Go Back Email Link
–+ servings
ekmek kataifi recipe card

Ekmek Kataifi with Custard and Whipped Cream

My Cretan Recipe
A layered Greek dessert with crispy kataifi, fragrant syrup, silky custard, and fluffy cream.
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Resti time 5 hours
Course Dessert
Cuisine (Greek-Turkish)
Servings 12 people
Calories 420 kcal

Equipment

  • 1 Stand mixer
  • 1 22 x 22 cm pan

Ingredients
  

For the kataifi base

  • 250 grams shredded filo dough (kataifi)
  • 100 grams cow’s milk butter melted
  • 150 grams almonds finely chopped
  • 1 tbsp sugar
  • ½ tbsp cinnamon powder

For the syrup

  • 350 ml water
  • 350 grams sugar
  • Juice of ½ lemon
  • 1 cinnamon stick

For the custard

  • 500 ml whole milk
  • 75 grams sugar
  • 2 eggs
  • 50 grams corn starch (or corn flour)
  • ½ tsp vanilla extract or vanilla powder
  • 2 tbsp unsalted butter

For the topping

  • 400 grams whipping cream (at least 30% fat)
  • 2-3 tbsp icing sugar
  • Finely chopped almonds
  • Crushed pistachios unsalted

Instructions
 

Prepare the syrup

  • Combine all thesyrup ingredients in a saucepan.
  • Bring to a boil and simmer for 6–7 minutes from the moment when bubbling starts.
  • Remove from the heat and let it cool completely.

Prepare the kataifi

  • Preheat the oven to 150°C (300°F).
  • Gently separate the kataifi strands with your hands.
  • Spread the half in a buttered baking pan.

Add the nut layer

  • Mix the almonds with the sugar and the cinnamon.
  • Spread evenly over the kataifi.
  • Pour the melted butter over the top.

Bake

  • Bake for 40–45 minutes, until lightly golden brown and crisp.

Prepare the custard

  • Heat the milk with vanilla over medium heat.
  • In a bowl, beat eggs with sugar and cornflour.
  • Add to the milk and whisk continuously until thickened.
  • Remove from the heat, add the butter, and whisk until smooth.
  • Transfer to a bowl, cover with plastic wrap touching the surface, and let cool.

Assemble & finish

  • Pour the cold syrup over the hot kataifi.
  • Let it cool completely.
  • Spread the custard evenly on top.
  • Whip the cream with icing sugar until soft peaks form.
  • Spread over the custard. Sprinkle with almonds and pistachios.
  • Refrigerate for 4 to 5 hours before serving.

Nutrition

Calories: 420kcalCarbohydrates: 38gProtein: 8gFat: 28g
Keyword custart, kataifi, phyllo, pistacchios, whipping cream
Tried this recipe?Let us know how it was!
QR Code linking back to recipe