Ekmek Kataifi

A kiss — the quickest way to feel loved

Ekmek Kataifi Dessert

Ekmek Kataifi dessert is a tapestry of textures and flavors — a crispy kataifi base soaked in citrus-scented syrup, crowned with velvety vanilla custard and a cloud of whipped cream. Each forkful is a sensory voyage, blending crunch, syrupy sweetness, airy cream, and nutty elegance, all in a symphony of traditional indulgence.

Ingredients

For the syrup:

• 500 g water
• 600 g sugar
• Peel of 1 lemon (yellow part only)
• 1 cinnamon stick
• 1 tablespoon honey

For the base:

• 500 g kataifi pastry
• 150 g melted butter

For the custard:

• 800 g milk
• 200 g sugar
• 1-2 vanilla pods or extract
• 6 medium egg yolks
• 100 g cornflour
• 100 g cold butter

For the whipped cream:

• 2 packets of ready-made whipped cream
• 50 g icing sugar

For garnish:

• Crushed pistachios

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Instructions

For the syrup:

1. In a saucepan, combine the water, sugar, lemon peel, and cinnamon stick. Heat over low heat for 4-5 minutes until the sugar dissolves.
2. Once it starts boiling, add the honey, remove from heat, and let it cool.

For the base:

1. Preheat your oven to 160°C (320°F), fan setting.
2. Separate and fluff the kataifi pastry with your fingers to ensure it has no clumps.
3. Spread the kataifi evenly in a 25×35 cm baking dish and drizzle with melted butter.
4. Bake for 45-60 minutes until golden, keeping an eye on it to avoid burning.
5. Remove from the oven and immediately pour the cold syrup over the hot kataifi using a ladle. Let it sit for 30 minutes to absorb the syrup.

For the custard:

1. In a bowl, whisk together the sugar, egg yolks, 100 g of milk, and cornflour until smooth.
2. In a saucepan, heat the remaining 700 g of milk with the vanilla over low heat until it just begins to boil.
3. Gradually add the hot milk to the egg mixture, whisking continuously to temper the eggs.
4. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens.
5. Remove from heat, add the cold butter, and stir until fully melted.
6. Spread the custard evenly over the kataifi base, smoothing the surface. Cover with plastic wrap, ensuring it touches the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours.

For the whipped cream:

1. In a bowl, whip the ready-made cream with the icing sugar until fluffy and light.
2. Spread the whipped cream over the chilled custard layer using a spatula.
3. Create patterns on the surface with a fork and sprinkle generously with crushed pistachios.

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A Sweet Masterpiece

This Ekmek Kataifi combines buttery, crispy kataifi pastry, creamy custard, and fluffy whipped cream, all topped with fragrant pistachios. A dessert that’s as elegant as it is indulgent – perfect for celebrations or simply treating yourself. Enjoy each luscious bite!

A Layered Elixir

First, the shredded kataifi pastry is baked until golden and then drenched in fragrant syrup infused with lemon and cinnamon, forming a crispy, syrup-drenched foundation that anchors the dessert’s opulence.  

What Makes It Irresistible

This dessert balances textural variety and flavor depth — the crisp kataifi, the creamy vanilla custard, the light whipped topping, and a final flourish of nuts create a luxurious interplay that delights with every bite.  

Serving Suggestions

Serve Ekmek Kataifi dessert chilled and cut into squares. Dust with ground pistachios, add a sprinkle of cinnamon, or pair with a rich Greek coffee or fragrant mountain tea for a classic finish.

Discover the Sweet Stories Behind Every Dessert!
Curious about the history and charm of your favorite desserts? Click here to explore the detailed description we’ve created on DeliciousPath, where you’ll uncover fascinating facts and traditions behind every recipe. Let the journey into the world of sweets begin!