This traditional Greek dessert, Ekmek Kataifi, boasts a flawless blend of textures and flavors: from its perfectly crisp and sweet base to its indulgent, velvety custard filling, all topped with light and airy whipped mascarpone cream. It's a surefire crowd-pleaser, satisfying every sweet craving with its irresistible charm.
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What is ekmek kataifi
Ekmek Kataifi is a 3 layered dessert that combines the elements of a syrup-soaked pastry with double creamy layers (feel free to drool over your keyboard or phone. I won’t judge!). Find out all the details below:
Kataifi Pastry: Shredded phyllo dough (also called kataifi pastry), baked until golden and then soaked in a sweet syrup.
Custard Layer: A luscious, creamy custard covers the base. It is typically made from milk, sugar, eggs, and a thickening agent like cornstarch.
Whipped Cream: The custard layer is often topped with whipped cream adding lightness and contrast to the dense, syrupy pastry and rich custard.
However, my version will be a bit different from the traditional recipe. I will add my twist and will top it with Italian mascarpone cream. What? Is there a problem that mascarpone is Italian and this is a Greek food blog and bla bla...?
Ok, use whipped cream and allow me to enjoy my mascarpone whipped cream. I find it much tastier than whipped cream, especially in this dessert.
Nuts: Crushed nuts, usually almonds, walnuts, and/or pistachios, are sprinkled on top for added texture and flavor or are mixed in the kataifi base.
For my version, I use only pistachios because they enhance the taste of this dessert! Additionally, this is a rather complex dessert so I don't need to add more nuts to the mix.
Ekmek kataifi is typically served chilled, allowing the flavors to meld together. It is a delightful combination of crispy, creamy, and sweet elements. It is no surprise that ekmek kataifi is a favorite in Greek cuisine and popular for festive occasions and celebrations.
Why the recipe works
Making ekmek kataifi is a rewarding culinary experience for several reasons:
Delicious flavor combination: Ekmek kataifi offers a delightful blend of textures and flavors, from the crunchy kataifi pastry to the creamy custard and the sweet, fragrant syrup.
Impressive dessert: It is impressive, and a great choice for special occasions, dinner parties, and festive gatherings.
Cultural experience: Preparing and enjoying ekmek kataifi is a way to explore and appreciate Greek culinary traditions, offering a taste of Greek Mediterranean culture.
Customizable: The recipe can be customized with different types of nuts, flavorings for the syrup, and variations in the cream topping (see the relevant section below)
All year-all weather: You can enjoy this delightful treat all year round even though I find it particularly refreshing during warmer months. But, hey, that’s me and my taste buds.
Crowd pleaser: The rich and indulgent flavors are generally well-received, making it a reliable choice for pleasing a wide range of guests.
Versatility: The recipe can be adapted for different dietary needs, such as using alternative sweeteners or dairy-free options for the custard and cream.
Keeps well: It can be made ahead of time and stored in the refrigerator, allowing the flavors to meld and making it convenient for serving later. It also stores well in the fridge for up to 5 days.
The recipe's history
Not interested in food history? No problem Jump to Recipe
The rest of you, find out how this delicious dessert ended up as we serve it nowadays.
Ekmek kataifi is a dessert with deep historical roots in the intertwined culinary traditions of Greece and Turkey, tracing back to the Ottoman Empire. From the 14th century till the early part of the 20th century, the Ottoman Empire was one of the longest-lasting empires in history.
It’s been a melting pot of an extremely vast reach, ruling from much of Southeast Europe, Western Asia, and North Africa.
Greece was occupied for 4 centuries and this extended period was crucial for both nation’s cultural exchange and determination of their cultural identity. This cultural exchange has been particularly rich in food.
That’s why this shared culinary heritage is evident in ekmek kataifi. In Greece, the dessert features a kataifi pastry base topped with custard and whipped cream (the addition of whipped cream is relatively recent, probably coming from Tselementes influence*). Turkey's version often uses syrup-soaked bread/cake topped with clotted cream.
The name combines the Turkish words "ekmek" (bread) and "kataifi" (shredded phyllo dough), showcasing the fusion of ingredients and techniques from the diverse cultures within the Empire.
Key ingredients
Let’s start with the base and explain what kataifi pastry or shredded phyllo dough is:
What is kataifi pastry
Kataifi pastry or shredded phyllo pastry is a unique ingredient made primarily from wheat flour and water. It resembles fine angel hair pasta because it consists of delicate, thin strands made from shredded phyllo dough. Its preparation is quite interesting. Take a look here:
Its light and crispy texture and ability to absorb flavors make it a favorite in many traditional sweet and savory recipes.
It is relatively easy to purchase kataifi pastry. Look at the frozen section of Middle Eastern and Mediterranean grocery stores, specialty food stores, whole foods markets, or Greek delis or supermarkets. You can also purchase it online.
So, now that you know all about and where to buy the primary ingredient for the base, let’s see the other ingredients.
For the kataifi base: kataifi pastry, butter, cinnamon stick, lemon, and honey. Simple ingredients you have already in your pantry or fridge.
For the custard cream: egg, milk, sugar, vanilla extract, cornstarch, butter.
For the whipped mascarpone cream: mascarpone, milk, icing sugar, vanilla extract.
I love whipped mascarpone! It is more stable than regular whipped cream, holding up well for hours during dinner service. It has a more complex, savory, and cheesy flavor with a hint of salt, offering a richer mouthfeel and greater body.
Meal prepping this recipe
For this recipe, you could:
- Make the syrup a day or two ahead, and let it cool down before placing it in the fridge. Just remember to take it out at least 1 hour before you pour it over the hot kataifi base.
- Make the base and the custard cream. Cover the baking pan with clip film and let it completely cool down before placing it in the fridge for up to 3 days.
I wouldn’t recommend making the whipped cream or the mascarpone cream (if you follow my variation) in advance because it may soften up. In that case, you have to re-whip it which negates the purpose of the initial preparation.
Not to mention that re-whipping sometimes fails. So, this prepping method doesn’t actually save you either time or trouble.
Substitutions
As mentioned above, you can add your touch to this dessert according to your preferences or diet restrictions.
Nuts: You could add nuts like walnuts, almonds, or pistachios for the base. For the topping, instead of pistachios (my ultimate favorite) you can choose walnuts or almonds. It is delicious without nuts as well for a nut-free version.
Syrup: You could add rose or orange blossom, or mastiha water.
Custard: Traditional ekmek kataifi sometimes uses a semolina-based custard. If you prefer, you can use a different type of custard, such as a semolina-based custard, like in galaktoboureko dessert.
Whipped cream: I usually substitute whipped cream because of the carrageenan on heavy cream. I go for a good quality mascarpone cheese containing pasteurized cream and citric acid. I strongly recommend it!
How to make ekmek kataifi
Time needed: 1 hour and 30 minutes
Let’s make this delicious dessert together.
- THAW THE KATAIFI PASTRY
First, you should thaw the kataifi pastry (if frozen). Place it in the fridge overnight (keep it in the package). Follow the package instructions and remove it from the refrigerator before preparing the dessert, typically 30 minutes to 1 hour in advance.
- PREPARE THE SYRUP
When using lemon peels, ensure you only include the yellow zest. Avoid incorporating the white pith, as it imparts a bitter taste. Plus, ensure the lemon peels are long because you will fish them out later. Just add syrup ingredients to a pot and heat over low heat. Bring to a boil for 3-4 minutes, stir in the honey. Remove from heat and set it aside.
- PREPARE THE KATAIFI BASE
Preheat oven to 160* C (320* F) Fan.
1. Use your hands to untangle the shredded phyllo dough. Pull apart the strands but try not to tear the dough.
2. It should be a fluffy pile of dough without knots. Work fast because the kataifi can dry out quickly.
3. Grease a 10x14 inch (25x35cm) baking pan with butter.
4. Spread half of the shredded phyllo dough. Avoid pressing the strands with your hands or the pastry brush. Drizzle with half of the butter. Repeat with the remaining kataifi and butter.
5. Bake for half an hour, then remove from the oven and carefully turn it over. Bake the other side for another half an hour.
6. Remove from the oven and immediately use a ladle to pour the cool syrup over the kataifi base. Set aside for at least 30 minutes.
- PREPARE THE CUSTARD
1. In a pot, add the milk but keep about half a cup (about 120ml) of milk. Add the vanilla extract and a pinch of salt. Place the pot over medium to low heat.
Meanwhile, in a bowl, add the sugar and the egg yolks. Whisk until the yolks are incorporated and add the remaining half cup of milk. Whisk until the sugar has completely dissolved.
2. Add the cornstarch to the eggs and whisk to incorporate.
3. As soon as the milk mixture comes to a boil, remove from heat. Gradually add a ladleful of hot milk to the egg-sugar mixture, whisking continuously. Continue this process, adding about 3-4 ladlefuls, until the eggs are tempered.
4. Add the tempered eggs into the pot with the milk while stirring constantly. Cook over medium heat until it thickens. The milk foam will have dissipated, and the cream will have a glossy finish.
5. Add the chilled butter and whisk until the butter melts.
6. Fish out the lemon peels and the cinnamon stick from the kataifi base.
7. Pour immediately the custard over the baked kataifi.
8. Use a spatula to spread it evenly.
9. Cover with plastic wrap/cling film. Use your hands to smooth it over the entire surface. Let aside to cool down (about 1 hour) and refrigerate for at least 3 hours. - FOR THE WHIPPED MASCARPONE CREAM
1. In the bowl of a stand mixer fitted with the whip attachment (or in a large bowl with an electric beater or whisk), combine the mascarpone, the milk, the icing sugar, the vanilla extract, and salt.
Whip on high for 1-2 minutes until soft peaks form.
2. Spread the whipped cream on top of the custard.
3. Use the back side of a fork to score the top of the cream.
4. Top with the chopped pistachios (or almonds).
Expert tips
- Don’t forget to thaw the kataifi overnight. Unless you find freshly shredded phyllo pastry (a bit difficult), you need to place the frozen package in the fridge the night before. Plus, it needs some time out of the refrigerator (usually half to 1 hour) before using it. Follow the instructions on the package.
- Remember the tip for successful syrupy desserts: hot base-cold syrup or the opposite. Never both hot or cold.
- Baked kataifi needs time to absorb the syrup. At least, half an hour. Don’t worry if syrup remains in the baking pan when you spread the custard.
- The custard should be completely covered with cling film during the cooling process, ensuring that the film makes contact with the entire surface to prevent the formation of a crust.
- I prefer to make the whipped cream and spread it immediately over the cooled custard.
How to serve ekmek kataifi
I am going to share my favorite serving way. Out of the fridge, at the table, right out of the baking pan. When I present the dessert, I like the first reactions (usually aaaa, ooooo wowww) and then the building anticipation when people wait patiently for their turn to be served drooling all over the table.
If you don’t like this way, then you may cut it into pieces and serve it on plates.
Nevertheless, it’s a fun dessert. Here are more ideas for serving ekmek kataifi:
Assemble in glasses, small cute glass pots, ice cream pots/bowls, and serve. I find it a brilliant way to serve them in a party. I imagine small pots or glasses on a table looking so good altogether. Really appealing because you already know that “we eat first with our eyes”.
Finally, make an impressive cake. Use a pastry ring to cut around the base and assemble it into a round cake! It will be legendary!
How to store and freeze
Storing: Cover the baking pan with plastic wrap and keep it in the fridge for up to 5 days.
Freezing: Cut your ekmek kataifi into pieces and place them into an airtight freezer-safe container. Freeze for up to 3 months.
Thawing: Place the frozen ekmek kataifi into the refrigerator and let it thaw overnight. The following day, it will be ready, delicious, and fresh!
More Greek dessert recipes
If you like Greek syrupy desserts take a look at some of them. Maybe you will find your next favorite dessert:
- Greek Custard Pie (Galaktoboureko): A decadent dessert made with layers of buttery phyllo dough filled with creamy semolina custard, baked to golden perfection, and soaked in a fragrant syrup.
- Semolina Halva: A traditional Greek sweet made from semolina, sugar, and water, flavored with cinnamon and cloves, and often garnished with nuts or raisins.
- Greek Orange Cake (Portokalopita): A moist and aromatic cake made with layers of phyllo dough soaked in rich orange-flavored syrup, creating a delightful balance of sweetness and citrus.
- Walnut Cake (Karidopita): A spiced cake loaded with chopped walnuts, sweetened with syrup, and infused with warm spices like cinnamon and cloves.
If you make my recipe, you have to let me know! I absolutely love your feedback. This is a huge motivation for me and keeps 30daysofgreekfood’s kitchen alive. Bookmark this recipe and leave your rate and comment below, or take a photo with your Ekmek Kataifi and tag me on Instagram with #30daysofgreekfood and Facebook with @30daysofgreekfood.
* Nikos Tselementes with his famous cookbook, published in 1910, introduced modern cooking techniques and international recipes to Greek households, profoundly shaping contemporary Greek culinary practices.
Recipe
Greek Ekmek Kataifi
Ingredients
KATAIFI BASE
- 1 pound (500g) shredded phyllo dough/kataifi pastry
- ⅔ cup (150g) unsalted butter, melted
- A pinch of ground cinnamon (optional)
SYRUP
- 2 cups (500g) water
- 2 cups (500g) granulated sugar
- 1 stick cinnamon
- 1 lemon, long peels, only the yellow part
- 1 tablespoon honey
CUSTARD
- 5 large egg yolks
- 4 cups (1liter) whole milk
- ½ cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup (100g) cornstarch
- ½ cup (100g) butter, chilled
- Pinch of salt
WHIPPED MASCARPONE CREAM
- 1 cup (250g) mascarpone
- 1½ tablespoons (20ml) whole milk*
- 1½ tablespoons (20g) icing sugar
- 1 tablespoon vanilla extract
- A pinch of salt
FOR TOPPING
- ¾ cup (90g) pistachios (or almonds), coarsely chopped
Instructions
THAW THE KATAIFI PASTRY
- Place the frozen kataifi pastry in the fridge to thaw overnight (keep it in the package). Follow the package instructions and remove it from the refrigerator before preparing the dessert, typically 30 minutes to 1 hour in advance.
PREPARE THE SYRUP
- Add syrup ingredients to a pot and heat over low heat. Bring to a boil for 3-4 minutes, and stir in the honey. Remove from heat and set it aside.
PREPARE THE KATAIFI BASE
- Preheat oven to 160* C (320* F) Fan.
- Use your hands to untangle the shredded phyllo dough. Pull apart the strands but try not to tear the dough. It should be a fluffy pile of dough without knots. Work fast because the kataifi can dry out quickly.
- Grease a 10x14 inch (25x35cm) baking pan with butter and spread half of the shredded phyllo dough. Avoid pressing the strands with your hands or the pastry brush. Drizzle with half of the butter. Repeat with the remaining kataifi and butter.
- Bake for half an hour, then remove from the oven and carefully turn it over. Bake the other side for another half an hour. Remove from the oven and immediately use a ladle to pour the cool syrup over the kataifi base. Set aside for at least 30 minutes.
PREPARE THE CUSTARD
- In a pot, add the milk but keep about half a cup (about 120ml ). Add the vanilla extract and a pinch of salt. Place the pot over medium to low heat.
- Meanwhile, in a bowl, add the sugar and the egg yolks. Whisk until the yolks are incorporated and add the remaining half cup of milk. Whisk until the sugar has completely dissolved. Add the cornstarch and whisk to incorporate.
- As soon as the milk mixture comes to a boil, remove from heat. Scoop up a ladleful of the hot milk and slowly add it to the bowl with the eggs, whisking continuously. Repeat until the eggs are tempered (about 5 ladlefuls).
- Add the tempered eggs into the pot with the milk while stirring constantly. Cook over medium heat until it thickens. The milk foam will have dissipated, and the cream will have a glossy finish.
- Add the chilled butter and whisk until the butter melts.
- Fish out the lemon peels and the cinnamon stick from the kataifi base. Pour immediately the hot custard over the baked kataifi and use a spatula to spread it evenly.
- Cover with plastic wrap. Use your hands to smooth it over the entire surface. Let aside to cool down (about 1 hour) and refrigerate for at least 3 hours.
FOR THE WHIPPED MASCARPONE CREAM
- In the bowl of a stand mixer fitted with the whip attachment (or in a large bowl with an electric beater or whisk), combine the mascarpone, the milk, the icing sugar, the vanilla extract, and a pinch of salt.
- Whip on high for 1-2 minutes until soft peaks form.
- Spread the whipped cream on top of the custard. Use the backside of a fork to score the top. Top with the chopped pistachios (or almonds).
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