tip: Chill the mixing bowl and whisk attachment for 15 minutes before making the whipped cream.
- If you overmix the whipped cream, add some fresh cold heavy cream and mix until it’s the right consistency.
- You can make the syrup one day ahead and store in the refrigerator.
- Greek ekmek kataifi can be stored in the fridge for up to 5 days in an airtight container.
- Have any questions about the recipe or want to ask for substitutions? Contact me and I will be happy to help!
Nutrition
Storage and make ahead instructions:
Greek ekmek kataifi can be stored in the fridge for up to 5 days in an airtight container. If you are short on time, you can prepare the syrup one day ahead.
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my family loved it! easy to follow, great instructions.
Thank you Mani! I’m glad you enjoyed it ????