Ekmek Kataifi is a luscious, Greek dessert with shredded phyllo dough drenched in syrup that's topped with custard and then whipped cream!
This is a wonderful, decadent dessert that you can easily make at home!
I usually make it during special holidays or celebrations because it's one of my most requested desserts!
If you like Baklava or Galaktoboureko, you'll love this dessert!
For this particular recipe, I'll show you how to make it 2 ways: both in a baking dish and in individual dessert glasses!
Love Greek desserts? Try my Baklava Triangles, my Ladokouloura Greek Olive Oil Cookies, or my Rizogalo Greek Rice Pudding!
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What is Ekmek Kataifi?
Did you know that this dessert has its origins in Turkey?
The word "ekmek" means bread in Turkish. In Turkey, "Ekmek Kadayifi" is a sweet dessert where bread is soaked in syrup and topped with clotted cream and nuts.
Although the name of this kataifi custard recipe is similar, the Greek version is a different dessert.
Greek Ekmek Kataifi consists of a syrupy shredded phyllo dough base topped with a creamy custard/pastry cream and then whipped cream and nuts, usually pistachios.
Rave Reader Reviews ⭐⭐⭐⭐⭐
Hello Voula
I love your recipes.
I recently made your Ekmek recipe for Easter and it was delicious.
The whole family loved it.
I also like the the flavour of the Mastic flavour.
Thanks.
- Aspa
Loved your recipe and the dessert!
- Kavita
What makes this Ekmek Kataifi stand out
- This recipe has just the right amount of syrup; not too much to make it too sweet, and not too little to make the base dry.
- Moreover, each layer has the perfect thickness, so you have the right amount of each!
- Most recipes include tempering the eggs. My recipe, though, has an easy hack for the custard/pastry cream so you DON'T have to temper the eggs, which saves a lot of time and makes it practically impossible to get wrong!
Why this recipe works
- This recipe does involve a lot of steps, but trust me, if you read the post to the end, you'll see that they're not complicated!
- You can easily make it in individual cups or glasses for a dinner party or special gathering. Or just serve it in a large baking dish for a big get-together.
What does Greek Ekmek Kataifi taste like?
This dessert is similar to baklava and kataifi, but not as nutty or sweet. The syrupy kataifi base is amazing with the vanilla custard and the whipped cream. It's definitely a unique flavor combination.
What you'll need
- Sugar: I use regular, granulated sugar for the syrup and the custard, and powdered sugar for the whipped cream.
- Honey: If you can, get Greek honey. It's phenomenal and it will make the dessert taste so much better!
- Lemon Juice & Peel: You only need ½ a lemon.
- Cinnamon: You just need 1 cinnamon stick for the syrup and some ground cinnamon to dust the dessert.
- Shredded Phyllo/Filo Dough: I use a pound (450g) for this recipe. You need to thaw it in the refrigerator overnight.
- Walnuts: I use some chopped walnuts that I mix with the dough in the base. They get toasted and create an incredible flavor with the rest of the base!
- Heavy Cream: I always use heavy whipping cream to make whipped cream.
- Vanilla: I use good quality vanilla extract.
- Pistachios: The nuts are totally optional. You don't have to use them for this dessert, but because they're a bit salty, they pair well with the custard and cream. Of course, you can use other nuts, instead.
- Egg Yolks: I often get free-range eggs because I think they taste better.
- Milk: I use whole milk for this recipe.
- Cornstarch: I only use some cornstarch to thicken the cream. I don't use flour because I find that cornstarch thickens the custard better.
- Butter: I like unsalted butter for the shredded phyllo dough.
- Ground Mastic Gum (Optional): There's just a tiny amount of ground mastic gum for a more traditional Greek flavor. If you can't find it, no problem! You can still make this dessert without it!
- Salt: I use a pinch to enhance all the flavors.
See the recipe card at the end of the post for quantities.
What is mastic gum?
Mastic gum, or Mastiha as it's called in Greece, is a resin from mastic trees that are only found in Greece on the island of Chios. It was first harvested by the ancient Greeks over 2,000 years ago.
Nowadays, it is used in a lot of Greek desserts and it's especially popular in Tsoureki, Greek Easter bread. Ekmek Kataifi in Greece is popular with mastic gum! You can find it online or in Greek stores and Greek markets.
If you can't get mastic gum, you can still make Ekmek Kataifi! It will taste just as incredible, even without it!
How to make this recipe
This recipe is divided into 5 parts: the syrup, the base, the custard/pastry cream, the whipped cream, and assembling the dessert.
Part 1 - Make the syrup
This is probably the easiest of all the steps! Just put the water, sugar, cinnamon stick, lemon juice and peel in a saucepan and bring to a boil.
After that, let it boil for 4-5 minutes. Then take it off the heat and stir in the honey. Set it aside to cool.
The lemon juice is important because it prevents the syrup from crystallizing.
Part 2 - Make the base
STEP 1
First, butter your pan really well. I like to use the biggest sheet pan I have because it makes assembling the dessert a lot easier. My pan is about 14 x 12 inches (37 X 31cm).
STEPS 2-5
Now it's time to detangle the shredded phyllo dough. It really isn't difficult, you just have to remember to work quickly because it can dry out really fast.
Start by separating the thawed phyllo dough. You need to pull apart all the strands without tearing the dough, so that there aren't any knots.
You should end up with a big, fluffy pile (see picture 5).
STEP 6
After that, mix the ground cinnamon with the nuts in a small bowl.
STEP7
Evenly spread half of the detangled phyllo dough on your prepared pan. Then sprinkle with the nut mixture.
STEP 8
Then, pour half of the melted butter on top.
STEP 9
Next, spread the remaining phyllo dough and add the remaining melted butter. Use your hands to toss everything together so that the shredded dough is coated with the melted butter as much as possible.
Make sure there aren't any empty spaces. If there are, just use your fingers to push the shredded dough to fill them in. Don't press down on the dough.
STEP10
Finally, bake the base until it has a nice golden brown color as shown (picture 10).
STEP 11
Immediately pour the cooled honey syrup all over the base. It will sizzle! This is completely normal!
It will look like it's too much syrup, but trust me, it isn't! It will mostly be absorbed.
STEP 12
Carefully tilt the pan left and right so that the syrup goes all over the base. Wear gloves if your pan is still hot!
Part 3 - Make the custard/pastry cream
STEP 1
Put all the ingredients except for the butter in a blender. If you don't have a blender, use a food processor.
STEP 2
Then, blend everything for about a minute.
Top Tip
Using a blender (or food processor) before heating the egg mixture ensures that there won't be any lumps in the custard. Also, with this method, there is no need to temper the eggs.
STEP 3
After that, pour the egg mixture into a saucepan and cook over medium heat. Gradually bring to a boil, whisking continuously until it thickens, about 5 minutes. Don't stop whisking as it can quickly burn. Once thickened, take it off the heat and whisk in the butter.
STEP 4
Then, pour the hot custard in a large, shallow sheet pan and cover immediately with plastic wrap. This will help it cool much faster than in a bowl. Mine took a little over an hour to cool.
Part 4 - Make the whipped cream
Put everything in the bowl and whip until it thickens and forms peaks, about 5 minutes.
I always put a metal bowl in the freezer for about 10 minutes before I start whipping the cream. This helps it whip faster.
Part 5 - Assemble the dessert
This is the fun part! The same steps apply for individual dessert glasses, too!
For this recipe, I put half of everything into a small dish (I used a 9 x 6.5 inch (23 x 16.5 cm) pan) and the rest in 6 large dessert glasses.
STEP 1
First, add a layer of the syrupy kataifi base to the bottom of a pan and even it out.
STEP 2
Then, spread an even layer of the custard on top.
STEP 3
After that, spread the whipped cream on top. For the individual dessert glasses, I used a Wilton 1M piping tip and swirled it on the custard.
In Greece, it's common to see lines across the top of the whipped cream. You can use a fork or a small cake scraper to make the lines, if you want.
STEP 4
Finally, add the chopped pistachios and then dust with cinnamon.
Then refrigerate about 2 hours before serving, to give it time to set and make it easier to cut.
Storage Tips
Cover with plastic wrap and store in the refrigerator for up to about 5 days.
Variations
- Lots of Greek desserts use rose water, but I'm not much of a fan as it's quite strong. If you like it, though, add 1 or 2 teaspoons of food grade rose water to the syrup for a floral flavor.
- In Greece, you can find kataifi ice cream! It has the syrupy base like this recipe, but instead of the custard and cream, it's topped with vanilla ice cream!
- Ekmek tsoureki is also popular! Instead of shredded phyllo dough, there's Tsoureki and syrup for the base! This might be an idea for a future post (let me know what you think)!
- Use almonds instead of pistachios, or skip the nuts altogether!
Tips for success
- If using ground mastic gum (mastiha), don't use more than what's stated in the recipe because it will make the custard bitter.
- I've made this dessert by spreading the hot custard directly onto the kataifi base, however, I found that it made the base a bit mushy and too soft, which I don't like. I found it much better to cool the custard in its own pan and then spread it on top of the base.
- You can save some time by making the syrup a day ahead and keeping it in the fridge!
- Instead of a pan or dessert glasses, you could use a pastry ring to cut out the base and make it into a round cake!
Frequently asked questions
Shredded phyllo dough or kataifi pastry (aka kataifi dough) is a delicately layered dough that's made into really thin strands. It looks like vermicelli pasta. It's used in many Greek and Middle Eastern desserts.
The best way is to put it in the refrigerator the night before and then let it come to room temperature before using it.
Happy Baking! 😀
~Voula
More Greek recipes to try!
Did you make this recipe? If so, please let me know how it turned out and leave a rating and review below! I'd love to hear from you! ❤️
Recipe
Greek Ekmek Kataifi
Equipment
- 2 large sheet pans, about 14 x 12 inches (37 x 31cm)
- a 9 x 13 inch pan (22 x 33cm) OR a small pan (9 x 6.5 inch (23 x 16.5 cm) and 6 dessert glasses
Ingredients
For the honey syrup
- 3 ½ cups (700g) sugar
- 2 cups (500ml) water
- ½ cup (125 g) good-quality honey
- juice and peel from half a lemon
- 1 cinnamon stick
For the base
- 1 pound (450g) shredded phyllo/filo dough, thawed and at room temperature
- ⅓ cup (75g) coarsely chopped walnuts
- 1 tablespoon ground cinnamon
- 7oz (200g) unsalted butter, melted
For the custard/pastry cream
- 4 cups (1 liter) whole milk
- 1 cup (200g) sugar
- ½ cup (60g) cornstarch
- 6 medium egg yolks
- 1½ teaspoons vanilla
- ⅛ teaspoon ground mastic gum (optional)
- pinch of salt
- 2 tablespoons (30g) unsalted butter
For the whipped cream topping
- 2 cups (500ml) heavy whipping cream
- ½ cup (65g) powdered sugar
- 1 teaspoon vanilla
For the garnish
- ½ cup (80g) pistachios, coarsely chopped
- ground cinnamon for dusting
Note:
For best results, please read through the full post before beginning the recipe.
Instructions
Make the syrup
- Put the water, sugar, cinnamon stick, lemon juice and peel in a saucepan and bring to a boil. Let it boil for 4-5 minutes. Remove and discard the lemon peel and the cinnamon stick.3 ½ cups (700g) sugar, 2 cups (500ml) water, 1 cinnamon stick, juice and peel from half a lemon
- Take it off the heat and stir in the honey. Set it aside to cool.½ cup (125 g) good-quality honey
Make the base
- Preheat the oven to 350°F (180°C).
- Butter a large sheet pan really well. Mine is about 14 X 12 inches (37 x 31 cm). Set aside.
- Start detangling the shredded phyllo dough. Pull apart all the strands without ripping or tearing the dough, so that there aren't any knots left. Work as quickly as you can as the dough can dry out very quickly. You should end up with a big fluffy pile of dough (see picture 5 in the post).1 pound (450g) shredded phyllo/filo dough, thawed and at room temperature
- Mix the ground cinnamon with the nuts in a small bowl. Set aside.1 tablespoon ground cinnamon, ⅓ cup (75g) coarsely chopped walnuts
- Evenly spread half of the detangled phyllo dough on your prepared pan. Then sprinkle with the nut mixture.
- Pour half of the melted butter on top.7oz (200g) unsalted butter, melted
- Spread the remaining phyllo dough and add the remaining melted butter. Use your hands to toss everything together so that the shredded dough is coated with the melted butter as much as possible. Make sure there aren't any empty spaces. If there are, just use your fingers to push the shredded dough to fill them in. Don't press down on the dough.
- Bake the base for about 30-35 minutes, until it has a nice golden brown color (see picture 10 in the post).
- When the base is done, take it out of the oven and immediately pour ALL of the cooled syrup all over. It will sizzle! This is completely normal! It will look like it's too much syrup, but trust me, it isn't!
- Carefully tilt the pan left and right so that the syrup goes everywhere. Wear gloves if your pan is still hot! Set the base aside.
Make the custard/pastry cream
- Put the milk, sugar, cornstarch, egg yoks, vanilla, salt, and ground mastic (if using) in a blender or food processor. Blend for about a minute.4 cups (1 liter) whole milk, 1 cup (200g) sugar, ½ cup (60g) cornstarch, 6 medium egg yolks, 1½ teaspoons vanilla, pinch of salt, ⅛ teaspoon ground mastic gum (optional)
- Pour the egg mixture into a saucepan and cook over medium heat. Gradually bring to a boil, whisking continuously until it thickens, about 5-7 minutes. Don't stop whisking as it can quickly burn. Once thickened, take it off the heat and whisk in the butter.2 tablespoons (30g) unsalted butter
- Pour the hot custard in a large, sheet pan and cover immediately with plastic wrap. Make sure the plastic wrap touches the entire surface.
- Let the custard cool completely. It should take about 1-1½ hours.
Make the whipped cream
- Put a metal bowl in the freezer for about 10 minutes.
- Take the metal bowl out of the freezer and add the cream, powdered sugar and vanilla.2 cups (500ml) heavy whipping cream, ½ cup (65g) powdered sugar, 1 teaspoon vanilla
- Using a hand mixer, whip the cream until it thickens and forms peaks, about 5 minutes.
Assemble the dessert
- Add a layer of the syrupy kataifi base to the bottom of a pan and even it out. I use my hands to remove the base. (Use all of it if you're making one large pan, or use half of it in a small pan and the rest in 6 individual dessert glasses).
- Spread an even layer of the custard cream on top.
- Spread the whipped cream on top. For the individual dessert glasses, I used a Wilton 1M piping tip.
- Garnish with the chopped pistachios and then dust with cinnamon.½ cup (80g) pistachios, coarsely chopped, ground cinnamon for dusting
- Refrigerate for about 2 hours before serving, to give it time to set and make it easier to cut.
- Store any leftovers in the refrigerator for up to about 5 days, covered with plastic wrap.
- Enjoy!
Notes
- If using ground mastic gum (mastiha), don't use more than what's stated in the recipe because it will make the custard bitter.
- I've made this dessert by spreading the hot custard directly onto the kataifi base, however, I found that it made the base a bit mushy and too soft, which I don't like. I found it much better to cool the custard in its own pan and then spread it on top of the base.
- You can save some time by making the syrup a day ahead and keeping it in the fridge!
- Instead of a pan or dessert glasses, you could use a pastry ring to cut out the base and make it into a round cake!
Steve
I did try it and it tasted fantastic - fabulous!
Voula
Hi, Steve! Thanks so much! I'm so happy you liked it!
Bon
There are a number recipes online for Ekmek but Helen from Scrummy Lane recommended yours.
I made it for Christmas with cherries, it was absolutely delicious. Everyone loved it and I’ve shared your recipe a number of times.
I ordered the shredded philo on line but have now discovered a local Greek deli that stocks it so this will become a regular party dessert .
Voula
Hi, Bon! I'm so happy the recipe was successful! Helen is a sweetheart! Thanks so much for your feedback! It really means the world to me! ❤️
Lynn
So it's very hard to find philo that's already cut. Can you cut the regular philo into strips and use it? I just don't know what to do and this is such an amazing dessert.
Voula
Hi, Lynn! Unfortunately, I don't think anything else can be substituted for the shredded phyllo dough for this recipe. If you can't find it where you live, you can easily order it online! Amazon also has it! Hope this helps!
Denise
Hi I couldn't get any Phylo pastry either so I googled what it was ,it is the equivalent to our filo pastry so I substituted it with filo worked just the same only it is very time consuming but still lovely and worth it in the end I used a ruler and a pizza cutter . Hope this helps .
Linda
My mum sometimes used the bigger sized shredded wheat cereal to make it and it was yum
Voula
Hi, Linda! Wow, what a great idea!
Ellen L
Lynn:
Yes you can use regular phyllo dough and cut thin strips. It takes 5 extra minutes!
I cut strips and then cut the strips into 2" pieces. It worked out great.
Voula
Hi, Ellen! Thanks so much for your feedback! I'll definitely have to try making this with regular phyllo dough.❤️
Tali
Hi there ,
If I want to make a large sheet/ 2 sheets without dessert glass.
What is the size of 2 pans to prepare the ekmek ? Also, why there is 9x13 also?
Voula
Hi, Tali! You can make this recipe in one 9x13 inch pan or 2 smaller pans, or 6 dessert glasses and one smaller pan. It's such a versatile dessert! That's why I included all three pictures in the post and in the recipe card below the post. You can pick whichever is convenient for you! Hope this helps!
Lilly Anitas
Getting ready to make this dessert. Is it ok to make it the day before? Should I make the whip cream the day I'm serving it?
Voula
Hi, Lilly! You can definitely make this dessert the day before serving, including the whipped cream. After you make it, you can assemble it, cover it, and then keep it in the refrigerator until you're ready to serve it the next day! It's a great make-ahead dessert.☺️
Kavita
Loved your recipe and the dessert!
Voula
Hi, Kavita! I'm so happy you enjoyed it! Thanks for your feedback!☺️
Aspa
Hello Voula
I love your recipes
I recently made your Ekmek recipe for Easter and it was delicious
The whole family loved it
I also like the the flavour of the Mastic flavour
Thanks Aspa
Voula
Hi, Aspa! I'm so happy the Ekmek was a success! Yay!!! Also, thank you for your feedback. I really appreciate it! Thank you!❤️
Kalli
Hi. Love this dessert but it’s hard to cut through the kataifi while I’m eating the dessert. Any suggestions why ?
Voula
Hi, Kalli! I've never had a problem with this and in my photos in the post you can see the fork easily goes through the phyllo base. There two reasons I can think of that might be the problem. First, maybe the shredded phyllo dough wasn't detangled enough when you spread on the baking sheet, making it taller and thicker than it should be. Also, after the dessert is completely assembled, it needs to be refrigerated for at least 2 hours before cutting. This will give it time to soften a bit with the custard and whipped cream on top. Hope this helps!
Mary Edminster
I made this dessert for a Supper Club that I have been in for 24 years along with 4 other couples. After that many years we have eaten many delicious dessert, but this one, Elmek Kataifi, is by far my absolute Favorite. I felt like I was walking in a dark room when I first started out making this dessert, but Voula did an incredible job with explaining how to prepare and assemble this dessert plus had exceptional pictures showing you each step. Thank you so much for sharing. I made some modifications so the dessert wasn't too sweet and used 2 1/2 cups of sugar instead of 3 cups in the honey syrup and 3/4 cups of sugar instead of 1 cup in the custard and it turned out perfect... I highly recommend this dessert you won't be disappointed at all!!
Voula
Hi, Mary! I'm so incredibly touched by your comment! I'm thrilled the instructions and photos helped and I love how you made it your own by adjusting the sweetness. Thank you for sharing this - it really means the world to me and I'm so happy it was a success!🤗❤️
Eleni
It’s been so hard to find a good Ekmek recipe. I would have never thought of putting mastihi in it but it made it that much better. Thank you so much for sharing your recipe, it’s absolutely amazing and delicious. I will definitely be making this again 😊
Voula
Awww, thank you so much! You really made my day!😊 I'm thrilled you enjoyed the recipe! The mastiha really makes it special, doesn't it? Thank you for taking the time to share your feedback.❤️
T
First time making...the pastry took forever to cook! Was golden and crispy on top but still soft underneath. No matter how much i stirred, mixed it up it still wouldn't cook underneath. Is that normal texture?
Voula
Hi! Yes, that's normal because it's on the bottom, it will still cook through, even though it's not brown underneath. Hope that helps! ❤️
T
Thanks for your fast response Voula!
Everyone who tasted it today loved it!
Thanks again
Voula
Yay! I'm so glad you enjoyed it! It's one of my family's favorite desserts! ❤️
Christina Cherian
Hi there! I was planning on making this dessert. I had a quick question.
After I bake the phyllo dough in the oven, do I need to transfer the dough in a separate pan while assembling?Can I not add the cooled custard and whipped cream and nuts in the same pan while assembling?
Voula
Hello! You can use the same pan, if you prefer. Personally, I like baking the shredded phyllo on the largest baking sheet I have so that I can assemble the dessert in individual glasses and a smaller pan,(I do both in my post). Hope that helps! ❤️
Christina Cherian
Thanks for your reply.. so if I do change the pan while assembling, isn’t the baked phyllo dough kinda hardened/ toasted/ set, so won’t it be little difficult to move it to another pan/or mess up the set dough?(sorry, I’m handling this dough for the first time and that’s why some queries:) )
Voula
Hello! It's really simple to assemble the dessert! After you bake the shredded phyllo and you add all the syrup, set it aside. Make the pastry cream and whipped cream topping and then use your hands to remove the baked phyllo and add it to the bottom of your preferred pan or individual dessert glasses - it won't be difficult to remove at all (and it doesn't matter that it's hardened). Just make sure to spread it out evenly with your fingers so that your base has an even layer. To me, this is the easiest and best way to make this dessert. I have a step-by-step picture tutorial in the post above the recipe card to help you out. Let me know if you need any more help, I'd be happy to help!
Christina Cherian
Thanks. I plan to serve this tomorrow(Friday) and I plan to make the whole thing tonight (Thursday) which is layering the whipped cream and pistachios on top. So that means I can leave it covered in the fridge till I’m ready to serve the next night?
Voula
Yes! Just make sure it's covered properly. Let me know how it goes 🙂!