Ekmek Kataifi (Εκμέκ Κανταΐφι)

• Prep time: 35 mins

• Cook time: 30 mins

• Total time: 1 hr 5 mins (plus chilling)

• Servings: 12 slices

• Country of origin: Greece

• Description: A layered dessert featuring crispy syrup-soaked kataifi pastry topped with rich custard and whipped cream.

• Presentation: Assembled in a clear glass dish showing distinct layers, garnished with sliced pistachios.

• Ingredients:

  • 8 oz kataifi dough

  • 1/2 cup melted butter

  • 1 cup water, 1 cup sugar, 1 tsp lemon juice (for base syrup)

  • 4 cups milk

  • 1/2 cup sugar

  • 1/2 cup cornstarch

  • 4 egg yolks

  • 1 tsp vanilla extract

  • 1 1/2 cups heavy whipping cream (whipped with 2 tbsp powdered sugar)

  • 1/2 cup crushed pistachios

• Step-by-step directions:

  • Spread shredded kataifi into a baking dish, pour melted butter over top, and bake at 350°F (175°C) for 30 minutes until deep golden.

  • Boil water, sugar, and lemon juice for 5 minutes; pour cool syrup over hot baked kataifi.

  • Heat milk and sugar; whisk cornstarch into egg yolks.

  • Temper egg mixture with hot milk, combine all back in saucepan, and cook until thick custard forms; stir in vanilla.

  • Spread custard evenly over pastry base; cover with film and chill for 2 hours.

  • Top with whipped cream and sprinkle crushed pistachios over surface.

• Optional variations: Add ground cinnamon layer between custard and whipped cream.

• Cooking tips: Keep plastic wrap directly on custard surface while cooling to avoid skin formation.

• Nutrition facts:

  • Calories: 410 kcal

  • Fat: 22g

  • Carbohydrates: 46g

  • Protein: 7g