Introduction
Ekmek Kataifi is a luxurious, multi-layered Greek dessert that offers a magnificent contrast of textures and temperatures in every bite. The foundation consists of a base of shredded kataifi pastry that is baked until golden and crunchy, then immediately soaked in a chilled, aromatic sugar syrup often scented with lemon or cinnamon. This crispy base is topped with a thick layer of cool, velvety mastic-scented custard, which is then finished with a generous blanket of airy whipped cream. To complete the presentation, the dessert is typically garnished with a shower of crushed pistachios or slivered almonds, creating a sophisticated treat that balances the syrupy crunch of the pastry with the light, cloud-like creaminess of the toppings.
Ingredients
The Kataifi Base
500g kataifi pastry (shredded phyllo)
200g unsalted butter, melted
100g walnuts or pistachios, coarsely chopped (optional)
The Syrup
2 cups sugar
1 1/2 cups water
1 cinnamon stick
1 tbsp lemon juice
1 strip of lemon peel
The Custard Layer
1 liter whole milk
1/2 cup sugar
1/2 cup fine semolina or cornstarch
2 large egg yolks
1 tsp vanilla extract
50g unsalted butter
The Whipped Cream Layer
500ml heavy chilled whipping cream
3 tbsp powdered sugar
1/2 tsp vanilla extract or a drop of mastic oil
The Finishing Touches
1/2 cup slivered almonds or ground pistachios
A dusting of ground cinnamon
Preperation
Base: Unravel the shredded kataifi pastry and toss it thoroughly with melted butter until every strand is coated before baking until golden.
Syrup: Simmer sugar, water, and a cinnamon stick to create a thick syrup and pour it over the hot pastry immediately after it leaves the oven.
Custard: Heat milk with sugar and vanilla, then whisk in cornstarch and egg yolks until the mixture reaches a thick, velvety consistency.
Cream: Whip cold heavy cream with a touch of powdered sugar and vanilla until it forms stiff, stable peaks for the top layer.
Toppings: Finely chop toasted pistachios or almonds and have them ready to sprinkle over the cream as a final garnish.
Step by Step
The Base: Pull apart the kataifi dough strands until they are light and fluffy. Spread them into a buttered baking pan, drizzle generously with melted butter, and bake at 170°C until the pastry is deep golden and very crisp.
The Syrup: Boil water, sugar, and a slice of lemon for several minutes to create a thick syrup. Pour the cooled syrup over the hot, toasted kataifi base, allowing the strands to absorb the sweetness while maintaining their texture.
The Custard: Heat milk and sugar in a pot, then whisk in cornstarch or fine semolina. Cook until the mixture thickens into a dense, smooth cream. Stir in butter and vanilla, then pour the hot custard over the syrupy pastry and let it cool completely until set.
The Topping: Whip cold heavy cream with a little powdered sugar and vanilla until it forms stiff peaks. Spread the whipped cream in a thick, even layer over the cooled custard.
Finishing: Use a fork to create decorative waves in the cream. Sprinkle a generous amount of crushed pistachios or toasted slivered almonds and a light dusting of cinnamon over the top.
Resting: Refrigerate the dessert for at least 4 hours, or ideally overnight. This allows the layers to fuse together, making it easier to cut into clean, rectangular slices.
Origin:
Asia Minor / Istanbul
Diet
Vegetarian, Contains Nuts
Equipment Needed:
Baking dish, Stand mixer, Saucepan, Whisk.
Cultural History
Ekmek Kataifi is a majestic three-tiered dessert that represents the decadent intersection of Ottoman tradition and Greek patisserie. The foundation consists of a base of kataifi pastry, which is shredded phyllo strands baked until golden and drenched in a spiced lemon or orange syrup. This crunchy and honeyed layer is topped with a thick and velvety blanket of mastic scented custard, followed by a final crowning of cool and unsweetened whipped cream. Often finished with a generous dusting of vibrant green pistachios or toasted almonds, the dessert offers a sophisticated play on textures as it moves from the airy lightness of the cream through the creamy heart of the custard to the syrupy crunch of the base. It remains one of the most beloved sweets in Greece, cherished for its cooling properties and its rich and aromatic complexity.
Yiayias Secret
The secret to a luxurious Ekmek Kataifi is the triple-layered contrast between the crunchy, syrupy base and the velvety creams. To ensure the shredded kataifi dough remains crisp and doesn't become a sodden mass, you must bake it until it is a deep, uniform golden brown and then pour cool syrup over the hot pastry. Adding a touch of mastiha to the syrup or the custard provides that haunting, resinous aroma that is essential for this dessert.
The middle layer must be a thick, stable semolina custard that has been allowed to cool completely before the final topping is added. To achieve the iconic finish, use freshly whipped heavy cream stabilized with a bit of powdered sugar, spreading it gently to avoid disturbing the custard below. The final touch is a generous dusting of toasted slivered almonds or vibrant green pistachios and a sprinkle of cinnamon. Let the entire tray chill for at least four hours so the syrup distributes evenly and the layers set into a clean, sliceable masterpiece.
Substitution Notes
The Base: Made from Kataifi dough (shredded phyllo). To ensure it becomes crispy rather than soggy, it must be thoroughly coated in melted butter and baked until deep golden brown. If you cannot find Kataifi, you can substitute with toasted crushed rusks or shredded wheat cereal, though the texture will be significantly denser.
The Syrup: A hot syrup made of sugar, water, and lemon peel is poured over the cold, baked base. For a traditional aroma, add a cinnamon stick or a few whole cloves. Using honey as a partial substitute for sugar will result in a stickier, richer base.
The Custard: This middle layer is a thick pastry cream (creme patissiere) usually flavored with mastiha (mastic resin) for a unique, piney taste. If mastiha is unavailable, vanilla extract or bitter almond essence provide a classic sweet profile. You can use cornstarch or flour as a thickener, but cornstarch yields a silkier finish.
The Topping: A thick layer of whipped cream (chantilly) covers the custard. For a more authentic Greek flavor, use heavy cream whipped with a touch of powdered sugar and a splash of rose water.
The Garnish: Slivered almonds or crushed pistachios are sprinkled on top for crunch. Lightly toasting the nuts before adding them will significantly enhance their flavor against the soft cream.
The Assembly: This dessert requires time to set. It is best to assemble it in a deep glass dish and refrigerate for at least 4 to 6 hours before serving to allow the layers to stabilize and the flavors to meld.
Wine Pairings
Ekmek Kataifi is a luxurious, multi-layered dessert featuring a base of syrup-soaked kataifi pastry, a thick layer of creamy custard, and a topping of airy whipped cream and crushed pistachios.
Dessert Wine (The Traditional Choice): A Muscat of Lemnos or a Mavrodaphne of Patras provides the necessary honeyed sweetness and notes of dried fruits to match the syrup-soaked base. The wine's velvety texture complements the custard, while its acidity ensures the dessert remains balanced rather than cloying.
Sparkling Wine: A Demi-Sec Champagne or a Moscato d’Asti offers a refreshing effervescence that cuts through the richness of the whipped cream and custard. The fine bubbles and notes of orchard fruits provide a light, cleansing finish to each decadent bite.
The Contrast: A chilled glass of Mastiha liqueur offers a unique resinous and piney flavor profile that provides a clean, aromatic contrast to the vanilla and dairy notes. This herbal sharpness helps to reset the palate against the intense sweetness of the syrup.
Storage Instructions
Refrigeration: Store Ekmek Kataifi in an airtight container in the refrigerator for up to 3 to 4 days. Because it contains both a custard layer and a whipped cream topping, it must be kept chilled at all times to prevent the dairy from spoiling.
Freezing (Cooked): Freezing the fully assembled dessert is not recommended. The custard can separate and become watery, the whipped cream will lose its structure, and the syrup-soaked kataifi base will become mushy upon thawing.
Freezing (Unbaked): You can freeze the dry, unbaked kataifi pastry for up to 6 months. Additionally, you can bake the shredded pastry base, add the syrup, and freeze just that layer for up to 1 month. The custard and whipped cream layers should always be prepared fresh.
Reheating: This dessert is served cold and should never be reheated. Applying heat will melt the whipped cream and ruin the texture of the custard. If the base has become too firm in the fridge, let the dessert sit at room temperature for no more than 10 to 15 minutes before serving.
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