Ekmek Kataifi (Greek Custard & Kataifi Pastry with Cream)
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.
Ingredients
For the Kataifi Base
- 400 g kataifi dough defrosted if frozen
- 200 g unsalted butter melted
For the Syrup
- 1½ 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 9x13 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.