Ekmek Kataifi

Ekmek Kataifi

A Greek Pastry Worth the Hype

If you’re on a quest for a show-stopping Greek dessert that’s both traditional and irresistibly indulgent, let me introduce you to Ekmek Kataifi. Picture this: a buttery, crispy kataifi pastry base soaked in aromatic syrup. It’s layered with rich vanilla custard and crowned with billows of fresh whipped cream. If you’re interested in trying it, this Ekmek Kataifi recipe will guide you. Every bite offers a texture party—crunchy, creamy, and melt-in-your-mouth softness, all at once.

As someone who grew up surrounded by the clinking of forks over dessert plates during family gatherings, I can vouch—Ekmek is more than a sweet treat. It’s a ceremonial centerpiece, a shared joy, and one of those nostalgic flavors that instantly transport you to a sunlit Greek courtyard with a coffee in hand. Making this Ekmek Kataifi recipe feels like a journey back to those times.

Let’s dive deep into what makes this classic so special, where it comes from, how to nail it like a pro, and why it absolutely deserves a spot on your food blog or next dinner party menu. Following the Ekmek Kataifi recipe carefully will ensure you get perfect results.

The History and Origins of Ekmek Kataifi

While many associate Ekmek Kataifi with Greek patisseries and festive tables, its roots run deep into the multicultural layers of the Ottoman Empire. The word “ekmek” itself comes from Turkish, meaning “bread”—but don’t let the name fool you. In this context, Ekmek refers to a dessert that evolved from Turkish bread puddings into a luxurious, custard-based pastry that Greece wholeheartedly embraced and reinvented. This evolution has given rise to the well-loved Ekmek Kataifi recipe we see today.

The Greek version specifically layers shredded kataifi dough (a cousin of phyllo) with aromatic syrup, custard (called krema), and whipped cream. Over time, it has become a staple dessert at name days, weddings, and major holidays, especially during Easter season and summer celebrations. If you follow this Ekmek Kataifi recipe, you too can bring a piece of this tradition to your celebrations.

What sets the Greek version apart? It’s the addition of thick galaktoboureko-style custard, subtle hints of mastiha or orange zest, and the elegant final flourish of cream and crushed nuts—usually pistachios or almonds.

Sweet Facts You Didn’t Know About Ekmek

  • Not all Ekmeks are Kataifi! In some regions of Greece and Turkey, “Ekmek” is also a chilled bread pudding or even an ice cream-laden dessert.
  • Traditional Ekmek Kataifi is made entirely without flour in the base, using only kataifi dough. This makes it naturally gluten-free (if you source GF kataifi).
  • It’s one of the most time-friendly Greek desserts to make ahead. In fact, it tastes even better after resting in the fridge overnight.

Ingredients Breakdown

For the Kataifi Base:

  • Kataifi dough (shredded phyllo)
  • Melted butter (real butter, always!)
  • Sugar + water + lemon peel + cinnamon stick (for the syrup)

For the Custard Layer:

  • Whole milk
  • Cornstarch
  • Egg yolks
  • Vanilla extract (or mastiha for a traditional edge)
  • Sugar
  • Butter

For the Topping:

  • Heavy whipping cream
  • Powdered sugar
  • Crushed pistachios or almonds

Pro Tips for the Perfect Ekmek Kataifi

  • Fluff your kataifi dough! Before baking, always separate the strands. This ensures an airy, golden-brown base.
  • Let the syrup cool slightly, but pour it over hot baked kataifi—this prevents sogginess and helps it absorb evenly.
  • When making custard, temper your egg yolks slowly with warm milk to avoid curdling.
  • Chill before serving. This dessert shines when served cold. It firms up beautifully and lets all the flavors meld.
  • For a flavor boost, add a dash of orange blossom water or rosewater to the syrup.

Modern Touches You Can Try

  • Make it in individual cups for chic dinner party servings.
  • Add a layer of crushed strawberries or raspberries between the custard and whipped cream for a spring twist.
  • Swap whipped cream for a light mascarpone chantilly for a luxe vibe.

A Sweet Memory in Every Bite

As I take a bite of this Ekmek Kataifi, I’m reminded of the timeless magic that comes from sharing food that transcends generations. It’s more than just a dessert—it’s a bridge to the past. It is a nod to the old traditions that shaped our kitchens and, perhaps, a little piece of ourselves.

In today’s fast-paced world, there’s something deeply grounding about taking the time to craft a dish that connects you to your roots. For me, baking or cooking these classics brings both nostalgia and new meaning. It’s a celebration of history, flavor, and the joy that comes from gathering around the table with loved ones.

So, whether it’s a special occasion or a quiet evening spent indulging in this layered, sweet masterpiece, let Ekmek Kataifi be a reminder to savor the small moments. After all, food isn’t just about nourishment—it’s about creating memories, sharing stories, and enjoying life’s sweetest offerings.

A slice of Greek Ekmek Kataifi on a white plate topped with whipped cream and pistachios, served with a cup of Greek coffee.

Ekmek Kataifi (Greek Custard & Kataifi Pastry with Cream)

Kastra Recipes Staff
Ekmek Kataifi is a traditional Greek dessert made with layers of buttery kataifi pastry soaked in syrup, velvety vanilla custard, and whipped cream, topped with chopped pistachios. This show-stopping sweet is rich, refreshing, and perfect for making ahead—ideal for celebrations or any time you want to impress.
Prep Time 30 minutes
Cook Time 40 minutes
Resting/Chilling Time: 4–6 hours (preferably overnight) 6 hours
Total Time 7 hours 10 minutes
Course Dessert
Cuisine Greek
Servings 12 Servings
Calories 420 kcal

Ingredients
  

For the Kataifi Base

  • 400 g kataifi dough defrosted if frozen
  • 200 g unsalted butter melted

For the Syrup

  • cups sugar
  • 1 cup water
  • 1 cinnamon stick
  • 1 strip lemon peel or orange peel
  • 1 tbsp lemon juice

For the Custard

  • 1 liter whole milk
  • 150 g sugar
  • 100 g cornstarch
  • 4 large egg yolks
  • 60 g unsalted butter
  • 2 tsp pure vanilla extract or ½ tsp mastiha powder

For the Topping

  • 400 ml heavy cream chilled
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • ½ cup pistachios or almonds finely chopped

Instructions
 

Prepare the Kataifi Base

  • Preheat oven to 180°C (350°F).
  • Using your fingers, gently separate and fluff the kataifi strands.
  • Spread them evenly in a 9×13 inch baking dish.
  • Drizzle melted butter thoroughly over the kataifi.
  • Bake for 35–40 minutes, until golden and crisp.

Make the Syrup

  • While kataifi is baking, combine sugar, water, cinnamon stick, lemon peel, and lemon juice in a saucepan.
  • Bring to a boil, then simmer for 5–7 minutes.
  • Remove from heat and let it cool for a few minutes.
  • Once kataifi is out of the oven, pour the warm syrup evenly over the hot pastry. Let it absorb fully and cool to room temperature.

Prepare the Custard

  • In a bowl, whisk egg yolks and cornstarch until smooth.
  • In a saucepan, heat milk and sugar over medium heat until it starts to steam (don’t boil).
  • Slowly pour a bit of the hot milk into the yolk mixture to temper it, whisking constantly.
  • Pour tempered mixture back into the saucepan. Cook over medium-low heat, stirring constantly, until thickened (about 5–8 minutes).
  • Remove from heat, stir in butter and vanilla.
  • Pour custard over the cooled kataifi base, smoothing it out evenly.
  • Cover with plastic wrap (touching the surface) and refrigerate for at least 4 hours.

Whip the Cream

  • In a mixing bowl, whip cold cream with powdered sugar and vanilla until soft peaks form.
  • Spread gently over the custard layer.

Garnish and Serve

  • Sprinkle with chopped pistachios or almonds.
  • For best flavor and texture, chill overnight and serve cold.

Notes

Pro Tips

  • Don’t skip tempering the eggs or you’ll risk scrambled custard.
  • If you love citrus, add orange blossom water to the syrup for a Levantine twist.
  • Use a pastry bag to pipe the whipped cream for a professional finish.
  • Store covered in the fridge for up to 4 days.
Keyword ekmek kataifi recipe, Greek syrup desserts, kataifi pastry with cream, traditional Greek desserts


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