This Greek Ekmek Kataifi recipe has all the elements of a good food story – a crunchy, syrupy base layer, a vanilla-loaded custard in the middle, and a topping of whipped cream and chopped nuts. Guys, it's out-of-this-world delicious – you’ve got to try it.
If you love this recipe, you’ll also love my galaktoboureko—also with custard, but this one gets baked. If you're after something quick and easy, you should check out my Galatopita recipe for a beautiful milk pie!
What is Ekmek Kataifi
Cream Kataifi is a delicious Greek dessert that typically consists of several layers, and each layer contributes to its rich taste and phenomenal texture.
You know I love a layered, syrupy dessert, guys! Here’s an overview of all the layers going into this classic Greek version of Ekmek Kataifi:
- Base layer (Kataifi pastry): The bottom layer is made of kataifi pastry, a shredded or finely chopped phyllo dough. Kataifi dough is used a lot in different Greek and Middle Eastern desserts. It provides a crunchy and delicate texture to the dessert that will have you spooning back for more! It also gets drizzled with syrup, which just takes it over the edge (in a good way!).
- Custard layer: A layer of creamy custard is added on top of the pastry base. The custard is typically made with ingredients like milk, sugar, eggs, and cornstarch or flour. This layer adds a smooth and luscious texture to the dessert.
- Whipped cream topping: Some variations of Ekmek Kataifi include a layer of whipped cream on top of the custard layer. This contributes to the overall lightness of the dessert and provides a delicious contrast in texture.
See the full video of this recipe below on my YouTube channel!
Note there are different versions of this recipe from other countries, such as Turkey. This one, however, is Greek style.
What ingredients is Greek Ekmek Kataifi dessert made of?
For the base:
- Kataifi pastry: This is a shredded or finely chopped phyllo dough that adds a unique texture to the dessert. Look for it in the freezer section of specialty grocery stores or Middle Eastern markets.
- Unsalted melted butter: This is how we get the pastry so super crispy.
- Crushed walnuts: Fresh and finely crushed walnuts contribute a rich and earthy flavour to the dessert. You can adjust the quantity as you like.
Crushed pistachios: I love them for their vibrant colour and slightly sweet, nutty taste. They also provide a contrasting texture to the walnuts.
For the syrup:
- Sugar: Regular granulated sugar sweetens the syrup. You can dial the amount up or down, according to your desired sweetness level.
- Juice of lemon: Freshly squeezed lemon juice adds a hint of citrusy brightness to balance the sweetness of the syrup.
- Cinnamon stick: This infuses a warm and aromatic flavor into the syrup.
- Greek honey: Only the best! Authentic Greek honey enhances the sweetness and imparts a distinctive floral flavor to the syrup.
For the Custard:
- Whole eggs: Fresh eggs provide the base for the custard. Ensure they are at room temperature for even mixing.
- Caster sugar: Caster sugar dissolves easily and adds sweetness to the custard. Adjust the amount based on your desired sweetness.
- Cornflour and plain flour: A combination of cornflour and plain flour helps thicken the custard. It is how you get that smooth and creamy texture.
- Cold milk: Use cold milk to gradually mix with the dry ingredients and create a lump-free custard base.
- Vanilla essence: This adds a warm and sweet flavor to the custard. Use a good-quality essence for the best taste.
For the Cream:
- Thickened cream: This gives the cream layer a rich and velvety texture. I like it to be well chilled before whipping.
- Vanilla bean paste: Adds an intense vanilla flavor and visible specks to the cream. It enhances the overall taste.
- Icing sugar: Icing sugar sweetens the cream and helps maintain a smooth consistency. Adjust the amount to suit your sweetness preference.
Top tips for making my Greek Ekmek Kataifi recipe
- Preparation is key: Before starting, ensure that all ingredients are measured and prepared. This includes having the kataifi pastry thawed if it's frozen and having all nuts finely crushed.
- Handle kataifi pastry with care: Check out my tips below for how to work with your kataifi pastry.
- Even butter distribution: Brush melted butter between each layer of kataifi pastry for an even distribution. This helps in achieving a crisp and golden texture in every bite.
- Syrup saturation: When soaking the assembled dessert in syrup, make sure every part of it is well-saturated. Allow time for the kataifi layers to absorb the syrup fully. This step is crucial for a moist and flavorful Ekmek Kataifi.
- Chill before serving: I recommend refrigerating the Ekmek Kataifi for several hours or overnight before serving. Chilling allows the dessert to set and enhances the flavors. It also makes it easier to cut into neat portions.
- Whipping cream: When whipping cream for the topping, ensure that the cream, bowl, and beaters are well-chilled and sparkling clean. Whip the cream just until stiff peaks form, being careful not to overwhip, which can result in a grainy texture. No thanks!
- Take care with the presentation: Garnish the top of the Ekmek Kataifi with additional crushed nuts, like pistachios. This honestly takes the look of this dessert to the next level, so don’t skip the crushed nuts and cinnamon sprinkle!
- Serve chilled: Ekmek Kataifi is traditionally served chilled. Allow it to come to a cool room temperature for a few minutes before serving to enhance the flavors.
Tips for working with kataifi pastry
- Fresh not frozen: I work with a fresh product, this provides the best results and you can get to working much quicker.
- Thaw properly (if buying frozen): Make sure to thaw it in the refrigerator overnight. I don’t suggest using a microwave for quick thawing, as it may cause the pastry to become soggy.
- Handle with care: Kataifi pastry is delicate and can be easily torn. Although fine for this recipes, still handle it gently and patiently. Make sure to separate the strands very well and carefully to prevent clumping.
Peter says
Yes please! Making the wife make this for the next event
Georgia says
Hands down the best cream kataifi recipe on the internet
Nikolopaa says
Thanks Georgia!!