Greek Ekmek Kataifi Dessert

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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.

Prep Time1

Cook Time1

Resting time2

Total Time4

Course: Dessert, Sweet

Cuisine: Greek, Mediterranean

Diet: Vegetarian

Servings: servings

Calories: 491kcal

Author: Makos

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 caster sugar
½ teaspoon mahlab optional, see note#1
10 tablespoons corn starch
3 large eggs see note#2
3 ⅓ cups whole milk
2 tablespoons butter cold
1 tablespoon vanilla extract

For the syrup:

1 ⅓ cups caster sugar
1 cup water
1 cinnamon stick
½ lemon (the peel)

For the kataifi base:

225 g kataifi pastry a.k.a. kadayif or kunefe
½ cup butter melted

For the whipped cream (chantilly):

1 ¼ cups heavy cream 35% fat, very cold
⅓ cup icing sugar
1 teaspoon vanilla extract

For the topping:

⅔ cups chopped pistachios roasted
Ground cinnamon for dusting

US Customary - Metric

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.

Video

Notes

Note #1: Mahlab is optional. You can omit it completely or replace it with one of the following:

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.

Note #2: Most of the times I use whole eggs for the custard, but for a silkier result you can replace 2 of the eggs with 4 egg yolks. The leftover egg whites freeze very well and you can use them to make Italian amaretti or this white chocolate cake.

Note #3: Some people love ekmek soaked in syrup, while others (like me) prefer it lighter. For a lighter result, use about ⅓ cup less syrup.

Note #4: You can use a rectangular baking dish 10.5x8 inches (27x20 cm) or a 10-inch (25cm) in diameter round cake pan with tall sides.

➡️ 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