• Menu
  • Skip to right header navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Eat Mediterranean Food

Gourmet Recipes and Healthy Living

  • Recipes
  • Mediterranean Diet
    • What is the Mediterranean Diet?
    • Mediterranean Diet Food List
    • Mediterranean Diet Rated The Best Overall For 2023
    • Foods To Avoid When Following the Mediterranean Diet
    • Food Glossary of the Mediterranean Diet
    • Mediterranean Diet and Lifestyle
    • Easy Ways To Adopt The Mediterranean Diet
    • Mediterranean Diet Resources
  • Kitchen Tips
    • How-To
    • Ingredient guides
    • Meal Planing
    • Seasonal Eating
  • Stories
    • Cooking Demos
    • Book Reviews
  • Shop
  • About
  • Contact
  • Recipes
  • Mediterranean Diet
    • What is the Mediterranean Diet?
    • Mediterranean Diet Food List
    • Mediterranean Diet Rated The Best Overall For 2023
    • Foods To Avoid When Following the Mediterranean Diet
    • Food Glossary of the Mediterranean Diet
    • Mediterranean Diet and Lifestyle
    • Easy Ways To Adopt The Mediterranean Diet
    • Mediterranean Diet Resources
  • Kitchen Tips
    • How-To
    • Ingredient guides
    • Meal Planing
    • Seasonal Eating
  • Stories
    • Cooking Demos
    • Book Reviews
  • Shop
  • About
  • Contact

Greek Ekmek Kataifi

March 30, 2019, By //  by Sonia 10 Comments

Greek Ekmek Kataifi

Jump to Recipe Print Recipe
Greek Ekmek Kataifi

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting my website.

My mother used to make the Greek Ekmek Kataifi in Spring for our Easter holiday family gatherings. I always felt it was the perfect ending for a holiday feast under the warm sun of the Greek spring. It is so refreshing, light, and creamy… and no matter how ‘full’ you may feel, there’s always room for a piece or two… This easy-to-follow ekmek kataifi recipe never fails to impress and is always a crowd-pleaser.

The Greek Ekmek Kataifi is a traditional dessert made with phyllo and thus is an exception to the paleo and primal recipes on this website. Recently, I was asked to do a cooking demonstration and make a Greek dessert using phyllo dough. As this is my favorite one of the desserts made with phyllo and syrup, I prepared this for the demonstration. Since then, everybody has asked me for the recipe, so I decided to post it here.

When making Greek Ekmek Kataifi, the kataifi phyllo dough is drizzled with high-quality butter and baked until golden and crispy. Then, it is bathed with a hot simple syrup, spiced with lemon rind and cinnamon. Then, it is topped with a custard (crème patisserie) infused with lemon rind and mastiha. Then, the dessert is topped with whipped cream and garnished with ground cinnamon and optionally chopped almonds or pistachio.

It has a light texture and refreshing taste, despite the richness of the individual layers. The lemon rind, cinnamon, and mastiha alternate between the different layers to give a unique flavor profile and bring it all together. 

Each stage requires a few pots and pans and may seem intimidating to prepare. However, it is straightforward to make, and the result is well worth the extra time. It is important that, when it is time to assemble the dessert, all materials (base, custard, and whipped cream) must be cold or at room temperature, so I recommend making the custard and the whipped cream a day ahead of time and have them ready and chilled when making the rest of the dessert. 

When making Greek Ekmek Kataifi, I like to start with the custard, (in contrast to other recipes that instruct to prepare the kataifi base first.  The custard (crème patisserie) is the most essential part of a traditional and probably the trickiest part of this recipe. To achieve a creamy, silky texture, the key is to temper the eggs with warm milk and then constantly whisk the mixture while cooking, so it doesn’t get lumpy. Prepare the custard over medium-low heat in order to prevent it from burning and sticking to the bottom of the pan but be cautious not to undercook it. It’s ready when you can’t taste the flour and its thick texture. Pour the custard into a wide dish and cover with cling film, making sure that the film touches the surface of the cream so that it does not form a crust. Let the custard cool to room temperature before using it.

To prepare the perfect whipped cream, chill a clean bowl (or the bowl of a stand mixer) in the freezer for 10 minutes and make sure that your heavy whipping cream is very cold. Be careful not to overbeat the cream as it will start becoming like butter.

The custard and the whipped cream can be prepared a day ahead of time and refrigerated until you are ready to assemble the ekmek kataifi dessert.

Kataifi is a shredded phyllo dough that resembles angel hair pasta. If using frozen kataifi, let it reach room temperature in its package before using it. The strands of the kataifi phyllo are pressed to each other during packaging, so before using it, you have to fluff it up by just pulling the strands. This texture makes any recipe where it is used very light and airy. Like any phyllo dough, if it remains exposed to air for a long time, it will dry out, so when preparing it, keep it covered with a napkin or cling film.

Preparing-the-Kataifi-Phyllo-Base
Preparing the kataifi phyllo during a cooking demonstration

To make the base layer of the ekmek kataifi, spread the dough in a 9” x13” baking pan and drizzle with high-quality melted butter. The quantity of the butter may seem overwhelming, but believe me, it is essential to the final result as it will bring the golden-brown color to the kataifi while baking and bring together a rich, complex profile of the flavors of this dessert. If possible, use a combination of cow and goat butter to add a unique aroma and delicate flavor. Bake the base very well until it gets a nice rich golden (but not brown) color. When the kataifi base has slightly cooled, add the warm syrup using a ladle and let the pan cool to room temperature.

Once the kataifi base has reached room temperature and soaked all the syrup, add the custard cream on top and smooth its surface. Add the whipped cream here and there. Spread out evenly to create a flat, even surface using a spatula. Dust the Ekmek with ground cinnamon and sprinkle with chopped nuts. Refrigerate at least one hour or overnight before serving to that the flavors combine and develop the Ekmek’s unique profile, and it is easier to cut into pieces.

Kataifi phyllo and mastiha are available in all supermarkets in Greece and Greek and Middle Eastern food stores outside Greece and online.

GREEK EKMEK KATAIFI (SHREDDED PHYLLO WITH SYRUP, CUSTARD AND WHIPPED CREAM)

Greek Ekmek Kataifi

Sonia Skounaki for Primal Mediterranean Gourmet
When making Greek ekmek kataifi, the kataifi phyllo dough is drizzled with high-quality butter and baked until golden and crispy. Then, it is bathed with a hot simple syrup, spiced with lemon rind and cinnamon. Then, it is topped with a custard (crème patisserie) which is infused with lemon rind and mastiha. Then, the dessert is topped with whipped cream and garnished with ground cinnamon and optionally chopped almonds or pistachio.
It has a light texture and refreshing taste, despite the richness of the individual layers. The lemon rind, cinnamon, and mastiha that alternate between the different layers, give a unique flavor profile and bring it all together.  
4.50 from 2 votes
Save Saved!
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Dessert
Cuisine Greek Recipes, Mediterranean Recipes
Servings 15
Calories 369 kcal

Ingredients
  

For the Custard

  • 6 cups Whole Milk
  • 6 Egg Yolks
  • 1 cup Sugar
  • ½ cup plus 3 tbsp Corn Starch
  • 3 tbsp All Purpose Flour
  • The rind of 1 Lemon
  • 1 tsp Vanilla Extract
  • 1 pinches Mastiha Ground

For the Syrup

  • 2 cups Sugar
  • 2 cups water
  • The rind of 1 Lemon
  • 1 Cinnamon Stick

For the Kataifi Base

  • 12 oz Kataifi Phyllo Pastry (about 2/3 of the package)
  • ¾ cup butter melted

For the Whipped Cream

  • 16 fl oz Heavy Whipping Cream very cold
  • 2 tbsp Confectioner’s Sugar
  • 1 tsp Vanilla Extract

Toppings

  • Ground Cinnamon
  • 3 oz Unsalted Pistachios or Toasted Almonds chopped

Instructions
 

  • Preheat the oven to 350oF.

Custard

  • In a medium sized pot, add the milk, lemon peel and vanilla extract. Heat the mixture over medium heat.
  •  Meanwhile, in a mixing bowl add the egg yolks and sugar, and using a hand-held mixer, beat until the mixture gets fluffy and has a light color. 
  • Add the corn starch and flour and beat for half more minute to incorporate them into the egg yolk mixture. The mixture will be thick and a bit difficult to work; this is ok.
  • Once the milk mixture looks that it is about to boil, start pouring slowly (threadlike) into the egg mixture using a ladle, while you constantly beat the egg mixture (The egg mixture gets tempered and you do not end up with scrambled eggs…)
  • Continue until you have added all of the milk into the eggs. Transfer the egg mixture back to the pot. 
  • Cook over medium-low heat stirring constantly (preferably using a whisk) until it becomes thick and creamy. At some point, bubbles will start form on the surface of the cream. Continue for another minute or two and remove from the heat.
  • Pour the custard in a baking dish and cover with plastic wrap, making sure the wrap touches the surface of the custard so that it does not form a crust as it cools down. Let the custard cool until it reaches room temperature (alternatively, you can refrigerate for a couple of hours). 

Syrup

  • In a medium saucepan, add the sugar, water, cinnamon stick, and lemon peel.
  • Bring to boil over medium heat. Once it starts boiling, reduce the heat to medium-low and let boil for 7-8 minutes. 
  • Remove from heat, discard the lemon peel and the cinnamon, and set aside.

Base

  • Unroll the kataifi pastry. Separate the shredded phyllo dough with your hands, making sure there are no knots and it fluffs up.
  • Grease a 9×13 inch pan with butter and spread the kataifi pastry to form the base for the custard. Drizzle with the melted butter.
  •  Bake for 30 – 40 minutes (depending on your oven), rotating the pan halfway through until it gets a nice golden color.
  • Remove from the oven and pour the syrup on top of the pastry using a ladle.
  • Set aside to allow the pastry to soak up the syrup and cool down and reach room temperature.

Whipped Cream

  • In a mixing bowl (or the bowl of an electric mixer), add the heavy cream and the vanilla extract.
  • Beat the cream on high speed.
  • Once soft picks start to for on the surface, reduce the speed to medium and add the sugar, one tablespoon at a time.
  • Keep beating until a thick cream is formed.

Assembly

  • Once the kataifi pastry and the custard have reached room temperature, add the custard on top of the kataifi. Using a spatula, spread the custard evenly over the kataifi.
  • Put the whipped cream in a piping bag. Alternatively, you can use a food storage bag and cut a corner of the bag.
  • Pipe the whipped cream on top of the custard, covering the surface to the pan. Using a spatula, spread it out evenly.
  • Dust the ekmek kataifi with cinnamon, and sprinkle with the nuts (if using).
  • Cover the ekmek kataifi with plastic wrap and refrigerate for at least one hour or overnight.

Notes

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Nutrition

Serving: 1pieceCalories: 369kcalCarbohydrates: 55.8gProtein: 15.9gFat: 59.9gSaturated Fat: 36.5gTrans Fat: 1.6gCholesterol: 266.3mgSodium: 155.8mgFiber: 0.5gSugar: 51gVitamin A: 2150IUVitamin C: 18.2mgIron: 0.2mg

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although eatmediterraneanfood.com attempts to provide accurate nutritional information, these figures are only estimates.

Tried this recipe?Mention @eatfoodmed or tag #eatfoodmed!

You may also like to try the Chocolate Avocado Mousse.

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting my website.

Related

Filed Under: Dessert, Greek Recipes, Holidays, Mediterranean Recipes, Recipes Tagged With: Greek Traditional Desserts, Greek Traditional Recipes, Kataifi, Phyllo

Previous Post: «A picture showcasing the small land large mastiha (mastic) tears. Mastiha – The Greek natural chewing gum and one of the most seductive spices
Next Post: Greek Roasted Eggplant Dip – Melitzanosalata Greek Roasted Eggplant Dip - Melitzanosalata»

Reader Interactions

Comments

  1. Julia Oliver

    March 31, 2019 at 9:47 pm

    This is a perfect spring dessert. Sonia’s recipe is precisely as she made it at her cooking demonstration. Make this with confidence that it will be a success. My family loved this.

    Reply
    • Sonia

      April 1, 2019 at 1:48 pm

      Thank you, Julia! It was a pleasure doing the cooking demonstration for your group!

      Reply
  2. Christina Papas

    April 1, 2019 at 10:57 am

    I am so glad you shared with us this amazing recipe. I can’t wait to try and make it for my family and friends.

    Reply
    • Sonia

      April 1, 2019 at 1:48 pm

      Thank you, Christina!

      Reply
  3. Anastasia Perdikos

    April 5, 2019 at 6:56 am

    Nice recipe Sonia!

    Reply
    • Sonia

      April 5, 2019 at 8:55 am

      Thank you, Anastasia!

      Reply
  4. christina arapidis

    April 17, 2019 at 5:14 pm

    Thank you for sharing this amazing recipe. I made it two days ago and yesterday I had company over and offered it as our dessert. There was a plethora of desserts that my guest brought, but my ekmek was done in seconds. Thank you again

    Reply
    • Sonia

      April 17, 2019 at 9:52 pm

      Thank you, Christina! This dessert takes a bit of time to make, but it is always a hit!

      Reply
  5. Nicholas G Photiadis

    May 13, 2019 at 9:40 pm

    It is amazing. The best ekmek kataifi I have ever had, Outstanding!! 5 Stars PLUS

    Reply
    • Sonia

      May 13, 2019 at 9:59 pm

      Thanks, Nicholas! Glad you enjoyed it!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Sonia Skounaki

Ya sas (Hi)! I am Sonia! This website is my dream to do something different and share everything I learned from my Cretan grandmother and my mother, who has roots form the island of Cefallonia, along with new wisdom gained while struggling to be healthy while everything around us is not.

Read More

Join our newsletter!

Subscribe to get a free shopping list and a butter-to-olive oil conversion table, and we’ll email you the latest and greatest recipes and tips on the world’s healthiest diet.

    Stories

    May is International Mediterranean Diet Month 

    April 30, 2022

    Book Review: The Science of Good Cooking (Cook’s Illustrated Cookbooks)

    April 16, 2022

    Welcome to Eat Mediterranean Food!

    September 17, 2021

    Five Years and Counting

    April 29, 2021

    Footer

    Our Favorites

    Roasted Salmon with Fennel, Tomatoes, and Potatoes
    Greek Roasted Eggplant Dip - MelitzanosalataGreek Roasted Eggplant Dip – Melitzanosalata
    Greek Ekmek Kataifi

    Recent Posts

    Penne With Sun-Dried Tomatoes And Tuscan Kale

    Penne With Sun-Dried Tomatoes And Tuscan Kale

    Grilled Lamb Loin Chops with Herbes de Provence

    Grilled Lamb Loin Chops with Herbes de Provence

    Authentic Greek Lemon Potatoes Recipe

    Authentic Greek Lemon Potatoes Recipe

    Site Footer

    • Email
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Tumblr
    • Twitter
    • YouTube
    • About
    • Shop
    • Contact
    • Privacy Policy

    Copyright © 2023 · Eat Mediterranean Food WordPress Website by The brandiD

    463 shares
    • 265