Ekmek Kataifi is a chilled dessert recipe from Greece made with layers of syrupy shredded pastry, creamy custard, whipped cream and chopped nuts.
Prep Time25 minutesmins
Cook Time40 minutesmins
Chilling Time8 hourshrs
Total Time9 hourshrs5 minutesmins
Course: Dessert
Cuisine: Mediterranean
Servings: 8pieces
Author: Famidha Ashraf
INGREDIENTS
For syrup
1cupwhite sugar
¾cupwater
rind of half a lemonoptional but recommended
1teaspoonlemon juiceskip if using rind
1cinnamon stick
For the kataifi layer
250gramskunafa doughkataifi or shredded phyllo pastry, thawed
60 to 80gramsunsalted buttermelted (approx. ⅓ cup melted butter)
For the custard layer
3cupsmilk
⅔cupsugar
3tablespoonscustard powder
2 to 3mastic beadsoptional but recommended
1teaspoonrose waterskip if using mastic
½teaspoonvanilla essence
For the whipped cream layer
1cupwhipping cream
⅓cupicing sugar
1teaspoonvanilla essence
For the garnish
chopped nutspistachios or walnuts or almonds
cinnamon powder
dried rose petals
INSTRUCTIONS
Prepare the syrup
Take a deep pot and add the sugar, water, cinnamon stick and lemon rind or juice. Bring this to a full boil over medium to high heat without stirring.
Boil for 5 minutes or until all the sugar is dissolved. Remove from heat and set aside.
Prep the kataifi
Unroll the fully thawed kataifi pastry. Work the shredded phyllo dough with your hands, separating the strands and spreading them out to make sure there are no lumps or knots. Comb until they turn out fluffy.
Bake the kataifi base
Preheat the oven to 170°C / 338°F.
Grease an 8x11inch deep oval dish with butter.
Spread half of the fluffy kataifi pastry to cover the entire base.
Sprinkle half of the melted butter all over using a pastry brush (don't let the brush touch the shredded pastry). Repeat with the remaining shredded pastry and the melted butter.
Use a spatula to press down the sides of the pan so that you have a clean layer.
Bake in the pre-heated oven on the middle rack for 30 to 40 minutes or until nice and golden.
Remove from the oven and immediately pour all of the cooled syrup all over the base using a ladle. It may seem like too much syrup, but all of it will be absorbed while cooling.
Prepare the custard
While the kataifi is baking, prepare the instant custard as per your pack instructions. You may refer to my custard pudding recipe to make custard using egg yolks.
Add the milk and sugar to a deep saucepan. Remove ¼ cup of milk into a smaller bowl and stir in the custard powder until dissolved without any lumps.
Now, heat the milk in the saucepan on low to medium flame until just warm.
Pour the dissolved custard while whisking the milk continuously.
Keep whisking until the milk thickens or until it coats the back of a wooden ladle.
Switch off and transfer the custard into a bowl.
Place a cling wrap or parchment paper touching the surface of the custard to prevent it from forming skin while cooling. Let the custard cool until it reaches room temperature.
Prepare the whipped cream
Start this process only after the kataifi base and the custard has come to room temperature. Place your large metal bowl and the whisks of the electric hand-held mixer in the freezer. Make sure the whipping cream is also chilled.
Add the cream and sugar to the chilled bowl and whisk using the hand mixer on medium to high for 3 to 5 minutes or until stiff peaks form. The whipped cream should be thick and hold the shape.
Assemble
Check if the kataifi pastry has reached room temperature and has soaked all the syrup. Also, check if the custard is no longer hot or warm.
Now, pour the cooled custard cream on top of the cooled syrupy kataifi and level it with the back of a spoon.
Next, spread the whipped cream all over the custard layer. Traditionally, they use a fork to draw long lines all over the top, which I believe is to stick the custard and cream layer. I missed doing it and had trouble with the whipped cream layer sliding off when served.
Garnish
Sprinkle cinnamon powder, chopped nuts and or dried rose petals as much as you want.
Cling wrap and refrigerate overnight or at least for 3 to 4 hours.
Serve
Cut into squares using a knife.
Lift the piece using a wide-ended spatula and serve with fresh berries or seasonal fruits.
Store
Refrigerate any leftover cling wrapped tightly for up to 5 days but the whipped cream layer may lose its stability by day 2.