Greek Ekmek Kataifi
Ekmek Kataifi is a traditional Greek dessert featuring a base of shredded phyllo dough baked until crisp and soaked in sweet syrup. This is topped with creamy custard, mascarpone whipped cream, and garnished with chopped nuts. This dessert is a delightful blend of textures and flavors.
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).
Notes
If the mascarpone is too thick, add more milk until you get the consistency you like.
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