Ekmek kataifi (custard pastry with shredded phyllo)

ekmek_kataifi_(custard_pastry_with_shredded_phyllo)

Greek cuisine is renowned for its divine desserts, and Ekmek kataifi is no exception. This delicious dessert is a crunchy, creamy, and oh-so-indulgent treat that is sure to delight your taste buds. Ekmek kataifi is made up of a series of delicate layers of filo pastry, topped with a delectable custard cream, whipped cream, and syrupy honey. The shredded phyllo used in this recipe gives a unique texture to the pastry, making it light and fluffy in the mouth.

Ekmek kataifi is a traditional Greek dessert that has been around for centuries. It originated in Turkey during the Ottoman Empire era as the Turkish dessert “ekmek kadayifi.” Over time, it made its way to Greece and has since become a beloved favorite. The Greek version of Ekmek kataifi is made with a few variations that have contributed to its popularity among pastry lovers worldwide. Greeks added a layer of whipped cream to the original Turkish recipe, giving it a more luxurious taste and texture. The honey syrup on top was also added to sweeten the dessert even further.

The phyllo dough used in Ekmek kataifi is similar to the ones used in many Greek desserts. It is made by layering, rolling, and flattening a dough of flour, water, and olive oil. The result is a pastry that is flaky, light, and versatile. Shredding the phyllo dough is a crucial step in the recipe, as it helps create the unique texture of the Ekmek kataifi. It’s essential to handle the phyllo gently as it can easily tear or break.

The custard used in Ekmek kataifi is made by combining milk, sugar, cornstarch, and egg yolks. It is then heated until it thickens and turns creamy, giving it a velvety texture. The syrup that tops the dessert is made from water, sugar, honey, and lemon juice. It’s simmered until it reaches a thick consistency, then drizzled over the top of the pastry. Lastly, the whipped cream is used to provide a contrast in texture and adds sweetness to the overall dessert.

Ekmek kataifi is typically served chilled, which is why it’s an ideal dessert for warmer weather. The coolness of the custard cream and whipped cream with the honey syrup make it a refreshing treat to indulge in on a hot summer day. It is traditionally served during Greek holidays, weddings, and other special events.

Conclusion

If you’re looking to impress your family or guests, Ekmek kataifi is the perfect dessert to showcase your baking skills. It takes time and effort to make, but the results are worth it in every way. The abundance of flavors and textures in this dessert will leave you wanting more. Rich and creamy custard, crispy, and fluffy shredded phyllo pastry is an indulgence that is simply irresistible. Try out this Greek Ekmek kataifi recipe, and you’re sure to be the talk of the town!

Ingredients:

  • 1 package of kataifi pastry
  • ¾ cup of unsalted butter, melted
  • ½ cup of crushed pistachios, for garnish

Custard:

  • 4 cups of whole milk
  • 1 cup of granulated sugar
  • ⅔ cup of cornstarch
  • 6 large egg yolks
  • 1 teaspoon of vanilla extract

Syrup:

  • 1 cup of granulated sugar
  • 1 cup of water
  • 1 cinnamon stick
  • 1 lemon peel

Instructions:

  1. Preheat the oven to 350°F.
  2. Place the kataifi pastry in a large bowl and shred the pastry by pulling it apart with your fingers.
  3. Pour the melted butter over the shredded pastry and mix well.
  4. Transfer the buttered kataifi pastry to a 9x13-inch baking dish and press it down to form an even layer.
  5. Bake in the preheated oven for 20-25 minutes or until golden brown. Set aside to cool.
  6. To prepare the custard, combine the milk, sugar, cornstarch, and egg yolks in a medium saucepan. Whisk well to combine the ingredients.
  7. Place the custard mixture on medium heat and continue to whisk until the mixture thickens and comes to a boil.
  8. Remove the custard from heat and add the vanilla extract. Mix well and let it cool to room temperature.
  9. Pour the cooled custard over the cooled kataifi pastry layer and spread it evenly across the dish.
  10. Chill the dish in the fridge for at least 2 hours or until the custard is set.
  11. To prepare the syrup, combine the sugar, water, cinnamon stick, and lemon peel in a small saucepan. Bring to a boil over medium heat and continue to cook until the sugar has dissolved and the syrup has thickened.
  12. Remove the syrup from heat and pour it over the chilled custard and pastry.
  13. Garnish with crushed pistachios and serve chilled. Enjoy your authentic Greek Ekmek kataifi!