Ekmek kataifi

Ekmek Kataifi: A Greek Dessert to Savor

When I was a little girl growing up in Cyprus, kataifi held a special place in my heart. Every week, a man with a van full of homemade syrupy desserts would drive through our neighborhood.

My dad, an ardent lover of syrupy treats, was his best customer. I’d always choose kataifi, which I called “hair” because its fine strands reminded me of locks of hair. Those moments around the table, sharing sweets as a family, were priceless memories.

Years later, during my engagement party in Greece, I discovered Ekmek Kataifi for the first time. That night, surrounded by love, I fell in love with this dessert—a richer, layered version of the simple kataifi I grew up with.

Since then, I’ve perfected the recipe, blending nostalgia and the flavors of tradition into every bite.

Ekmek Kataifi, though Greek in its current form, has its roots in Turkish cuisine. However, the two versions are entirely different.

The Turkish version resembles a bread pudding topped with clotted cream, while the Greek adaptation features a kataifi pastry base soaked in syrup, creamy custard, fluffy whipped cream, and crunchy almonds. Both are undoubtedly delicious, but today, I’m sharing the Greek recipe that’s closest to my heart.

So, if you’re ready to dive into layers of decadent flavor, let’s get baking!

If you want to explore more Greek desserts make sure to check:

Galatopita

Pasteli

Baclava Tartlets

Pro Tips for Perfect Ekmek Kataifi

• Finding Kataifi Pastry: Look for kataifi pastry in Middle Eastern or specialty grocery stores. If frozen, defrost overnight in the fridge.
• Prevent Dryness: Keep the pastry covered with a damp towel while working to avoid it drying out.

Why You’ll Love This Recipe

This dessert is rich, creamy, and irresistibly indulgent. While it may not be low-calorie, it’s perfect for a cheat day—or several! Pair it with a cup of Greek coffee or enjoy it as the star of a special occasion.

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Ekmek Kataifi

Print

Serves: 6 Prep Time: 10 min Cooking Time: 30min 30min

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

• For the Kataifi Base:
• 250 g kataifi pastry
• 100 g melted butter
• 100 g toasted and chopped almonds (skin on)
• 1 tsp cinnamon powder
• 1 tsp clove powder
• For the Syrup:
• 400 g water
• 400 g sugar
• Lemon rind
• 2 cloves
• 1 cinnamon stick
• For the Crème Pâtissière:
• 1 L milk
• 200 g sugar
• 120 g plain flour
• 4 eggs
• 40 g butter
• 1 tsp vanilla extract
• For the Whipped Cream:
• 300 ml double cream
• 2 tbsp icing sugar
• 1 tsp vanilla

Instructions

Step 1: Make the Syrup

Combine water, sugar, lemon rind, cloves, and cinnamon in a saucepan. Bring to a boil, simmer for 3 minutes, then set aside to cool completely.

Step 2: Prepare the Kataifi Base

1. Gently separate the kataifi pastry strands to ensure there are no clumps.
2. Spread the pastry evenly in a baking tray and drizzle with melted butter.
3. Bake in a preheated oven at 180°C for 20 minutes or until golden.
4. Sprinkle the toasted almonds, cinnamon, and clove powder over the baked pastry. Immediately pour the cooled syrup over the hot kataifi base, allowing it to soak. Refrigerate covered in cling-film until needed.

Step 3: Make the Crème Pâtissière

1. Heat the milk in a saucepan until warm.
2. In a separate bowl, mix sugar, flour, eggs, and vanilla into a smooth paste.
3. Gradually add the warm milk to the paste, stirring continuously to temper the eggs.
4. Return the mixture to the saucepan and cook over medium heat, whisking constantly until it thickens.
5. Remove from heat, stir in the butter, cover with cling film to prevent a skin from forming, and let it cool.

Step 4: Whip the Cream

Whisk the double cream, icing sugar, and vanilla until firm peaks form.

Step 5: Assemble the Ekmek Kataifi

1. Spread the crème pâtissière evenly over the kataifi base.
2. Top with whipped cream, smoothing it evenly.
3. Use a fork to create decorative lines and sprinkle the remaining almonds on top.