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    Home » Recipes » All Recipes

    Greek Ekmek Kataifi

    Published: May 4, 2022 by Voula with 8 Comments

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    Ekmek Kataifi is a luscious, Greek dessert with shredded phyllo dough drenched in syrup that's topped with custard and then whipped cream!

    a slice of greek ekmek kataifi on a white plate with a fork
    A delicious slice of Ekmek Kataifi!

    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!

    Table of Contents

    • WHAT IS EKMEK KATAIFI?
    • WHAT MAKES THIS EKMEK KATAIFI STAND OUT
    • Why this recipe works
    • What does Greek Ekmek Kataifi taste like?
    • WHAT YOU NEED TO MAKE EKMEK KATAIFI
    • What is mastic gum?
    • HOW TO MAKE THIS RECIPE
    • VARIATIONS
    • TIPS FOR SUCCESS
    • FREQUENTLY ASKED QUESTIONS
    • MORE GREEK RECIPES TO TRY!
    • Ekmek Kataifi
      • Equipment
      • Ingredients
        • For the honey syrup
        • For the base
        • For the custard/pastry cream
        • For the whipped cream topping
        • For the garnish
      • Instructions
        • Make the syrup
        • Make the base
        • Make the custard/pastry cream
        • Make the whipped cream
        • Assemble the dessert
      • Notes

    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.

    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!
    a white baking dish with greek ekmek kataifi topped with pistachios and pink flowers in the background

    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 NEED TO MAKE EKMEK KATAIFI

    ingredients for ekmek kataifi syrup
    Ingredients for the syrup!
    ingredients for ekmek kataifi base
    Ingredients for Ekme Kataifi base.
    ingredients for ekmek kataifi custard filling
    Ingredients for the custard filling.
    ingredients for ekmek kataifi topping
    Ingredients for the whipped cream topping.

    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! 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.

    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.

    TOP TIP
    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

    stirring honey into syrup for ekmek kataifi

    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.

    TOP TIP
    The lemon juice is important because it prevents the syrup from crystallizing!

    Part 2 - Make the base

    a collage of four photos of ekemek kataifi base step 1-4
    a collage of four photos of ekemek kataifi base step 5-8
    a collage of four photos of ekemek kataifi base step 9-12

    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
    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

    a collage of four photos of ekmek kataifi custard step 1-4

    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.

    TOP TIP
    Spreading the custard in a large pan 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

    whipping cream for ekmek kataifi

    TOP TIP
    I always put a metal bowl in the freezer for about 10 minutes before I start whipping the cream. This helps it whip faster.

    Put everything in the bowl and whip until it thickens and forms peaks, about 5 minutes.

    Part 5 - Assemble the dessert

    a collage of four photos of assembling greek ekmek kataifi step 1-4

    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.

    greek ekmek kataifi in individual dessert glasses
    Individual Ekmek Kataifi dessert cups!

    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

    What is shredded phyllo dough?

    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.

    How do you thaw frozen shredded phyllo dough?

    The best way is to put it in the refrigerator the night before and then let it come to room temperature before using it.

    a close up of some greek ekmek kataifi on a fork

    Happy Baking! 😀

    ~Voula

    MORE GREEK RECIPES TO TRY!

    • Galatopita Greek Milk Pie
    • Portokalopita - Greek Orange Phyllo Cake
    • GREEK HALVA CAKE (STEP-BY-STEP TUTORIAL + VARIATIONS)
    • Galaktoboureko Recipe

    Let me know how this Ekmek Kataifi turns out for you in the comments below! I’d love to hear from you!

    A slice of greek ekmek kataifi on a white plate.
    Print

    Ekmek Kataifi

    Ekmek Kataifi is a luscious, Greek dessert with shredded phyllo dough drenched in syrup that's topped with custard and then whipped cream!
    Course Dessert
    Cuisine Greek
    Prep Time 30 minutes
    Cook Time 40 minutes
    Refrigeration 2 hours
    Total Time 3 hours 10 minutes
    Servings 12 , approximately
    Author Voula

    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

    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.
    • Take it off the heat and stir in the honey. Set it aside to cool.

    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).
    • Mix the ground cinnamon with the nuts in a small bowl. Set aside.
    • 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.
    • 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.
    • 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.
    • 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.
    • 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. (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.
    • 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!
    Picture Tutorial & Tips:
    I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.
     
    Baking Measurements:
    I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!
    © Pastry Wishes
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    Easy Strawberry Filled Cupcakes »

    Reader Interactions

    Comments

    1. Steve

      May 09, 2022 at 6:22 am

      5 stars
      I did try it and it tasted fantastic - fabulous!

      Reply
      • Voula

        May 09, 2022 at 3:53 pm

        Hi, Steve! Thanks so much! I'm so happy you liked it! 😊

        Reply
    2. Lynn

      August 06, 2022 at 5:11 pm

      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.

      Reply
      • Voula

        August 07, 2022 at 11:02 am

        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!

        Reply
        • Denise

          September 26, 2022 at 1:06 pm

          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 .

          Reply
          • Voula

            September 26, 2022 at 4:54 pm

            Hi, Denise! I'm glad using Phyllo/Filo dough, instead of shredded phyllo/fillo dough worked out for you! Phyllo pastry is the same as Filo pastry, the only difference is the spelling (that's why I use both throughout the post and in the picture of the ingredients. Different companies, use different spelling.) I use Phyllo/Filo dough to make baklava and saragli, as well as other Greek desserts. Shredded phyllo/filo dough is completely different. It looks like angel pasta and it's very, very thin. That's why it has a completely different texture that Ekmek is so popular for!

            Reply
    3. Tali

      December 18, 2022 at 7:10 pm

      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?

      Reply
      • Voula

        December 19, 2022 at 7:15 am

        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!

        Reply

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