This authentic Greek Ekmek Kataifi recipe brings the elegance of Mediterranean desserts right to your kitchen.
A heavenly combination of crispy shredded phyllo, velvety custard, and cloud-like whipped cream creates an irresistible layered masterpiece.
Perfect for special occasions, this indulgent treat takes two hours to prepare but rewards you with eight generous servings of pure bliss.
Each bite delivers a beautiful contrast of textures and a delicate balance of sweetness that’s characteristic of traditional Greek pastries.
Base Ingredients
- Kataifi dough: 250g, thawed if frozen, delicate shredded pastry
- Butter: 50g melted, for a golden crispy texture
- Pistachios: 80-100g chopped, for garnishing
Syrup Ingredients
- Sugar: 200g, creates perfect sweetness
- Water: 200g, for balanced consistency
- Lemon peel: From half lemon, adds subtle citrus note
- Cinnamon stick: 1 piece, for warm aromatic flavor
Custard Ingredients
- Whole milk: 750g cold, for rich creamy base
- Sugar: 150g, perfectly balanced sweetness
- Vanilla extract: 1/2 tsp, for aromatic flavor
- Corn starch: 75g, ensures proper thickness
- Egg yolks: 4-5 fresh ones, creates silky texture
- Butter: 75g, adds richness
Whipped Cream Ingredients
- Heavy cream: 500g cold, for perfect peaks
- Icing sugar: 60g, for smooth sweetness
- Vanilla extract: 1/2 tsp, enhances flavor
Step-by-Step Instructions
- Prepare the Base: Preheat to 170C, fluff kataifi dough, spread in buttered baking dish. Bake 30-45 minutes until golden.
- Start Custard: Whisk egg yolks with sugar until fluffy, blend in milk and cornstarch until smooth.
- Cook Custard: Heat remaining milk with sugar and vanilla, combine with egg mixture, whisk until thick and creamy.
- Cool Components: Let custard cool with plastic wrap touching surface. Allow baked kataifi to cool completely.
- Make Syrup: Boil syrup ingredients for 3 minutes, let cool until lukewarm, pour over cooled pastry.
- Final Assembly: Layer custard over syruped base, top with whipped cream peaks, garnish with pistachios.
- Serve: Chill thoroughly and enjoy this delightful Greek dessert cold!
Cooking Tips
When working with kataifi dough, keep it at room temperature but covered with a slightly damp cloth to prevent it from drying out.
The key to getting that perfect crispy texture is gently separating the strands with your fingers – think of it like fluffing up delicate threads!
For the custard, keep whisking steadily when adding the hot milk to the egg mixture. This gentle approach prevents the eggs from scrambling and gives you that silky-smooth texture we’re after.
Make-Ahead & Storage
You can make this dessert up to 2 days ahead! Store it in the fridge, covered with plastic wrap. The flavors actually get better as they mingle together overnight.
Just add the whipped cream and pistachio topping right before serving to keep everything fresh and perfect.
If you have leftovers, they’ll stay yummy in the fridge for up to 3 days – though I doubt they’ll last that long!
Serving Suggestions
This Greek treat shines best when served chilled! For a pretty presentation, slice it into squares and add a light dusting of cinnamon or extra chopped pistachios on top.
Want to make it extra special? Serve it alongside fresh berries or a small scoop of vanilla ice cream.
The mix of temperatures and textures is amazing! This dessert is perfect for summer gatherings or any special occasion where you want to wow your guests.
Simple Substitutions
No pistachios? Walnuts or almonds work beautifully too! If you can’t find kataifi dough, you can use phyllo dough as a base – just layer and scrunch it up a bit.
For the whipped cream topping, you can use ready-made whipped cream in a pinch. The mastic powder is optional, so don’t worry if you can’t find it – your dessert will still taste wonderful without it.
Greek Ekmek Kataifi
Equipment
- 25cm square non-sticking baking dish
Ingredients
Base ingredients
- 250 g kataifi dough (9 oz.)
- 50 g butter, melted (2 oz.)
- 80-100 g pistachios, chopped (3.5 oz.)
For the syrup
- 200 g sugar (7 oz.)
- 200 g water (4/5 of a cup)
- 1/2 lemon peel from half a lemon
- 1 cinnamon stick
Instructions
- To prepare this traditional Ekmek kataifi recipe start by making the base. Preheat the oven to 170C and unroll the kataifi dough from the plastic sleeve. Work the kataifi dough with your hands, tearing apart the shreds and spreading the strands out a bit if they clump together, in order to get fluffy. For this ekmek kataifi recipe you will need a 25cm square non-sticking baking dish. Butter the bottom of the baking dish and spread the kataifi dough to form the base of the ekmek kataifi. Pour over the melted butter and bake in preheated oven for 30-45 minutes depending on your oven, until crispy and nicely coloured.
- In the meantime prepare the custard for the ekmek kataifi (steps 2-4). Add in a large bowl the egg yolks with half the sugar (100g) and whisk until fluffy. Add 3-4 tbsps of the milk and the corn starch and whisk again until the corn starch has dissolved. Set aside.
- Pour the rest of the milk in a large non-sticking pan and add the sugar and the vanilla extract. Place the pan over high heat and bring to the boil. As soon as the milk comes to the boil, remove from the heat and ladle gradually 1/3 of the milk into the egg mixture, whilst whisking. Place the pan (with the remaining milk) again on the stove and turn the heat down to medium. Add the egg mixture into the pan with the remaining warm milk. Whisk continuously, until the mixture has thickened and is smooth and creamy. Remove the pan from the stove, add the butter and stir.