🕷️ Crawler Inspector

EN ΕΛ EN [RECIPES](https://akispetretzikis.com/en/recipes/categories)[BLOG](https://akispetretzikis.com/en/blog)[CONTACT](https://akispetretzikis.com/en/contact-us?tab=recipes) 1. [Home](https://akispetretzikis.com/en/recipe/1731/ekmek-kantayifi) 2. [Recipes](https://akispetretzikis.com/en/recipe/1731/ekmek-kantayifi) # Ekmek kadayifi  Preparation 40' Cooking 60' Waiting 60' [40'](https://akispetretzikis.com/en/recipe/1731/ekmek-kantayifi) Medium 10-12 VE NF [Recipe](https://akispetretzikis.com/en/recipe/1731/ekmek-kantayifi) [Comments (2)](https://akispetretzikis.com/en/recipe/1731/ekmek-kantayifi) # Ingredients TIP Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to the shopping list by clicking the button below. # Ingredients For the syrup 500 g water 600 g granulated sugar peel, of 1 lemon 1 stick(s) cinnamon 1 tablespoon(s) honey For the base 500 g shredded phyllo dough 150 g butter For the custard 1 liter whole milk 200 g granulated sugar 1 teaspoon(s) vanilla extract 6 egg yolks 100 g corn starch 100 g butter For the whipped cream 500 g heavy cream 35% 1 teaspoon(s) vanilla extract 50 g icing sugar To serve pistachios, crushed fruits, of your choice Save the rest of the ingredients to my grocery list. # Execution Method TIP While you are cooking, check off the steps you complete and follow the recipe without getting lost. # Directions For the syrup In a pot, add the water, sugar, lemon rind and cinnamon stick. Place pot over low heat and bring 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 from heat and set it aside to cool completely. For the base Preheat oven to 160\* C (320\* F) Fan. Separate the shredded phyllo dough with your hands, making sure there are no knots and it fluffs up. Grease a 25x35 cm baking pan with butter and spread 1/3 of the phyllo dough. Drizzle with 1/3 of the butter. Repeat the same process twice more, until all of the phyllo dough and butter are done. Bake for 1 hour, turning shredded phyllo dough over 30 minutes into baking time so that it can turn golden on both sides. When ready, remove from oven and immediately pour the cool syrup over it with a ladle. Set aside for 30 minutes to allow the phyllo to soak up all of the syrup. For the custard In a pot, add 900 g of milk, 100 g of sugar and vanilla extract. Place pot over medium to low heat so that the milk doesn’t burn. In a bowl, add 100 g of sugar and the egg yolks. Whisk until the yolks are incorporated and add another 100 g of milk. Whisk until the sugar has completely dissolved. Add the corn starch and whisk to incorporate. As soon as the mixture comes to a boil, remove from heat. Scoop up a few ladleful’s 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 heat and taste the custard. It should not have any corn starch taste at all. Add the chilled butter and whisk until the butter melts and is incorporated. Pour the custard over the baked phyllo dough and spread it evenly over the entire surface with a spatula. 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. For 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. To assemble Remove the kadayifi from the refrigerator and spread the whipped cream over it with a spatula. Run the back side of a fork over the whole surface to create lines in the whipped cream. Sprinkle with crushed pistachio nuts and serve. You can also serve with your choice of fresh fruit. Nutrition Facts Table Equipment Per portion Per 100 grams #### For the whole recipe 844Calories (kcal) 42% 39Fat (g) 56% 24Saturated Fat (g) 120% 115Carbs (g) 44% 77Sugar (g) 86% 6\.7Protein (g) 13% 1\.2Fiber (g) 5% 0\.2Sodium (g) 3% \* Based on an adult’s daily reference intake of 2000 kcal. \* The nutritional chart and the symbols refer to the basic recipe and not to the serving suggestions, and have been calculated according to the maximum number of servings. \* Always check the nutrition facts label of the products you buy as the ingredients may change. There are always alternatives that you can use in order to avoid an allergy or intolerance and not change your habits. Pot 25x35cm baking pan Ladle Bowl Hand whisk Silicone spatula Mixer Print Rate the Recipe # Related Recipes [Greek semolina cake with white chocolate ganache montée – RavaniFor the white chocolate ganache montée Place a saucepan over medium heat. Soak t...40' Medium 12](https://akispetretzikis.com/en/recipe/7057/ravani-me-montee-lefkis-sokolatas) [Greek custard pie with almondsFor the syrup In a saucepan add the water, sugar, cinnamon, lemon peels, and transfer i...40' Moderate 12-14](https://akispetretzikis.com/en/recipe/6488/galaktompoureko-me-amigdala) [Greek yogurt cake with syrupFor the syrup In a saucepan add the sugar, water, the lemon cut in half, geranium leave...25' Easy 10-12](https://akispetretzikis.com/en/recipe/6120/giaoyrtopita) [Greek-style chocolate walnut cake with orangeFor the syrup Place a pot over medium heat, add the sugar, water, orange slices, cinnam...30' Medium 8-10](https://akispetretzikis.com/en/recipe/6921/karydopita-me-sokolata-kai-portokali) [Greek revani with rum and white chocolate creamFor the white chocolate cream Put the cold water and the gelatin sheets into a small bo...50' Moderate 8-10](https://akispetretzikis.com/en/recipe/6436/revani-me-roymi-kai-krema-leykhs-sokolatas) [Christmas-style Greek custard pieFor the syrup Place a pot over medium heat and add the sugar, water, cinnamon, and lemo...40' Moderate 12](https://akispetretzikis.com/en/recipe/6076/christoygenniatiko-galaktompoyreko) [Easy baklavaFor the filling In a chopper blender add the walnuts, dried breadcrumbs, cinnamon, and ...35' Easy 18-20](https://akispetretzikis.com/en/recipe/6867/eukolos-mpaklavas) [Greek lemon phyllo pie with yogurtFor the syrup In a medium-sized pot add the sugar, water, lemon juice and peels, cinnam...30' Easy 10-12](https://akispetretzikis.com/en/recipe/6415/lemonopita-me-giaoyrti) [Greek kataifi with nuts and syrup – GianniotikoFor the syrup In a pot add the water, the sugar, the glucose, the cinnamon, the lemon p...40' Moderate 20](https://akispetretzikis.com/en/recipe/5885/gianniwtiko) Load more Sign In / Sign Up to write a comment HK 19/04/2024 Helen Kalogeras Love love love this Ekmek recipe! I have made it a few times for family gatherings & everyone has loved it. Thank you!! Helen :) 1 replies Sign In / Sign Up to write a comment APO 19/04/2024 Akis Petretzikis Official @Helen Kalogeras 🫶 Sign In / Sign Up to write a comment SE 09/02/2022 Sera Emilia Very good and tasty, made this for my wedding with fresh blueberries, cardamom dusting, and pistachios. Would have been perfect with orange peel candied with rose water. The custard was very stiff and difficult to manage with 100g read more Sign In / Sign Up to write a comment [CONTACT](https://akispetretzikis.com/en/contact-us) [PRIVACY POLICY](https://akispetretzikis.com/en/privacy-policy) [TERMS OF USE](https://akispetretzikis.com/en/terms-of-use) [COOKIES POLICY](https://akispetretzikis.com/en/cookies-policy) [COOKIES RENEW](https://akispetretzikis.com/en/recipe/1731/ekmek-kantayifi) ### See you on social media\! Akis Petretzikis LTD ©2026 Designed by [VALUE](https://value.marketing/) Developed by [TenFour](https://www.tenfour.gr/)

In a pot, add 900 g of milk, 100 g of sugar and vanilla extract. Place pot over medium to low heat so that the milk doesn’t burn. In a bowl, add 100 g of sugar and the egg yolks. Whisk until the yolks are incorporated and add another 100 g of milk. Whisk until the sugar has completely dissolved. Add the corn starch and whisk to incorporate. As soon as the mixture comes to a boil, remove from heat. Scoop up a few ladleful’s 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 heat and taste the custard. It should not have any corn starch taste at all. Add the chilled butter and whisk until the butter melts and is incorporated. Pour the custard over the baked phyllo dough and spread it evenly over the entire surface with a spatula. 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.