🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 97 (from laksa088)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa097.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical, ml_categories_json AS ml_categories_json, ml_types_json AS ml_types_json, ml_intent_types_json AS ml_intent_types_json, meta_language AS meta_language, attrs_author AS attrs_author, ifNull(toUnixTimestamp(attrs_publish_time), 0) AS attrs_publish_time, ifNull(toUnixTimestamp(attrs_original_publish_time), 0) AS attrs_original_publish_time, ifNull(attrs_is_republished, 0) AS attrs_is_republished, ifNull(attrs_nr_words, 0) AS attrs_nr_words, ifNull(attrs_boilerpipe_nr_words, 0) AS attrs_boilerpipe_nr_words, ifNull(body_ext_links_number, 0) AS body_ext_links_number, ifNull(body_int_links_number, 0) AS body_int_links_number, ifNull(meta_nofollow, 0) AS meta_nofollow, ifNull(meta_noarchive, 0) AS meta_noarchive, ifNull(props_was_rendered, 0) AS props_was_rendered, ifNull(src_redirect, \'\') AS src_redirect, ifNull(download_time_msec, 0) AS download_time_msec, ifNull(download_ttfb_msec, 0) AS download_ttfb_msec, ifNull(download_size, 0) AS download_size FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://antonioufillo.com.au/blog/recipes/kelly-ekmek-kataifi\')), getAhrefsUnparsedNoserviceFromURL(\'https://antonioufillo.com.au/blog/recipes/kelly-ekmek-kataifi\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/antonioufillo.com.au\/blog\/recipes\/kelly-ekmek-kataifi","crawl_time":1776903117,"first_indexed_time":1652240358,"http_code":200,"src_unparsed":"au,com,antonioufillo!\/blog\/recipes\/kelly-ekmek-kataifi s443","src_root_hash":"11538703831280562697","history_drop_reason":null,"meta_title":"Kelly's Ekmek Kataifi — Antoniou Fillo Pastry","meta_descriptions":["Ekmek Kataifi is a delicious traditional Greek dessert made using Kataifi Pastry. Kelly’s Ekmek Kataifi is a traditional Greek dessert made up of three delicious layers - a crispy Kataifi Pastry base soaked in a sugar syrup, a layer of custard and a layer of fresh cream. Kataifi dessert. Kataifi dessert recipe. kunafa dough recipe. kunafa dough India. kunafa dough supply."],"attrs_boilerpipe_text":"Method\n \nBefore you begin this recipe, take your Kataifi Pastry out of the fridge to bring it up to room temperature.\nPreheat the oven to 180 degrees Celsius. \nMaking the syrup\nCombine sugar, cinnamon and water in a saucepan over medium heat, stirring to dissolve. Once the syrup reaches boiling point, add the lemon juice and boil for 6-7 minutes. Remove from heat, discard the cinnamon quill and set aside to cool completely.\nMaking the Kataifi Pastry base\nSeparate the Kataifi Pastry with your hands, making sure there are no knots and it fluffs up.\nGrease a baking pan with a little butter and spread Pastry evenly. Dollop pieces of butter on top of the Kataifi. Bake for 20-25 minutes, turn a little, mixing to coat with the butter and bake again for 10 minutes. Turn and bake again one final time until golden and crunchy.\nRemove from the oven, sprinkle the walnuts and cinnamon on top and immediately pour the cool syrup over it with a ladle.\nMaking the custard\nReserve about 150 mls of the milk and set aside.\nWarm the remaining milk in a saucepan over low heat.\nMix the sugar with the eggs and vanilla sugar until incorporated. \nMix the 150 mls milk together with the cornflour and stir until it is a smooth consistency, then add to the milk.\nTake the milk off the heat & add one ladle of warm milk to the egg mixture, ensuring it combines well before adding the next.\nContinue until all of the milk is used, then return the whole mixture to the saucepan and cook on low heat & stir continuously. This process will take 15-20 minutes. Once the mixture thickens and bubbles, turn off the heat and stir in the butter.\nPour the custard over the baked Kataifi and spread it evenly over the entire surface with a spatula. Refrigerate until it firms up.\nAssembling the Ekmek Kataifi\nIn a mixer, add the chilled cream and sugar. Beat on high speed for a few minutes, until the whipped cream has formed stiff peaks.\nRemove the Kataifi from the refrigerator and spread the whipped cream all 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 walnuts and cinnamon, and serve.\nKelly Michelakis, ‘The Hellenic Odyssey’\nWatching Kelly Michelakis, from ‘The Hellenic Odyssey’,  cook and create in her kitchen brings everyone pure joy! Her passion for exploring Greece’s culinary delights is incredible and her ability to share her knowledge with others through her cooking classes in Melbourne and online, and her food tours in Melbourne and Crete, is inspirational. Taking people on an odyssey is what she does best!\nKelly’s Ekmek Kataifi is a traditional Greek dessert made up of three delicious layers - a crispy Kataifi Pastry base soaked in a sugar syrup, a layer of custard and a layer of fresh cream. You can learn how to make this delicious dessert by joining one of Kelly’s cooking classes.  For more information on Kelly’s cooking classes and food tours visit her website:\nhttps:\/\/www.thehellenicodyssey.com\n.\nFollow Kelly\nYou can find out more about Kelly, and the cooking classes and food tours she runs by visiting her website:\nhttps:\/\/www.thehellenicodyssey.com\n.\nYou can also follow Kelly’s journey on her Instagram page, ‘\nthehellenicodyssey\n' and her\nFacebook page\n.","attrs_markdown":"![](https:\/\/www.facebook.com\/tr?id=303129520526717&ev=PageView&noscript=1)\n\n[ABOUT US](https:\/\/antonioufillo.com.au\/#about-section)\n\n[WELCOME](https:\/\/antonioufillo.com.au\/)\n\nOUR PRODUCTS\n\n[OUR PRODUCTS](https:\/\/antonioufillo.com.au\/product-home-page)\n\n[FILLO PASTRY](https:\/\/antonioufillo.com.au\/products\/fillo-pastry)\n\n[KATAIFI PASTRY](https:\/\/antonioufillo.com.au\/products\/kataifi-pastry)\n\n[FILLO PASTRY TRIANGLES](https:\/\/antonioufillo.com.au\/products\/fillo-pastry-triangles)\n\n[FILLO SPIRAL PITA](https:\/\/antonioufillo.com.au\/products\/fillo-spiral-pita)\n\n[STOCKISTS](https:\/\/antonioufillo.com.au\/store-locator)\n\nRECIPES\n\n[ALL RECIPES](https:\/\/antonioufillo.com.au\/recipes)\n\n[RECIPE COLLECTIONS](https:\/\/antonioufillo.com.au\/fillo-pastry-recipe-collections)\n\n[CONTACT US](https:\/\/antonioufillo.com.au\/contact-us)\n\n[FOODSERVICE](https:\/\/antonioufillo.com.au\/foodservice)\n\nHandling Tips\n\n[HANDLING & COOKING TIPS](https:\/\/antonioufillo.com.au\/fillo-kataifi-handling-cooking-tips)\n\n[FILLO HANDLING TIPS](https:\/\/antonioufillo.com.au\/handling-tips)\n\n[FILLO COOKING TIPS](https:\/\/antonioufillo.com.au\/fillo-cooking-tips)\n\n[KATAIFI HANDLING TIPS](https:\/\/antonioufillo.com.au\/kataifi-handling-tips)\n\n[KATAIFI COOKING TIPS](https:\/\/antonioufillo.com.au\/kataifi-pastry-cooking-tips)\n\nFAQS\n\n[FAQs](https:\/\/antonioufillo.com.au\/faqs1)\n\n[NEWS](https:\/\/antonioufillo.com.au\/news)\n\n[ACCREDITATION](https:\/\/antonioufillo.com.au\/accreditation)\n\n[Sign In](https:\/\/antonioufillo.com.au\/blog\/recipes\/kelly-ekmek-kataifi)\n\n# [![Antoniou Fillo Pastry](https:\/\/images.squarespace-cdn.com\/content\/v1\/56ca92b82e83f84324967441\/1456200101686-4TPEIPQ9VLTR7D351UCX\/Logo.png?format=1500w)](https:\/\/antonioufillo.com.au\/)\n[ABOUT US](https:\/\/antonioufillo.com.au\/#about-section)\n\n[WELCOME](https:\/\/antonioufillo.com.au\/)\n\nOUR PRODUCTS\n\n[OUR PRODUCTS](https:\/\/antonioufillo.com.au\/product-home-page)\n\n[FILLO PASTRY](https:\/\/antonioufillo.com.au\/products\/fillo-pastry)\n\n[KATAIFI PASTRY](https:\/\/antonioufillo.com.au\/products\/kataifi-pastry)\n\n[FILLO PASTRY TRIANGLES](https:\/\/antonioufillo.com.au\/products\/fillo-pastry-triangles)\n\n[FILLO SPIRAL PITA](https:\/\/antonioufillo.com.au\/products\/fillo-spiral-pita)\n\n[STOCKISTS](https:\/\/antonioufillo.com.au\/store-locator)\n\nRECIPES\n\n[ALL RECIPES](https:\/\/antonioufillo.com.au\/recipes)\n\n[RECIPE COLLECTIONS](https:\/\/antonioufillo.com.au\/fillo-pastry-recipe-collections)\n\n[CONTACT US](https:\/\/antonioufillo.com.au\/contact-us)\n\n[FOODSERVICE](https:\/\/antonioufillo.com.au\/foodservice)\n\nHandling Tips\n\n[HANDLING & COOKING TIPS](https:\/\/antonioufillo.com.au\/fillo-kataifi-handling-cooking-tips)\n\n[FILLO HANDLING TIPS](https:\/\/antonioufillo.com.au\/handling-tips)\n\n[FILLO COOKING TIPS](https:\/\/antonioufillo.com.au\/fillo-cooking-tips)\n\n[KATAIFI HANDLING TIPS](https:\/\/antonioufillo.com.au\/kataifi-handling-tips)\n\n[KATAIFI COOKING TIPS](https:\/\/antonioufillo.com.au\/kataifi-pastry-cooking-tips)\n\nFAQS\n\n[FAQs](https:\/\/antonioufillo.com.au\/faqs1)\n\n[NEWS](https:\/\/antonioufillo.com.au\/news)\n\n[ACCREDITATION](https:\/\/antonioufillo.com.au\/accreditation)\n\n[Sign In](https:\/\/antonioufillo.com.au\/blog\/recipes\/kelly-ekmek-kataifi)\n\n- [Filter]()\n- [All](https:\/\/antonioufillo.com.au\/blog\/recipes)\n- [Breakfast](https:\/\/antonioufillo.com.au\/blog\/recipes\/category\/Breakfast)\n- [Dessert](https:\/\/antonioufillo.com.au\/blog\/recipes\/category\/Dessert)\n- [Dinner](https:\/\/antonioufillo.com.au\/blog\/recipes\/category\/Dinner)\n- [Dubai Chocolate](https:\/\/antonioufillo.com.au\/blog\/recipes\/category\/Dubai+Chocolate)\n- [Fillo](https:\/\/antonioufillo.com.au\/blog\/recipes\/category\/Fillo)\n- [Fillo savoury](https:\/\/antonioufillo.com.au\/blog\/recipes\/category\/Fillo+savoury)\n- [Fillo sweet](https:\/\/antonioufillo.com.au\/blog\/recipes\/category\/Fillo+sweet)\n- [Finger Food](https:\/\/antonioufillo.com.au\/blog\/recipes\/category\/Finger+Food)\n- [Kataifi](https:\/\/antonioufillo.com.au\/blog\/recipes\/category\/Kataifi)\n- [Kataifi savoury](https:\/\/antonioufillo.com.au\/blog\/recipes\/category\/Kataifi+savoury)\n- [Kataifi sweet](https:\/\/antonioufillo.com.au\/blog\/recipes\/category\/Kataifi+sweet)\n- [Lunch](https:\/\/antonioufillo.com.au\/blog\/recipes\/category\/Lunch)\n- [Recipe](https:\/\/antonioufillo.com.au\/blog\/recipes\/category\/Recipe)\n- [Vegan](https:\/\/antonioufillo.com.au\/blog\/recipes\/category\/Vegan)\n- [Vegetarian](https:\/\/antonioufillo.com.au\/blog\/recipes\/category\/Vegetarian)\n\n[May 11, 2022](https:\/\/antonioufillo.com.au\/blog\/recipes\/kelly-ekmek-kataifi)\n\n[Tony Antoniou](https:\/\/antonioufillo.com.au\/blog\/recipes?author=5733fec122482e08fddd480b)\n\n[Kataifi sweet](https:\/\/antonioufillo.com.au\/blog\/recipes\/category\/Kataifi+sweet)\n# [Kelly's Ekmek Kataifi](https:\/\/antonioufillo.com.au\/blog\/recipes\/kelly-ekmek-kataifi)\n[May 11, 2022](https:\/\/antonioufillo.com.au\/blog\/recipes\/kelly-ekmek-kataifi)\n\n[Tony Antoniou](https:\/\/antonioufillo.com.au\/blog\/recipes?author=5733fec122482e08fddd480b)\n\n[Kataifi sweet](https:\/\/antonioufillo.com.au\/blog\/recipes\/category\/Kataifi+sweet)\n\n![Kataifi pastry recipe ekmek Kataifi](https:\/\/images.squarespace-cdn.com\/content\/v1\/56ca92b82e83f84324967441\/1651710248120-5KV89CZFB6N6ZQUIG0PA\/OPTION+2+%283%29.jpg)\n\nWatching Kelly Michelakis, from ‘The Hellenic Odyssey’, cook and create in her kitchen brings everyone pure joy! Her passion for exploring Greece’s culinary delights is incredible and her ability to share her knowledge with others through her cooking classes in Melbourne and online, and her food tours in Melbourne and Crete, is inspirational. Taking people on an odyssey is what she does best\\!\n\nKelly’s Ekmek Kataifi is a traditional Greek dessert made up of three delicious layers - a crispy Kataifi Pastry base soaked in a sugar syrup, a layer of custard and a layer of fresh cream. You can learn how to make this delicious dessert by joining one of Kelly’s cooking classes. For more information on Kelly’s cooking classes and food tours visit her website: <https:\/\/www.thehellenicodyssey.com>.\n\n## Ingredients\n**Kataifi** 375g Antoniou Kataifi Pastry  \n150g butter, chopped into small cubes  \n1\/2 cup walnuts, crushed slightly  \n1 tsp cinnamon\n\n**Syrup** 2\\.5 cups sugar  \n2 cups water  \n1 cinnamon quill  \n2 cloves  \n½ lemon juiced\n\n**Custard** 1\\.25 litres milk  \n120g corn flour  \n200g sugar  \n4 eggs yolks  \n25g vanilla sugar  \n40g butter\n\n**Topping** 1 tablespoon sugar  \n600ml thickened cream, chilled  \n1\/2 cup walnuts, crushed  \n2 teaspoons cinnamon\n\n![ekmek Kataifi](https:\/\/images.squarespace-cdn.com\/content\/v1\/56ca92b82e83f84324967441\/1651711390437-VNN7CS8SQAFAHZ0ZS5OQ\/1V1A7135.jpg)\n\n![Kataifi pastry recipe ekmek Kataifi](https:\/\/images.squarespace-cdn.com\/content\/v1\/56ca92b82e83f84324967441\/1651711365694-DUK6PGSAUWPW4ND1611E\/1V1A7143-2.jpg)\n\n## Method\nBefore you begin this recipe, take your Kataifi Pastry out of the fridge to bring it up to room temperature.\n\nPreheat the oven to 180 degrees Celsius.\n\n**Making the syrup**  \nCombine sugar, cinnamon and water in a saucepan over medium heat, stirring to dissolve. Once the syrup reaches boiling point, add the lemon juice and boil for 6-7 minutes. Remove from heat, discard the cinnamon quill and set aside to cool completely.\n\n**Making the Kataifi Pastry base** Separate the Kataifi Pastry with your hands, making sure there are no knots and it fluffs up.\n\nGrease a baking pan with a little butter and spread Pastry evenly. Dollop pieces of butter on top of the Kataifi. Bake for 20-25 minutes, turn a little, mixing to coat with the butter and bake again for 10 minutes. Turn and bake again one final time until golden and crunchy.\n\nRemove from the oven, sprinkle the walnuts and cinnamon on top and immediately pour the cool syrup over it with a ladle.\n\n**Making the custard** Reserve about 150 mls of the milk and set aside.\n\nWarm the remaining milk in a saucepan over low heat.\n\nMix the sugar with the eggs and vanilla sugar until incorporated.\n\nMix the 150 mls milk together with the cornflour and stir until it is a smooth consistency, then add to the milk.\n\nTake the milk off the heat & add one ladle of warm milk to the egg mixture, ensuring it combines well before adding the next.\n\nContinue until all of the milk is used, then return the whole mixture to the saucepan and cook on low heat & stir continuously. This process will take 15-20 minutes. Once the mixture thickens and bubbles, turn off the heat and stir in the butter.\n\nPour the custard over the baked Kataifi and spread it evenly over the entire surface with a spatula. Refrigerate until it firms up.\n\n**Assembling the Ekmek Kataifi** In a mixer, add the chilled cream and sugar. Beat on high speed for a few minutes, until the whipped cream has formed stiff peaks.\n\nRemove the Kataifi from the refrigerator and spread the whipped cream all 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 walnuts and cinnamon, and serve.\n\n## Kelly Michelakis, ‘The Hellenic Odyssey’\nWatching Kelly Michelakis, from ‘The Hellenic Odyssey’, cook and create in her kitchen brings everyone pure joy! Her passion for exploring Greece’s culinary delights is incredible and her ability to share her knowledge with others through her cooking classes in Melbourne and online, and her food tours in Melbourne and Crete, is inspirational. Taking people on an odyssey is what she does best\\!\n\nKelly’s Ekmek Kataifi is a traditional Greek dessert made up of three delicious layers - a crispy Kataifi Pastry base soaked in a sugar syrup, a layer of custard and a layer of fresh cream. You can learn how to make this delicious dessert by joining one of Kelly’s cooking classes. For more information on Kelly’s cooking classes and food tours visit her website: <https:\/\/www.thehellenicodyssey.com>.\n\n**Follow Kelly**  \nYou can find out more about Kelly, and the cooking classes and food tours she runs by visiting her website: <https:\/\/www.thehellenicodyssey.com>.\n\nYou can also follow Kelly’s journey on her Instagram page, ‘[thehellenicodyssey](https:\/\/www.instagram.com\/thehellenicodyssey\/)' and her [Facebook page](https:\/\/www.facebook.com\/thehellenicodyssey).\n\n[May 11, 2022](https:\/\/antonioufillo.com.au\/blog\/recipes\/kelly-ekmek-kataifi)\n\n[Tony Antoniou](https:\/\/antonioufillo.com.au\/blog\/recipes?author=5733fec122482e08fddd480b)\n\n[Kataifi sweet](https:\/\/antonioufillo.com.au\/blog\/recipes\/category\/Kataifi+sweet)\n\nTagged: [Kataifi Sweet Pg2](https:\/\/antonioufillo.com.au\/blog\/recipes\/tag\/Kataifi+Sweet+Pg2)\n\nShare\n### [Tony Antoniou](https:\/\/antonioufillo.com.au\/blog\/recipes?author=5733fec122482e08fddd480b)\n\n[Jessica's Galaktoboureko](https:\/\/antonioufillo.com.au\/blog\/recipes\/jessicas-galaktoboureko)\n\n[Apple and Almond Strudel](https:\/\/antonioufillo.com.au\/blog\/recipes\/apple-almond-strudel)\n\n[Back To Top](https:\/\/antonioufillo.com.au\/blog\/recipes\/kelly-ekmek-kataifi#header)\n\n**ANTONIOU FILLO PASTRY, 7 YULONG CLOSE, MOOREBANK, NSW, 2170 \/ +61 2 9602 4688**\n\nCOPYRIGHT © 2020 C\\&M ANTONIOU PTY LTD. ALL RIGHTS RESERVED.\n\n[ADMIN LOGIN](https:\/\/antonioufillo.com.au\/admin)","attrs_readable_markdown":"## Method\nBefore you begin this recipe, take your Kataifi Pastry out of the fridge to bring it up to room temperature.\n\nPreheat the oven to 180 degrees Celsius.\n\n**Making the syrup**  \nCombine sugar, cinnamon and water in a saucepan over medium heat, stirring to dissolve. Once the syrup reaches boiling point, add the lemon juice and boil for 6-7 minutes. Remove from heat, discard the cinnamon quill and set aside to cool completely.\n\n**Making the Kataifi Pastry base** Separate the Kataifi Pastry with your hands, making sure there are no knots and it fluffs up.\n\nGrease a baking pan with a little butter and spread Pastry evenly. Dollop pieces of butter on top of the Kataifi. Bake for 20-25 minutes, turn a little, mixing to coat with the butter and bake again for 10 minutes. Turn and bake again one final time until golden and crunchy.\n\nRemove from the oven, sprinkle the walnuts and cinnamon on top and immediately pour the cool syrup over it with a ladle.\n\n**Making the custard** Reserve about 150 mls of the milk and set aside.\n\nWarm the remaining milk in a saucepan over low heat.\n\nMix the sugar with the eggs and vanilla sugar until incorporated.\n\nMix the 150 mls milk together with the cornflour and stir until it is a smooth consistency, then add to the milk.\n\nTake the milk off the heat & add one ladle of warm milk to the egg mixture, ensuring it combines well before adding the next.\n\nContinue until all of the milk is used, then return the whole mixture to the saucepan and cook on low heat & stir continuously. This process will take 15-20 minutes. Once the mixture thickens and bubbles, turn off the heat and stir in the butter.\n\nPour the custard over the baked Kataifi and spread it evenly over the entire surface with a spatula. Refrigerate until it firms up.\n\n**Assembling the Ekmek Kataifi** In a mixer, add the chilled cream and sugar. Beat on high speed for a few minutes, until the whipped cream has formed stiff peaks.\n\nRemove the Kataifi from the refrigerator and spread the whipped cream all 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 walnuts and cinnamon, and serve.\n\n## Kelly Michelakis, ‘The Hellenic Odyssey’\nWatching Kelly Michelakis, from ‘The Hellenic Odyssey’, cook and create in her kitchen brings everyone pure joy! Her passion for exploring Greece’s culinary delights is incredible and her ability to share her knowledge with others through her cooking classes in Melbourne and online, and her food tours in Melbourne and Crete, is inspirational. Taking people on an odyssey is what she does best\\!\n\nKelly’s Ekmek Kataifi is a traditional Greek dessert made up of three delicious layers - a crispy Kataifi Pastry base soaked in a sugar syrup, a layer of custard and a layer of fresh cream. You can learn how to make this delicious dessert by joining one of Kelly’s cooking classes. For more information on Kelly’s cooking classes and food tours visit her website: [https:\/\/www.thehellenicodyssey.com](https:\/\/www.thehellenicodyssey.com\/).\n\n**Follow Kelly**  \nYou can find out more about Kelly, and the cooking classes and food tours she runs by visiting her website: [https:\/\/www.thehellenicodyssey.com](https:\/\/www.thehellenicodyssey.com\/).\n\nYou can also follow Kelly’s journey on her Instagram page, ‘[thehellenicodyssey](https:\/\/www.instagram.com\/thehellenicodyssey\/)' and her [Facebook page](https:\/\/www.facebook.com\/thehellenicodyssey).","meta_canonical":null,"ml_categories_json":"{\"\/Food_and_Drink\":999,\"\/Food_and_Drink\/Cooking_and_Recipes\":992,\"\/Food_and_Drink\/Cooking_and_Recipes\/Desserts\":985}","ml_types_json":"{\"\/Article\":985,\"\/Article\/Recipe\":983}","ml_intent_types_json":"{\"Informational\":920,\"Commercial\":102}","meta_language":"en-au","attrs_author":"Tony Antoniou","attrs_publish_time":1652239962,"attrs_original_publish_time":1652239962,"attrs_is_republished":0,"attrs_nr_words":"1007","attrs_boilerpipe_nr_words":"565","body_ext_links_number":8,"body_int_links_number":41,"meta_nofollow":0,"meta_noarchive":0,"props_was_rendered":1,"src_redirect":"","download_time_msec":315,"download_ttfb_msec":314,"download_size":26288}

3. Robots.txt Check

Query:

Response:

4. Spam/Ban Check

Query:

Response:

5. Seen Status Check

ℹ️ Skipped - page is already crawled

📄

INDEXABLE

✅

CRAWLED

1 day ago

🤖

ROBOTS ALLOWED

Page Info Filters

Filter	Status	Condition	Details
HTTP status	PASS	`download_http_code = 200`	HTTP 200
Age cutoff	PASS	`download_stamp > now() - 6 MONTH`	0 months ago
History drop	PASS	`isNull(history_drop_reason)`	No drop reason
Spam/ban	PASS	`fh_dont_index != 1 AND ml_spam_score = 0`	ml_spam_score=0
Canonical	PASS	`meta_canonical IS NULL OR = '' OR = src_unparsed`	Not set

Page Details

Property

Value

URL

https://antonioufillo.com.au/blog/recipes/kelly-ekmek-kataifi

Last Crawled

2026-04-23 00:11:57 (1 day ago)

First Indexed

2022-05-11 03:39:18 (3 years ago)

HTTP Status Code

200

Content

Meta Title

Kelly's Ekmek Kataifi — Antoniou Fillo Pastry

Meta Description

Ekmek Kataifi is a delicious traditional Greek dessert made using Kataifi Pastry. Kelly’s Ekmek Kataifi is a traditional Greek dessert made up of three delicious layers - a crispy Kataifi Pastry base soaked in a sugar syrup, a layer of custard and a layer of fresh cream. Kataifi dessert. Kataifi dessert recipe. kunafa dough recipe. kunafa dough India. kunafa dough supply.

Meta Canonical

null

Boilerpipe Text

Method Before you begin this recipe, take your Kataifi Pastry out of the fridge to bring it up to room temperature. Preheat the oven to 180 degrees Celsius. Making the syrup Combine sugar, cinnamon and water in a saucepan over medium heat, stirring to dissolve. Once the syrup reaches boiling point, add the lemon juice and boil for 6-7 minutes. Remove from heat, discard the cinnamon quill and set aside to cool completely. Making the Kataifi Pastry base Separate the Kataifi Pastry with your hands, making sure there are no knots and it fluffs up. Grease a baking pan with a little butter and spread Pastry evenly. Dollop pieces of butter on top of the Kataifi. Bake for 20-25 minutes, turn a little, mixing to coat with the butter and bake again for 10 minutes. Turn and bake again one final time until golden and crunchy. Remove from the oven, sprinkle the walnuts and cinnamon on top and immediately pour the cool syrup over it with a ladle. Making the custard Reserve about 150 mls of the milk and set aside. Warm the remaining milk in a saucepan over low heat. Mix the sugar with the eggs and vanilla sugar until incorporated. Mix the 150 mls milk together with the cornflour and stir until it is a smooth consistency, then add to the milk. Take the milk off the heat & add one ladle of warm milk to the egg mixture, ensuring it combines well before adding the next. Continue until all of the milk is used, then return the whole mixture to the saucepan and cook on low heat & stir continuously. This process will take 15-20 minutes. Once the mixture thickens and bubbles, turn off the heat and stir in the butter. Pour the custard over the baked Kataifi and spread it evenly over the entire surface with a spatula. Refrigerate until it firms up. Assembling the Ekmek Kataifi In a mixer, add the chilled cream and sugar. Beat on high speed for a few minutes, until the whipped cream has formed stiff peaks. Remove the Kataifi from the refrigerator and spread the whipped cream all 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 walnuts and cinnamon, and serve. Kelly Michelakis, ‘The Hellenic Odyssey’ Watching Kelly Michelakis, from ‘The Hellenic Odyssey’, cook and create in her kitchen brings everyone pure joy! Her passion for exploring Greece’s culinary delights is incredible and her ability to share her knowledge with others through her cooking classes in Melbourne and online, and her food tours in Melbourne and Crete, is inspirational. Taking people on an odyssey is what she does best! Kelly’s Ekmek Kataifi is a traditional Greek dessert made up of three delicious layers - a crispy Kataifi Pastry base soaked in a sugar syrup, a layer of custard and a layer of fresh cream. You can learn how to make this delicious dessert by joining one of Kelly’s cooking classes. For more information on Kelly’s cooking classes and food tours visit her website: https://www.thehellenicodyssey.com . Follow Kelly You can find out more about Kelly, and the cooking classes and food tours she runs by visiting her website: https://www.thehellenicodyssey.com . You can also follow Kelly’s journey on her Instagram page, ‘ thehellenicodyssey ' and her Facebook page .

Markdown

![](https://www.facebook.com/tr?id=303129520526717&ev=PageView&noscript=1) [ABOUT US](https://antonioufillo.com.au/#about-section) [WELCOME](https://antonioufillo.com.au/) OUR PRODUCTS [OUR PRODUCTS](https://antonioufillo.com.au/product-home-page) [FILLO PASTRY](https://antonioufillo.com.au/products/fillo-pastry) [KATAIFI PASTRY](https://antonioufillo.com.au/products/kataifi-pastry) [FILLO PASTRY TRIANGLES](https://antonioufillo.com.au/products/fillo-pastry-triangles) [FILLO SPIRAL PITA](https://antonioufillo.com.au/products/fillo-spiral-pita) [STOCKISTS](https://antonioufillo.com.au/store-locator) RECIPES [ALL RECIPES](https://antonioufillo.com.au/recipes) [RECIPE COLLECTIONS](https://antonioufillo.com.au/fillo-pastry-recipe-collections) [CONTACT US](https://antonioufillo.com.au/contact-us) [FOODSERVICE](https://antonioufillo.com.au/foodservice) Handling Tips [HANDLING & COOKING TIPS](https://antonioufillo.com.au/fillo-kataifi-handling-cooking-tips) [FILLO HANDLING TIPS](https://antonioufillo.com.au/handling-tips) [FILLO COOKING TIPS](https://antonioufillo.com.au/fillo-cooking-tips) [KATAIFI HANDLING TIPS](https://antonioufillo.com.au/kataifi-handling-tips) [KATAIFI COOKING TIPS](https://antonioufillo.com.au/kataifi-pastry-cooking-tips) FAQS [FAQs](https://antonioufillo.com.au/faqs1) [NEWS](https://antonioufillo.com.au/news) [ACCREDITATION](https://antonioufillo.com.au/accreditation) [Sign In](https://antonioufillo.com.au/blog/recipes/kelly-ekmek-kataifi) # [![Antoniou Fillo Pastry](https://images.squarespace-cdn.com/content/v1/56ca92b82e83f84324967441/1456200101686-4TPEIPQ9VLTR7D351UCX/Logo.png?format=1500w)](https://antonioufillo.com.au/) [ABOUT US](https://antonioufillo.com.au/#about-section) [WELCOME](https://antonioufillo.com.au/) OUR PRODUCTS [OUR PRODUCTS](https://antonioufillo.com.au/product-home-page) [FILLO PASTRY](https://antonioufillo.com.au/products/fillo-pastry) [KATAIFI PASTRY](https://antonioufillo.com.au/products/kataifi-pastry) [FILLO PASTRY TRIANGLES](https://antonioufillo.com.au/products/fillo-pastry-triangles) [FILLO SPIRAL PITA](https://antonioufillo.com.au/products/fillo-spiral-pita) [STOCKISTS](https://antonioufillo.com.au/store-locator) RECIPES [ALL RECIPES](https://antonioufillo.com.au/recipes) [RECIPE COLLECTIONS](https://antonioufillo.com.au/fillo-pastry-recipe-collections) [CONTACT US](https://antonioufillo.com.au/contact-us) [FOODSERVICE](https://antonioufillo.com.au/foodservice) Handling Tips [HANDLING & COOKING TIPS](https://antonioufillo.com.au/fillo-kataifi-handling-cooking-tips) [FILLO HANDLING TIPS](https://antonioufillo.com.au/handling-tips) [FILLO COOKING TIPS](https://antonioufillo.com.au/fillo-cooking-tips) [KATAIFI HANDLING TIPS](https://antonioufillo.com.au/kataifi-handling-tips) [KATAIFI COOKING TIPS](https://antonioufillo.com.au/kataifi-pastry-cooking-tips) FAQS [FAQs](https://antonioufillo.com.au/faqs1) [NEWS](https://antonioufillo.com.au/news) [ACCREDITATION](https://antonioufillo.com.au/accreditation) [Sign In](https://antonioufillo.com.au/blog/recipes/kelly-ekmek-kataifi) - [Filter]() - [All](https://antonioufillo.com.au/blog/recipes) - [Breakfast](https://antonioufillo.com.au/blog/recipes/category/Breakfast) - [Dessert](https://antonioufillo.com.au/blog/recipes/category/Dessert) - [Dinner](https://antonioufillo.com.au/blog/recipes/category/Dinner) - [Dubai Chocolate](https://antonioufillo.com.au/blog/recipes/category/Dubai+Chocolate) - [Fillo](https://antonioufillo.com.au/blog/recipes/category/Fillo) - [Fillo savoury](https://antonioufillo.com.au/blog/recipes/category/Fillo+savoury) - [Fillo sweet](https://antonioufillo.com.au/blog/recipes/category/Fillo+sweet) - [Finger Food](https://antonioufillo.com.au/blog/recipes/category/Finger+Food) - [Kataifi](https://antonioufillo.com.au/blog/recipes/category/Kataifi) - [Kataifi savoury](https://antonioufillo.com.au/blog/recipes/category/Kataifi+savoury) - [Kataifi sweet](https://antonioufillo.com.au/blog/recipes/category/Kataifi+sweet) - [Lunch](https://antonioufillo.com.au/blog/recipes/category/Lunch) - [Recipe](https://antonioufillo.com.au/blog/recipes/category/Recipe) - [Vegan](https://antonioufillo.com.au/blog/recipes/category/Vegan) - [Vegetarian](https://antonioufillo.com.au/blog/recipes/category/Vegetarian) [May 11, 2022](https://antonioufillo.com.au/blog/recipes/kelly-ekmek-kataifi) [Tony Antoniou](https://antonioufillo.com.au/blog/recipes?author=5733fec122482e08fddd480b) [Kataifi sweet](https://antonioufillo.com.au/blog/recipes/category/Kataifi+sweet) # [Kelly's Ekmek Kataifi](https://antonioufillo.com.au/blog/recipes/kelly-ekmek-kataifi) [May 11, 2022](https://antonioufillo.com.au/blog/recipes/kelly-ekmek-kataifi) [Tony Antoniou](https://antonioufillo.com.au/blog/recipes?author=5733fec122482e08fddd480b) [Kataifi sweet](https://antonioufillo.com.au/blog/recipes/category/Kataifi+sweet) ![Kataifi pastry recipe ekmek Kataifi](https://images.squarespace-cdn.com/content/v1/56ca92b82e83f84324967441/1651710248120-5KV89CZFB6N6ZQUIG0PA/OPTION+2+%283%29.jpg) Watching Kelly Michelakis, from ‘The Hellenic Odyssey’, cook and create in her kitchen brings everyone pure joy! Her passion for exploring Greece’s culinary delights is incredible and her ability to share her knowledge with others through her cooking classes in Melbourne and online, and her food tours in Melbourne and Crete, is inspirational. Taking people on an odyssey is what she does best\! Kelly’s Ekmek Kataifi is a traditional Greek dessert made up of three delicious layers - a crispy Kataifi Pastry base soaked in a sugar syrup, a layer of custard and a layer of fresh cream. You can learn how to make this delicious dessert by joining one of Kelly’s cooking classes. For more information on Kelly’s cooking classes and food tours visit her website: <https://www.thehellenicodyssey.com>. ## Ingredients **Kataifi** 375g Antoniou Kataifi Pastry 150g butter, chopped into small cubes 1/2 cup walnuts, crushed slightly 1 tsp cinnamon **Syrup** 2\.5 cups sugar 2 cups water 1 cinnamon quill 2 cloves ½ lemon juiced **Custard** 1\.25 litres milk 120g corn flour 200g sugar 4 eggs yolks 25g vanilla sugar 40g butter **Topping** 1 tablespoon sugar 600ml thickened cream, chilled 1/2 cup walnuts, crushed 2 teaspoons cinnamon ![ekmek Kataifi](https://images.squarespace-cdn.com/content/v1/56ca92b82e83f84324967441/1651711390437-VNN7CS8SQAFAHZ0ZS5OQ/1V1A7135.jpg) ![Kataifi pastry recipe ekmek Kataifi](https://images.squarespace-cdn.com/content/v1/56ca92b82e83f84324967441/1651711365694-DUK6PGSAUWPW4ND1611E/1V1A7143-2.jpg) ## Method Before you begin this recipe, take your Kataifi Pastry out of the fridge to bring it up to room temperature. Preheat the oven to 180 degrees Celsius. **Making the syrup** Combine sugar, cinnamon and water in a saucepan over medium heat, stirring to dissolve. Once the syrup reaches boiling point, add the lemon juice and boil for 6-7 minutes. Remove from heat, discard the cinnamon quill and set aside to cool completely. **Making the Kataifi Pastry base** Separate the Kataifi Pastry with your hands, making sure there are no knots and it fluffs up. Grease a baking pan with a little butter and spread Pastry evenly. Dollop pieces of butter on top of the Kataifi. Bake for 20-25 minutes, turn a little, mixing to coat with the butter and bake again for 10 minutes. Turn and bake again one final time until golden and crunchy. Remove from the oven, sprinkle the walnuts and cinnamon on top and immediately pour the cool syrup over it with a ladle. **Making the custard** Reserve about 150 mls of the milk and set aside. Warm the remaining milk in a saucepan over low heat. Mix the sugar with the eggs and vanilla sugar until incorporated. Mix the 150 mls milk together with the cornflour and stir until it is a smooth consistency, then add to the milk. Take the milk off the heat & add one ladle of warm milk to the egg mixture, ensuring it combines well before adding the next. Continue until all of the milk is used, then return the whole mixture to the saucepan and cook on low heat & stir continuously. This process will take 15-20 minutes. Once the mixture thickens and bubbles, turn off the heat and stir in the butter. Pour the custard over the baked Kataifi and spread it evenly over the entire surface with a spatula. Refrigerate until it firms up. **Assembling the Ekmek Kataifi** In a mixer, add the chilled cream and sugar. Beat on high speed for a few minutes, until the whipped cream has formed stiff peaks. Remove the Kataifi from the refrigerator and spread the whipped cream all 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 walnuts and cinnamon, and serve. ## Kelly Michelakis, ‘The Hellenic Odyssey’ Watching Kelly Michelakis, from ‘The Hellenic Odyssey’, cook and create in her kitchen brings everyone pure joy! Her passion for exploring Greece’s culinary delights is incredible and her ability to share her knowledge with others through her cooking classes in Melbourne and online, and her food tours in Melbourne and Crete, is inspirational. Taking people on an odyssey is what she does best\! Kelly’s Ekmek Kataifi is a traditional Greek dessert made up of three delicious layers - a crispy Kataifi Pastry base soaked in a sugar syrup, a layer of custard and a layer of fresh cream. You can learn how to make this delicious dessert by joining one of Kelly’s cooking classes. For more information on Kelly’s cooking classes and food tours visit her website: <https://www.thehellenicodyssey.com>. **Follow Kelly** You can find out more about Kelly, and the cooking classes and food tours she runs by visiting her website: <https://www.thehellenicodyssey.com>. You can also follow Kelly’s journey on her Instagram page, ‘[thehellenicodyssey](https://www.instagram.com/thehellenicodyssey/)' and her [Facebook page](https://www.facebook.com/thehellenicodyssey). [May 11, 2022](https://antonioufillo.com.au/blog/recipes/kelly-ekmek-kataifi) [Tony Antoniou](https://antonioufillo.com.au/blog/recipes?author=5733fec122482e08fddd480b) [Kataifi sweet](https://antonioufillo.com.au/blog/recipes/category/Kataifi+sweet) Tagged: [Kataifi Sweet Pg2](https://antonioufillo.com.au/blog/recipes/tag/Kataifi+Sweet+Pg2) Share ### [Tony Antoniou](https://antonioufillo.com.au/blog/recipes?author=5733fec122482e08fddd480b) [Jessica's Galaktoboureko](https://antonioufillo.com.au/blog/recipes/jessicas-galaktoboureko) [Apple and Almond Strudel](https://antonioufillo.com.au/blog/recipes/apple-almond-strudel) [Back To Top](https://antonioufillo.com.au/blog/recipes/kelly-ekmek-kataifi#header) **ANTONIOU FILLO PASTRY, 7 YULONG CLOSE, MOOREBANK, NSW, 2170 / +61 2 9602 4688** COPYRIGHT © 2020 C\&M ANTONIOU PTY LTD. ALL RIGHTS RESERVED. [ADMIN LOGIN](https://antonioufillo.com.au/admin)

Readable Markdown

## Method Before you begin this recipe, take your Kataifi Pastry out of the fridge to bring it up to room temperature. Preheat the oven to 180 degrees Celsius. **Making the syrup** Combine sugar, cinnamon and water in a saucepan over medium heat, stirring to dissolve. Once the syrup reaches boiling point, add the lemon juice and boil for 6-7 minutes. Remove from heat, discard the cinnamon quill and set aside to cool completely. **Making the Kataifi Pastry base** Separate the Kataifi Pastry with your hands, making sure there are no knots and it fluffs up. Grease a baking pan with a little butter and spread Pastry evenly. Dollop pieces of butter on top of the Kataifi. Bake for 20-25 minutes, turn a little, mixing to coat with the butter and bake again for 10 minutes. Turn and bake again one final time until golden and crunchy. Remove from the oven, sprinkle the walnuts and cinnamon on top and immediately pour the cool syrup over it with a ladle. **Making the custard** Reserve about 150 mls of the milk and set aside. Warm the remaining milk in a saucepan over low heat. Mix the sugar with the eggs and vanilla sugar until incorporated. Mix the 150 mls milk together with the cornflour and stir until it is a smooth consistency, then add to the milk. Take the milk off the heat & add one ladle of warm milk to the egg mixture, ensuring it combines well before adding the next. Continue until all of the milk is used, then return the whole mixture to the saucepan and cook on low heat & stir continuously. This process will take 15-20 minutes. Once the mixture thickens and bubbles, turn off the heat and stir in the butter. Pour the custard over the baked Kataifi and spread it evenly over the entire surface with a spatula. Refrigerate until it firms up. **Assembling the Ekmek Kataifi** In a mixer, add the chilled cream and sugar. Beat on high speed for a few minutes, until the whipped cream has formed stiff peaks. Remove the Kataifi from the refrigerator and spread the whipped cream all 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 walnuts and cinnamon, and serve. ## Kelly Michelakis, ‘The Hellenic Odyssey’ Watching Kelly Michelakis, from ‘The Hellenic Odyssey’, cook and create in her kitchen brings everyone pure joy! Her passion for exploring Greece’s culinary delights is incredible and her ability to share her knowledge with others through her cooking classes in Melbourne and online, and her food tours in Melbourne and Crete, is inspirational. Taking people on an odyssey is what she does best\! Kelly’s Ekmek Kataifi is a traditional Greek dessert made up of three delicious layers - a crispy Kataifi Pastry base soaked in a sugar syrup, a layer of custard and a layer of fresh cream. You can learn how to make this delicious dessert by joining one of Kelly’s cooking classes. For more information on Kelly’s cooking classes and food tours visit her website: [https://www.thehellenicodyssey.com](https://www.thehellenicodyssey.com/). **Follow Kelly** You can find out more about Kelly, and the cooking classes and food tours she runs by visiting her website: [https://www.thehellenicodyssey.com](https://www.thehellenicodyssey.com/). You can also follow Kelly’s journey on her Instagram page, ‘[thehellenicodyssey](https://www.instagram.com/thehellenicodyssey/)' and her [Facebook page](https://www.facebook.com/thehellenicodyssey).

ML Classification

ML Categories

/Food_and_Drink		99.9%
/Food_and_Drink/Cooking_and_Recipes		99.2%
/Food_and_Drink/Cooking_and_Recipes/Desserts		98.5%

Raw JSON

{
    "/Food_and_Drink": 999,
    "/Food_and_Drink/Cooking_and_Recipes": 992,
    "/Food_and_Drink/Cooking_and_Recipes/Desserts": 985
}

ML Page Types

/Article		98.5%
/Article/Recipe		98.3%

Raw JSON

{
    "/Article": 985,
    "/Article/Recipe": 983
}

ML Intent Types

Informational		92.0%
Commercial		10.2%

Raw JSON

{
    "Informational": 920,
    "Commercial": 102
}

Content Metadata

Language

en-au

Author

Tony Antoniou

Publish Time

2022-05-11 03:32:42 (3 years ago)

Original Publish Time

2022-05-11 03:32:42 (3 years ago)

Republished

Word Count (Total)

1,007

Word Count (Content)

565

Links

External Links

Internal Links

Technical SEO

Meta Nofollow

Meta Noarchive

JS Rendered

Yes

Redirect Target

null

Performance

Download Time (ms)

315

TTFB (ms)

314

Download Size (bytes)

26,288

Shard

97 (laksa)

Root Hash

11538703831280562697

Unparsed URL

au,com,antonioufillo!/blog/recipes/kelly-ekmek-kataifi s443