Greek Ekmek Kataifi (Shredded phyllo with syrup, custard and whipped cream)

My mother used to make the Greek Ekmek Kataifi in Spring for our Easter holiday family gatherings. I always felt it was the perfect ending for a holiday feast under the warm sun of the Greek spring. It is so refreshing, light, and creamy… and no matter how ‘full’ you may feel there’s always room for a piece or two… This easy to follow ekmek kataifi recipe never fails to impress and is always a crowd pleaser.

The Greek Ekmek Kataifi is a traditional dessert made with phyllo and thus is an exception to the paleo and primal recipes on this website. Recently, I was asked to do a cooking demonstration and make a Greek dessert using phyllo dough. As this is my favorite one of the desserts made with phyllo and syrup, I prepared this for the demonstration. Since then, everybody has been asking me for the recipe, so I decided to post it here.

When making Greek Ekmek Kataifi, the kataifi phyllo dough is drizzled with high-quality butter and baked until golden and crispy. Then, it is bathed with a hot simple syrup, spiced with lemon rind and cinnamon. Then, it is topped with a custard (crème patisserie) which is infused with lemon rind and mastiha. Then, the dessert is topped with whipped cream and garnished with ground cinnamon and optionally chopped almonds or pistachio.

It has a light texture and refreshing taste, despite the richness of the individual layers. The lemon rind, cinnamon and mastiha that alternate between the different layers, give a unique flavor profile and bring it all together. 

Each stage requires using a few pots and pans and may seem intimidating to prepare. However, it is really easy to make, and the end result is well worth the extra time. It is important that, when it is time to assemble the dessert, all materials (base, custard, and whipped cream) must be cold or at room temperature, so I recommend making the custard and the whipped cream a day ahead of time and have them ready and chilled when making the rest of the dessert. 

When making Greek Ekmek Kataifi, I like to start with the custard, (in contrast to other recipes that instruct to prepare the kataifi base first.  The custard (crème patisserie) is the most essential part for a traditional and probably the trickiest part of this recipe. To achieve a creamy, silky texture the key is to temper the eggs with the warm milk and then constantly whisk the mixture while it is cooking, so it doesn’t get lumpy. Prepare the custard over medium-low heat in order to prevent it from burning and sticking on the bottom of the pan but be cautious not to undercook it. It’s ready when you can’t taste the flour and its texture is thick. Pour the custard in a wide dish and cover with cling film, making sure that the film touches the surface of the cream so that it does not form a crust. Let the custard cool to room temperature before using it.

To prepare the perfect whipped cream, chill a clean bowl (or the bowl of a stand mixer) in the freezer for 10 minutes and make sure that your heavy whipping cream is very cold. Be careful not to over beat the cream as it will start becoming like butter.

The custard and the whipped cream can be prepared a day ahead of time and refrigerated until you are ready to assemble the ekmek kataifi dessert.

Kataifi is a shredded phyllo dough that resemble angel hair pasta. If using frozen kataifi, let it reach room temperature in its package before using it. The strands of the kataifi phyllo are pressed to each other during packaging, so before using it, you have to fluff it up by just pulling the strands. It is this texture that makes any recipe where is used very light and airy. Like any phyllo dough, if it remains exposed to air for a long time, it will dry out, so when preparing it, keep it covered with a napkin or cling film.

To make the base layer of the ekmek kataifi, spread the dough in a 9”x13” baking pan and drizzle with high quality melted butter. The quantity of the butter may seem overwhelming, but believe me, it is essential to the final result as it will bring the golden-brown color to the kataifi while baking and will bring together rich complex profile of the flavors of this dessert. If possible, use a combination of cow and goat butter as this will add a unique aroma and delicate flavor. Bake the base very well until it gets a nice rich golden (but not brown) color. When the kataifi base ha slightly cooled, add the warm syrup using a ladle and let the pan cool to room temperature.

Once the kataifi base has reached room temperature and soaked all the syrup, add the custard cream on top and smooth its surface. Add the whipped cream here and there. Using a spatula spread out evenly to create a flat even surface. Dust the Ekmek with ground cinnamon and sprinkle with chopped nuts. Refrigerate at least one hour or overnight before serving to that the flavors combine and develop the Ekmek ’s unique profile and it is easier to cut in pieces.

Kataifi phyllo and mastiha are available on all supermarkets in Greece and Greek and Middle Eastern food stores outside Greece, as well as online.

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