Greek Ekmek Kataifi Recipe (Whipped Cream Custard Dessert)
Enjoy the delicious layers of Greek Ekmek Kataifi! Syrup-soaked pastry, creamy custard, and fluffy whipped cream make it irresistible.
Equipment
- 1 Baking Dish 31 cm x 23 cm
Ingredients
For the Syrup
- 2 cup water
- 2 cup sugar
- ½ lemon (juiced)
- 1 cinnamon stick
- 1 tablespoon honey
For the Kataifi Base
- 350 grams kataifi pastry
- 250 grams melted butter (unsalted)
- 50 grams walnuts (crushed)
- 50 grams pistachios (crushed)
For the Custard
- 4 eggs
- 100 grams sugar mix with eggs
- 100 grams sugar mix with milk
- 100 grams cornflour (Australia) cornstarch (USA)
- 100 grams plain flour
- 1.5 liters milk
- 1 teaspoon vanilla essence
For the Whipped Cream
- 600 ml thickened cream heavy cream
- 1 teaspoon vanilla bean paste
- 20 grams icing sugar
For the Garnish
- 1 teaspoon ground cinnamon
- 50 grams pistachios (crushed) or a mix of pistachios and walnuts
Instructions
Prepare the Syrup
- Combine water, sugar, lemon juice, cinnamon stick, and honey in a saucepan. Mix well and bring to a boil. Simmer for 2 minutes.
- Remove from heat, discard the cinnamon stick, and allow the syrup to cool.
Prepare the Kataifi Base
- Preheat your oven to 175°C (347°F).
- Place the kataifi pastry in a deep baking dish and gently separate and fluff the strands with your hands, ensuring no clumps remain. Work quickly to prevent the dough from drying out.
- Sprinkle the crushed walnuts and pistachios evenly over the pastry.
- Drizzle the melted butter evenly over the pastry, ensuring all the strands are coated as best as possible.
- Bake for 20 minutes or until golden brown and crisp. Remove from the oven.
- Immediately pour the cooled syrup evenly over the hot kataifi base. It will sizzle, which is normal. It needs 10 minutes to fully absorb, but you can start working on the custard now.
Make the Custard
- In a mixing bowl, beat the eggs with half the sugar until creamy, then set aside.
- In a saucepan, whisk the milk, cornflour, plain flour, the remaining sugar, and vanilla essence over medium heat. Warm gently, whisking constantly to avoid lumps.
- Temper the eggs by adding a ladle of the warm milk mixture to the beaten eggs while whisking continuously.
- Gradually pour the tempered egg mixture back into the saucepan, whisking constantly. Cook for around 5 minutes, until the custard thickens to a smooth, glossy consistency.
- Remove from heat and pour the custard evenly over the kataifi base. Cover the surface with cling wrap, pressing it directly onto the custard to prevent a skin from forming. Refrigerate for at least 2 hours to set.
Prepare the Whipped Cream
- In a mixing bowl, beat thickened cream, vanilla bean paste, and icing sugar until soft peaks form.
- Spread the whipped cream evenly over the set custard layer.
Garnish and Serve
- Sprinkle ground cinnamon and crushed pistachios over the whipped cream.
- Slice into portions and serve chilled.
Video
Notes
- Extra Help Available: In my blog post above, I’ve included detailed step-by-step images, a short-form video, and a long-form video to guide you through every step of the recipe. Be sure to check them out for extra help!
- Make-Ahead Tip for Syrup: The syrup can be prepared a day ahead and stored in the fridge to save time on the day of assembly.
- Custard Tip: Temper the eggs slowly by adding the warm milk mixture a little at a time while whisking. This prevents curdling and ensures a smooth custard.
- Storage: Cover leftovers tightly with cling wrap and store in the refrigerator for up to 5 days.
Nutrition
Calories: 851kcalCarbohydrates: 94gProtein: 13gFat: 49gSaturated Fat: 26gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 172mgSodium: 362mgPotassium: 412mgFiber: 2gSugar: 62gVitamin A: 1586IUVitamin C: 3mgCalcium: 230mgIron: 2mg
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