🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 136 (from laksa067)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa136.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 FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://butfirstchai.com/greek-ekmek-kataifi-using-custard-powder/\')), getAhrefsUnparsedNoserviceFromURL(\'https://butfirstchai.com/greek-ekmek-kataifi-using-custard-powder/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/butfirstchai.com\/greek-ekmek-kataifi-using-custard-powder\/","crawl_time":1776201033,"first_indexed_time":1664109665,"http_code":200,"src_unparsed":"com,butfirstchai!\/greek-ekmek-kataifi-using-custard-powder\/ s443","src_root_hash":"2557690399424991136","history_drop_reason":null,"meta_title":"Greek Ekmek Kataifi using Custard Powder | butfirstchai.com","meta_descriptions":["Greek Ekmek Kataifi is a chilled dessert recipe made with layers of syrupy shredded pastry, creamy custard, whipped cream and chopped nuts."],"attrs_boilerpipe_text":"Ekmek Kataifi is a Greek dessert made with layers of syrupy shredded pastry, creamy custard, whipped cream and chopped nuts. An easy make-ahead dessert that will feed 8 adults or in our case, two sweet-toothed adults for 4 days 😄 \nI wanted to make something other than\nKunafa\nwith the remaining kataifi pastry. So I used Pinterest to find some inspiration for \nrecipes using kataifi. \nI was totally surprised by the results. A decadent square of layered dessert called Ekmek Kataifi. It was so refreshing to learn about new dishes...\nJump to:\nWhat is Ekmek Kataifi?\nWhat is Custard Powder?\nHow to make?\n📖 Recipe Card\n💬 Comments\nI read that though it sounds Turkish, this layered dessert is \nGreek and has no resemblance to the Turkish version.\n Having read several Greek Ekmek Kataifi recipes from top websites, I found that no two recipes are same. But they all\n had the same concept - baked kataifi, syrup, custard and whipped cream topped with nuts. \nI went on to read more about Greek Vs Turkish cuisine. Several sources have discussed this topic in length - a quick google search will give you a lot to read up on. If Ottoman is involved, then similarities are bound to happen! \nWhat is Ekmek Kataifi?\nTurkish \nEkmek Kadayifi is a syrup-soaked bread topped with cream and nuts. If you noticed, this doesn't use kataifi but still reflects in the name.\nGreek\n Ekmek Kataifi is a multi-layer pudding made with syrupy shredded pastry, creamy custard, and whipped cream topped with chopped nuts. And here, you guessed it, doesn't use Ekmek (meaning bread) but has it in the name. I suppose the\nkataifi pastry\nbase equals bread?\nWhat is Custard Powder?\nCustard powder is a pre-made instant mix that was developed by the chemist, Alfred Bird in 1837. He invented it for his wife who was allergic to eggs. A great alternative for not only those who are allergic to eggs but also for those who are vegan.  This is very popular in India because most of the population prefers egg-free cakes and bakes. \nBut please check the pack's ingredients before you buy because some custard powder brands contain egg and\/or milk powder.\n Here in UAE, I have used Foster Clark and Al Alai brands and both are equally good. The ingredients of custard powder are usually corn starch, salt, colour, and artificial custard flavour. \nYou should make this Greek-style Ekmek Kataifi...\nIf you have frozen kunafa dough sadly waiting to be used in your freezer.\nIf you need to use up the other half of the kunafa pack after making a batch of my \nkunafa\n.\nIf you have a tin of custard powder to be used up.\nIf you don't have custard powder, you can easily make pastry cream custard from scratch. You may \nrefer to my custard pudding recipe to make custard using egg yolks.\n \nI decided to make a big batch of Greek Ekmek Kataifi using Custard Powder for Eid-ul-Adha hoping I might have some walk-in guests. But (un)fortunately, no one came and we kept eating a portion for the next 5 days! No matter how 'full' you may feel there is always plenty of room for desserts. Agree?😁\nHow to make?\nPrepare the syrup (flavoured with lemon rinds and cinnamon)\nWork 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. \nBake the buttery kataifi base\nPrepare the custard while kataifi is baking (flavoured with mastic or vanilla or rose water)\nWhip the cream to stiff peaks and assemble and chill before serving.\nThe only issue I had with my batch is with the whipped cream layer. It turned out like a cloud and ran down covering the layers. I realized the whipped cream layer was way too thicker than it should be. But the moment of truth was when we tasted the pudding - out-of-the-world dreamy, creamy, luscious and indulging. 😋\nI took a few pictures, and we ate the served slice, cling-wrapped and refrigerated the remaining. \nIt is a pretty straightforward recipe and you can increase or decrease the quantity to fit the size of your pan. Even if you end up with excess custard or whipped cream, you can easily use it up. \n📖 Recipe Card\nFor syrup\n▢\n1\ncup\nwhite sugar\n▢\n¾\ncup\nwater\n▢\nrind of half a lemon\n,\noptional but recommended\n▢\n1\nteaspoon\nlemon juice\n,\nskip if using rind\n▢\n1\ncinnamon stick\nFor the kataifi layer\n▢\n250\ngrams\nkunafa dough\n,\nkataifi or shredded phyllo pastry, thawed\n▢\n60 to 80\ngrams\nunsalted butter\n,\nmelted (approx. ⅓ cup melted butter)\nFor the custard layer\n▢\n3\ncups\nmilk\n▢\n⅔\ncup\nsugar\n▢\n3\ntablespoons\ncustard powder\n▢\n2 to 3\nmastic beads\n,\noptional but recommended\n▢\n1\nteaspoon\nrose water\n,\nskip if using mastic\n▢\n½\nteaspoon\nvanilla essence\nFor the whipped cream layer\n▢\n1\ncup\nwhipping cream\n▢\n⅓\ncup\nicing sugar\n▢\n1\nteaspoon\nvanilla essence\nFor the garnish\n▢\nchopped nuts\n,\npistachios or walnuts or almonds\n▢\ncinnamon powder\n▢\ndried rose petals\nPrepare the syrup\nTake 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.\nBoil for 5 minutes or until all the sugar is dissolved. Remove from heat and set aside.\nPrep the kataifi\nUnroll 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.\nBake the kataifi base\nPreheat the oven to 170°C \/ 338°F.\nGrease an 8x11inch deep oval dish with butter.\nSpread half of the fluffy kataifi pastry to cover the entire base.\nSprinkle 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.\nUse a spatula to press down the sides of the pan so that you have a clean layer.\nBake in the pre-heated oven on the middle rack for 30 to 40 minutes or until nice and golden.\nRemove 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.\nPrepare the custard\nWhile 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.\nAdd 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.\nNow, heat the milk in the saucepan on low to medium flame until just warm.\nPour the dissolved custard while whisking the milk continuously.\nKeep whisking until the milk thickens or until it coats the back of a wooden ladle.\nSwitch off and transfer the custard into a bowl.\nPlace 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.\nPrepare the whipped cream\nStart 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.\nAdd 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.\nAssemble\nCheck 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.\nNow, pour the cooled custard cream on top of the cooled syrupy kataifi and level it with the back of a spoon.\nNext, 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.\nGarnish\nSprinkle cinnamon powder, chopped nuts and or dried rose petals as much as you want.\nCling wrap and refrigerate overnight or at least for 3 to 4 hours.\nServe\nCut into squares using a knife.\nLift the piece using a wide-ended spatula and serve with fresh berries or seasonal fruits.\nStore\nRefrigerate any leftover cling wrapped tightly for up to 5 days but the whipped cream layer may lose its stability by day 2.\nServing:\n215\ng\n|\nCalories:\n322\nkcal\n|\nCarbohydrates:\n47.02\ng\n|\nProtein:\n7.25\ng\n|\nFat:\n11.86\ng\nCourse:\nDessert\nCuisine:\nMediterranean\nRecipe adapted from\nMy Greek Dish","attrs_markdown":"[butfirstchai.com](https:\/\/butfirstchai.com\/)\n\n[![go to homepage](https:\/\/butfirstchai.com\/wp-content\/uploads\/2022\/08\/modern-mobile-logo.jpg)](https:\/\/butfirstchai.com\/)\n\n- [Recipes](https:\/\/butfirstchai.com\/recipe-index\/)\n- [About Me](https:\/\/butfirstchai.com\/meet-famidha\/)\n- [Middle Eastern](https:\/\/butfirstchai.com\/category\/middle-eastern-recipes\/)\n- [South Indian](https:\/\/butfirstchai.com\/category\/south-indian-recipes\/)\n- [Subscribe](https:\/\/butfirstchai.com\/greek-ekmek-kataifi-using-custard-powder\/#subscribe)\n\n[![Homepage link](https:\/\/butfirstchai.com\/wp-content\/uploads\/2022\/08\/modern-mobile-logo.jpg)](https:\/\/butfirstchai.com\/)\n\n- [Recipes](https:\/\/butfirstchai.com\/recipe-index\/)\n- [About Me](https:\/\/butfirstchai.com\/meet-famidha\/)\n- [Middle Eastern](https:\/\/butfirstchai.com\/category\/middle-eastern-recipes\/)\n- [South Indian](https:\/\/butfirstchai.com\/category\/south-indian-recipes\/)\n- [Subscribe](https:\/\/butfirstchai.com\/greek-ekmek-kataifi-using-custard-powder\/#subscribe)\n\n[×](https:\/\/butfirstchai.com\/greek-ekmek-kataifi-using-custard-powder\/)\n\n[Home](https:\/\/butfirstchai.com\/) » [Recipes](https:\/\/butfirstchai.com\/recipe-index\/) » [Desserts](https:\/\/butfirstchai.com\/category\/dessert-recipes\/)\n\n# Greek Ekmek Kataifi using Custard Powder\n![](https:\/\/butfirstchai.com\/wp-content\/uploads\/2025\/08\/famidha-butfirstchai-author-bio.jpg)\n\n**Updated:**\n\nSep 23, 2022\n\n· by [Famidha Ashraf](https:\/\/butfirstchai.com\/meet-famidha\/) · [3 Comments](https:\/\/butfirstchai.com\/greek-ekmek-kataifi-using-custard-powder\/#comments)\n\n[Jump to Recipe](https:\/\/butfirstchai.com\/greek-ekmek-kataifi-using-custard-powder\/#recipe)\n\nEkmek Kataifi is a Greek dessert made with layers of syrupy shredded pastry, creamy custard, whipped cream and chopped nuts. An easy make-ahead dessert that will feed 8 adults or in our case, two sweet-toothed adults for 4 days 😄\n\n![Ekmek Kataifi](https:\/\/butfirstchai.com\/wp-content\/uploads\/2022\/09\/Greek-Ekmek-Kataifi-02.jpg)\n\nI wanted to make something other than [Kunafa](https:\/\/butfirstchai.com\/cream-kunafa\/) with the remaining kataifi pastry. So I used Pinterest to find some inspiration for *recipes using kataifi.* I was totally surprised by the results. A decadent square of layered dessert called Ekmek Kataifi. It was so refreshing to learn about new dishes...\n\nJump to:\n\n- [What is Ekmek Kataifi?](https:\/\/butfirstchai.com\/greek-ekmek-kataifi-using-custard-powder\/#what-is-ekmek-kataifi)\n- [What is Custard Powder?](https:\/\/butfirstchai.com\/greek-ekmek-kataifi-using-custard-powder\/#what-is-custard-powder)\n- [How to make?](https:\/\/butfirstchai.com\/greek-ekmek-kataifi-using-custard-powder\/#how-to-make)\n- [📖 Recipe Card](https:\/\/butfirstchai.com\/greek-ekmek-kataifi-using-custard-powder\/#%F0%9F%93%96-recipe-card)\n- [💬 Comments](https:\/\/butfirstchai.com\/greek-ekmek-kataifi-using-custard-powder\/#comments)\n\nI read that though it sounds Turkish, this layered dessert is **Greek and has no resemblance to the Turkish version.** Having read several Greek Ekmek Kataifi recipes from top websites, I found that no two recipes are same. But they all **had the same concept - baked kataifi, syrup, custard and whipped cream topped with nuts.**\n\nI went on to read more about Greek Vs Turkish cuisine. Several sources have discussed this topic in length - a quick google search will give you a lot to read up on. If Ottoman is involved, then similarities are bound to happen\\!\n\n## What is Ekmek Kataifi?\n- **Turkish** Ekmek Kadayifi is a syrup-soaked bread topped with cream and nuts. If you noticed, this doesn't use kataifi but still reflects in the name.\n- **Greek** Ekmek Kataifi is a multi-layer pudding made with syrupy shredded pastry, creamy custard, and whipped cream topped with chopped nuts. And here, you guessed it, doesn't use Ekmek (meaning bread) but has it in the name. I suppose the [kataifi pastry](https:\/\/butfirstchai.com\/sweet-kataifi-truffles\/) base equals bread?\n## What is Custard Powder?\nCustard powder is a pre-made instant mix that was developed by the chemist, Alfred Bird in 1837. He invented it for his wife who was allergic to eggs. A great alternative for not only those who are allergic to eggs but also for those who are vegan. This is very popular in India because most of the population prefers egg-free cakes and bakes. **But please check the pack's ingredients before you buy because some custard powder brands contain egg and\/or milk powder.** Here in UAE, I have used Foster Clark and Al Alai brands and both are equally good. The ingredients of custard powder are usually corn starch, salt, colour, and artificial custard flavour.\n\nYou should make this Greek-style Ekmek Kataifi...\n\n- If you have frozen kunafa dough sadly waiting to be used in your freezer.\n- If you need to use up the other half of the kunafa pack after making a batch of my [kunafa](https:\/\/butfirstchai.com\/cream-kunafa\/).\n- If you have a tin of custard powder to be used up.\n\nIf you don't have custard powder, you can easily make pastry cream custard from scratch. You may [refer to my custard pudding recipe to make custard using egg yolks.](https:\/\/butfirstchai.com\/berries-and-cake-custard-pudding\/)\n\n![Ekmek Kataifi scooped and served in two dessert plates](https:\/\/butfirstchai.com\/wp-content\/uploads\/2022\/09\/Greek-Ekmek-Kataifi-06.jpg)\n\nI decided to make a big batch of Greek Ekmek Kataifi using Custard Powder for Eid-ul-Adha hoping I might have some walk-in guests. But (un)fortunately, no one came and we kept eating a portion for the next 5 days! No matter how 'full' you may feel there is always plenty of room for desserts. Agree?😁\n\n## How to make?\n![sugar syrup](https:\/\/butfirstchai.com\/wp-content\/uploads\/2022\/09\/Greek-Ekmek-Kataifi-syrup.jpg)\n\nPrepare the syrup (flavoured with lemon rinds and cinnamon)\n\n![shredded filo pastry ](https:\/\/butfirstchai.com\/wp-content\/uploads\/2022\/09\/Greek-Ekmek-Kataifi-shredded-pastry.jpg)\n\nWork 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.\n\n![kataifi with melted butter](https:\/\/butfirstchai.com\/wp-content\/uploads\/2022\/09\/Greek-Ekmek-Kataifi-first-layer-baking.jpg)\n\nBake the buttery kataifi base\n\n![custard](https:\/\/butfirstchai.com\/wp-content\/uploads\/2022\/09\/Greek-Ekmek-Kataifi-custard.jpg)\n\nPrepare the custard while kataifi is baking (flavoured with mastic or vanilla or rose water)\n\n![Greek Ekmek Kataifi in a deep dish](https:\/\/butfirstchai.com\/wp-content\/uploads\/2022\/07\/Greek-Ekmek-Kataifi-04.jpg)\n\nWhip the cream to stiff peaks and assemble and chill before serving.\n\nThe only issue I had with my batch is with the whipped cream layer. It turned out like a cloud and ran down covering the layers. I realized the whipped cream layer was way too thicker than it should be. But the moment of truth was when we tasted the pudding - out-of-the-world dreamy, creamy, luscious and indulging. 😋\n\nI took a few pictures, and we ate the served slice, cling-wrapped and refrigerated the remaining.\n\n![greek ekmek cut and served](https:\/\/butfirstchai.com\/wp-content\/uploads\/2022\/09\/Greek-Ekmek-Kataifi-07.jpg)\n\nIt is a pretty straightforward recipe and you can increase or decrease the quantity to fit the size of your pan. Even if you end up with excess custard or whipped cream, you can easily use it up.\n\n## 📖 Recipe Card\n![](https:\/\/butfirstchai.com\/wp-content\/uploads\/2022\/09\/Greek-Ekmek-Kataifi.jpg)\n\n## Greek Ekmek Kataifi using Custard Powder\nEkmek Kataifi is a chilled dessert recipe from Greece made with layers of syrupy shredded pastry, creamy custard, whipped cream and chopped nuts.\n\n5 from 1 vote\n\n[PDF](https:\/\/butfirstchai.com\/wprm_print\/greek-ekmek-kataifi-using-custard-powder\/compact)\n\n[Print](https:\/\/butfirstchai.com\/wprm_print\/greek-ekmek-kataifi-using-custard-powder)\n\n[Pin](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fbutfirstchai.com%2Fgreek-ekmek-kataifi-using-custard-powder%2F&media=https%3A%2F%2Fbutfirstchai.com%2Fwp-content%2Fuploads%2F2025%2F06%2Fekmek-kataifi-pin.jpg&description=Ekmek+Kataifi+is+a+chilled+dessert+recipe+from+Greece+made+with+layers+of+syrupy+shredded+pastry%2C+creamy+custard%2C+whipped+cream+and+chopped+nuts.&is_video=false)\n\n[Rate](https:\/\/butfirstchai.com\/greek-ekmek-kataifi-using-custard-powder\/#commentform)\n\n[Save](https:\/\/app.grow.me\/)\n\n[Saved\\!](https:\/\/app.grow.me\/)\n\nPrep Time: 25 minutes minutes\n\nCook Time: 40 minutes minutes\n\nChilling Time: 8 hours hours\n\nTotal Time: 9 hours hours 5 minutes minutes\n\nServings: 8 pieces\n\nCalories: 322kcal\n\nBy: Famidha Ashraf\n\nCook Mode\n\nPrevent your screen from going dark\n\n## Ingredients ½x 1x 2x 3x\n### For syrup\n- ▢\n  1 cup white sugar\n- ▢\n  ¾ cup water\n- ▢\n  rind of half a lemon, optional but recommended\n- ▢\n  1 teaspoon lemon juice, skip if using rind\n- ▢\n  1 cinnamon stick\n\n### For the kataifi layer\n- ▢\n  250 grams kunafa dough, kataifi or shredded phyllo pastry, thawed\n- ▢\n  60 to 80 grams unsalted butter, melted (approx. ⅓ cup melted butter)\n\n### For the custard layer\n- ▢\n  3 cups milk\n- ▢\n  ⅔ cup sugar\n- ▢\n  3 tablespoons custard powder\n- ▢\n  2 to 3 mastic beads, optional but recommended\n- ▢\n  1 teaspoon rose water, skip if using mastic\n- ▢\n  ½ teaspoon vanilla essence\n\n### For the whipped cream layer\n- ▢\n  1 cup whipping cream\n- ▢\n  ⅓ cup icing sugar\n- ▢\n  1 teaspoon vanilla essence\n\n### For the garnish\n- ▢\n  chopped nuts, pistachios or walnuts or almonds\n- ▢\n  cinnamon powder\n- ▢\n  dried rose petals\n\n## Instructions\n### Prepare the syrup\n- 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.\n- Boil for 5 minutes or until all the sugar is dissolved. Remove from heat and set aside.\n\n### Prep the kataifi\n- 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.\n\n### Bake the kataifi base\n- Preheat the oven to 170°C \/ 338°F.\n- Grease an 8x11inch deep oval dish with butter.\n- Spread half of the fluffy kataifi pastry to cover the entire base.\n- 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.\n- Use a spatula to press down the sides of the pan so that you have a clean layer.\n- Bake in the pre-heated oven on the middle rack for 30 to 40 minutes or until nice and golden.\n- 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.\n\n### Prepare the custard\n- 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.\n- 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.\n- Now, heat the milk in the saucepan on low to medium flame until just warm.\n- Pour the dissolved custard while whisking the milk continuously.\n- Keep whisking until the milk thickens or until it coats the back of a wooden ladle.\n- Switch off and transfer the custard into a bowl.\n- 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.\n\n### Prepare the whipped cream\n- 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.\n- 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.\n\n### Assemble\n- 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.\n- Now, pour the cooled custard cream on top of the cooled syrupy kataifi and level it with the back of a spoon.\n- 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.\n\n### Garnish\n- Sprinkle cinnamon powder, chopped nuts and or dried rose petals as much as you want.\n- Cling wrap and refrigerate overnight or at least for 3 to 4 hours.\n\n### Serve\n- Cut into squares using a knife.\n- Lift the piece using a wide-ended spatula and serve with fresh berries or seasonal fruits.\n\n### Store\n- Refrigerate any leftover cling wrapped tightly for up to 5 days but the whipped cream layer may lose its stability by day 2.\n\n## Nutrition Info\nServing: 215g \\| Calories: 322kcal \\| Carbohydrates: 47\\.02g \\| Protein: 7\\.25g \\| Fat: 11\\.86g\n\nCourse: Dessert\n\nCuisine: Mediterranean\n\nTried this recipe?Please consider [Leaving a Review](https:\/\/butfirstchai.com\/greek-ekmek-kataifi-using-custard-powder\/)\\!\n\nRecipe adapted from [My Greek Dish](https:\/\/www.mygreekdish.com\/recipe\/greek-ekmek-kataifi-recipe-custard-and-whipped-cream-pastry-with-syrup\/)\n\n## More Dessert and Pudding Recipes\n- [![Slices of French lemon yoghurt cake in a oval dish.](https:\/\/butfirstchai.com\/wp-content\/uploads\/2026\/02\/french-lemon-yoghurt-cake-recipe-360x540.jpg)Lemon Yoghurt Cake (Gâteau au Yaourt au Citron)](https:\/\/butfirstchai.com\/lemon-yoghurt-cake-gateau-au-yaourt-au-citron\/)\n- [![A pile of rava laddu on a a dessert plate.](https:\/\/butfirstchai.com\/wp-content\/uploads\/2026\/01\/rava-laddu-recipe-semolina-flour-360x540.jpg)Rava Laddu Recipe using Semolina Flour (No Coconut, No Milk)](https:\/\/butfirstchai.com\/rava-laddu-recipe-using-semolina-flour-no-coconut-no-milk\/)\n- [![banana chocolate chip cookies on a wire rack.](https:\/\/butfirstchai.com\/wp-content\/uploads\/2025\/12\/banana-bread-chocolate-chip-cookie-recipe-360x540.jpg)Banana Bread Chocolate Chip Cookies](https:\/\/butfirstchai.com\/banana-bread-chocolate-chip-cookies\/)\n- [![A slice of kerala plum cake on a dessert plate.](https:\/\/butfirstchai.com\/wp-content\/uploads\/2025\/12\/kerala-plum-cake-recipe-360x540.jpg)Kerala Plum Cake Recipe](https:\/\/butfirstchai.com\/kerala-plum-cake-recipe\/)\n\n[Add us as a trusted site on Google](https:\/\/www.google.com\/preferences\/source?q=https:\/\/butfirstchai.com)\n\n17 shares\n\n### Comments\n1. Famidha Ashraf says\n   \n   October 16, 2025 at 10:07 am\n   \n   ![5 stars](https:\/\/butfirstchai.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    Layers of crisp kataifi, creamy custard, and syrupy sweetness...this Greek ekmek is a dreamy treat! Make it, dive in, and tell me: how many servings did you manage to enjoy?\n   \n   [Reply](https:\/\/butfirstchai.com\/greek-ekmek-kataifi-using-custard-powder\/#comment-19725)\n2. Muzo says\n   \n   December 19, 2023 at 6:43 pm\n   \n   In Turkish cuisine there are at least three kind of \"kadayif\":  \n    1.Kadayif ( with special kadayif pastry)  \n    2.Ekmek Kadayifi( they used thick rustic bread slices dried in oven ,soaked in plain syrup or in a cherry compote (vişneli ekmek kadayifi, served with a big peace of \"kaymak \", especially \" Afyon kaymagi\" (clotted cream)  \n    3.Tas Kadayif otherly named as Arap Kadayifi( a kind of pancake filled with nuts , fried and then soaked to a syrup)\n   \n   [Reply](https:\/\/butfirstchai.com\/greek-ekmek-kataifi-using-custard-powder\/#comment-4565)\n3. Reshmi says\n   \n   September 22, 2022 at 10:35 am\n   \n   This keeps tempting me !!\\!\n   \n   [Reply](https:\/\/butfirstchai.com\/greek-ekmek-kataifi-using-custard-powder\/#comment-242)\n\n5 from 1 vote\n\n### Leave a Comment & Rate this Recipe [Cancel reply](https:\/\/butfirstchai.com\/greek-ekmek-kataifi-using-custard-powder\/#respond)\n\n![Mr.F and Famidha](https:\/\/butfirstchai.com\/wp-content\/uploads\/2022\/08\/famidha-butfirstchai-bio.jpg)\n\n### Hey, I'm Famidha\nAs a passionate food blogger, I share a diverse collection of recipes spanning the Middle East and South Asia. With each dish, I aim to spark your culinary curiosity and encourage you to try new flavours and cooking methods. He is Mr F, my unpaid taste-tester.\n\n[about me](https:\/\/butfirstchai.com\/meet-famidha\/)\n### Indian Snacks\n- [![Fried shami kababs with onions and lime on a blue plate.](https:\/\/butfirstchai.com\/wp-content\/uploads\/2025\/07\/beef-shami-kabab-recipe-360x540.jpg)Beef Shami Kabab Recipe (Instant Pot)](https:\/\/butfirstchai.com\/beef-shami-kabab-recipe-instant-pot\/)\n- [![Tuna cutlets with ketchup](https:\/\/butfirstchai.com\/wp-content\/uploads\/2024\/04\/tuna-cutlets-recipe.jpg)Tuna Cutlet Recipe (Kerala Style)](https:\/\/butfirstchai.com\/tuna-cutlet-recipe-kerala\/)\n- [![A platter of fried keema samosa served with a bowl of ketchup.](https:\/\/butfirstchai.com\/wp-content\/uploads\/2023\/11\/keema-samosa-recipe.jpg)Keema Samosas](https:\/\/butfirstchai.com\/keema-samosas\/)\n- [![kanda poha recipe](https:\/\/butfirstchai.com\/wp-content\/uploads\/2023\/06\/kanda-poha-recipe.jpg)Kanda Poha Recipe](https:\/\/butfirstchai.com\/kanda-poha-recipe\/)\n### Middle Eastern Recipes\n- [![A skillet of Yemeni Lahsa.](https:\/\/butfirstchai.com\/wp-content\/uploads\/2026\/03\/yemeni-lahsa-recipe-360x540.jpg)Lahsa Recipe \\| Yemeni Spiced Eggs with Creamy Cheese](https:\/\/butfirstchai.com\/lahsa-recipe-yemeni-spiced-eggs-with-creamy-cheese\/)\n- [![A oval dish of chicken fatteh served.](https:\/\/butfirstchai.com\/wp-content\/uploads\/2026\/03\/chicken-fatteh-recipe-360x540.jpg)Chicken Fatteh Recipe with Rice](https:\/\/butfirstchai.com\/chicken-fatteh-recipe-with-rice\/)\n- [![baharat spices](https:\/\/butfirstchai.com\/wp-content\/uploads\/2022\/08\/Chicken_Machboos_Baharat_11.jpg)Baharat Spice Mix](https:\/\/butfirstchai.com\/baharat-spice-mix\/)\n- [![kalam polo recipe](https:\/\/butfirstchai.com\/wp-content\/uploads\/2018\/12\/kalam-polo-recipe.jpg)Kalam Polo \\| Persian Cabbage Rice with Saffron and Meatballs](https:\/\/butfirstchai.com\/kalam-polow-ba-zafaran-and-kofte\/)\n\n## Footer\n[↑ back to top](https:\/\/butfirstchai.com\/greek-ekmek-kataifi-using-custard-powder\/)\n\n### About\n- [Privacy Policy](https:\/\/butfirstchai.com\/privacy-policy)\n- Media Mentions\n\n### Newsletter\n- Sign Up\\!\n\n### Contact\n- [Facebook](https:\/\/www.facebook.com\/butfirstchai)\n- [Instagram](https:\/\/www.instagram.com\/butfirstchaai\/)\n- [YouTube](https:\/\/www.youtube.com\/channel\/UCLfJ5Dqgt3dnk8RaV1YCMbQ)\n- [Pinterest](https:\/\/www.pinterest.com\/butfirstchai\/)\n\nCopyright © 2025 **But first Chai**\n## Rate This Recipe\n## Recipe Ratings without Comment\nSomething went wrong. Please try again.","attrs_readable_markdown":"Ekmek Kataifi is a Greek dessert made with layers of syrupy shredded pastry, creamy custard, whipped cream and chopped nuts. An easy make-ahead dessert that will feed 8 adults or in our case, two sweet-toothed adults for 4 days 😄\n\n![Ekmek Kataifi](https:\/\/butfirstchai.com\/wp-content\/uploads\/2022\/09\/Greek-Ekmek-Kataifi-02.jpg)\n\nI wanted to make something other than [Kunafa](https:\/\/butfirstchai.com\/cream-kunafa\/) with the remaining kataifi pastry. So I used Pinterest to find some inspiration for *recipes using kataifi.* I was totally surprised by the results. A decadent square of layered dessert called Ekmek Kataifi. It was so refreshing to learn about new dishes...\n\nJump to:\n\n- [What is Ekmek Kataifi?](https:\/\/butfirstchai.com\/greek-ekmek-kataifi-using-custard-powder\/#what-is-ekmek-kataifi)\n- [What is Custard Powder?](https:\/\/butfirstchai.com\/greek-ekmek-kataifi-using-custard-powder\/#what-is-custard-powder)\n- [How to make?](https:\/\/butfirstchai.com\/greek-ekmek-kataifi-using-custard-powder\/#how-to-make)\n- [📖 Recipe Card](https:\/\/butfirstchai.com\/greek-ekmek-kataifi-using-custard-powder\/#%F0%9F%93%96-recipe-card)\n- [💬 Comments](https:\/\/butfirstchai.com\/greek-ekmek-kataifi-using-custard-powder\/#comments)\n\nI read that though it sounds Turkish, this layered dessert is **Greek and has no resemblance to the Turkish version.** Having read several Greek Ekmek Kataifi recipes from top websites, I found that no two recipes are same. But they all **had the same concept - baked kataifi, syrup, custard and whipped cream topped with nuts.**\n\nI went on to read more about Greek Vs Turkish cuisine. Several sources have discussed this topic in length - a quick google search will give you a lot to read up on. If Ottoman is involved, then similarities are bound to happen\\!\n\n## What is Ekmek Kataifi?\n- **Turkish** Ekmek Kadayifi is a syrup-soaked bread topped with cream and nuts. If you noticed, this doesn't use kataifi but still reflects in the name.\n- **Greek** Ekmek Kataifi is a multi-layer pudding made with syrupy shredded pastry, creamy custard, and whipped cream topped with chopped nuts. And here, you guessed it, doesn't use Ekmek (meaning bread) but has it in the name. I suppose the [kataifi pastry](https:\/\/butfirstchai.com\/sweet-kataifi-truffles\/) base equals bread?\n## What is Custard Powder?\nCustard powder is a pre-made instant mix that was developed by the chemist, Alfred Bird in 1837. He invented it for his wife who was allergic to eggs. A great alternative for not only those who are allergic to eggs but also for those who are vegan. This is very popular in India because most of the population prefers egg-free cakes and bakes. **But please check the pack's ingredients before you buy because some custard powder brands contain egg and\/or milk powder.** Here in UAE, I have used Foster Clark and Al Alai brands and both are equally good. The ingredients of custard powder are usually corn starch, salt, colour, and artificial custard flavour.\n\nYou should make this Greek-style Ekmek Kataifi...\n\n- If you have frozen kunafa dough sadly waiting to be used in your freezer.\n- If you need to use up the other half of the kunafa pack after making a batch of my [kunafa](https:\/\/butfirstchai.com\/cream-kunafa\/).\n- If you have a tin of custard powder to be used up.\n\nIf you don't have custard powder, you can easily make pastry cream custard from scratch. You may [refer to my custard pudding recipe to make custard using egg yolks.](https:\/\/butfirstchai.com\/berries-and-cake-custard-pudding\/)\n\n![Ekmek Kataifi scooped and served in two dessert plates](https:\/\/butfirstchai.com\/wp-content\/uploads\/2022\/09\/Greek-Ekmek-Kataifi-06.jpg)\n\nI decided to make a big batch of Greek Ekmek Kataifi using Custard Powder for Eid-ul-Adha hoping I might have some walk-in guests. But (un)fortunately, no one came and we kept eating a portion for the next 5 days! No matter how 'full' you may feel there is always plenty of room for desserts. Agree?😁\n\n## How to make?\n![sugar syrup](https:\/\/butfirstchai.com\/wp-content\/uploads\/2022\/09\/Greek-Ekmek-Kataifi-syrup.jpg)\n\nPrepare the syrup (flavoured with lemon rinds and cinnamon)\n\n![shredded filo pastry ](https:\/\/butfirstchai.com\/wp-content\/uploads\/2022\/09\/Greek-Ekmek-Kataifi-shredded-pastry.jpg)\n\nWork 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.\n\n![kataifi with melted butter](https:\/\/butfirstchai.com\/wp-content\/uploads\/2022\/09\/Greek-Ekmek-Kataifi-first-layer-baking.jpg)\n\nBake the buttery kataifi base\n\n![custard](https:\/\/butfirstchai.com\/wp-content\/uploads\/2022\/09\/Greek-Ekmek-Kataifi-custard.jpg)\n\nPrepare the custard while kataifi is baking (flavoured with mastic or vanilla or rose water)\n\n![Greek Ekmek Kataifi in a deep dish](https:\/\/butfirstchai.com\/wp-content\/uploads\/2022\/07\/Greek-Ekmek-Kataifi-04.jpg)\n\nWhip the cream to stiff peaks and assemble and chill before serving.\n\nThe only issue I had with my batch is with the whipped cream layer. It turned out like a cloud and ran down covering the layers. I realized the whipped cream layer was way too thicker than it should be. But the moment of truth was when we tasted the pudding - out-of-the-world dreamy, creamy, luscious and indulging. 😋\n\nI took a few pictures, and we ate the served slice, cling-wrapped and refrigerated the remaining.\n\n![greek ekmek cut and served](https:\/\/butfirstchai.com\/wp-content\/uploads\/2022\/09\/Greek-Ekmek-Kataifi-07.jpg)\n\nIt is a pretty straightforward recipe and you can increase or decrease the quantity to fit the size of your pan. Even if you end up with excess custard or whipped cream, you can easily use it up.\n\n## 📖 Recipe Card\n![](https:\/\/butfirstchai.com\/wp-content\/uploads\/2022\/09\/Greek-Ekmek-Kataifi.jpg)\n\n### For syrup\n- ▢\n  1 cup white sugar\n- ▢\n  ¾ cup water\n- ▢\n  rind of half a lemon, optional but recommended\n- ▢\n  1 teaspoon lemon juice, skip if using rind\n- ▢\n  1 cinnamon stick\n\n### For the kataifi layer\n- ▢\n  250 grams kunafa dough, kataifi or shredded phyllo pastry, thawed\n- ▢\n  60 to 80 grams unsalted butter, melted (approx. ⅓ cup melted butter)\n\n### For the custard layer\n- ▢\n  3 cups milk\n- ▢\n  ⅔ cup sugar\n- ▢\n  3 tablespoons custard powder\n- ▢\n  2 to 3 mastic beads, optional but recommended\n- ▢\n  1 teaspoon rose water, skip if using mastic\n- ▢\n  ½ teaspoon vanilla essence\n\n### For the whipped cream layer\n- ▢\n  1 cup whipping cream\n- ▢\n  ⅓ cup icing sugar\n- ▢\n  1 teaspoon vanilla essence\n\n### For the garnish\n- ▢\n  chopped nuts, pistachios or walnuts or almonds\n- ▢\n  cinnamon powder\n- ▢\n  dried rose petals\n\n### Prepare the syrup\n- 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.\n- Boil for 5 minutes or until all the sugar is dissolved. Remove from heat and set aside.\n\n### Prep the kataifi\n- 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.\n\n### Bake the kataifi base\n- Preheat the oven to 170°C \/ 338°F.\n- Grease an 8x11inch deep oval dish with butter.\n- Spread half of the fluffy kataifi pastry to cover the entire base.\n- 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.\n- Use a spatula to press down the sides of the pan so that you have a clean layer.\n- Bake in the pre-heated oven on the middle rack for 30 to 40 minutes or until nice and golden.\n- 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.\n\n### Prepare the custard\n- 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.\n- 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.\n- Now, heat the milk in the saucepan on low to medium flame until just warm.\n- Pour the dissolved custard while whisking the milk continuously.\n- Keep whisking until the milk thickens or until it coats the back of a wooden ladle.\n- Switch off and transfer the custard into a bowl.\n- 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.\n\n### Prepare the whipped cream\n- 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.\n- 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.\n\n### Assemble\n- 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.\n- Now, pour the cooled custard cream on top of the cooled syrupy kataifi and level it with the back of a spoon.\n- 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.\n\n### Garnish\n- Sprinkle cinnamon powder, chopped nuts and or dried rose petals as much as you want.\n- Cling wrap and refrigerate overnight or at least for 3 to 4 hours.\n\n### Serve\n- Cut into squares using a knife.\n- Lift the piece using a wide-ended spatula and serve with fresh berries or seasonal fruits.\n\n### Store\n- Refrigerate any leftover cling wrapped tightly for up to 5 days but the whipped cream layer may lose its stability by day 2.\n\nServing: 215g \\| Calories: 322kcal \\| Carbohydrates: 47\\.02g \\| Protein: 7\\.25g \\| Fat: 11\\.86g\n\nCourse: Dessert\n\nCuisine: Mediterranean\n\nRecipe adapted from [My Greek Dish](https:\/\/www.mygreekdish.com\/recipe\/greek-ekmek-kataifi-recipe-custard-and-whipped-cream-pastry-with-syrup\/)","meta_canonical":null}

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Boilerpipe Text	Ekmek Kataifi is a Greek dessert made with layers of syrupy shredded pastry, creamy custard, whipped cream and chopped nuts. An easy make-ahead dessert that will feed 8 adults or in our case, two sweet-toothed adults for 4 days 😄 I wanted to make something other than Kunafa with the remaining kataifi pastry. So I used Pinterest to find some inspiration for recipes using kataifi. I was totally surprised by the results. A decadent square of layered dessert called Ekmek Kataifi. It was so refreshing to learn about new dishes... Jump to: What is Ekmek Kataifi? What is Custard Powder? How to make? 📖 Recipe Card 💬 Comments I read that though it sounds Turkish, this layered dessert is Greek and has no resemblance to the Turkish version. Having read several Greek Ekmek Kataifi recipes from top websites, I found that no two recipes are same. But they all had the same concept - baked kataifi, syrup, custard and whipped cream topped with nuts. I went on to read more about Greek Vs Turkish cuisine. Several sources have discussed this topic in length - a quick google search will give you a lot to read up on. If Ottoman is involved, then similarities are bound to happen! What is Ekmek Kataifi? Turkish Ekmek Kadayifi is a syrup-soaked bread topped with cream and nuts. If you noticed, this doesn't use kataifi but still reflects in the name. Greek Ekmek Kataifi is a multi-layer pudding made with syrupy shredded pastry, creamy custard, and whipped cream topped with chopped nuts. And here, you guessed it, doesn't use Ekmek (meaning bread) but has it in the name. I suppose the kataifi pastry base equals bread? What is Custard Powder? Custard powder is a pre-made instant mix that was developed by the chemist, Alfred Bird in 1837. He invented it for his wife who was allergic to eggs. A great alternative for not only those who are allergic to eggs but also for those who are vegan. This is very popular in India because most of the population prefers egg-free cakes and bakes. But please check the pack's ingredients before you buy because some custard powder brands contain egg and/or milk powder. Here in UAE, I have used Foster Clark and Al Alai brands and both are equally good. The ingredients of custard powder are usually corn starch, salt, colour, and artificial custard flavour. You should make this Greek-style Ekmek Kataifi... If you have frozen kunafa dough sadly waiting to be used in your freezer. If you need to use up the other half of the kunafa pack after making a batch of my kunafa . If you have a tin of custard powder to be used up. If you don't have custard powder, you can easily make pastry cream custard from scratch. You may refer to my custard pudding recipe to make custard using egg yolks. I decided to make a big batch of Greek Ekmek Kataifi using Custard Powder for Eid-ul-Adha hoping I might have some walk-in guests. But (un)fortunately, no one came and we kept eating a portion for the next 5 days! No matter how 'full' you may feel there is always plenty of room for desserts. Agree?😁 How to make? Prepare the syrup (flavoured with lemon rinds and cinnamon) 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 buttery kataifi base Prepare the custard while kataifi is baking (flavoured with mastic or vanilla or rose water) Whip the cream to stiff peaks and assemble and chill before serving. The only issue I had with my batch is with the whipped cream layer. It turned out like a cloud and ran down covering the layers. I realized the whipped cream layer was way too thicker than it should be. But the moment of truth was when we tasted the pudding - out-of-the-world dreamy, creamy, luscious and indulging. 😋 I took a few pictures, and we ate the served slice, cling-wrapped and refrigerated the remaining. It is a pretty straightforward recipe and you can increase or decrease the quantity to fit the size of your pan. Even if you end up with excess custard or whipped cream, you can easily use it up. 📖 Recipe Card For syrup ▢ 1 cup white sugar ▢ ¾ cup water ▢ rind of half a lemon , optional but recommended ▢ 1 teaspoon lemon juice , skip if using rind ▢ 1 cinnamon stick For the kataifi layer ▢ 250 grams kunafa dough , kataifi or shredded phyllo pastry, thawed ▢ 60 to 80 grams unsalted butter , melted (approx. ⅓ cup melted butter) For the custard layer ▢ 3 cups milk ▢ ⅔ cup sugar ▢ 3 tablespoons custard powder ▢ 2 to 3 mastic beads , optional but recommended ▢ 1 teaspoon rose water , skip if using mastic ▢ ½ teaspoon vanilla essence For the whipped cream layer ▢ 1 cup whipping cream ▢ ⅓ cup icing sugar ▢ 1 teaspoon vanilla essence For the garnish ▢ chopped nuts , pistachios or walnuts or almonds ▢ cinnamon powder ▢ dried rose petals 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. Serving: 215 g \| Calories: 322 kcal \| Carbohydrates: 47.02 g \| Protein: 7.25 g \| Fat: 11.86 g Course: Dessert Cuisine: Mediterranean Recipe adapted from My Greek Dish
Markdown	[butfirstchai.com](https://butfirstchai.com/) [![go to homepage](https://butfirstchai.com/wp-content/uploads/2022/08/modern-mobile-logo.jpg)](https://butfirstchai.com/) - [Recipes](https://butfirstchai.com/recipe-index/) - [About Me](https://butfirstchai.com/meet-famidha/) - [Middle Eastern](https://butfirstchai.com/category/middle-eastern-recipes/) - [South Indian](https://butfirstchai.com/category/south-indian-recipes/) - [Subscribe](https://butfirstchai.com/greek-ekmek-kataifi-using-custard-powder/#subscribe) [![Homepage link](https://butfirstchai.com/wp-content/uploads/2022/08/modern-mobile-logo.jpg)](https://butfirstchai.com/) - [Recipes](https://butfirstchai.com/recipe-index/) - [About Me](https://butfirstchai.com/meet-famidha/) - [Middle Eastern](https://butfirstchai.com/category/middle-eastern-recipes/) - [South Indian](https://butfirstchai.com/category/south-indian-recipes/) - [Subscribe](https://butfirstchai.com/greek-ekmek-kataifi-using-custard-powder/#subscribe) [×](https://butfirstchai.com/greek-ekmek-kataifi-using-custard-powder/) [Home](https://butfirstchai.com/) » [Recipes](https://butfirstchai.com/recipe-index/) » [Desserts](https://butfirstchai.com/category/dessert-recipes/) # Greek Ekmek Kataifi using Custard Powder ![](https://butfirstchai.com/wp-content/uploads/2025/08/famidha-butfirstchai-author-bio.jpg) Updated: Sep 23, 2022 · by [Famidha Ashraf](https://butfirstchai.com/meet-famidha/) · [3 Comments](https://butfirstchai.com/greek-ekmek-kataifi-using-custard-powder/#comments) [Jump to Recipe](https://butfirstchai.com/greek-ekmek-kataifi-using-custard-powder/#recipe) Ekmek Kataifi is a Greek dessert made with layers of syrupy shredded pastry, creamy custard, whipped cream and chopped nuts. An easy make-ahead dessert that will feed 8 adults or in our case, two sweet-toothed adults for 4 days 😄 ![Ekmek Kataifi](https://butfirstchai.com/wp-content/uploads/2022/09/Greek-Ekmek-Kataifi-02.jpg) I wanted to make something other than [Kunafa](https://butfirstchai.com/cream-kunafa/) with the remaining kataifi pastry. So I used Pinterest to find some inspiration for recipes using kataifi. I was totally surprised by the results. A decadent square of layered dessert called Ekmek Kataifi. It was so refreshing to learn about new dishes... Jump to: - [What is Ekmek Kataifi?](https://butfirstchai.com/greek-ekmek-kataifi-using-custard-powder/#what-is-ekmek-kataifi) - [What is Custard Powder?](https://butfirstchai.com/greek-ekmek-kataifi-using-custard-powder/#what-is-custard-powder) - [How to make?](https://butfirstchai.com/greek-ekmek-kataifi-using-custard-powder/#how-to-make) - [📖 Recipe Card](https://butfirstchai.com/greek-ekmek-kataifi-using-custard-powder/#%F0%9F%93%96-recipe-card) - [💬 Comments](https://butfirstchai.com/greek-ekmek-kataifi-using-custard-powder/#comments) I read that though it sounds Turkish, this layered dessert is Greek and has no resemblance to the Turkish version. Having read several Greek Ekmek Kataifi recipes from top websites, I found that no two recipes are same. But they all had the same concept - baked kataifi, syrup, custard and whipped cream topped with nuts. I went on to read more about Greek Vs Turkish cuisine. Several sources have discussed this topic in length - a quick google search will give you a lot to read up on. If Ottoman is involved, then similarities are bound to happen\! ## What is Ekmek Kataifi? - Turkish Ekmek Kadayifi is a syrup-soaked bread topped with cream and nuts. If you noticed, this doesn't use kataifi but still reflects in the name. - Greek Ekmek Kataifi is a multi-layer pudding made with syrupy shredded pastry, creamy custard, and whipped cream topped with chopped nuts. And here, you guessed it, doesn't use Ekmek (meaning bread) but has it in the name. I suppose the [kataifi pastry](https://butfirstchai.com/sweet-kataifi-truffles/) base equals bread? ## What is Custard Powder? Custard powder is a pre-made instant mix that was developed by the chemist, Alfred Bird in 1837. He invented it for his wife who was allergic to eggs. A great alternative for not only those who are allergic to eggs but also for those who are vegan. This is very popular in India because most of the population prefers egg-free cakes and bakes. But please check the pack's ingredients before you buy because some custard powder brands contain egg and/or milk powder. Here in UAE, I have used Foster Clark and Al Alai brands and both are equally good. The ingredients of custard powder are usually corn starch, salt, colour, and artificial custard flavour. You should make this Greek-style Ekmek Kataifi... - If you have frozen kunafa dough sadly waiting to be used in your freezer. - If you need to use up the other half of the kunafa pack after making a batch of my [kunafa](https://butfirstchai.com/cream-kunafa/). - If you have a tin of custard powder to be used up. If you don't have custard powder, you can easily make pastry cream custard from scratch. You may [refer to my custard pudding recipe to make custard using egg yolks.](https://butfirstchai.com/berries-and-cake-custard-pudding/) ![Ekmek Kataifi scooped and served in two dessert plates](https://butfirstchai.com/wp-content/uploads/2022/09/Greek-Ekmek-Kataifi-06.jpg) I decided to make a big batch of Greek Ekmek Kataifi using Custard Powder for Eid-ul-Adha hoping I might have some walk-in guests. But (un)fortunately, no one came and we kept eating a portion for the next 5 days! No matter how 'full' you may feel there is always plenty of room for desserts. Agree?😁 ## How to make? ![sugar syrup](https://butfirstchai.com/wp-content/uploads/2022/09/Greek-Ekmek-Kataifi-syrup.jpg) Prepare the syrup (flavoured with lemon rinds and cinnamon) ![shredded filo pastry ](https://butfirstchai.com/wp-content/uploads/2022/09/Greek-Ekmek-Kataifi-shredded-pastry.jpg) 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. ![kataifi with melted butter](https://butfirstchai.com/wp-content/uploads/2022/09/Greek-Ekmek-Kataifi-first-layer-baking.jpg) Bake the buttery kataifi base ![custard](https://butfirstchai.com/wp-content/uploads/2022/09/Greek-Ekmek-Kataifi-custard.jpg) Prepare the custard while kataifi is baking (flavoured with mastic or vanilla or rose water) ![Greek Ekmek Kataifi in a deep dish](https://butfirstchai.com/wp-content/uploads/2022/07/Greek-Ekmek-Kataifi-04.jpg) Whip the cream to stiff peaks and assemble and chill before serving. The only issue I had with my batch is with the whipped cream layer. It turned out like a cloud and ran down covering the layers. I realized the whipped cream layer was way too thicker than it should be. But the moment of truth was when we tasted the pudding - out-of-the-world dreamy, creamy, luscious and indulging. 😋 I took a few pictures, and we ate the served slice, cling-wrapped and refrigerated the remaining. ![greek ekmek cut and served](https://butfirstchai.com/wp-content/uploads/2022/09/Greek-Ekmek-Kataifi-07.jpg) It is a pretty straightforward recipe and you can increase or decrease the quantity to fit the size of your pan. Even if you end up with excess custard or whipped cream, you can easily use it up. ## 📖 Recipe Card ![](https://butfirstchai.com/wp-content/uploads/2022/09/Greek-Ekmek-Kataifi.jpg) ## Greek Ekmek Kataifi using Custard Powder Ekmek Kataifi is a chilled dessert recipe from Greece made with layers of syrupy shredded pastry, creamy custard, whipped cream and chopped nuts. 5 from 1 vote [PDF](https://butfirstchai.com/wprm_print/greek-ekmek-kataifi-using-custard-powder/compact) [Print](https://butfirstchai.com/wprm_print/greek-ekmek-kataifi-using-custard-powder) [Pin](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fbutfirstchai.com%2Fgreek-ekmek-kataifi-using-custard-powder%2F&media=https%3A%2F%2Fbutfirstchai.com%2Fwp-content%2Fuploads%2F2025%2F06%2Fekmek-kataifi-pin.jpg&description=Ekmek+Kataifi+is+a+chilled+dessert+recipe+from+Greece+made+with+layers+of+syrupy+shredded+pastry%2C+creamy+custard%2C+whipped+cream+and+chopped+nuts.&is_video=false) [Rate](https://butfirstchai.com/greek-ekmek-kataifi-using-custard-powder/#commentform) [Save](https://app.grow.me/) [Saved\!](https://app.grow.me/) Prep Time: 25 minutes minutes Cook Time: 40 minutes minutes Chilling Time: 8 hours hours Total Time: 9 hours hours 5 minutes minutes Servings: 8 pieces Calories: 322kcal By: Famidha Ashraf Cook Mode Prevent your screen from going dark ## Ingredients ½x 1x 2x 3x ### For syrup - ▢ 1 cup white sugar - ▢ ¾ cup water - ▢ rind of half a lemon, optional but recommended - ▢ 1 teaspoon lemon juice, skip if using rind - ▢ 1 cinnamon stick ### For the kataifi layer - ▢ 250 grams kunafa dough, kataifi or shredded phyllo pastry, thawed - ▢ 60 to 80 grams unsalted butter, melted (approx. ⅓ cup melted butter) ### For the custard layer - ▢ 3 cups milk - ▢ ⅔ cup sugar - ▢ 3 tablespoons custard powder - ▢ 2 to 3 mastic beads, optional but recommended - ▢ 1 teaspoon rose water, skip if using mastic - ▢ ½ teaspoon vanilla essence ### For the whipped cream layer - ▢ 1 cup whipping cream - ▢ ⅓ cup icing sugar - ▢ 1 teaspoon vanilla essence ### For the garnish - ▢ chopped nuts, pistachios 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. ## Nutrition Info Serving: 215g \\| Calories: 322kcal \\| Carbohydrates: 47\.02g \\| Protein: 7\.25g \\| Fat: 11\.86g Course: Dessert Cuisine: Mediterranean Tried this recipe?Please consider [Leaving a Review](https://butfirstchai.com/greek-ekmek-kataifi-using-custard-powder/)\! Recipe adapted from [My Greek Dish](https://www.mygreekdish.com/recipe/greek-ekmek-kataifi-recipe-custard-and-whipped-cream-pastry-with-syrup/) ## More Dessert and Pudding Recipes - [![Slices of French lemon yoghurt cake in a oval dish.](https://butfirstchai.com/wp-content/uploads/2026/02/french-lemon-yoghurt-cake-recipe-360x540.jpg)Lemon Yoghurt Cake (Gâteau au Yaourt au Citron)](https://butfirstchai.com/lemon-yoghurt-cake-gateau-au-yaourt-au-citron/) - [![A pile of rava laddu on a a dessert plate.](https://butfirstchai.com/wp-content/uploads/2026/01/rava-laddu-recipe-semolina-flour-360x540.jpg)Rava Laddu Recipe using Semolina Flour (No Coconut, No Milk)](https://butfirstchai.com/rava-laddu-recipe-using-semolina-flour-no-coconut-no-milk/) - [![banana chocolate chip cookies on a wire rack.](https://butfirstchai.com/wp-content/uploads/2025/12/banana-bread-chocolate-chip-cookie-recipe-360x540.jpg)Banana Bread Chocolate Chip Cookies](https://butfirstchai.com/banana-bread-chocolate-chip-cookies/) - [![A slice of kerala plum cake on a dessert plate.](https://butfirstchai.com/wp-content/uploads/2025/12/kerala-plum-cake-recipe-360x540.jpg)Kerala Plum Cake Recipe](https://butfirstchai.com/kerala-plum-cake-recipe/) [Add us as a trusted site on Google](https://www.google.com/preferences/source?q=https://butfirstchai.com) 17 shares ### Comments 1. Famidha Ashraf says October 16, 2025 at 10:07 am ![5 stars](https://butfirstchai.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Layers of crisp kataifi, creamy custard, and syrupy sweetness...this Greek ekmek is a dreamy treat! Make it, dive in, and tell me: how many servings did you manage to enjoy? [Reply](https://butfirstchai.com/greek-ekmek-kataifi-using-custard-powder/#comment-19725) 2. Muzo says December 19, 2023 at 6:43 pm In Turkish cuisine there are at least three kind of "kadayif": 1.Kadayif ( with special kadayif pastry) 2.Ekmek Kadayifi( they used thick rustic bread slices dried in oven ,soaked in plain syrup or in a cherry compote (vişneli ekmek kadayifi, served with a big peace of "kaymak ", especially " Afyon kaymagi" (clotted cream) 3.Tas Kadayif otherly named as Arap Kadayifi( a kind of pancake filled with nuts , fried and then soaked to a syrup) [Reply](https://butfirstchai.com/greek-ekmek-kataifi-using-custard-powder/#comment-4565) 3. Reshmi says September 22, 2022 at 10:35 am This keeps tempting me !!\! [Reply](https://butfirstchai.com/greek-ekmek-kataifi-using-custard-powder/#comment-242) 5 from 1 vote ### Leave a Comment & Rate this Recipe [Cancel reply](https://butfirstchai.com/greek-ekmek-kataifi-using-custard-powder/#respond) ![Mr.F and Famidha](https://butfirstchai.com/wp-content/uploads/2022/08/famidha-butfirstchai-bio.jpg) ### Hey, I'm Famidha As a passionate food blogger, I share a diverse collection of recipes spanning the Middle East and South Asia. With each dish, I aim to spark your culinary curiosity and encourage you to try new flavours and cooking methods. He is Mr F, my unpaid taste-tester. [about me](https://butfirstchai.com/meet-famidha/) ### Indian Snacks - [![Fried shami kababs with onions and lime on a blue plate.](https://butfirstchai.com/wp-content/uploads/2025/07/beef-shami-kabab-recipe-360x540.jpg)Beef Shami Kabab Recipe (Instant Pot)](https://butfirstchai.com/beef-shami-kabab-recipe-instant-pot/) - [![Tuna cutlets with ketchup](https://butfirstchai.com/wp-content/uploads/2024/04/tuna-cutlets-recipe.jpg)Tuna Cutlet Recipe (Kerala Style)](https://butfirstchai.com/tuna-cutlet-recipe-kerala/) - [![A platter of fried keema samosa served with a bowl of ketchup.](https://butfirstchai.com/wp-content/uploads/2023/11/keema-samosa-recipe.jpg)Keema Samosas](https://butfirstchai.com/keema-samosas/) - [![kanda poha recipe](https://butfirstchai.com/wp-content/uploads/2023/06/kanda-poha-recipe.jpg)Kanda Poha Recipe](https://butfirstchai.com/kanda-poha-recipe/) ### Middle Eastern Recipes - [![A skillet of Yemeni Lahsa.](https://butfirstchai.com/wp-content/uploads/2026/03/yemeni-lahsa-recipe-360x540.jpg)Lahsa Recipe \\| Yemeni Spiced Eggs with Creamy Cheese](https://butfirstchai.com/lahsa-recipe-yemeni-spiced-eggs-with-creamy-cheese/) - [![A oval dish of chicken fatteh served.](https://butfirstchai.com/wp-content/uploads/2026/03/chicken-fatteh-recipe-360x540.jpg)Chicken Fatteh Recipe with Rice](https://butfirstchai.com/chicken-fatteh-recipe-with-rice/) - [![baharat spices](https://butfirstchai.com/wp-content/uploads/2022/08/Chicken_Machboos_Baharat_11.jpg)Baharat Spice Mix](https://butfirstchai.com/baharat-spice-mix/) - [![kalam polo recipe](https://butfirstchai.com/wp-content/uploads/2018/12/kalam-polo-recipe.jpg)Kalam Polo \\| Persian Cabbage Rice with Saffron and Meatballs](https://butfirstchai.com/kalam-polow-ba-zafaran-and-kofte/) ## Footer [↑ back to top](https://butfirstchai.com/greek-ekmek-kataifi-using-custard-powder/) ### About - [Privacy Policy](https://butfirstchai.com/privacy-policy) - Media Mentions ### Newsletter - Sign Up\! ### Contact - [Facebook](https://www.facebook.com/butfirstchai) - [Instagram](https://www.instagram.com/butfirstchaai/) - [YouTube](https://www.youtube.com/channel/UCLfJ5Dqgt3dnk8RaV1YCMbQ) - [Pinterest](https://www.pinterest.com/butfirstchai/) Copyright © 2025 But first Chai ## Rate This Recipe ## Recipe Ratings without Comment Something went wrong. 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Readable Markdown	Ekmek Kataifi is a Greek dessert made with layers of syrupy shredded pastry, creamy custard, whipped cream and chopped nuts. An easy make-ahead dessert that will feed 8 adults or in our case, two sweet-toothed adults for 4 days 😄 ![Ekmek Kataifi](https://butfirstchai.com/wp-content/uploads/2022/09/Greek-Ekmek-Kataifi-02.jpg) I wanted to make something other than [Kunafa](https://butfirstchai.com/cream-kunafa/) with the remaining kataifi pastry. So I used Pinterest to find some inspiration for recipes using kataifi. I was totally surprised by the results. A decadent square of layered dessert called Ekmek Kataifi. It was so refreshing to learn about new dishes... Jump to: - [What is Ekmek Kataifi?](https://butfirstchai.com/greek-ekmek-kataifi-using-custard-powder/#what-is-ekmek-kataifi) - [What is Custard Powder?](https://butfirstchai.com/greek-ekmek-kataifi-using-custard-powder/#what-is-custard-powder) - [How to make?](https://butfirstchai.com/greek-ekmek-kataifi-using-custard-powder/#how-to-make) - [📖 Recipe Card](https://butfirstchai.com/greek-ekmek-kataifi-using-custard-powder/#%F0%9F%93%96-recipe-card) - [💬 Comments](https://butfirstchai.com/greek-ekmek-kataifi-using-custard-powder/#comments) I read that though it sounds Turkish, this layered dessert is Greek and has no resemblance to the Turkish version. Having read several Greek Ekmek Kataifi recipes from top websites, I found that no two recipes are same. But they all had the same concept - baked kataifi, syrup, custard and whipped cream topped with nuts. I went on to read more about Greek Vs Turkish cuisine. Several sources have discussed this topic in length - a quick google search will give you a lot to read up on. If Ottoman is involved, then similarities are bound to happen\! ## What is Ekmek Kataifi? - Turkish Ekmek Kadayifi is a syrup-soaked bread topped with cream and nuts. If you noticed, this doesn't use kataifi but still reflects in the name. - Greek Ekmek Kataifi is a multi-layer pudding made with syrupy shredded pastry, creamy custard, and whipped cream topped with chopped nuts. And here, you guessed it, doesn't use Ekmek (meaning bread) but has it in the name. I suppose the [kataifi pastry](https://butfirstchai.com/sweet-kataifi-truffles/) base equals bread? ## What is Custard Powder? Custard powder is a pre-made instant mix that was developed by the chemist, Alfred Bird in 1837. He invented it for his wife who was allergic to eggs. A great alternative for not only those who are allergic to eggs but also for those who are vegan. This is very popular in India because most of the population prefers egg-free cakes and bakes. But please check the pack's ingredients before you buy because some custard powder brands contain egg and/or milk powder. Here in UAE, I have used Foster Clark and Al Alai brands and both are equally good. The ingredients of custard powder are usually corn starch, salt, colour, and artificial custard flavour. You should make this Greek-style Ekmek Kataifi... - If you have frozen kunafa dough sadly waiting to be used in your freezer. - If you need to use up the other half of the kunafa pack after making a batch of my [kunafa](https://butfirstchai.com/cream-kunafa/). - If you have a tin of custard powder to be used up. If you don't have custard powder, you can easily make pastry cream custard from scratch. You may [refer to my custard pudding recipe to make custard using egg yolks.](https://butfirstchai.com/berries-and-cake-custard-pudding/) ![Ekmek Kataifi scooped and served in two dessert plates](https://butfirstchai.com/wp-content/uploads/2022/09/Greek-Ekmek-Kataifi-06.jpg) I decided to make a big batch of Greek Ekmek Kataifi using Custard Powder for Eid-ul-Adha hoping I might have some walk-in guests. But (un)fortunately, no one came and we kept eating a portion for the next 5 days! No matter how 'full' you may feel there is always plenty of room for desserts. Agree?😁 ## How to make? ![sugar syrup](https://butfirstchai.com/wp-content/uploads/2022/09/Greek-Ekmek-Kataifi-syrup.jpg) Prepare the syrup (flavoured with lemon rinds and cinnamon) ![shredded filo pastry ](https://butfirstchai.com/wp-content/uploads/2022/09/Greek-Ekmek-Kataifi-shredded-pastry.jpg) 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. ![kataifi with melted butter](https://butfirstchai.com/wp-content/uploads/2022/09/Greek-Ekmek-Kataifi-first-layer-baking.jpg) Bake the buttery kataifi base ![custard](https://butfirstchai.com/wp-content/uploads/2022/09/Greek-Ekmek-Kataifi-custard.jpg) Prepare the custard while kataifi is baking (flavoured with mastic or vanilla or rose water) ![Greek Ekmek Kataifi in a deep dish](https://butfirstchai.com/wp-content/uploads/2022/07/Greek-Ekmek-Kataifi-04.jpg) Whip the cream to stiff peaks and assemble and chill before serving. The only issue I had with my batch is with the whipped cream layer. It turned out like a cloud and ran down covering the layers. I realized the whipped cream layer was way too thicker than it should be. But the moment of truth was when we tasted the pudding - out-of-the-world dreamy, creamy, luscious and indulging. 😋 I took a few pictures, and we ate the served slice, cling-wrapped and refrigerated the remaining. ![greek ekmek cut and served](https://butfirstchai.com/wp-content/uploads/2022/09/Greek-Ekmek-Kataifi-07.jpg) It is a pretty straightforward recipe and you can increase or decrease the quantity to fit the size of your pan. Even if you end up with excess custard or whipped cream, you can easily use it up. ## 📖 Recipe Card ![](https://butfirstchai.com/wp-content/uploads/2022/09/Greek-Ekmek-Kataifi.jpg) ### For syrup - ▢ 1 cup white sugar - ▢ ¾ cup water - ▢ rind of half a lemon, optional but recommended - ▢ 1 teaspoon lemon juice, skip if using rind - ▢ 1 cinnamon stick ### For the kataifi layer - ▢ 250 grams kunafa dough, kataifi or shredded phyllo pastry, thawed - ▢ 60 to 80 grams unsalted butter, melted (approx. ⅓ cup melted butter) ### For the custard layer - ▢ 3 cups milk - ▢ ⅔ cup sugar - ▢ 3 tablespoons custard powder - ▢ 2 to 3 mastic beads, optional but recommended - ▢ 1 teaspoon rose water, skip if using mastic - ▢ ½ teaspoon vanilla essence ### For the whipped cream layer - ▢ 1 cup whipping cream - ▢ ⅓ cup icing sugar - ▢ 1 teaspoon vanilla essence ### For the garnish - ▢ chopped nuts, pistachios or walnuts or almonds - ▢ cinnamon powder - ▢ dried rose petals ### 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. Serving: 215g \\| Calories: 322kcal \\| Carbohydrates: 47\.02g \\| Protein: 7\.25g \\| Fat: 11\.86g Course: Dessert Cuisine: Mediterranean Recipe adapted from [My Greek Dish](https://www.mygreekdish.com/recipe/greek-ekmek-kataifi-recipe-custard-and-whipped-cream-pastry-with-syrup/)
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