If there's one Greek dessert that feels like pure indulgence layered in elegance, it's Ekmek Kataifi, a show-stopping treat with kataifi pastry soaked in scented syrup, silky vanilla custard, and clouds of whipped cream. This Greek ekmek dessert combines contrasting textures and flavors in perfect harmony.
Ekmek is a kataifi dessert with golden baked kataifi (or kadayif) pastry, which is soaked in a lightly scented syrup that's neither too sweet nor heavy. A luscious layer of custard follows, delicately flavored with vanilla and a hint of mastic or mahlab (or both), a spice that gives it a subtle, almost almond-like aroma. Finally, a topping of chantilly is added for an ethereal touch. It's one of those Greek dessert recipes that are perfect for special occasions or a Sunday treat.
The key difference between an average and an exceptional Ekmek Kataifi lies in balance: the right syrup-to-pastry ratio and a creamy custard that's rich but not heavy. My version keeps the ekmek syrup modest, so the kataifi doesn't turn too soggy. The custard is infused with mahlab (but you can also use mastiha or both), that add depth and a distinct Greek character rarely found in modern kataifi recipes. This isn't just another Greek dessert with custard, it's a thoughtful reimagining of a beloved classic, staying true to its roots while keeping the flavors light and sophisticated.
👉 If you love Greek desserts, don't miss this Galaktoboureko (Greek Custard Dessert) with an easy, step-by-step recipe, this Bougatsa (Greek Custard Pie) which is traditionally served as breakfast in Greece, and this Easy Greek Baklava with Walnuts and Honey.
📋 Ingredient notes
What is ekmek made of?
To make this ekmek dessert recipe you'll need the following ingredients:
For the base (pastry and syrup):
Kataifi dough: Also known as Kunefe, it's a type of phyllo made from very thin strands of dough, produced by drizzling a liquid batter onto a spinning hot surface where it cooks instantly. You can see the simple process of making kataifi in this YouTube video ↗️.
✏️ There's also a version of Greek ekmek made with stale Tsoureki bread instead of kataifi. More details in the recipe card (notes section).
Lemon peel is traditionally used for flavoring the syrup, but other options are orange peel or even a tablespoon of orange blossom water.
For the toppings (custard and Chantilly):
Milk: Whole milk is suggested but skim milk will also do.
Corn starch: I suggest using a scale when measuting the corn starch for better accuracy.
Mahlab is one of my favorite spices and it gives a cherry/almond scent to the cream. You can omit it completely (many recipes do that) or you can substitute it with 2-3 tears of mastic or mastiha ↗️ (ground with a tablespoon of sugar), a shot of mastic liquer, or a few drops of almond extract.
Cream: Known as heavy cream or whipping cream, it should be 35% fat and very cold.
For the full list of ingredients with quantities, please see the recipe card ⬇️ at the end of this post.
👨🍳 Expert Tips
Follow these expert tips to make the best ekmek kataifi recipe every time:
✅ Gently but thoroughly separate with your hands the thin strands of kataifi. The pastry should be very fluffy and not dense. In Greek this procedure is called "combing" because it's like combing your hair. The more you comb it, the more crunchy it will be when it's baked.
✅ Layer half of the kataifi pastry inside the baking dish, gently brush with butter and repeat with the other half. This helps the butter to distribute evenly among the thin strands of dough.
✅ While "brushing" with butter, don't press the pastry with the brush, but better drizzle the melted butter over the kataifi using the brush. This prevents the base from becoming dense.
✅Let the patisserie cream cool completely, then whip it with a whisk and spread it over the ekmek base. This helps the cream become more airy and not dense.
🎥 Ekmek Video
Watch a short video for how to make this kataifi dessert:
🎵 Music on Video: Dayspring, Musician: Firefl!es
📖 Recipe
Greek Ekmek Kataifi Dessert
Equipment
- 1 rectangular baking dish 10.5 inch x 8 inch (27cm x 20cm) or a 10-inch (25cm) round cake pan with tall sides.
Ingredients
For the custard cream:
- ⅔ cups (130 g) caster sugar
- ½ teaspoon mahlab (optional, see note#1)
- 10 tablespoons (65 g) corn starch
- 3 (160 g) large eggs (see note#2)
- 3 ⅓ cups (800 g) whole milk
- 2 tablespoons (28 g) butter (cold)
- 1 tablespoon (15 g) vanilla extract
For the syrup:
- 1 ⅓ cups (270 g) caster sugar
- 1 cup (240 g) water
- 1 cinnamon stick
- ½ lemon (the peel)
For the kataifi base:
- 225 g (225 g) kataifi pastry (a.k.a. kadayif or kunefe)
- ½ cup (115 g) butter (melted)
For the whipped cream (chantilly):
- 1 ¼ cups (300 g) heavy cream (35% fat, very cold)
- ⅓ cup (40 g) icing sugar
- 1 teaspoon (5 g) vanilla extract
For the topping:
- ⅔ cups (100 g) chopped pistachios (roasted)
- Ground cinnamon (for dusting)
Instructions
- Make the custard: Transfer the sugar, mahlab (if using), and cornstarch to a pot and whisk to combine. Add the eggs and whisk until smooth.
- Add the milk and place the pot over medium heat. Whisk frequently until the mixture starts to thicken, then whisk continuously until it begins to bubble. Remove from the heat, add the butter and vanilla, and whisk until fully incorporated.
- Pour the custard into a clean bowl, cover with plastic wrap so it touches the surface (to prevent a skin from forming), and refrigerate until completely cooled.
- Make the syrup: Transfer the sugar, water, cinnamon, and lemon peel to a saucepan and bring to a boil. Boil for 4-5 minutes, then remove from the heat.
- Make the base: Kataifi is usually tightly packed. Separate the strands very thoroughly with your hands. Place half of the kataifi in the baking dish (see note #4 for sizes), spreading it evenly but without pressing it. Use a brush and drizzle with half of the melted butter. Add the remaining kataifi and drizzle with the rest of the butter.👉 Thoroughly separating the kataifi strands is essential for a well-baked, fluffy base.👉 Preheat the oven to 350°F / 175°C while you prepare the base.
- Bake for 55-60 minutes or until the kataifi is golden brown.
- While the kataifi is still hot, spoon the syrup evenly over the surface and let it cool completely to room temperature.
- Using a whisk or a mixer, whip the vanilla custard until creamy and pour over the cooled kataifi. Spread evenly with a spatula.👉 Cooling and whipping the custard instead of pouring it over the kataifi while still warm, makes it smoother and silkier.
- Make the whipped cream: Transfer the cream, icing sugar and vanilla extract to a bowl and beat until the cream thickens and stiff peaks form.
- Spread the Chantilly cream over the Ekmek and level the surface with an offset spatula.👉 The dessert must be completely cooled before adding the whipped cream, or it may melt.
- Just before serving Ekmek, sprinkle with chopped pistachios and lightly dust with ground cinnamon. Serve with a cup of Greek coffee.
Notes
- 2-3 tears of mastiha (you'll have to ground it in a mortar with a tablespoon of sugar)
- a shot of mastiha liquer or dissarono
- 3-4 drops of almond extract.
➡️ Ekmek with Tsoureki:
If you have a loaf of tsoureki that's a few days old and it's starting to go stale, cut it into thick slices and toast it in the oven (at 350°F/175°C) until golden brown. Make half the quantity of the syrup (otherwise it can get very soggy), drizzle all over, and then cover with the vanilla custard following with the chantilly cream.More Greek desserts with custard:
Nutrition
💭 FAQs
Ekmek is a Turkish word meaning bread, the everyday staple. In Greek cuisine, the word was borrowed and survives only in the name of the dessert ekmek kataifi (εκμέκ κανταΐφι), where it no longer refers to bread itself but to a specific syrupy dessert of Ottoman origin.
Kataifi (also known as Kunefe) is a type of pastry made from very thin strands of dough, produced by drizzling a liquid batter onto a spinning hot surface where it cooks instantly. You can see the simple process of making kataifi in this YouTube video ↗️. Kataifi is also the short name of Kataifi Rolls, a Greek dessert made with a miture of nuts rolled in kataifii pastry. In Greek cuisine, ekmek refers not to the pastry itself but to a dessert made with baked kataifi as the base, topped with vanilla custard and Chantilly cream.
In Greece, ekmek refers to a specific dessert, most commonly ekmek kataifi (εκμέκ κανταΐφι), a syrup-soaked kataifi pastry topped with vanilla custard and Chantilly cream; although the word comes from Turkish and originally means bread, in Greek usage it no longer refers to bread at all but exclusively to this classic dessert.
🍳 More Greek Desserts
If you tried this Greek Ekmek Recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
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