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Ekmet Greek dessert recipe

a plate with greek dessert: 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!
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
Cook Time 1 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!