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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 38 (from laksa095)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa038.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://www.dimitrasdishes.com/ekmek-kataifi/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.dimitrasdishes.com/ekmek-kataifi/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.dimitrasdishes.com\/ekmek-kataifi\/","crawl_time":1770431875,"first_indexed_time":1559294070,"http_code":200,"src_unparsed":"com,dimitrasdishes!www,\/ekmek-kataifi\/ s443","src_root_hash":"11798259850172523838","history_drop_reason":null,"meta_title":"EKMEK KATAIFI - Dimitras Dishes","meta_descriptions":[],"attrs_boilerpipe_text":"Jump to Recipe\nEkmek Kataifi is a beautiful dessert with delicious layers of kataifi pastry, vanilla custard, and whipped cream!\nWatch the Video\nI had Ekmek Kataifi for the first time while on a trip to Crete, Greece. We went to the famous Koukouvaya Café that overlooks the whole city of Chania in Crete.\nEkmek Kataifi is so impressive to serve that people will think that you picked it up at a fancy dessert shop. It has beautiful layers of syrup-soaked kataifi pastry, vanilla custard, and decorative whipped cream.\nIn Greece, they sometimes serve Ekmek Kataifi with ice cream instead of custard, but I prefer vanilla custard. It’s so delicious with the vanilla pastry, and it allows you to make the entire dessert a day ahead of serving.\nWhat is kataifi pastry made of?\nKataifi pastry is made of flour, cornstarch, oil, water, and salt. The ingredients are combined to create a thin batter, then poured through fine spouts onto heated metal plates. This process creates vermicelli-style strands of shredded phyllo.\nLook for\nkataifi pastry\nin the freezer section of your grocery store near the phyllo dough. If you can’t find it at your grocery store, try the Mediterranean or Middle Eastern specialty store.\nThaw your kataifi pastry in the refrigerator overnight, then bring it to room temperature on your counter an hour before you’re ready to use it.\nEkmek Kataifi\nSyrup for the Kataifi pastry\nSugar\nWater\nVanilla extract\nI always like to start by making the syrup because you need it to be completely cool when you pull your kataifi from the oven. Pouring cool syrup over hot kataifi will allow the syrup to absorb correctly and keep your kataifi from becoming soggy.\nCombine the sugar and water in a saucepan and bring to a boil. Stir well until the sugar is completely dissolved. Then, remove from heat and add in the vanilla extract. Mix to combine and set aside to cool completely.\nFor the Pastry Cream\/Custard:\nWhole milk\nCorn starch\nGranulated sugar\nSalt\nEgg yolks\nHeavy whipping cream\nPure vanilla extract\nTo prepare the pastry cream, combine the milk, salt, and 1 cup of granulated sugar in a saucepan. Whisk it together and bring it to a boil over medium heat. Combine the egg yolks, remaining sugar, and heavy cream in a separate mixing bowl and whisk until smooth. Add a small amount of the steaming hot milk to the egg mixture while whisking to temper the eggs. Then, add the tempered eggs to the saucepan and cook over medium heat while whisking constantly.\nOnce the mixture begins to boil, it will thicken. Remove it from the heat, whisk in the vanilla extract, and set aside. Cover the pastry cream with plastic wrap so that a skin does not form on top. The pastry cream can be prepared up to 3 days ahead of time and refrigerated.\nTake the prepared pastry cream out of the refrigerator and beat it until smooth. Sometimes pastry cream becomes thick and lumpy when refrigerated. Adding a couple of tablespoons of whipped cream and whisking it smooths it back out.\nA slice of Ekmek Kataifi\nThe Whipped Cream!\nHeavy whipping cream \nConfectioner’s sugar\nPure vanilla extract\nSo many people are intimidated by the thought of making their own whipped cream, but it’s actually pretty easy. With just 3 ingredients and a mixer, it comes together quickly and easily.\nIn the bowl of a tabletop mixer that has been fitted with the whisk attachment, add the heavy cream, confectioner’s sugar, and vanilla extract. Whisk them together until the cream thickens, and you see a stiff peak form when the whisk is removed from the whipped cream. Do not mix past this point to avoid making butter! 😉\nThe best Greek dessert\nSoft, moist kataifi\nCreamy vanilla custard\nAiry whipped cream kissed with cinnamon\nYou can make Ekmek Kataifi up to 2 days ahead of time!\nHow to make Ekmek Kataifi\nPreheat the oven to 350 °F, 180 °C\nPrepare the syrup by bringing all of the ingredients to a boil, then removing from the heat to cool.\nTake the kataifi dough out of its packaging. It should be at room temperature. Pull apart the strands as much as possible. Detangling as you go so that they are not clumped together. Place the detangled strands into a baking pan. You can bake this in a half sheet pan or a 9 x 13-inch baking pan.\nDrizzle the melted butter evenly over the top, toss the kataifi to get coated in the butter and bake until slightly golden. About 15-20 minutes. The longer the kataifi is baked, the crispier it will get.\nPour the cooled syrup over the kataifi dough as soon as it comes out of the oven. The kataifi should be piping hot, and the syrup should be cool.\nSet aside for about 30-40 minutes so that the pastry can absorb the syrup. Dust a very generous amount of ground cinnamon over it. This can be done a few days before assembling. Once cooled, it stays fresh in an airtight container in the refrigerator for up to 5 days.\nLayer the pastry cream evenly over the kataifi.\nFill a pastry bag with whipped cream and pipe rosettes or stars over the pastry cream.\nGarnish with a dusting of ground cinnamon.\nServing\nMake some coffee to go with this sweet treat, and your guests will get the whole experience of this sweet treat. You can garnish your Ekmek Kataifi with a few sliced almonds, salted ground pistachios, or ground walnuts for added texture. Depending on how fancy your party is, you can easily scoop out servings with a large spoon or serve squares of Ekmek Kataifi. Either way, it will be a success!\nMore Kataifi Recipes:\nKataifi Nests: The Perfect Greek Make-Ahead Dessert\nKATAIFI: SHREDDED PHYLLO WITH NUTS & HONEY SYRUP\nKataifi Shrimp Greek Appetizers\nIngredients\n1 pound kataifi dough, defrosted and at room temperature\n½ pound unsalted butter, melted\nGround cinnamon\nFor the syrup:\n4 cups sugar\n2 and 1\/2 cups water\n2 teaspoons vanilla extract\nGarnish:\nsliced almonds, salted ground pistachios, or ground walnuts\nFor the Pastry Cream\/Custard:\n4 cups whole milk\n8 tablespoons corn starch\n1 and 1\/2 cups granulated sugar\n1\/4 teaspoon salt\n8 egg yolks\n1\/2 cup of heavy whipping cream\n3 teaspoons pure vanilla extract\nFor the Whipped Cream:\n2 cups heavy whipping cream \n1\/2 cup confectioner's sugar\n2 teaspoons pure vanilla extract\nInstructions\nPreheat the oven to 350 °F, 180 °C\nTake the kataifi dough out of its packaging. It should be at room temperature. Pull apart the strands as much as possible. Detangling as you go so that they are not clumped together. Place the detangled strands into a baking pan. You can bake this in a half sheet pan or a 9 by 13 inch baking pan.\nDrizzle the melted butter evenly over the top, toss the kataifi to get coated in the butter and bake until slightly golden. About 15-20 minutes. The longer the kataifi is baked, the crispier it will get.\nWhile the kataifi is baking prepare the syrup.\nCombine the sugar and water in a saucepan and bring to a boil. Mix well so that the sugar is completely dissolved. Remove from heat and stir in the vanilla ectract. Mix well and set aside to cool completely.\nPour the cooled syrup over the kataifi dough as soon as it comes out of the oven. The kataifi should be piping hot and the syrup should be cool.\nSet aside for about 30-40 minutes so that the pastry can absorb the syrup. Dust a very generous amount of ground cinnamon over it. This can be done a few days before assembling. Once cooled, it stays fresh in an airtight container in the refrigerator up to 5 days.\nPrepare the Pastry Cream:\nCombine the milk, salt, and 1 cup of the granulated sugar in a saucepan. Whisk it together and bring it to a boil over medium heat. Combine the egg yolks, cornstarch, remaining sugar, and heavy cream in a mixing bowl and whisk it together until smooth. Add some of the steaming hot milk to the egg mixture and whisk it to temper the eggs. Add the mixture to the saucepan and cook it over medium heat while whisking it comstantly. Once the mixture begins to boil it will thicken. Remove it from the heta and add the vanilla extract. Whisk together and set aside. Cover the pastry cream with sone plastic wrap so that a skin does not form on top. The pastry cream can be prepared up to 3 days ahead of time and refrigerated.\nTake the prepared pastry cream out of the refrigerator and beat it until smooth. Sometimes pastry cream becomes thick and lumpy when refrigerated. Adding a couple tablespoons of whipped cream and whisking it smoothes it back out.\nLayer the pastry cream evenly over the kataifi.\nIn the bowl of a tabletop mixer that has been fitted with the whisk attachment, add the heavy cream, confectioner's sugar,a nd vanilla extract. Whisk them together until the cream thickens.\nFill a pastry bag with whipped cream and pipe rosettes or stars over the pastry cream.\nGarnish with sliced almonds and a dusting of ground cinnamon.\nEnjoy!","attrs_markdown":"![](https:\/\/ct.pinterest.com\/v3\/?event=init&tid=2612887738681&pd[em]=<hashed_email_address>&noscript=1)\n\n![](https:\/\/www.facebook.com\/tr?id=448397819219917&ev=PageView&noscript=1)\n\n- [Skip to primary navigation](https:\/\/www.dimitrasdishes.com\/ekmek-kataifi\/#genesis-nav-primary)\n- [Skip to main content](https:\/\/www.dimitrasdishes.com\/ekmek-kataifi\/#genesis-content)\n- [Skip to primary sidebar](https:\/\/www.dimitrasdishes.com\/ekmek-kataifi\/#genesis-sidebar-primary)\n- [Skip to footer](https:\/\/www.dimitrasdishes.com\/ekmek-kataifi\/#genesis-footer-widgets)\n\nMenu\n\n- [About](https:\/\/www.dimitrasdishes.com\/about-dimitra\/)\n  Submenu\n  - [Contact](https:\/\/www.dimitrasdishes.com\/contact-us\/)\n- [Free Hosting Guide](https:\/\/summer-rain-68681.myflodesk.com\/f0h55yao2j)\n- [Blog](https:\/\/www.dimitrasdishes.com\/blog\/)\n- [Shop](https:\/\/www.dimitrasdishes.com\/product-category\/cookbooks\/)\n- [Cart](https:\/\/www.dimitrasdishes.com\/cart\/)\n- [Meal Plans](https:\/\/www.dimitrasdishes.com\/category\/meal-plan\/)\n- [Privacy Policy](https:\/\/www.dimitrasdishes.com\/privacy-policy\/)\n- [Amazon Shop](https:\/\/www.amazon.com\/shop\/influencer-1af2e0fc?ref_=cm_sw_r_cp_ud_aipsfshop_VTH9HHEJ1QT1NYAMCNX6)\n- ## Nav Social Menu\n\n[![Dimitras Dishes](https:\/\/www.dimitrasdishes.com\/wp-content\/uploads\/2019\/05\/dimitra-new-logo-2_2.png)](https:\/\/www.dimitrasdishes.com\/)\n\nDimitras Dishes\n\nGreek & Mediterranean Recipes Made Easy\\!\n\n[Home](https:\/\/www.dimitrasdishes.com\/)\n\n\/\n\n[Dessert](https:\/\/www.dimitrasdishes.com\/category\/dessert\/)\n\n\/ EKMEK KATAIFI\n\n# EKMEK KATAIFI\n[Dessert](https:\/\/www.dimitrasdishes.com\/category\/dessert\/), [Greek Classics](https:\/\/www.dimitrasdishes.com\/category\/greek-classics\/), [Holiday Recipes](https:\/\/www.dimitrasdishes.com\/category\/holiday-recipes\/)\n\nSharing is caring\\!\n\n166 shares\n\n- [Share](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Fwww.dimitrasdishes.com%2Fekmek-kataifi%2F&t=EKMEK%20KATAIFI \"Share on Facebook\")\n- [Tweet](https:\/\/x.com\/intent\/tweet?text=EKMEK%20KATAIFI&url=https%3A%2F%2Fwww.dimitrasdishes.com%2Fekmek-kataifi%2F \"Share on X\")\n- Pin\n\n[Jump to Recipe](https:\/\/www.dimitrasdishes.com\/ekmek-kataifi\/#mv-creation-353-jtr)\n\n*Ekmek Kataifi is a beautiful dessert with delicious layers of kataifi pastry, vanilla custard, and whipped cream\\!*\n\n![](https:\/\/www.dimitrasdishes.com\/wp-content\/uploads\/2019\/05\/Ekmek-Kataifi.jpg)\n\n## Watch the Video\n![YouTube video](https:\/\/i.ytimg.com\/vi\/hFIaYdeuwQY\/hqdefault.jpg)\n\n![YouTube video](https:\/\/i.ytimg.com\/vi\/hFIaYdeuwQY\/hqdefault.jpg)\n\nI had Ekmek Kataifi for the first time while on a trip to Crete, Greece. We went to the famous Koukouvaya Café that overlooks the whole city of Chania in Crete.\n\nEkmek Kataifi is so impressive to serve that people will think that you picked it up at a fancy dessert shop. It has beautiful layers of syrup-soaked kataifi pastry, vanilla custard, and decorative whipped cream.\n\nIn Greece, they sometimes serve Ekmek Kataifi with ice cream instead of custard, but I prefer vanilla custard. It’s so delicious with the vanilla pastry, and it allows you to make the entire dessert a day ahead of serving.\n\n### What is kataifi pastry made of?\nKataifi pastry is made of flour, cornstarch, oil, water, and salt. The ingredients are combined to create a thin batter, then poured through fine spouts onto heated metal plates. This process creates vermicelli-style strands of shredded phyllo.\n\nLook for [kataifi pastry](https:\/\/www.fillofactory.com\/kataifi-shredded-fillo-dough-p\/rf-k.htm) in the freezer section of your grocery store near the phyllo dough. If you can’t find it at your grocery store, try the Mediterranean or Middle Eastern specialty store.\n\nThaw your kataifi pastry in the refrigerator overnight, then bring it to room temperature on your counter an hour before you’re ready to use it.\n\n![](https:\/\/www.dimitrasdishes.com\/wp-content\/uploads\/2021\/06\/WEB-Pan-Uncut-HOR-1024x683.jpg)\n\n![](https:\/\/www.dimitrasdishes.com\/wp-content\/uploads\/2021\/06\/WEB-Pan-Uncut-HOR-1024x683.jpg)\n\nEkmek Kataifi\n### Syrup for the Kataifi pastry\n- Sugar\n- Water\n- Vanilla extract\n\nI always like to start by making the syrup because you need it to be completely cool when you pull your kataifi from the oven. Pouring cool syrup over hot kataifi will allow the syrup to absorb correctly and keep your kataifi from becoming soggy.\n\nCombine the sugar and water in a saucepan and bring to a boil. Stir well until the sugar is completely dissolved. Then, remove from heat and add in the vanilla extract. Mix to combine and set aside to cool completely.\n\n![](https:\/\/www.dimitrasdishes.com\/wp-content\/uploads\/2021\/06\/WEB-TOP-1-1-683x1024.jpg)\n\n![](https:\/\/www.dimitrasdishes.com\/wp-content\/uploads\/2021\/06\/WEB-TOP-1-1-683x1024.jpg)\n### For the Pastry Cream\/Custard:\n- Whole milk\n- Corn starch\n- Granulated sugar\n- Salt\n- Egg yolks\n- Heavy whipping cream\n- Pure vanilla extract\n\nTo prepare the pastry cream, combine the milk, salt, and 1 cup of granulated sugar in a saucepan. Whisk it together and bring it to a boil over medium heat. Combine the egg yolks, remaining sugar, and heavy cream in a separate mixing bowl and whisk until smooth. Add a small amount of the steaming hot milk to the egg mixture while whisking to temper the eggs. Then, add the tempered eggs to the saucepan and cook over medium heat while whisking constantly.\n\nOnce the mixture begins to boil, it will thicken. Remove it from the heat, whisk in the vanilla extract, and set aside. Cover the pastry cream with plastic wrap so that a skin does not form on top. The pastry cream can be prepared up to 3 days ahead of time and refrigerated.\n\nTake the prepared pastry cream out of the refrigerator and beat it until smooth. Sometimes pastry cream becomes thick and lumpy when refrigerated. Adding a couple of tablespoons of whipped cream and whisking it smooths it back out.\n\n![](https:\/\/www.dimitrasdishes.com\/wp-content\/uploads\/2021\/06\/WEb-Slice-2-long-683x1024.jpg)\n\n![](https:\/\/www.dimitrasdishes.com\/wp-content\/uploads\/2021\/06\/WEb-Slice-2-long-683x1024.jpg)\n\nA slice of Ekmek Kataifi\n### The Whipped Cream\\!\n- Heavy whipping cream\n- Confectioner’s sugar\n- Pure vanilla extract\n\nSo many people are intimidated by the thought of making their own whipped cream, but it’s actually pretty easy. With just 3 ingredients and a mixer, it comes together quickly and easily.\n\nIn the bowl of a tabletop mixer that has been fitted with the whisk attachment, add the heavy cream, confectioner’s sugar, and vanilla extract. Whisk them together until the cream thickens, and you see a stiff peak form when the whisk is removed from the whipped cream. Do not mix past this point to avoid making butter! 😉\n\n### **The best Greek dessert**\n- Soft, moist kataifi\n- Creamy vanilla custard\n- Airy whipped cream kissed with cinnamon\n- You can make Ekmek Kataifi up to 2 days ahead of time\\!\n\n![](https:\/\/www.dimitrasdishes.com\/wp-content\/uploads\/2021\/06\/WEB-Wide-Close-1-1024x683.jpg)\n\n![](https:\/\/www.dimitrasdishes.com\/wp-content\/uploads\/2021\/06\/WEB-Wide-Close-1-1024x683.jpg)\n### How to make Ekmek Kataifi\n1. Preheat the oven to 350 °F, 180 °C\n2. Prepare the syrup by bringing all of the ingredients to a boil, then removing from the heat to cool.\n3. Take the kataifi dough out of its packaging. It should be at room temperature. Pull apart the strands as much as possible. Detangling as you go so that they are not clumped together. Place the detangled strands into a baking pan. You can bake this in a half sheet pan or a 9 x 13-inch baking pan.\n4. Drizzle the melted butter evenly over the top, toss the kataifi to get coated in the butter and bake until slightly golden. About 15-20 minutes. The longer the kataifi is baked, the crispier it will get.\n5. Pour the cooled syrup over the kataifi dough as soon as it comes out of the oven. The kataifi should be piping hot, and the syrup should be cool.\n6. Set aside for about 30-40 minutes so that the pastry can absorb the syrup. Dust a very generous amount of ground cinnamon over it. This can be done a few days before assembling. Once cooled, it stays fresh in an airtight container in the refrigerator for up to 5 days.\n7. Layer the pastry cream evenly over the kataifi.\n8. Fill a pastry bag with whipped cream and pipe rosettes or stars over the pastry cream.\n9. Garnish with a dusting of ground cinnamon.\n### Serving\nMake some coffee to go with this sweet treat, and your guests will get the whole experience of this sweet treat. You can garnish your Ekmek Kataifi with a few sliced almonds, salted ground pistachios, or ground walnuts for added texture. Depending on how fancy your party is, you can easily scoop out servings with a large spoon or serve squares of Ekmek Kataifi. Either way, it will be a success\\!\n\n## More Kataifi Recipes:\n- [Kataifi Nests: The Perfect Greek Make-Ahead Dessert](https:\/\/www.dimitrasdishes.com\/kataifi-nests-the-perfect-greek-make-ahead-dessert\/)\n- [KATAIFI: SHREDDED PHYLLO WITH NUTS & HONEY SYRUP](https:\/\/www.dimitrasdishes.com\/ekmek-kataifi\/SHREDDED%20PHYLLO%20WITH%20NUTS%20&%20HONEY%20SYRUP)\n- [Kataifi Shrimp Greek Appetizers](https:\/\/www.dimitrasdishes.com\/kataifi-shrimp-greek-appetizers\/)\n\n[Continue to Content](https:\/\/www.dimitrasdishes.com\/ekmek-kataifi\/#mv-creation-353)\n\n![Ekmek Kataifi](https:\/\/www.dimitrasdishes.com\/wp-content\/uploads\/2021\/06\/WEB-Wide-Close-720x720.jpg)\n\n![Ekmek Kataifi](https:\/\/www.dimitrasdishes.com\/wp-content\/uploads\/2021\/06\/WEB-Wide-Close-720x720.jpg)\n\n## Ekmek Kataifi\n*Yield:*  12\n\n### Ingredients\n- 1 pound kataifi dough, defrosted and at room temperature\n- ½ pound unsalted butter, melted\n- Ground cinnamon\n#### For the syrup:\n- 4 cups sugar\n- 2 and 1\/2 cups water\n- 2 teaspoons vanilla extract\n#### Garnish:\n- sliced almonds, salted ground pistachios, or ground walnuts\n#### For the Pastry Cream\/Custard:\n- 4 cups whole milk\n- 8 tablespoons corn starch\n- 1 and 1\/2 cups granulated sugar\n- 1\/4 teaspoon salt\n- 8 egg yolks\n- 1\/2 cup of heavy whipping cream\n- 3 teaspoons pure vanilla extract\n#### For the Whipped Cream:\n- 2 cups heavy whipping cream\n- 1\/2 cup confectioner's sugar\n- 2 teaspoons pure vanilla extract\n\n### Instructions\n1. Preheat the oven to 350 °F, 180 °C\n2. Take the kataifi dough out of its packaging. It should be at room temperature. Pull apart the strands as much as possible. Detangling as you go so that they are not clumped together. Place the detangled strands into a baking pan. You can bake this in a half sheet pan or a 9 by 13 inch baking pan.\n3. Drizzle the melted butter evenly over the top, toss the kataifi to get coated in the butter and bake until slightly golden. About 15-20 minutes. The longer the kataifi is baked, the crispier it will get.\n4. While the kataifi is baking prepare the syrup.\n5. Combine the sugar and water in a saucepan and bring to a boil. Mix well so that the sugar is completely dissolved. Remove from heat and stir in the vanilla ectract. Mix well and set aside to cool completely.\n6. Pour the cooled syrup over the kataifi dough as soon as it comes out of the oven. The kataifi should be piping hot and the syrup should be cool.\n7. Set aside for about 30-40 minutes so that the pastry can absorb the syrup. Dust a very generous amount of ground cinnamon over it. This can be done a few days before assembling. Once cooled, it stays fresh in an airtight container in the refrigerator up to 5 days.\n8. **Prepare the Pastry Cream:** Combine the milk, salt, and 1 cup of the granulated sugar in a saucepan. Whisk it together and bring it to a boil over medium heat. Combine the egg yolks, cornstarch, remaining sugar, and heavy cream in a mixing bowl and whisk it together until smooth. Add some of the steaming hot milk to the egg mixture and whisk it to temper the eggs. Add the mixture to the saucepan and cook it over medium heat while whisking it comstantly. Once the mixture begins to boil it will thicken. Remove it from the heta and add the vanilla extract. Whisk together and set aside. Cover the pastry cream with sone plastic wrap so that a skin does not form on top. The pastry cream can be prepared up to 3 days ahead of time and refrigerated.\n9. Take the prepared pastry cream out of the refrigerator and beat it until smooth. Sometimes pastry cream becomes thick and lumpy when refrigerated. Adding a couple tablespoons of whipped cream and whisking it smoothes it back out.\n10. Layer the pastry cream evenly over the kataifi.\n11. In the bowl of a tabletop mixer that has been fitted with the whisk attachment, add the heavy cream, confectioner's sugar,a nd vanilla extract. Whisk them together until the cream thickens.\n12. Fill a pastry bag with whipped cream and pipe rosettes or stars over the pastry cream.\n13. Garnish with sliced almonds and a dusting of ground cinnamon.\n14. Enjoy\\!\n\n### Recommended Products\nAs an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.\n\n- [![Ateco \\# 828 - Open Star Pastry Tip .63'' Opening Diameter- Stainless Steel](https:\/\/m.media-amazon.com\/images\/I\/41F-K1LtCmL._SL500_.jpg) ![Ateco \\# 828 - Open Star Pastry Tip .63'' Opening Diameter- Stainless Steel](https:\/\/m.media-amazon.com\/images\/I\/41F-K1LtCmL._SL500_.jpg) Ateco \\# 828 - Open Star Pastry Tip .63'' Opening Diameter- Stainless Steel](https:\/\/www.amazon.com\/Ateco-828-Opening-Diameter-Stainless\/dp\/B00UJ6963C\/ref=as_li_ss_tl?dchild=1&keywords=ateco+piping+large+star&qid=1607791890&sr=8-19&linkCode=ll1&tag=dimitrasdishe-20&linkId=237f703641ca4d9b72464160c9e66bd9&language=en_US)\n- [![Ateco Plastic Coated Pastry Bag 16 Inch](https:\/\/m.media-amazon.com\/images\/I\/31xqe4ZOvKL._SL500_.jpg) ![Ateco Plastic Coated Pastry Bag 16 Inch](https:\/\/m.media-amazon.com\/images\/I\/31xqe4ZOvKL._SL500_.jpg) Ateco Plastic Coated Pastry Bag 16 Inch](https:\/\/www.amazon.com\/Ateco-Plastic-Coated-Pastry-Inch\/dp\/B000BRUX40?dchild=1&keywords=16+pastry+bag&qid=1613847337&sr=8-8&linkCode=ll1&tag=dimitrasdishe-20&linkId=e9058853a8e29b7764277dbd9d649c6d&language=en_US&ref_=as_li_ss_tl)\n- [![TEAKHAUS Wood Cutting Board Block I Chopping Board I Wooden Cutting Boards for Kitchen I Large Cutting Board with Handle I Chopping Boards for Kitchen I Thick Cutting Board 107 24x18x1.5](https:\/\/m.media-amazon.com\/images\/I\/413JSQZ2dSL._SL500_.jpg) ![TEAKHAUS Wood Cutting Board Block I Chopping Board I Wooden Cutting Boards for Kitchen I Large Cutting Board with Handle I Chopping Boards for Kitchen I Thick Cutting Board 107 24x18x1.5](https:\/\/m.media-amazon.com\/images\/I\/413JSQZ2dSL._SL500_.jpg) TEAKHAUS Wood Cutting Board Block I Chopping Board I Wooden Cutting Boards for Kitchen I Large Cutting Board with Handle I Chopping Boards for Kitchen I Thick Cutting Board 107 24x18x1.5](https:\/\/www.amazon.com\/Teak-Cutting-Board-Rectangle-Teakhaus\/dp\/B001CMRQUW?ascsubtag=amzn1.osa.e9f4518f-7e3f-462c-826d-c1f0dd33ebf7.ATVPDKIKX0DER.en_US&crid=2N7ZJ5JHSSL76&cv_ct_cx=large+wood+cutting+board&cv_ct_id=amzn1.osa.e9f4518f-7e3f-462c-826d-c1f0dd33ebf7.ATVPDKIKX0DER.en_US&cv_ct_pg=search&cv_ct_we=asin&cv_ct_wn=osp-single-source-earns-comm&dchild=1&keywords=large+wood+cutting+board&pd_rd_i=B001CMRQUW&pd_rd_r=da0b3d11-3a9b-45c9-8772-4ecc94a78958&pd_rd_w=B4rUq&pd_rd_wg=u5zOA&pf_rd_p=09ff20e9-945b-4b59-906b-be3bf2ef914a&pf_rd_r=4S6TYWPRRHP8AJQNHWNJ&qid=1612707952&sprefix=large+wood+c%2Caps%2C183&sr=1-1-64f3a41a-73ca-403a-923c-8152c45485fe&linkCode=ll1&tag=dimitrasdishe-20&linkId=aaa2c100050591bfe47057ad50205e1a&language=en_US&ref_=as_li_ss_tl)\n- [![Anchor Hocking Presence Mini Trifle Bowl, Set of 8](https:\/\/m.media-amazon.com\/images\/I\/415bNNokJiL._SL500_.jpg) ![Anchor Hocking Presence Mini Trifle Bowl, Set of 8](https:\/\/m.media-amazon.com\/images\/I\/415bNNokJiL._SL500_.jpg) Anchor Hocking Presence Mini Trifle Bowl, Set of 8](https:\/\/www.amazon.com\/Anchor-Hocking-Presence-Mini-Trifle\/dp\/B015GDM4AO\/ref=as_li_ss_tl?dchild=1&keywords=mini+trifle+bowls&qid=1608134165&sr=8-24&linkCode=ll1&tag=dimitrasdishe-20&linkId=0a6fd9fdec1736d83487c8e126606339&language=en_US)\n- [![Staub Ceramics Rectangular Baking Dish Set, 2-Piece, Rustic Turquoise](https:\/\/m.media-amazon.com\/images\/I\/41L1pDy0r-L._SL500_.jpg) ![Staub Ceramics Rectangular Baking Dish Set, 2-Piece, Rustic Turquoise](https:\/\/m.media-amazon.com\/images\/I\/41L1pDy0r-L._SL500_.jpg) Staub Ceramics Rectangular Baking Dish Set, 2-Piece, Rustic Turquoise](https:\/\/www.amazon.com\/40511-924-Ceramics-Rectangular-2-piece-Turquoise\/dp\/B01KNZOOP8\/ref=as_li_ss_tl?dchild=1&keywords=ceramic+baking+pan&qid=1599231135&refinements=p_n_feature_keywords_two_browse-bin:6040192011&rnid=6040189011&s=kitchen&sr=1-8&linkCode=ll1&tag=dimitrasdishe-20&linkId=f492dbf56c940413e6f4cf94f5686fdf&language=en_US)\n\n© Dimitra Khan\n\n**Cuisine:**  Greek\/Mediterranean  \/ **Category:** Dessert\n\n![](https:\/\/www.dimitrasdishes.com\/wp-content\/uploads\/2021\/06\/WEB-Wide-Close-735x490.jpg)\n\n![](https:\/\/www.dimitrasdishes.com\/wp-content\/uploads\/2021\/06\/WEB-Wide-Close-735x490.jpg)\n\nJune 26, 2021 · [6 Comments](https:\/\/www.dimitrasdishes.com\/ekmek-kataifi\/#comments)\n\n[Previous Post: « Zucchini & Feta Omelette from Crete](https:\/\/www.dimitrasdishes.com\/zucchini-feta-omelette-from-crete\/)\n\n[Next Post: Mediterranean Stuffed Tomatoes with Couscous »](https:\/\/www.dimitrasdishes.com\/mediterranean-stuffed-tomatoes-with-couscous\/)\n## Reader Interactions\n### Leave a Reply [Cancel reply](https:\/\/www.dimitrasdishes.com\/ekmek-kataifi\/#respond)\n### Comments\n1. ![](https:\/\/secure.gravatar.com\/avatar\/2ad249fbe6c8ef73d7784357c81e3dce8990d439cb579b1c324b5834ef025668?s=60&d=mm&r=g)![](https:\/\/secure.gravatar.com\/avatar\/2ad249fbe6c8ef73d7784357c81e3dce8990d439cb579b1c324b5834ef025668?s=60&d=mm&r=g)Nick @ WorldwideGreeks.com says\n   \n   [August 4, 2021 at 8:21 pm](https:\/\/www.dimitrasdishes.com\/ekmek-kataifi\/#comment-10014)\n   \n   This is a lesser known Greek dessert but it deserves a place at the top! It’s one of my favorites, and I don’t get to have it much. Excellent recipe, thank you for sharing it.\n   \n   [Reply](https:\/\/www.dimitrasdishes.com\/ekmek-kataifi\/#comment-10014)\n   - ![](https:\/\/secure.gravatar.com\/avatar\/4c61dca7dbcff3b102a8f75f0e5722197524e1456d18e63a04680a80fe7f8820?s=60&d=mm&r=g)![](https:\/\/secure.gravatar.com\/avatar\/4c61dca7dbcff3b102a8f75f0e5722197524e1456d18e63a04680a80fe7f8820?s=60&d=mm&r=g)dimitra says\n     \n     [August 6, 2021 at 3:21 pm](https:\/\/www.dimitrasdishes.com\/ekmek-kataifi\/#comment-10063)\n     \n     Yes, it is one of my favorites as well. Koukouvaya cafe makes it with a mastiha flavored pastry cream. SO delicious\\!\n     \n     [Reply](https:\/\/www.dimitrasdishes.com\/ekmek-kataifi\/#comment-10063)\n2. ![](https:\/\/secure.gravatar.com\/avatar\/a58a536270377f9f11bc4f9adae9539ca953885b87a5d9a8ae359c48b1dff059?s=60&d=mm&r=g)![](https:\/\/secure.gravatar.com\/avatar\/a58a536270377f9f11bc4f9adae9539ca953885b87a5d9a8ae359c48b1dff059?s=60&d=mm&r=g)restaurantthatdeliversnearme.website says\n   \n   [September 2, 2021 at 8:14 am](https:\/\/www.dimitrasdishes.com\/ekmek-kataifi\/#comment-10809)\n   \n   Thanks for the recipe.\n   \n   [Reply](https:\/\/www.dimitrasdishes.com\/ekmek-kataifi\/#comment-10809)\n3. ![](https:\/\/secure.gravatar.com\/avatar\/af1d1fc57f600c7f91322268cf1fcf7cd4f5dc09868cc2188678346294a56e85?s=60&d=mm&r=g)![](https:\/\/secure.gravatar.com\/avatar\/af1d1fc57f600c7f91322268cf1fcf7cd4f5dc09868cc2188678346294a56e85?s=60&d=mm&r=g)Ange Kenos says\n   \n   [October 5, 2021 at 3:34 am](https:\/\/www.dimitrasdishes.com\/ekmek-kataifi\/#comment-12194)\n   \n   My late uncle Iraklis (born in Iperos) was a zaharoplasti in Athens and then in Melbourne where he opened the first Hellenic sweets\/ pastry shop, and only the second in Australia.\n   \n   He made this often but ekmek is NOT a Hellenic word. We certainly never ever ever used it.\n   \n   [Reply](https:\/\/www.dimitrasdishes.com\/ekmek-kataifi\/#comment-12194)\n4. ![](https:\/\/secure.gravatar.com\/avatar\/a58a536270377f9f11bc4f9adae9539ca953885b87a5d9a8ae359c48b1dff059?s=60&d=mm&r=g)![](https:\/\/secure.gravatar.com\/avatar\/a58a536270377f9f11bc4f9adae9539ca953885b87a5d9a8ae359c48b1dff059?s=60&d=mm&r=g)restaurantthatdeliversnearme.website says\n   \n   [August 27, 2022 at 2:35 am](https:\/\/www.dimitrasdishes.com\/ekmek-kataifi\/#comment-32611)\n   \n   Great recipes. Best regards! <http:\/\/www.fooddoz.com>\n   \n   [Reply](https:\/\/www.dimitrasdishes.com\/ekmek-kataifi\/#comment-32611)\n5. ![](https:\/\/secure.gravatar.com\/avatar\/a58a536270377f9f11bc4f9adae9539ca953885b87a5d9a8ae359c48b1dff059?s=60&d=mm&r=g)![](https:\/\/secure.gravatar.com\/avatar\/a58a536270377f9f11bc4f9adae9539ca953885b87a5d9a8ae359c48b1dff059?s=60&d=mm&r=g)www.fooddoz.com says\n   \n   [September 5, 2022 at 9:08 pm](https:\/\/www.dimitrasdishes.com\/ekmek-kataifi\/#comment-33093)\n   \n   Thanks for the recipes.\n   \n   [Reply](https:\/\/www.dimitrasdishes.com\/ekmek-kataifi\/#comment-33093)\n\n## Primary Sidebar\n### Hey! It is nice to meet you\\!\n![](https:\/\/www.dimitrasdishes.com\/wp-content\/uploads\/2019\/05\/dimitra.jpg)\n\n![](https:\/\/www.dimitrasdishes.com\/wp-content\/uploads\/2019\/05\/dimitra.jpg)\n\nHello and welcome to my cooking adventure! 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Boilerpipe Text	Jump to Recipe Ekmek Kataifi is a beautiful dessert with delicious layers of kataifi pastry, vanilla custard, and whipped cream! Watch the Video I had Ekmek Kataifi for the first time while on a trip to Crete, Greece. We went to the famous Koukouvaya Café that overlooks the whole city of Chania in Crete. Ekmek Kataifi is so impressive to serve that people will think that you picked it up at a fancy dessert shop. It has beautiful layers of syrup-soaked kataifi pastry, vanilla custard, and decorative whipped cream. In Greece, they sometimes serve Ekmek Kataifi with ice cream instead of custard, but I prefer vanilla custard. It’s so delicious with the vanilla pastry, and it allows you to make the entire dessert a day ahead of serving. What is kataifi pastry made of? Kataifi pastry is made of flour, cornstarch, oil, water, and salt. The ingredients are combined to create a thin batter, then poured through fine spouts onto heated metal plates. This process creates vermicelli-style strands of shredded phyllo. Look for kataifi pastry in the freezer section of your grocery store near the phyllo dough. If you can’t find it at your grocery store, try the Mediterranean or Middle Eastern specialty store. Thaw your kataifi pastry in the refrigerator overnight, then bring it to room temperature on your counter an hour before you’re ready to use it. Ekmek Kataifi Syrup for the Kataifi pastry Sugar Water Vanilla extract I always like to start by making the syrup because you need it to be completely cool when you pull your kataifi from the oven. Pouring cool syrup over hot kataifi will allow the syrup to absorb correctly and keep your kataifi from becoming soggy. Combine the sugar and water in a saucepan and bring to a boil. Stir well until the sugar is completely dissolved. Then, remove from heat and add in the vanilla extract. Mix to combine and set aside to cool completely. For the Pastry Cream/Custard: Whole milk Corn starch Granulated sugar Salt Egg yolks Heavy whipping cream Pure vanilla extract To prepare the pastry cream, combine the milk, salt, and 1 cup of granulated sugar in a saucepan. Whisk it together and bring it to a boil over medium heat. Combine the egg yolks, remaining sugar, and heavy cream in a separate mixing bowl and whisk until smooth. Add a small amount of the steaming hot milk to the egg mixture while whisking to temper the eggs. Then, add the tempered eggs to the saucepan and cook over medium heat while whisking constantly. Once the mixture begins to boil, it will thicken. Remove it from the heat, whisk in the vanilla extract, and set aside. Cover the pastry cream with plastic wrap so that a skin does not form on top. The pastry cream can be prepared up to 3 days ahead of time and refrigerated. Take the prepared pastry cream out of the refrigerator and beat it until smooth. Sometimes pastry cream becomes thick and lumpy when refrigerated. Adding a couple of tablespoons of whipped cream and whisking it smooths it back out. A slice of Ekmek Kataifi The Whipped Cream! Heavy whipping cream Confectioner’s sugar Pure vanilla extract So many people are intimidated by the thought of making their own whipped cream, but it’s actually pretty easy. With just 3 ingredients and a mixer, it comes together quickly and easily. In the bowl of a tabletop mixer that has been fitted with the whisk attachment, add the heavy cream, confectioner’s sugar, and vanilla extract. Whisk them together until the cream thickens, and you see a stiff peak form when the whisk is removed from the whipped cream. Do not mix past this point to avoid making butter! 😉 The best Greek dessert Soft, moist kataifi Creamy vanilla custard Airy whipped cream kissed with cinnamon You can make Ekmek Kataifi up to 2 days ahead of time! How to make Ekmek Kataifi Preheat the oven to 350 °F, 180 °C Prepare the syrup by bringing all of the ingredients to a boil, then removing from the heat to cool. Take the kataifi dough out of its packaging. It should be at room temperature. Pull apart the strands as much as possible. Detangling as you go so that they are not clumped together. Place the detangled strands into a baking pan. You can bake this in a half sheet pan or a 9 x 13-inch baking pan. Drizzle the melted butter evenly over the top, toss the kataifi to get coated in the butter and bake until slightly golden. About 15-20 minutes. The longer the kataifi is baked, the crispier it will get. Pour the cooled syrup over the kataifi dough as soon as it comes out of the oven. The kataifi should be piping hot, and the syrup should be cool. Set aside for about 30-40 minutes so that the pastry can absorb the syrup. Dust a very generous amount of ground cinnamon over it. This can be done a few days before assembling. Once cooled, it stays fresh in an airtight container in the refrigerator for up to 5 days. Layer the pastry cream evenly over the kataifi. Fill a pastry bag with whipped cream and pipe rosettes or stars over the pastry cream. Garnish with a dusting of ground cinnamon. Serving Make some coffee to go with this sweet treat, and your guests will get the whole experience of this sweet treat. You can garnish your Ekmek Kataifi with a few sliced almonds, salted ground pistachios, or ground walnuts for added texture. Depending on how fancy your party is, you can easily scoop out servings with a large spoon or serve squares of Ekmek Kataifi. Either way, it will be a success! More Kataifi Recipes: Kataifi Nests: The Perfect Greek Make-Ahead Dessert KATAIFI: SHREDDED PHYLLO WITH NUTS & HONEY SYRUP Kataifi Shrimp Greek Appetizers Ingredients 1 pound kataifi dough, defrosted and at room temperature ½ pound unsalted butter, melted Ground cinnamon For the syrup: 4 cups sugar 2 and 1/2 cups water 2 teaspoons vanilla extract Garnish: sliced almonds, salted ground pistachios, or ground walnuts For the Pastry Cream/Custard: 4 cups whole milk 8 tablespoons corn starch 1 and 1/2 cups granulated sugar 1/4 teaspoon salt 8 egg yolks 1/2 cup of heavy whipping cream 3 teaspoons pure vanilla extract For the Whipped Cream: 2 cups heavy whipping cream 1/2 cup confectioner's sugar 2 teaspoons pure vanilla extract Instructions Preheat the oven to 350 °F, 180 °C Take the kataifi dough out of its packaging. It should be at room temperature. Pull apart the strands as much as possible. Detangling as you go so that they are not clumped together. Place the detangled strands into a baking pan. You can bake this in a half sheet pan or a 9 by 13 inch baking pan. Drizzle the melted butter evenly over the top, toss the kataifi to get coated in the butter and bake until slightly golden. About 15-20 minutes. The longer the kataifi is baked, the crispier it will get. While the kataifi is baking prepare the syrup. Combine the sugar and water in a saucepan and bring to a boil. Mix well so that the sugar is completely dissolved. Remove from heat and stir in the vanilla ectract. Mix well and set aside to cool completely. Pour the cooled syrup over the kataifi dough as soon as it comes out of the oven. The kataifi should be piping hot and the syrup should be cool. Set aside for about 30-40 minutes so that the pastry can absorb the syrup. Dust a very generous amount of ground cinnamon over it. This can be done a few days before assembling. Once cooled, it stays fresh in an airtight container in the refrigerator up to 5 days. Prepare the Pastry Cream: Combine the milk, salt, and 1 cup of the granulated sugar in a saucepan. Whisk it together and bring it to a boil over medium heat. Combine the egg yolks, cornstarch, remaining sugar, and heavy cream in a mixing bowl and whisk it together until smooth. Add some of the steaming hot milk to the egg mixture and whisk it to temper the eggs. Add the mixture to the saucepan and cook it over medium heat while whisking it comstantly. Once the mixture begins to boil it will thicken. Remove it from the heta and add the vanilla extract. Whisk together and set aside. Cover the pastry cream with sone plastic wrap so that a skin does not form on top. The pastry cream can be prepared up to 3 days ahead of time and refrigerated. Take the prepared pastry cream out of the refrigerator and beat it until smooth. Sometimes pastry cream becomes thick and lumpy when refrigerated. Adding a couple tablespoons of whipped cream and whisking it smoothes it back out. Layer the pastry cream evenly over the kataifi. In the bowl of a tabletop mixer that has been fitted with the whisk attachment, add the heavy cream, confectioner's sugar,a nd vanilla extract. Whisk them together until the cream thickens. Fill a pastry bag with whipped cream and pipe rosettes or stars over the pastry cream. Garnish with sliced almonds and a dusting of ground cinnamon. Enjoy!
Markdown	![](https://ct.pinterest.com/v3/?event=init&tid=2612887738681&pd[em]=<hashed_email_address>&noscript=1) ![](https://www.facebook.com/tr?id=448397819219917&ev=PageView&noscript=1) - [Skip to primary navigation](https://www.dimitrasdishes.com/ekmek-kataifi/#genesis-nav-primary) - [Skip to main content](https://www.dimitrasdishes.com/ekmek-kataifi/#genesis-content) - [Skip to primary sidebar](https://www.dimitrasdishes.com/ekmek-kataifi/#genesis-sidebar-primary) - [Skip to footer](https://www.dimitrasdishes.com/ekmek-kataifi/#genesis-footer-widgets) Menu - [About](https://www.dimitrasdishes.com/about-dimitra/) Submenu - [Contact](https://www.dimitrasdishes.com/contact-us/) - [Free Hosting Guide](https://summer-rain-68681.myflodesk.com/f0h55yao2j) - [Blog](https://www.dimitrasdishes.com/blog/) - [Shop](https://www.dimitrasdishes.com/product-category/cookbooks/) - [Cart](https://www.dimitrasdishes.com/cart/) - [Meal Plans](https://www.dimitrasdishes.com/category/meal-plan/) - [Privacy Policy](https://www.dimitrasdishes.com/privacy-policy/) - [Amazon Shop](https://www.amazon.com/shop/influencer-1af2e0fc?ref_=cm_sw_r_cp_ud_aipsfshop_VTH9HHEJ1QT1NYAMCNX6) - ## Nav Social Menu [![Dimitras Dishes](https://www.dimitrasdishes.com/wp-content/uploads/2019/05/dimitra-new-logo-2_2.png)](https://www.dimitrasdishes.com/) Dimitras Dishes Greek & Mediterranean Recipes Made Easy\! [Home](https://www.dimitrasdishes.com/) / [Dessert](https://www.dimitrasdishes.com/category/dessert/) / EKMEK KATAIFI # EKMEK KATAIFI [Dessert](https://www.dimitrasdishes.com/category/dessert/), [Greek Classics](https://www.dimitrasdishes.com/category/greek-classics/), [Holiday Recipes](https://www.dimitrasdishes.com/category/holiday-recipes/) Sharing is caring\! 166 shares - [Share](https://www.facebook.com/sharer/sharer.php?u=https%3A%2F%2Fwww.dimitrasdishes.com%2Fekmek-kataifi%2F&t=EKMEK%20KATAIFI "Share on Facebook") - [Tweet](https://x.com/intent/tweet?text=EKMEK%20KATAIFI&url=https%3A%2F%2Fwww.dimitrasdishes.com%2Fekmek-kataifi%2F "Share on X") - Pin [Jump to Recipe](https://www.dimitrasdishes.com/ekmek-kataifi/#mv-creation-353-jtr) Ekmek Kataifi is a beautiful dessert with delicious layers of kataifi pastry, vanilla custard, and whipped cream\! ![](https://www.dimitrasdishes.com/wp-content/uploads/2019/05/Ekmek-Kataifi.jpg) ## Watch the Video ![YouTube video](https://i.ytimg.com/vi/hFIaYdeuwQY/hqdefault.jpg) ![YouTube video](https://i.ytimg.com/vi/hFIaYdeuwQY/hqdefault.jpg) I had Ekmek Kataifi for the first time while on a trip to Crete, Greece. We went to the famous Koukouvaya Café that overlooks the whole city of Chania in Crete. Ekmek Kataifi is so impressive to serve that people will think that you picked it up at a fancy dessert shop. It has beautiful layers of syrup-soaked kataifi pastry, vanilla custard, and decorative whipped cream. In Greece, they sometimes serve Ekmek Kataifi with ice cream instead of custard, but I prefer vanilla custard. It’s so delicious with the vanilla pastry, and it allows you to make the entire dessert a day ahead of serving. ### What is kataifi pastry made of? Kataifi pastry is made of flour, cornstarch, oil, water, and salt. The ingredients are combined to create a thin batter, then poured through fine spouts onto heated metal plates. This process creates vermicelli-style strands of shredded phyllo. Look for [kataifi pastry](https://www.fillofactory.com/kataifi-shredded-fillo-dough-p/rf-k.htm) in the freezer section of your grocery store near the phyllo dough. If you can’t find it at your grocery store, try the Mediterranean or Middle Eastern specialty store. Thaw your kataifi pastry in the refrigerator overnight, then bring it to room temperature on your counter an hour before you’re ready to use it. ![](https://www.dimitrasdishes.com/wp-content/uploads/2021/06/WEB-Pan-Uncut-HOR-1024x683.jpg) ![](https://www.dimitrasdishes.com/wp-content/uploads/2021/06/WEB-Pan-Uncut-HOR-1024x683.jpg) Ekmek Kataifi ### Syrup for the Kataifi pastry - Sugar - Water - Vanilla extract I always like to start by making the syrup because you need it to be completely cool when you pull your kataifi from the oven. Pouring cool syrup over hot kataifi will allow the syrup to absorb correctly and keep your kataifi from becoming soggy. Combine the sugar and water in a saucepan and bring to a boil. Stir well until the sugar is completely dissolved. Then, remove from heat and add in the vanilla extract. Mix to combine and set aside to cool completely. ![](https://www.dimitrasdishes.com/wp-content/uploads/2021/06/WEB-TOP-1-1-683x1024.jpg) ![](https://www.dimitrasdishes.com/wp-content/uploads/2021/06/WEB-TOP-1-1-683x1024.jpg) ### For the Pastry Cream/Custard: - Whole milk - Corn starch - Granulated sugar - Salt - Egg yolks - Heavy whipping cream - Pure vanilla extract To prepare the pastry cream, combine the milk, salt, and 1 cup of granulated sugar in a saucepan. Whisk it together and bring it to a boil over medium heat. Combine the egg yolks, remaining sugar, and heavy cream in a separate mixing bowl and whisk until smooth. Add a small amount of the steaming hot milk to the egg mixture while whisking to temper the eggs. Then, add the tempered eggs to the saucepan and cook over medium heat while whisking constantly. Once the mixture begins to boil, it will thicken. Remove it from the heat, whisk in the vanilla extract, and set aside. Cover the pastry cream with plastic wrap so that a skin does not form on top. The pastry cream can be prepared up to 3 days ahead of time and refrigerated. Take the prepared pastry cream out of the refrigerator and beat it until smooth. Sometimes pastry cream becomes thick and lumpy when refrigerated. Adding a couple of tablespoons of whipped cream and whisking it smooths it back out. ![](https://www.dimitrasdishes.com/wp-content/uploads/2021/06/WEb-Slice-2-long-683x1024.jpg) ![](https://www.dimitrasdishes.com/wp-content/uploads/2021/06/WEb-Slice-2-long-683x1024.jpg) A slice of Ekmek Kataifi ### The Whipped Cream\! - Heavy whipping cream - Confectioner’s sugar - Pure vanilla extract So many people are intimidated by the thought of making their own whipped cream, but it’s actually pretty easy. With just 3 ingredients and a mixer, it comes together quickly and easily. In the bowl of a tabletop mixer that has been fitted with the whisk attachment, add the heavy cream, confectioner’s sugar, and vanilla extract. Whisk them together until the cream thickens, and you see a stiff peak form when the whisk is removed from the whipped cream. Do not mix past this point to avoid making butter! 😉 ### The best Greek dessert - Soft, moist kataifi - Creamy vanilla custard - Airy whipped cream kissed with cinnamon - You can make Ekmek Kataifi up to 2 days ahead of time\! ![](https://www.dimitrasdishes.com/wp-content/uploads/2021/06/WEB-Wide-Close-1-1024x683.jpg) ![](https://www.dimitrasdishes.com/wp-content/uploads/2021/06/WEB-Wide-Close-1-1024x683.jpg) ### How to make Ekmek Kataifi 1. Preheat the oven to 350 °F, 180 °C 2. Prepare the syrup by bringing all of the ingredients to a boil, then removing from the heat to cool. 3. Take the kataifi dough out of its packaging. It should be at room temperature. Pull apart the strands as much as possible. Detangling as you go so that they are not clumped together. Place the detangled strands into a baking pan. You can bake this in a half sheet pan or a 9 x 13-inch baking pan. 4. Drizzle the melted butter evenly over the top, toss the kataifi to get coated in the butter and bake until slightly golden. About 15-20 minutes. The longer the kataifi is baked, the crispier it will get. 5. Pour the cooled syrup over the kataifi dough as soon as it comes out of the oven. The kataifi should be piping hot, and the syrup should be cool. 6. Set aside for about 30-40 minutes so that the pastry can absorb the syrup. Dust a very generous amount of ground cinnamon over it. This can be done a few days before assembling. Once cooled, it stays fresh in an airtight container in the refrigerator for up to 5 days. 7. Layer the pastry cream evenly over the kataifi. 8. Fill a pastry bag with whipped cream and pipe rosettes or stars over the pastry cream. 9. Garnish with a dusting of ground cinnamon. ### Serving Make some coffee to go with this sweet treat, and your guests will get the whole experience of this sweet treat. You can garnish your Ekmek Kataifi with a few sliced almonds, salted ground pistachios, or ground walnuts for added texture. Depending on how fancy your party is, you can easily scoop out servings with a large spoon or serve squares of Ekmek Kataifi. Either way, it will be a success\! ## More Kataifi Recipes: - [Kataifi Nests: The Perfect Greek Make-Ahead Dessert](https://www.dimitrasdishes.com/kataifi-nests-the-perfect-greek-make-ahead-dessert/) - [KATAIFI: SHREDDED PHYLLO WITH NUTS & HONEY SYRUP](https://www.dimitrasdishes.com/ekmek-kataifi/SHREDDED%20PHYLLO%20WITH%20NUTS%20&%20HONEY%20SYRUP) - [Kataifi Shrimp Greek Appetizers](https://www.dimitrasdishes.com/kataifi-shrimp-greek-appetizers/) [Continue to Content](https://www.dimitrasdishes.com/ekmek-kataifi/#mv-creation-353) ![Ekmek Kataifi](https://www.dimitrasdishes.com/wp-content/uploads/2021/06/WEB-Wide-Close-720x720.jpg) ![Ekmek Kataifi](https://www.dimitrasdishes.com/wp-content/uploads/2021/06/WEB-Wide-Close-720x720.jpg) ## Ekmek Kataifi Yield: 12 ### Ingredients - 1 pound kataifi dough, defrosted and at room temperature - ½ pound unsalted butter, melted - Ground cinnamon #### For the syrup: - 4 cups sugar - 2 and 1/2 cups water - 2 teaspoons vanilla extract #### Garnish: - sliced almonds, salted ground pistachios, or ground walnuts #### For the Pastry Cream/Custard: - 4 cups whole milk - 8 tablespoons corn starch - 1 and 1/2 cups granulated sugar - 1/4 teaspoon salt - 8 egg yolks - 1/2 cup of heavy whipping cream - 3 teaspoons pure vanilla extract #### For the Whipped Cream: - 2 cups heavy whipping cream - 1/2 cup confectioner's sugar - 2 teaspoons pure vanilla extract ### Instructions 1. Preheat the oven to 350 °F, 180 °C 2. Take the kataifi dough out of its packaging. It should be at room temperature. Pull apart the strands as much as possible. Detangling as you go so that they are not clumped together. Place the detangled strands into a baking pan. You can bake this in a half sheet pan or a 9 by 13 inch baking pan. 3. Drizzle the melted butter evenly over the top, toss the kataifi to get coated in the butter and bake until slightly golden. About 15-20 minutes. The longer the kataifi is baked, the crispier it will get. 4. While the kataifi is baking prepare the syrup. 5. Combine the sugar and water in a saucepan and bring to a boil. Mix well so that the sugar is completely dissolved. Remove from heat and stir in the vanilla ectract. Mix well and set aside to cool completely. 6. Pour the cooled syrup over the kataifi dough as soon as it comes out of the oven. The kataifi should be piping hot and the syrup should be cool. 7. Set aside for about 30-40 minutes so that the pastry can absorb the syrup. Dust a very generous amount of ground cinnamon over it. This can be done a few days before assembling. Once cooled, it stays fresh in an airtight container in the refrigerator up to 5 days. 8. Prepare the Pastry Cream: Combine the milk, salt, and 1 cup of the granulated sugar in a saucepan. Whisk it together and bring it to a boil over medium heat. Combine the egg yolks, cornstarch, remaining sugar, and heavy cream in a mixing bowl and whisk it together until smooth. Add some of the steaming hot milk to the egg mixture and whisk it to temper the eggs. Add the mixture to the saucepan and cook it over medium heat while whisking it comstantly. Once the mixture begins to boil it will thicken. Remove it from the heta and add the vanilla extract. Whisk together and set aside. Cover the pastry cream with sone plastic wrap so that a skin does not form on top. The pastry cream can be prepared up to 3 days ahead of time and refrigerated. 9. Take the prepared pastry cream out of the refrigerator and beat it until smooth. Sometimes pastry cream becomes thick and lumpy when refrigerated. Adding a couple tablespoons of whipped cream and whisking it smoothes it back out. 10. Layer the pastry cream evenly over the kataifi. 11. In the bowl of a tabletop mixer that has been fitted with the whisk attachment, add the heavy cream, confectioner's sugar,a nd vanilla extract. Whisk them together until the cream thickens. 12. Fill a pastry bag with whipped cream and pipe rosettes or stars over the pastry cream. 13. Garnish with sliced almonds and a dusting of ground cinnamon. 14. Enjoy\! ### Recommended Products As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. - [![Ateco \# 828 - Open Star Pastry Tip .63'' Opening Diameter- Stainless Steel](https://m.media-amazon.com/images/I/41F-K1LtCmL._SL500_.jpg) ![Ateco \# 828 - Open Star Pastry Tip .63'' Opening Diameter- Stainless Steel](https://m.media-amazon.com/images/I/41F-K1LtCmL._SL500_.jpg) Ateco \# 828 - Open Star Pastry Tip .63'' Opening Diameter- Stainless Steel](https://www.amazon.com/Ateco-828-Opening-Diameter-Stainless/dp/B00UJ6963C/ref=as_li_ss_tl?dchild=1&keywords=ateco+piping+large+star&qid=1607791890&sr=8-19&linkCode=ll1&tag=dimitrasdishe-20&linkId=237f703641ca4d9b72464160c9e66bd9&language=en_US) - [![Ateco Plastic Coated Pastry Bag 16 Inch](https://m.media-amazon.com/images/I/31xqe4ZOvKL._SL500_.jpg) ![Ateco Plastic Coated Pastry Bag 16 Inch](https://m.media-amazon.com/images/I/31xqe4ZOvKL._SL500_.jpg) Ateco Plastic Coated Pastry Bag 16 Inch](https://www.amazon.com/Ateco-Plastic-Coated-Pastry-Inch/dp/B000BRUX40?dchild=1&keywords=16+pastry+bag&qid=1613847337&sr=8-8&linkCode=ll1&tag=dimitrasdishe-20&linkId=e9058853a8e29b7764277dbd9d649c6d&language=en_US&ref_=as_li_ss_tl) - 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It’s one of my favorites, and I don’t get to have it much. Excellent recipe, thank you for sharing it. [Reply](https://www.dimitrasdishes.com/ekmek-kataifi/#comment-10014) - ![](https://secure.gravatar.com/avatar/4c61dca7dbcff3b102a8f75f0e5722197524e1456d18e63a04680a80fe7f8820?s=60&d=mm&r=g)![](https://secure.gravatar.com/avatar/4c61dca7dbcff3b102a8f75f0e5722197524e1456d18e63a04680a80fe7f8820?s=60&d=mm&r=g)dimitra says [August 6, 2021 at 3:21 pm](https://www.dimitrasdishes.com/ekmek-kataifi/#comment-10063) Yes, it is one of my favorites as well. Koukouvaya cafe makes it with a mastiha flavored pastry cream. SO delicious\! [Reply](https://www.dimitrasdishes.com/ekmek-kataifi/#comment-10063) 2. ![](https://secure.gravatar.com/avatar/a58a536270377f9f11bc4f9adae9539ca953885b87a5d9a8ae359c48b1dff059?s=60&d=mm&r=g)![](https://secure.gravatar.com/avatar/a58a536270377f9f11bc4f9adae9539ca953885b87a5d9a8ae359c48b1dff059?s=60&d=mm&r=g)restaurantthatdeliversnearme.website says [September 2, 2021 at 8:14 am](https://www.dimitrasdishes.com/ekmek-kataifi/#comment-10809) Thanks for the recipe. [Reply](https://www.dimitrasdishes.com/ekmek-kataifi/#comment-10809) 3. ![](https://secure.gravatar.com/avatar/af1d1fc57f600c7f91322268cf1fcf7cd4f5dc09868cc2188678346294a56e85?s=60&d=mm&r=g)![](https://secure.gravatar.com/avatar/af1d1fc57f600c7f91322268cf1fcf7cd4f5dc09868cc2188678346294a56e85?s=60&d=mm&r=g)Ange Kenos says [October 5, 2021 at 3:34 am](https://www.dimitrasdishes.com/ekmek-kataifi/#comment-12194) My late uncle Iraklis (born in Iperos) was a zaharoplasti in Athens and then in Melbourne where he opened the first Hellenic sweets/ pastry shop, and only the second in Australia. He made this often but ekmek is NOT a Hellenic word. We certainly never ever ever used it. [Reply](https://www.dimitrasdishes.com/ekmek-kataifi/#comment-12194) 4. ![](https://secure.gravatar.com/avatar/a58a536270377f9f11bc4f9adae9539ca953885b87a5d9a8ae359c48b1dff059?s=60&d=mm&r=g)![](https://secure.gravatar.com/avatar/a58a536270377f9f11bc4f9adae9539ca953885b87a5d9a8ae359c48b1dff059?s=60&d=mm&r=g)restaurantthatdeliversnearme.website says [August 27, 2022 at 2:35 am](https://www.dimitrasdishes.com/ekmek-kataifi/#comment-32611) Great recipes. Best regards! <http://www.fooddoz.com> [Reply](https://www.dimitrasdishes.com/ekmek-kataifi/#comment-32611) 5. ![](https://secure.gravatar.com/avatar/a58a536270377f9f11bc4f9adae9539ca953885b87a5d9a8ae359c48b1dff059?s=60&d=mm&r=g)![](https://secure.gravatar.com/avatar/a58a536270377f9f11bc4f9adae9539ca953885b87a5d9a8ae359c48b1dff059?s=60&d=mm&r=g)www.fooddoz.com says [September 5, 2022 at 9:08 pm](https://www.dimitrasdishes.com/ekmek-kataifi/#comment-33093) Thanks for the recipes. 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