WHY YOU’LL LOVE THIS RECIPE
Syrupy kataifi dough, a thick layer of velvety and creamy custard filling and a generous amount of fluffy whipped cream on top combine to make the most irresistible Greek dessert known as ekmek!
This Ekmek kataifi recipe makes about 15-20 pieces, so it’s a great option if you’re going to a friend’s dinner party or hosting one of your own. Each layer can be made ahead of time and then combined last minute for an almost no-bake dessert.
Greek ekmek kataifi always reminds me of going to the Greek bakeries in Athens and on the islands. It’s one of those desserts that you’ll see on display in huge baking pans and just have to try!
WHAT IS KATAIFI?
Kataifi is really fine strands of shredded phyllo pastry made mostly from wheat flour, corn starch, and vegetable oil. It’s similar to phyllo pastry in that it dries out quickly when exposed to air, so it’s best to work with it quickly or cover it with plastic wrap and a damp towel as you make your recipe. Kataifi can be used for savoury dishes like tiropita (Greek cheese pie) or sweet desserts like this ekmek kataifi or baklava. Kataifi is pronounced “ka-dah-ee-fee.”
RECIPE TIPS
- You’ll need to defrost the unopened kataifi in the fridge overnight.
- The longer you bake the kataifi, the crispier it will be. I like the kataifi to be softer, so I usually bake it for 20 minutes. The kataifi will soak up most of the syrup, but there will still be syrup in the bottom of the pan.
- The syrup should be room temperature, and the kataifi phyllo hot. The baking dish will likely sizzle a bit as you pour over the hot syrup. It’s important to pour the syrup slowly so that it can soak up evenly over the kataifi.
- Allow the custard to cool at room temperature before spreading it over the kadaifi. This will prevent the baked kadaifi from becoming too soft.
- Be careful not to overmix the whipped cream. It should only need to be mixed for about 4 minutes. If you can, place the mixing bowl and whisk attachment in the freezer for 10 minutes before making the whipped cream. The whipping cream should be cold when you add it to the mixing bowl. Cold whipping cream will result in the fluffiest whipped cream.
- Allow the ekmek to cool in the fridge for at least 3-4 hours before serving, but ideally, it should set overnight – this will allow the flavours to all really come together and enough time for the kataifi to absorb the syrup. There will still be some syrup in the bottom of the pan – that’s ok!
- The ekmek is a soft dessert, so it may be easier to scoop it into bowls instead of cutting it into squares. But I’d recommend keeping the ekmek in the fridge until you’re ready to serve it.
INGREDIENT NOTES
Kataifi pastry: Your local grocery store should have kataifi in the freezer section where the phyllo pastry dough and pastry sheets are. Otherwise, you should be able to find kataifi at a Mediterranean or Greek specialty store.
Eggs: This recipe uses only egg yolks, but you can save the egg whites and use them for another recipe. The egg yolks should be at room temperature so that they can become airy and mix well with the sugar. I like to whisk the eggs, sugar and vanilla with a handheld mixer for a few minutes before tempering them.
Custard: Tempering the eggs is important so that when the egg mixture is added to the hot milk mixture, the eggs won’t scramble. Heat the custard on medium-low heat to reduce the likelihood of the mixture curdling.
You’ll need to continuously whisk the custard filling so that it becomes creamy and smooth (but it will be worth it!). After the custard cools, you can whisk it lightly so that it’s nice and smooth before levelling it over the baked kataifi. The egg yolks help create a rich, velvety texture to the custard, and the cornstarch is essential to thicken the custard as it heats up.
The top of the custard may form a small film if it sits, but you can whisk lightly in one direction, and the custard will smooth out again.
Whipping cream: Also known as heavy cream. Homemade whipping cream is super easy to make and well worth it! It’s creamy, soft, and the perfect top layer for ekmek. I wouldn’t recommend using store-bought whipping cream or Cool Whip for this topping since it doesn’t last as long and won’t be able to give you that thick, creamy, and velvety whipped cream topping.
The icing sugar in the whipped cream also helps to stabilize the whipped cream. To my surprise, I stored the ekmek in the fridge with the whipped cream topping, and the whipped cream lasted for about 3 days (even with the piping design).
RECOMMENDED KITCHEN TOOLS
- 9″x13″ baking pan
- Whisk
- Electric mixer with a mixing bowl and whisk attachment or handheld mixer
- Spatula
- A large pot and bowl
- Small saucepan
HOW TO MAKE GREEK EKMEK KATAIFI: STEP BY STEP
*Reminder* Allow frozen kataifi to thaw unopened in the refrigerator overnight. If it defrosts at room temperature, then it will get too much moisture, so it’s best to defrost in its packaging overnight in the fridge.
STEP 1: Make the syrup. In a saucepan, add 2 cups water and 1 1/2 cups sugar. Gradually heat up the syrup over medium-low heat until the sugar dissolves. Then add in the cinnamon stick, cognac or brandy, and lemon rind. Continue to heat over medium-low heat, gradually bringing the syrup to a boil and then reducing the heat.
Then add the lemon juice. Stir and let the syrup simmer for another 3-5 minutes. The lemon juice will reduce the likelihood of the sugar crystallizing. The syrup should be cooked for at least 10-15 minutes before removing it from the heat so that it can slightly thicken. Then, remove the syrup from the heat and allow it to come to room temperature.
STEP 2: Prepare the kataifi base. Preheat the oven to 350°F on bake. Lightly grease the bottom of a 9″ x 13″ baking pan with unsalted butter. Cut half of the kataifi phyllo and remove it from the bag. Pull the Kataifi apart in opposite directions so that it’s fluffy and spread out evenly in the baking pan. You’ll only need half of the kataifi for this recipe. You can store any unused kataifi in a plastic bag, seal it tightly, and refreeze it for up to two months.
I like to break that kataifi phyllo apart into shorter strands as well. The goal is not to have the kataifi clumped together. Melt 1/2 a cup of unsalted butter and pour the melted butter over the kataifi. Use your hands to mix the kataifi with butter. Sprinkle the top of the kataifi base with a teaspoon of ground cinnamon.
Bake the kataifi in the oven for 20-25 minutes. I like the kataifi to be softer, so I usually pull it out at around the 20-minute mark, but if you like it crispy, you can bake it for about 25-30 minutes or until it’s a light golden brown colour. When ready, remove the kataifi from the oven. It will be a very light golden brown colour.
Remove the kataifi from the oven and use a ladle slowly pour the room-temperature syrup over the hot kataifi. It will look like a lot of syrup but don’t worry, the kataifi will soak up the delicious syrup. The syrup should be at room temperature and the kataifi hot to fully absorb the syrup. Or, the kataifi at room temperature and the syrup hot, but I find that it’s easier to make the syrup first and then pour it over the kataifi when it comes out hot from the oven.
*Be careful with dishware that is prone to cracking.* I’ve made this in both a Pyrex glass baking pan and a stainless steel baking pan. Both options worked for this recipe. Also, I clearly didn’t sprinkle the cinnamon very evenly, haha*
STEP 3: Make the vanilla custard cream. This is the middle layer and the most essential part of the ekmek. In a large pot, combine 5 cups of homogenized milk, 1 cup whipping cream or heavy cream, 1 cup of white sugar, and the lemon zest from one lemon. Gradually heat up these ingredients over low heat.
In a large bowl, add six egg yolks. Whisk together. Then add 1/2 a cup of white sugar and two tablespoons of pure vanilla extract. Whisk well together for at least 5 minutes. You can also use a handheld mixer to whisk the eggs. Then add 3/4 cup of cornstarch to the eggs and whisk together. Set the egg mixture aside briefly until it’s time to temper the eggs.
The milk mixture on the stove should be warm (but you should be able to touch the milk without pulling your finger away). You don’t want the milk to be too hot when tempering the eggs since this can cause the eggs to scramble.
Temper the eggs: Use a large spoon or ladle and slowly add a little bit of the warm milk to the egg mixture and whisk right away. Repeat this step 3-4 times until the egg mixture is liquid. Then pour the tempered eggs back into the pot with the warm milk and continue to whisk over medium-low heat in one direction. Whisk the custard for 10-12 minutes on medium-low heat until the custard starts to thicken. Whisk continuously. Then, remove it from the heat.
The custard will thicken more as it cools. Allow the custard to cool down for 20-25 minutes. Whisk occasionally so that a film doesn’t form. I find that if I pour the hot custard on top of the baked kataifi base right away, the Kataifi will become really soft.
Once the custard has cooled, use a large spoon and spatula to spread the custard evenly over the baked kataifi. Cover tightly with plastic wrap to avoid a film over the custard, and set in the fridge for at least 30-45 minutes before topping with whipped cream.
STEP 4: Make the whipped cream. Place the mixing bowl and whisk attachment in your freezer for 10 minutes before making the whipped cream. Combine 2 cups of cold heavy cream or whipping cream in a mixing bowl, one tablespoon of pure vanilla extract and 1/4 cup icing sugar in a mixing bowl.
Whisk together on medium speed (#4 on a KitchenAid mixer) until the whipped cream is light and fluffy and holds its shape – usually whisked for about 4 minutes. But be careful not to overwhip the whipped cream.
Remove the kataifi with custard from the fridge once you’re ready to add the whipped cream topping. The custard should be cold by this point. If not, you can place it back in the fridge until the top of the custard feels cool. We don’t want to add the fresh whipped cream on top of the warm custard, or it may get runny.
Spread the whipped cream evenly over the custard. You can smooth it out with a spatula or the back of a spoon. Sprinkle with cinnamon and options top the ekmek with lightly toasted blanched almonds, chopped pistachios or a combo of the two!
SERVING AND STORING
- The ekmek will need to be set in the fridge for at least 3-4 hours before serving, but ideally overnight so that the kataifi can soak up the syrup and the flavours can mend together. You can make this recipe ahead of time and store it in the fridge for a day or two before serving.
- You can cut the Ekmek into squares, or since it’s a soft dessert, it may be easier to use a large spoon to serve the ekmek into small bowls or plates.
- This recipe makes about 15-20 slices, depending on how big you cut the pieces.
- Kataifi is normally sold in a 454-gram box, but you’ll only need half of the kataifi for this recipe. You can store any unused kataifi in a plastic bag, seal it tightly, and refreeze it for up to two months.
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Greek Ekmek Recipe
Equipment
- 9"x13" baking pan
- Whisk
- Electric mixer with a mixing bowl and whisk attachment or handheld mixer
- A large pot and bowl
- Small saucepan
- Spatula
Ingredients
Kataifi Base
- Kataifi pastry 225 - 250 grams/ half of a 454 gram box
- 1/2 cup unsalted butter melted
- 1 teaspoon cinnamon powder
Syrup
- 2 cups water
- 1 1/2 cups white granulated sugar
- 1 lemon rind about 2"-3" in length
- 1 cinnamon stick
- 1 oz. cognac or brandy
- 1 teaspoon fresh lemon juice
Creamy Vanilla Custard
- 5 cups homogenized milk
- 1 cup whipping cream or heavy cream
- Lemon zest from one lemon
- 1 1/2 cups sugar 1 cup added to the milk and 1/2 cup added to the egg yolks
- 6 egg yolks room temperature
- 2 tablespoons pure vanilla extract
- 3/4 cup cornstarch
Whipping Cream
- 2 cups whipping cream or heavy cream cold
- 1 tablespoon pure vanilla extract
- 1/4 cup icing sugar or confectioner's sugar
Instructions
- Make the syrup. Add 2 cups of water and 1 1/2 cups of sugar in a saucepan. Gradually heat up the syrup over medium-low heat until the sugar dissolves. Then add in the cinnamon stick, cognac or brandy, and lemon rind. Continue to heat over medium-low heat, gradually bringing the syrup to a boil and then reducing the heat. Then, add the lemon juice. Stir and let the syrup simmer for another 3-5 minutes. The lemon juice will reduce the likelihood of the sugar crystallizing. The syrup should be cooked for at least 10-15 minutes before removing it from the heat so that it can slightly thicken. Then, remove the syrup from the heat and allow it to come to room temperature.
- Prepare the kataifi base. Preheat the oven to 350°F on bake. Lightly grease the bottom of a 9" x 13" baking pan with unsalted butter. Cut half of the kataifi phyllo and remove it from the bag. Pull the kataifi apart in opposite directions, so it's fluffy and spread out evenly in the baking pan. I like to break the kataifi apart into shorter strands as well. The goal is not to have the kataifi clumped together. Mel 1/2 a cup of unsalted butter and pour the melted butter over the kataifi. Use your hands to mix the kataifi with the butter. Sprinkle the top of the kataifi base evenly with a teaspoon of ground cinnamon. Bake the kataifi in the oven for 20-25 minutes. I like the kataifi to be softer, so I usually pull it out around the 20-minute mark when it's a very light golden brown colour. When ready, remove the kataifi from the oven and use a ladle to pour the room-temperature syrup over the hot kataifi slowly.
- Make the vanilla custard cream. This is the middle layer and the most essential part of the ekmek. In a large pot, combine 5 cups of homogenized milk, 1 cup of whipping cream or heavy cream, 1 cup of white sugar, and lemon zest from one lemon. Gradually heat these ingredients up over low heat. In a large bowl, add 6 egg yolks and whisk together. Then add 1/2 a cup of white sugar and 2 tablespoons of pure vanilla extract to the egg yolks. Whisk well together for at least 5 minutes until the egg yolks are pale and frothy. You can also use a handheld mixer to whisk the eggs. Then add 3/4 cup of cornstarch to the eggs and whisk together. Set aside the egg mixture briefly until it's time to temper the eggs. The milk mixture on the stove should be warm (but you should be able to touch the milk without pulling your finger away). You don't want the milk to be too hot when tempering the eggs since this can cause the eggs to scramble. Temper the eggs: Use a large spoon or ladle and slowly add a little bit of the warm milk to the egg mixture and whisk right away. Repeat this step 3-4 times until the egg mixture is liquid. Then pour the tempered eggs back into the pot with the warm milk and continue to whisk over medium-low heat in one direction. Whisk the custard for 10-12 minutes on medium-low heat until the custard starts to thicken. Then, remove it from the heat. Allow the custard to cool for 20-25 minutes, and then spread the custard evenly over the baked kataifi. Cover tightly with plastic wrap to avoid a film over the custard, and set in the fridge for at least 30-45 minutes before topping with whipped cream.
- Make the whipped cream. Place the mixing bowl and whisk attachment in your freezer for 10 minutes before making the whipped cream. Combine 2 cups of whipping cream, 1 tablespoon of pure vanilla extract, and 1/4 cup of icing sugar in a mixing bowl. Whisk together on medium speed (#4 on a KitchenAid mixer) until the whipped cream is light and fluffy and holds its shape. Remove the kataifi with custard from the fridge once you're ready to add the whipped topping. The custard should be cold by this point. If not, you can place it back in the fridge until the top of the custard feels cool. Spread the whipped cream evenly over the custard. Sprinkle with cinnamon, lightly toasted blanched almonds, chopped pistachios or a combo of the two!
Notes
- Allow the frozen kataifi to thaw unopened in the refrigerator overnight.
- The syrup should be at room temperature and the kataifi hot or the kataifi at room temperature and the syrup hot for the kataifi to fully absorb the syrup. I find that it's easier to make the syrup first and then pour it over kataifi when it comes out hot from the oven. *Be careful with dishware that is prone to cracking*
- Cook the custard on medium-low heat so that it doesn't overheat and gradually thickens. Remove the custard from heat as soon as it thickens, but continue to whisk for another minute or two. The custard will thicken more as it cools.
- Be careful not to overwhip the whipped cream - it should only need about 3-4 minutes. You can stop the mixer and use a spatula to check the consistency.
- Refrigerate the ekmek for at least 3-4 hours, ideally overnight, before serving so that the kataifi can soak up the syrup. You can add the whipped cream and refrigerate the ekmek with it or make the whipped cream once you're ready to serve it.
- The ekmek should be refrigerated until you're ready to serve it and can be made a day or two ahead of time. It's a soft dessert, so it may be easier to spoon it into a bowl or a plate instead of cutting it into squares.
- Kataifi is normally sold in a 454-gram box, but you'll only need half of the kataifi for this recipe. You can store any unused kataifi in a plastic bag, seal it tightly, and refreeze it for up to two months.
Nutrition
Date Published: November 7, 2022
Irresistible Greek Ekmek With Kataifi
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