I hope you all had a lovely Easter. We celebrated it by having our Easter table with family and friends by the sea. On both days of Easter. With lamb on the spit, lots of wine, very warm weather and this delectable Greek dessert that everyone went crazy for!

It was actually very refreshing. Since we have been sitting under the hot sun for so many hours. I don't know whose idea was it to place the tables right in the middle of our restaurant yard, where there was no shade at all. I even managed to get a t-shirt patterned tan. My arms are half dark half white. But the worst thing is that my left arm is a shade darker than the right arm (next time I'll try to sit straight on my chair).

Anyways, as I said, everyone loved this Ekmek Kataifi. So refreshing, light, and creamy that no matter how 'full' you may feel there's always room for it and I've got 11 people who can vote for that ?

What's Greek Ekmek Kataifi

Ekmek Kataifi is a traditional Greek dessert and one of my all-time favorite layered dessert recipes. Made out of one layer of syrupy shredded phyllo pastry (kataifi), one layer of cool custard cream (ekmek), and one layer of airy whipped cream on top. And as a topping, it's either sprinkled with pistachios, almonds, walnuts or even flaked almonds and cinnamon.

In this recipe, my Ekmek Kataifi is topped with walnuts, almonds, and cinnamon. If you have tried a Syrupy Greek Baklava, think how you like it best. Is it with pistachios? Or with walnuts and almonds? That's what you'd probably like, and should put on the Ekmek Kataifi as well.

Greek Kataifi Recipe Syrupy Pastry — Greek Kataifi Recipe

The Shredded Phyllo Pastry - Kataifi

Kataifi is just like a shredded phyllo pastry. Taste is the same. But unlike phyllo pastry that's used to produce crunchy desserts like Baklava or sweet pies, Kataifi pastry is used to give desserts a more airy texture. In most cases, it's soaked in syrup, like in this Ekmek Kataifi recipe.

The Custard Cream

This custard cream is made not only with milk but with heavy cream as well. This way it becomes sinfully creamy. Also fewer eggs, and no butter, in this custard cream recipe. In order to keep the amazingly creamy and light texture.

The Whipped Cream

This whipped cream has the airiest texture. Its flavor beats store-bought whipped cream by far. Another good thing is that it takes only a few minutes to make and can be made to perfection, using only one small tip. Never add the sugar all in, at once. Instead, once you see soft picks starting to form on the surface of the cream, then it's time to start adding the sugar. And always in small bits at a time. Take a tablespoon for example, and add a spoonful at a time until all sugar is incorporated.

Pan Size And Portions

To make this dessert I used a large 26x36 cm / 11x15 inch pan. That's my go-to pan for making most Greek desserts as well as Moussaka. It's pretty convenient and serves a good amount of portions. This dessert recipe, it yields about 15 big pieces. So if your family is from 4 to 6 or more people, then it's the right size for you. But if you're baking for two, then cut the recipe in half.

Recipe

Greek Ekmek Kataifi - Custard Cream & Shredded Pastry Dessert

Difficulty: Medium

4.41 from 54 votes

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Keyword: Nuts, Oven baked

Prep Time: 10

Cook Time: 30

Total Time: 1 40

Servings: pieces

Calories: 686kcal

Ingredients

For The Syrup:

600 grams sugar
700 grams water
1 stick of cinnamon
a few drops of fresh lemon juice

For The Base:

280 grams kataifi pastry unfreezed
70 grams butter

For The Custard Cream:

1.200 liters fresh milk
500 ml heavy whipping cream
150 grams sugar
120 grams cornflour
2 eggs
1 teaspoon vanilla extract

For The Whipped Cream:

600 ml heavy whipping cream 35% fat
150 grams sugar

For Sprinkling On Top:

Optional: flaked almonds, or walnuts, or pistachios
ground cinnamon

Instructions

For The Syrup:

In a medium-sized pot, add the sugar, water, cinnamon stick, and lemon juice. Bring to a boil over high heat. Once it starts boiling, do not stir (syrup might get sugary) and boil for exactly 5 minutes. Remove from heat and set aside.

For The Base:

Preheat oven to 180°C / 356°F.
Unroll the kataifi pastry and tear apart the shreds with your hands in order to become nice and fluffy. Make sure you don't leave any lumps.
Add the kataifi pastry in a 26x36cm / 11x15 inch rectangle pan. Melt the butter and sprinkle on top.
Bake for 12-14 minutes until it gets a nice golden color.
Remove from oven and pour the syrup on top using a ladle.
Let the pastry reach room temperature.

For The Custard Cream:

In a mixing bowl whisk together 100 ml of milk along with the cornflour and the eggs. Set aside.
In a medium-sized cooking pot add the remaining 1.100 liters of milk, the cream, sugar and vanilla. Heat mixture over medium heat.
Once the mixture looks like it's about to boil, start pouring it slowly (threadlike) into the egg mixture using a ladle and while you constantly whisk the egg mixture (so the eggs won't get burned).
Continue until you have added half of the mixture into the eggs. Then trasfer back to the pot.
Keep whisking until mixture starts to become thick and creamy. At some point bubles will start to form on the surface of the cream keep whisking for a minute or two and then remove from heat.
Once the kataifi pastry has reached room temperature and soaked all the syrup, add the custard cream on top.

For The Whipped Cream:

Using an a electric mixer, beat the cream on high speed.
Once soft picks start to form on the surface of the cream, reduce heat to medium-low and start adding the sugar. One tablespoon at a time.
Keep beating until a nice and thick cream has formed.
Add the whipped cream here and there on top of the custard cream and then spread it out evenly with a spoon or a pastry spatula.
Use a fork make lengthwise shapes on the cream.

For Topping:

Dust the ekmek kataifi with ground cinnamon and nuts of your preference. Refrigerate overnight before cutting and serving.
Cut the ekmek kataifi into 15 square pieces.

Notes

-If you over whip the cream, reduce speed to low and add some more fresh cream until it cream recovers.

-Make sure the syrup is warm when you add it to the Kataifi pastry.

-Do not stir syrup from the moment it starts to boil.

-If using frozen Kataifi pastry let it reach room temperature (in its package) before using.

-Do not let Kataifi pastry sitting uncovered because it airdries easily. When removed from its package, use immediately. Otherwise cover it with a kitchen towel.

Nutrition

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Greek Ekmek Kataifi - Custard Cream & Shredded Pastry Dessert