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A slice of ekmek kataifi served on a vintage dessert plate.

Greek Ekmek Kataifi

Christianna | Siftnwhisk
Ekmek kataifi is a refreshing dessert consisting of syrupy baked layers of shredded phyllo, a creamy custard and topped with whipped cream and pistachios.
5 from 1 vote
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Prep Time 1 hour
Cook Time 45 minutes
Cooling Time 3 hours
Total Time 4 hours 45 minutes
Course Dessert
Cuisine Greek
Servings 12
Calories 560 kcal

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

Calories: 560kcalCarbohydrates: 71gProtein: 8gFat: 30gSaturated Fat: 17gTrans Fat: 1gCholesterol: 131mgSodium: 235mgPotassium: 218mgFiber: 2gSugar: 38gVitamin A: 1035IUVitamin C: 2mgCalcium: 136mgIron: 2mg
Keyword butter, custard, egg yolks, kataifi pastry, milk, pistachios, rose water, whipped cream
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