Ekmek Kataifi Recipe: Greek Custard & Cream Dessert

Ekmek Kataifi is a cherished Greek dessert that beautifully combines rich, creamy layers with a crisp, syrup-soaked pastry base, making it an irresistible delight. This recipe for Greek Ekmek Kataifi perfectly highlights the luxurious textures and flavors that characterize traditional Greek desserts. It begins with golden brown, crispy kataifi pastry, which is generously drizzled with fragrant syrup and topped with a smooth vanilla custard. To complete the dish, a layer of light, fluffy whipped cream and a sprinkle of crunchy pistachios tie everything together. 

All weather Greek dessert: the perfect dessert for any occasion

This Greek Ekmek dessert (a custard dessert with cream and syrupy pastry) is ideal for special occasions or family gatherings, offering a taste of Greece in every bite. Whether you’re new to Greek desserts or a longtime admirer, this recipe is sure to impress with its delightful mix of textures and sweet, creamy flavor.

Greek Ekmek Kataifi Recipe is one of the best traditional Greek dessert recipes. Think rich, creamy and irresistibly delicious! It’s also sometimes referred to as ekmek kadayifi. No matter what the name is, this Greek recipe features 5 star ingredients and delicious creamy dessert flavors!

What Is Ekmek Kataifi?

Ekmek Kataifi is a classic Greek dessert that layers syrup-soaked kataifi pastry with a rich custard, light whipped cream, and a nutty garnish of pistachios or almonds. The contrast between crispy, creamy, and airy textures makes it one of the most beloved sweets in Greek cuisine.

It is sometimes called Ekmek Kadayifi, reflecting its shared heritage with Turkish and Middle Eastern desserts. While variations exist, the Greek version is defined by its golden kataifi base, velvety custard cream, and fluffy whipped cream topping.

A Personal Note: Why I Love This Dessert

The first time I tried Ekmek Kataifi was in Athens at a small family-run café, where it was served chilled after a strong Greek coffee. I was hooked instantly — the creamy custard balanced perfectly with the syrupy crunch of kataifi.

Now, I love making this ekmek Greek dessert at home, especially during family gatherings. It’s a dessert that feels indulgent but also celebratory, the kind that brings people together at the table.

Is Ekmek Kataifi Greek or Turkish?

Ekmek Kataifi is enjoyed across Greece and Turkey, but the two cuisines emphasize different aspects:

Greek Version: Focuses on kataifi dough baked golden, then soaked in lemon-cinnamon syrup, layered with custard cream, whipped cream, and pistachios.

Turkish Version: Sometimes called Ekmek Kadayifi or Künefe, often richer in syrup, with variations in spices and nuts.

Despite its Ottoman roots, Ekmek Kataifi has become a Greek dessert staple, often served at weddings, holidays, and Sunday lunches.

Ingredients for Authentic Greek Ekmek Kataifi

Ekmek Kataifi shines because every layer plays a role. Here’s what you’ll need:

For the Kataifi Base

• 250g kataifi dough (9 oz.)
• 50g melted butter (¼ cup)
• 80–100g chopped pistachios (½–¾ cup)

For the Syrup

• 200g sugar (1 cup)
• 200g water (¾–⅘ cup)
• Peel of ½ lemon
• 1 cinnamon stick

For the Custard Cream

• 750g whole milk (3 cups)
• 150g sugar (¾ cup)
• ½ tsp vanilla extract
• 75g cornstarch (½ cup)
• 4–5 egg yolks
• 75g butter (⅓ cup)
• Pinch of powdered mastic (optional, for Mediterranean aroma)

For the Whipped Cream

• 500g cold heavy cream (2 cups)
• 60g icing sugar (½ cup)
• 1 tsp vanilla extract

Step-by-Step: How to Make Ekmek Kataifi

1. Bake the Kataifi Base

• Preheat oven to 170°C (340°F).
• Gently separate kataifi strands, spread in a buttered dish.
• Drizzle melted butter and bake 30–45 minutes until crisp and golden.

2. Make the Custard Cream

• Whisk yolks, sugar, milk, and cornstarch until smooth.
• Heat milk + sugar, then temper with yolk mixture.
• Cook over medium heat until thick and creamy.
• Stir in butter and optional mastic.
• Cover with plastic wrap touching the surface to avoid skin.

3. Prepare the Syrup

• Simmer sugar, water, lemon peel, and cinnamon for 3 minutes.
• Cool until lukewarm.

4. Assemble the Layers

• Pour syrup evenly over kataifi base.
• Spread custard cream once cooled.
• Top with whipped cream, then sprinkle pistachios + cinnamon.

5. Chill and Serve

• Refrigerate for at least 4 hours (overnight is best).
• Slice, garnish with extra nuts or syrup, and serve cold.

Troubleshooting Ekmek Kataifi

• Soggy Base? Syrup too hot or kataifi not cooled.
• Runny Custard? Cooked too little or not enough cornstarch.
• Overwhipped Cream? Whip only to soft peaks; don’t let it turn into butter.

How to Serve Greek Ekmek Dessert

• Chill for several hours before slicing.
• Cut into squares or diamonds for clean presentation.
• Garnish with pistachios, almonds, or even shaved chocolate.
• Pair with Greek coffee or mint tea.

Storage & Make-Ahead Tips

• Refrigerate: Store covered up to 4 days.
• Avoid Freezing: Custard and whipped cream won’t hold.
• Make Ahead: Assemble the day before; flavors deepen overnight.

Variations & Modern Twists

• Chocolate Ekmek Kataifi: Add cocoa to custard.
• Healthier Version: Use light milk, less sugar, and coconut cream.
• Festive Twist: Add candied orange peel + cardamom in syrup.

Nutrition (per slice, approx.)

• Calories: 420
• Fat: 24g
• Carbs: 44g
• Protein: 7g
• Sugar: 26g

What I’ve been making lately

• Traditional Colombian Natilla Recipe – Creamy Holiday Custard
• Best Stale Baguette Recipe: Easy Garlic Bread with Cheese (Domino’s Copycat!)
• Jamaican coconut rice and peas recipe (Classic beans)
• Perfect Ratio McCormick Cinnamon Sugar Recipe (Copycat)
• Ekmek Kataifi Recipe: Greek Custard & Cream Dessert

❓ FAQs About Ekmek Greek Dessert

What to serve with Greek Ekmek

• Easy vegan 10-minute Starbucks copycat Pumpkin Spice Latte 
• The best easy vegan hot chocolate 
• Immune System boosting drink
• Avocado leaf tea
• Cinnamon tea recipe

Looking for an easy homemade gift idea? Try making my crowd-pleaser fan favorite dairy-free and vegan hot chocolate in a jar gift 

Are you looking for more easy and delicious baking recipes and treats? You might like some of these:

• Easy chewy vegan chocolate chip cookies 
• Easy Tofu dessert
• Best easy dessert casserole
• Easy French Baguette recipe
• Authentic Socca bread: chickpea pancake recipe
• Macro friendly crackers recipe
• The best easy vegan blueberry muffins 
• Double chocolate cookies 
• Healthy protein cookies 

Final Thoughts

Ekmek Kataifi is one of the most decadent Greek desserts, balancing crisp, creamy, and airy textures in every bite. With a little patience and the right techniques, you can bring this Greek café classic into your own kitchen. Serve it chilled, share it with friends, and enjoy a sweet taste of Greece.

Ekmet Greek dessert recipe

Print

Pin

Rate

Ekmek Kataifi is a delicious rich Greek dessert made with layers of crispy kataifi dough, creamy custard, and fluffy whipped cream, all topped with crunchy pistachios and a touch of cinnamon. It’s soaked in a light syrup, making it a perfect balance of sweetness and texture. This dessert is ideal for special occasions or when you want to treat yourself to a rich and indulgent Greek favorite!

Munchyesta.com

Prep Time 1 hour hour

Cook Time 1 hour hour

Serving Size 8 people

Ingredients

Greek ekmet kataifi recipe ingredients:

Base Ingredients:

• 9 oz (250g) kataifi dough
• 2 oz/1/4cup (50g) butter – melted
• 3.5 oz (80-100g) pistachios – chopped (1/2 to 3/4 cup)

For the Syrup:

• 7 oz/1cup (200g) sugar
• 4/5 cup (200g) water
• Lemon peel from half a lemon
• 1 cinnamon stick

For the Custard:

• 3 cups (750g) whole milk – cold
• 5.5 oz/3/4 cups (150g) sugar
• 1/2 tsp vanilla extract
• 2.6 oz/1/2 cup (75g) corn starch
• 4-5 egg yolks – depending on the size of the eggs
• 2.6 oz/1/3cups (75g) butter
• A pinch of powdered mastic optional

For the Whipped Cream:

• 2 cups (500g) cold heavy whipping cream
• 2 oz/ 1/2cups (60g) icing sugar
• 1 tsp vanilla extract

Instructions

How to Make Ekmek Kataifi step by step:

Prepare the Kataifi Base:

• Preheat your oven to 170°C (340°F). Unroll the kataifi dough from its packaging. Using your hands, gently separate and fluff up the strands of dough to ensure they aren’t clumped together. Butter the bottom of a 25cm square non-stick baking dish and spread the kataifi evenly across the base. Drizzle the melted butter evenly over the dough. Bake in the preheated oven for 30-45 minutes until the kataifi is golden and crispy.

Make the Custard:

• While the kataifi is baking, prepare the custard. In a large bowl, whisk the egg yolks with half of the sugar (100g) until light and fluffy. Add 3-4 tablespoons of milk and the corn starch, whisking until the starch dissolves. Set aside.
• In a large pan, heat the remaining milk, sugar, and vanilla extract over high heat until it begins to boil. Once boiling, remove the pan from heat. Gradually whisk about a third of the hot milk into the egg mixture, then return the pan with the remaining milk to the stove on medium heat. Slowly add the egg mixture back into the pan, whisking constantly until the custard thickens and becomes smooth. Remove from heat and stir in the butter. Let the custard cool slightly, covering it with plastic wrap (touching the surface of the custard to prevent a skin from forming).

Make the Syrup:

• For the syrup, combine all the ingredients in a small pot and bring to a boil. Let it simmer for 3 minutes, without stirring, until slightly thickened. Set the syrup aside to cool until it’s lukewarm.

Assemble the Ekmek Kataifi:

• Once the kataifi has completely cooled, slowly ladle the lukewarm syrup over the baked dough, allowing each spoonful to absorb before adding more.

Prepare the Whipped Cream:

• In a mixer, whip the cold heavy cream with the icing sugar on high speed for about a minute until medium peaks form.

Layer the Ekmek Kataifi:

• Spread the cooled custard evenly over the kataifi base, using a spatula. Top with the whipped cream, spreading it out evenly as well. Sprinkle chopped pistachios and a pinch of cinnamon on top.

Chill and Serve:

• Refrigerate the assembled Ekmek Kataifi until chilled, and serve cold. Enjoy!

Notes

Tips for Working with Kataifi Pastry

•Opt for Fresh Dough: Using fresh kataifi pastry instead of frozen yields the best results and speeds up your prep time. Since kataifi is essentially shredded phyllo, it dries out quickly. Minimize its exposure to air to maintain its moisture and texture. When handling it, work gently on a large surface or over the sink to avoid scattering bits of dough everywhere. Once ready, drizzle it with butter and pop it into the oven!

•Proper Thawing (If Frozen): If you’re using frozen kataifi, thaw it overnight in the refrigerator. Avoid using the microwave for thawing, as it can lead to sogginess and compromise the pastry’s texture.

•Gentle Handling: Kataifi pastry is quite delicate and prone to tearing. Although it’s fine for the recipe, handle it with care. Take your time to separate the strands gently to prevent them from clumping together.

Ekmek Greek Dessert Tips

•Preparation is Essential: Before you dive into making the dessert, ensure that all your ingredients are measured out and ready to go. If using frozen kataifi, have it defrosted beforehand, and make sure your nuts are finely crushed.

•Careful Thawing: For the best results, defrost kataifi overnight in the refrigerator instead of at room temperature. This prevents excess moisture from melting ice, which could make the pastry soggy.

•Generous Buttering: When applying butter, don’t hold back! Use plenty of melted butter to achieve a beautifully golden color as it bakes. The butter also adds a delicious richness to the dessert.

•Even Butter Distribution: Brush melted butter between the layers of kataifi for consistent coverage. This will help each bite turn out crisp and perfectly golden.

•Syrup Saturation: When soaking the assembled dessert in syrup, ensure every layer is thoroughly saturated. Allow ample time for the kataifi to absorb the syrup completely—this step is vital for a moist and flavorful Ekmek Kataifi.

•Perfect Whipped Cream: To make your whipped cream just right, chill a clean mixing bowl and the whisk attachment in the freezer for about 10 minutes. Start with very cold whipping cream. Be cautious not to overbeat; you want soft peaks, not butter!

•Chill Before Serving: For the best flavor and texture, refrigerate the Ekmek Kataifi for several hours or overnight before serving. Chilling allows the dessert to set properly and enhances the flavors, making it easier to cut into neat portions.

Quick Hack for Using Store-Bought Phyllo Dough

To save time on prep, you can substitute homemade kataifi dough with store-bought phyllo dough. Simply take the phyllo sheets and cut them into thin strips or shred them by hand to mimic the texture of kataifi. Layer these strips in your baking dish, drizzling melted butter between each layer to ensure a crispy and golden finish. This shortcut allows you to enjoy a delicious Ekmek Kataifi without the lengthy process of preparing kataifi dough from scratch!

Did You Make This Recipe?

Be sure to share with me on Instagram, Pinterest, or Youtube!

Rate this Recipe Pin Recipe Share Recipe