Kataifi Ekmek is a traditional Greek dessert that consists of layers of shredded phyllo pastry, a creamy custard filling, whipped cream, and a syrupy honey sauce. The name "kataifi" refers to the shredded pastry used in Greek desserts, while "ekmek" means bread in Turkish, which is a nod to the dessert's Ottoman origins. This reflects the dessert's mixed heritage, as it is a blend of Ottoman and Greek culinary traditions.
The dessert is believed to have originated in the city of Izmir, which was a major center of trade and commerce in the Ottoman Empire. Over time, it became popular throughout the Eastern Mediterranean, including in Greece, where it is now a beloved national dessert.
The pronunciation of Kataifi Ekmek is roughly "kah-tah-EE-fee ehk-MEK" with the stress on the second syllable of each word. However, keep in mind that Greek pronunciation can be a bit tricky and it may vary slightly depending on the dialect or accent.
To make kataifi ekmek, the shredded pastry is baked until golden and crispy and then layered with a creamy custard made from milk, sugar, cornstarch, and eggs. Whipped cream is then spread on top of the custard layer, and the dessert is finished with a generous drizzle of honey syrup made from honey, water, and the zest of a lemon.
The number of calories in Kataifi Ekmek can vary depending on the recipe and serving size. However, in general, it is a rich and indulgent dessert that is high in calories, sugar, and fat. A typical serving of Kataifi Ekmek (around 100 grams) can contain anywhere from 300 to 500 calories, depending on the amount of syrup and cream used. This amount can vary widely depending on the specific recipe and ingredients used. If you are trying to watch your calorie intake, it is recommended to enjoy Kataifi Ekmek in moderation as an occasional treat rather than as a regular part of your diet.
This kataifi ekmek recipe takes 60 minutes to prepare, and 60 minutes to bake. It serves 8 to 10 people.
Greek Kataifi Ekmek - Ingredients
For the syrup
- 500 g of water
- 600 g of sugar
- The zest of 1 lemon
- 1 cinnamon stick
- 1 tablespoon of honey
For the base
- 500 g of shredded phyllo dough
- 150 g of butter
- 120g of almonds, chopped
For the custard
- 500 ml of milk
- 75 g of sugar
- 1 teaspoon of vanilla extract
- 4 egg yolks
- 75 g of flour
- 30 g of cornstarch
- 30 g of butter, chilled
For the whipped cream
- 500 g heavy cream 35%, chilled
- 1 teaspoon of vanilla extract
- 50 g of powdered sugar
For serving
- pistachios, crushed
Greek Kataifi Ekmek - How to Make
Step 1 - Making the custard
- In a bowl, add the sugar and the egg yolks.
- Whisk until the sugar has completely dissolved and the mixture is fluffy.
- Add the flour and cornstarch and whisk to incorporate. Add some cold milk to dilute the mixture.
- In a pot, add the remaining milk and vanilla extract.
- Place the pot over medium to low heat so that the milk doesn’t burn.
- As soon as the mixture comes to a boil, remove it from the heat.
- Scoop up a few ladlefuls of the hot mixture in the pot and slowly add it to the bowl, while whisking continuously.
- Transfer the contents of the bowl back to the pot. Cook over medium heat until it thickens.
- Turn off the heat and taste the custard. It should not have any cornstarch taste at all.
- Add the chilled butter and whisk until the butter melts and is incorporated.
- Allow the custard to cool before using.
- Cover with plastic wrap, making sure the wrap touches the surface of the custard directly (so that a film is not formed), and refrigerate for 3-4 hours.
Step 2 - Making the syrup
- In a pot, add the water, sugar, lemon rind, and cinnamon stick.
- Place the pot over low heat and bring it to a boil.
- As soon as it starts to boil, add the honey and boil for 3-4 minutes until the sugar melts.
- When ready, remove it from heat and set it aside to cool completely.
Step 3 - Making the kataifi
- Take a baking pan and cover it with parchment paper. Melt the butter in a small saucepan and using a brush, lightly grease the lined tray on which the kataifi will be baked.
- Lay the kataifi dough on your working surface and divide it into 8 – 10 pieces by gently spreading the strands and fluffing it. Each piece will be used to create an individual kataifi roll.
- Brush each piece with melted butter. Place a tablespoon of chopped almonds at one end of the strip and roll it up into a cylinder, tucking in any stray pieces of dough.
- Roll the pastry tightly so that the filling is securely enclosed.
- Place it on your baking tin and continue with the next piece.
- The unused dough is better to be kept between damp towels (not soaked) to maintain its moisture.
- Place the rolls seam-side down on the lined baking tray, close together but not squashed, and brush well with the remaining butter.
- Bake for 45 to 60 minutes, until golden brown and crispy looking.
- Remove the kataifi from the oven and, while still hot, pour the syrup with a spoon, slowly, to let the kataifi absorb it.
Step 4 - Making the whipped cream
- In a mixer, add the chilled heavy cream, vanilla extract, and icing sugar.
- Beat on high speed for 2-3 minutes, until you create a whipped cream that has the texture of yogurt.
Step 5 - Making the Kataifi Ekmek
- Take the kataifi and with the help of a spatula evenly cover it with the custard.
- Evenly pour the whipped cream
- Top with pistachios
- Refrigerate for a couple of hours.