🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 187 (from laksa055)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa187.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical, ml_categories_json AS ml_categories_json, ml_types_json AS ml_types_json, ml_intent_types_json AS ml_intent_types_json, meta_language AS meta_language, attrs_author AS attrs_author, ifNull(toUnixTimestamp(attrs_publish_time), 0) AS attrs_publish_time, ifNull(toUnixTimestamp(attrs_original_publish_time), 0) AS attrs_original_publish_time, ifNull(attrs_is_republished, 0) AS attrs_is_republished, ifNull(attrs_nr_words, 0) AS attrs_nr_words, ifNull(attrs_boilerpipe_nr_words, 0) AS attrs_boilerpipe_nr_words, ifNull(body_ext_links_number, 0) AS body_ext_links_number, ifNull(body_int_links_number, 0) AS body_int_links_number, ifNull(meta_nofollow, 0) AS meta_nofollow, ifNull(meta_noarchive, 0) AS meta_noarchive, ifNull(props_was_rendered, 0) AS props_was_rendered, ifNull(src_redirect, \'\') AS src_redirect, ifNull(download_time_msec, 0) AS download_time_msec, ifNull(download_ttfb_msec, 0) AS download_ttfb_msec, ifNull(download_size, 0) AS download_size FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.foodandwine.com/cooking-techniques/pastries-with-paola-strawberry-ekmek-kataifi\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.foodandwine.com/cooking-techniques/pastries-with-paola-strawberry-ekmek-kataifi\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.foodandwine.com\/cooking-techniques\/pastries-with-paola-strawberry-ekmek-kataifi","crawl_time":1776374369,"first_indexed_time":1623257562,"http_code":200,"src_unparsed":"com,foodandwine!www,\/cooking-techniques\/pastries-with-paola-strawberry-ekmek-kataifi s443","src_root_hash":"14720943955733791187","history_drop_reason":null,"meta_title":"Paola Velez Makes Strawberry Ekmek Kataifi","meta_descriptions":["On this week's episode of \"Pastries with Paola,\" Paola Velez makes a Greek-inspired Strawberry Ekmek Kataifi that's perfect for early summer."],"attrs_boilerpipe_text":"We're in the thick of strawberry season, so it's only fitting that this week's episode of\nPastries with Paola\nfeatures a gorgeous\nstrawberry dessert\n. After making a\nMaria Cookie Icebox Cake\nin\nepisode one\n(which also happened to be topped with strawberries), she's now using the fruit in her recipe for\nStrawberry Ekmek Kataifi\n. Ekmek Kataifi is a Greek dessert made with kataifi (shredded phyllo dough) that's soaked in syrup and traditionally topped with custard—in Paola's version, strawberry pudding is the star, and honey-flavored whipped cream finishes it all off.\n\"Think about baklava, lemony syrup, and delicious pudding,\" she says.\nThe end result is the perfect dessert to enjoy this early summer while strawberries are plentiful. Read on for Paola's step-by-step method and follow along with the video above.\nStart with the Kataifi\nTake the kataifi and arrange it into a single layer in your nine-inch square baking pan, ensuring it's spread out into all four corners. Then, pour the melted butter on top and gently toss to ensure all of the kataifi is coated. Be sure to spread it back into an even layer afterwards, packing it down a bit, and then throw it in a preheated 350°F-oven. Bake for about 20 to 30 minutes, until the kataifi is crispy and has turned a beautiful golden-brown color.\nMake the Syrup…\nNext up is the lemon syrup, which calls for granulated sugar, water, cinnamon sticks—Paola uses soft Ceylon cinnamon in the video, but she says any cinnamon stick will work (just not the powdered version!)—lemon zest, and lemon juice. Combine it all in a medium saucepan over medium-high heat and let the mixture simmer. To see if it's done, coat the back of a metal spoon with the syrup and check for sugar crystals. If they aren't fully dissolved, you need a little more time.\n…and Drizzle it on the Kataifi\nOnce the kataifi is done, take it out of the oven and place the pan on a wire rack. If any of it has pulled away from the edges of the pan, push it back so it covers the whole surface. Then, take the syrup and pour it evenly over the top, allowing the kataifi to cool until it reaches room temperature.\nThe Main Event: Strawberry Pudding\nWith the kataifi all set, it's time to make the pudding. You'll need whole milk, gelatin (Paola uses sheets in the video, but you can substitute unsweetened gelatin powder), the strawberries, cornstarch, granulated sugar, salt, heavy cream, egg yolks, and vanilla bean paste or vanilla extract. Paola has a few tricks to ensure a gorgeous pudding, from making a slurry with some of the heavy cream, milk, cornstarch, salt, and sugar in order to avoid clumps to tempering the egg yolks with some of the hot cream mixture to prevent them from scrambling. She also uses a little bit of food coloring to tint the pudding a vibrant pink.\nPhoto by Jennifer Causey \/ Food Styling by Emily Nabors Hall \/ Prop Styling by Lydia Pursell\nPour and Chill\nTake the completed strawberry pudding and pour it over the kataifi, using a spatula to smooth the surface and spread it evenly to the edges. Be sure to cover the surface with plastic wrap so a skin doesn't form on top—let it sit in the fridge overnight so the pudding sets.\nLast But Certainly Not Least—The Whipped Cream\nTo add an extra-special touch to this dessert, Paola makes honey whipped cream. All you need is chilled heavy cream, powdered sugar, and honey—with an electric\nmixer\n(or an immersion blender, just like with the\nicebox cake\n), beat until stiff peaks form. Then, grab a slice of the Ekmek Kataifi and top it with a generous dollop and some fresh strawberries.\nCome back next week for episode three of\nPastries with Paola\nfeaturing Cornbread Tres Leches Cake.\nPaola's Gear Picks\n01\nof 03\nThe Peralta Project Hats\nCourtesy of The Peralta Project\nTo buy:\n$25 at\nperaltaproject.com\n02\nof 03\nWilton Rose Icing Color\nCourtesy of Wilton\nTo buy:\n$2 at\nwilton.com\nand various prices at\namazon.com\n03\nof 03\nTaylor & Colledge Organic Vanilla Bean Paste with Seeds\nCourtesy of Amazon\nTo buy:\n$14 at\namazon.com","attrs_markdown":"\n\n[Skip to content](https:\/\/www.foodandwine.com\/cooking-techniques\/pastries-with-paola-strawberry-ekmek-kataifi#main)\n\n[Food & Wine](https:\/\/www.foodandwine.com\/)\n\n- Please fill out this field.\n- [Newsletters](https:\/\/www.foodandwine.com\/cooking-techniques\/pastries-with-paola-strawberry-ekmek-kataifi)\n- [Sweepstakes](https:\/\/www.foodandwine.com\/sweepstakes)\n- [Subscribe](https:\/\/www.foodandwine.com\/cooking-techniques\/pastries-with-paola-strawberry-ekmek-kataifi)\n- [My Saves](https:\/\/www.myrecipes.com\/)\n\nPlease fill out this field.\n\n- [Food](https:\/\/www.foodandwine.com\/food-7499700)\n  Food\n  \n  - [Recipes](https:\/\/www.foodandwine.com\/recipes)\n  - [Ingredients](https:\/\/www.foodandwine.com\/ingredients)\n  - [Cooking Techniques](https:\/\/www.foodandwine.com\/cooking-techniques)\n  - [World Cuisines](https:\/\/www.foodandwine.com\/recipes\/cuisine)\n  - [Holidays & Occasions](https:\/\/www.foodandwine.com\/holidays-events)\n  - [Dietary Preferences](https:\/\/www.foodandwine.com\/special-diets)\n  - [View All](https:\/\/www.foodandwine.com\/food-7499700)\n- [Drink](https:\/\/www.foodandwine.com\/drinks)\n  Drink\n  \n  - [Cocktails](https:\/\/www.foodandwine.com\/cocktails)\n  - [Wine](https:\/\/www.foodandwine.com\/wine)\n  - [Beer](https:\/\/www.foodandwine.com\/beer)\n  - [Spirits](https:\/\/www.foodandwine.com\/cocktails-spirits)\n  - [Nonalcoholic Drinks](https:\/\/www.foodandwine.com\/non-alcoholic-drinks-7496802)\n  - [View All](https:\/\/www.foodandwine.com\/drinks)\n- [Restaurants](https:\/\/www.foodandwine.com\/travel\/restaurants)\n  Restaurants\n  \n  - [Best New Chefs Restaurant Guide](https:\/\/www.foodandwine.com\/best-new-chefs-7496811)\n  - [Bars & Pubs](https:\/\/www.foodandwine.com\/travel\/bars)\n  - [Bakeries](https:\/\/www.foodandwine.com\/bakeries-7496810)\n  - [View All](https:\/\/www.foodandwine.com\/travel\/restaurants)\n- [News](https:\/\/www.foodandwine.com\/news)\n  News\n  \n  - [Food News](https:\/\/www.foodandwine.com\/food-news-7496849)\n  - [Drink News](https:\/\/www.foodandwine.com\/drink-news-7496852)\n  - [Celebrity News](https:\/\/www.foodandwine.com\/celebrity-news-7496866)\n  - [Restaurant News](https:\/\/www.foodandwine.com\/restaurant-news-7496856)\n  - [TV & Entertainment News](https:\/\/www.foodandwine.com\/tv-entertainment-news-7496868)\n  - [View All](https:\/\/www.foodandwine.com\/news)\n- [Events](https:\/\/www.foodandwine.com\/events-7496871)\n- [What to Buy](https:\/\/www.foodandwine.com\/what-to-buy)\n  What to Buy\n  \n  - [Food & Wine Faves](https:\/\/www.foodandwine.com\/what-to-buy\/food-wine-faves)\n  - [Trends & Deals](https:\/\/www.foodandwine.com\/trends-deals-7153185)\n  - [Cookware](https:\/\/www.foodandwine.com\/cookware-7153157)\n  - [Bar & Drinks](https:\/\/www.foodandwine.com\/bar-drinks-7153145)\n  - [Small Appliances](https:\/\/www.foodandwine.com\/small-appliances-7153152)\n  - [Knives](https:\/\/www.foodandwine.com\/knives-7153166)\n  - [Grilling & BBQ](https:\/\/www.foodandwine.com\/grilling-bbq-7153168)\n  - [Hosting & Dining](https:\/\/www.foodandwine.com\/hosting-dining-7153171)\n- [Travel](https:\/\/www.foodandwine.com\/travel)\n  Travel\n  \n  - [United States](https:\/\/www.foodandwine.com\/travel\/united-states)\n  - [Europe](https:\/\/www.foodandwine.com\/travel\/europe)\n  - [Asia](https:\/\/www.foodandwine.com\/travel\/asia)\n  - [Latin America](https:\/\/www.foodandwine.com\/latin-america-7496820)\n  - [Australia & Oceania](https:\/\/www.foodandwine.com\/australia-oceania-7496843)\n  - [Travel Guides](https:\/\/www.foodandwine.com\/travel-guides-7496847)\n  - [Global Tastemakers](https:\/\/www.foodandwine.com\/global-tastemakers-7496846)\n  - [View All](https:\/\/www.foodandwine.com\/travel)\n- [About Us](https:\/\/www.foodandwine.com\/about-us-6373913)\n- [Subscribe](https:\/\/www.foodandwine.com\/cooking-techniques\/pastries-with-paola-strawberry-ekmek-kataifi)\n\n- [Log In to Food & Wine Account](https:\/\/www.foodandwine.com\/authentication\/login?regSource=19018&relativeRedirectUrl=%2Fcooking-techniques%2Fpastries-with-paola-strawberry-ekmek-kataifi)\n- Food & Wine Account\n  Food & Wine Account\n  \n  - [Log Out](https:\/\/www.foodandwine.com\/authentication\/logout?relativeRedirectUrl=%2Fcooking-techniques%2Fpastries-with-paola-strawberry-ekmek-kataifi)\n  - [Settings](https:\/\/www.foodandwine.com\/account\/settings)\n- Magazine\n  Magazine\n  \n  - [Manage Your Subscription](https:\/\/w1.buysub.com\/servlet\/CSGateway?cds_mag_code=FAW)\n  - [Get Help](https:\/\/www.foodandwine.com\/about-us-6373913#toc-contact-us)\n- [Newsletters](https:\/\/www.foodandwine.com\/cooking-techniques\/pastries-with-paola-strawberry-ekmek-kataifi)\n- [Sweepstakes](https:\/\/www.foodandwine.com\/sweepstakes)\n\nFollow Us\n\n- [Food](https:\/\/www.foodandwine.com\/food-7499700)\n  - [Recipes](https:\/\/www.foodandwine.com\/recipes)\n  - [Ingredients](https:\/\/www.foodandwine.com\/ingredients)\n  - [Cooking Techniques](https:\/\/www.foodandwine.com\/cooking-techniques)\n  - [World Cuisines](https:\/\/www.foodandwine.com\/recipes\/cuisine)\n  - [Holidays & Occasions](https:\/\/www.foodandwine.com\/holidays-events)\n  - [Dietary Preferences](https:\/\/www.foodandwine.com\/special-diets)\n- [Drink](https:\/\/www.foodandwine.com\/drinks)\n  - [Cocktails](https:\/\/www.foodandwine.com\/cocktails)\n  - [Wine](https:\/\/www.foodandwine.com\/wine)\n  - [Beer](https:\/\/www.foodandwine.com\/beer)\n  - [Spirits](https:\/\/www.foodandwine.com\/cocktails-spirits)\n  - [Nonalcoholic Drinks](https:\/\/www.foodandwine.com\/non-alcoholic-drinks-7496802)\n- [Restaurants](https:\/\/www.foodandwine.com\/travel\/restaurants)\n  - [Best New Chefs Restaurant Guide](https:\/\/www.foodandwine.com\/best-new-chefs-7496811)\n  - [Bars & Pubs](https:\/\/www.foodandwine.com\/travel\/bars)\n  - [Bakeries](https:\/\/www.foodandwine.com\/bakeries-7496810)\n- [News](https:\/\/www.foodandwine.com\/news)\n  - [Food News](https:\/\/www.foodandwine.com\/food-news-7496849)\n  - [Drink News](https:\/\/www.foodandwine.com\/drink-news-7496852)\n  - [Celebrity News](https:\/\/www.foodandwine.com\/celebrity-news-7496866)\n  - [Restaurant News](https:\/\/www.foodandwine.com\/restaurant-news-7496856)\n  - [TV & Entertainment News](https:\/\/www.foodandwine.com\/tv-entertainment-news-7496868)\n- [Events](https:\/\/www.foodandwine.com\/events-7496871)\n- [What to Buy](https:\/\/www.foodandwine.com\/what-to-buy)\n  - [Food & Wine Faves](https:\/\/www.foodandwine.com\/what-to-buy\/food-wine-faves)\n  - [Trends & Deals](https:\/\/www.foodandwine.com\/trends-deals-7153185)\n  - [Cookware](https:\/\/www.foodandwine.com\/cookware-7153157)\n  - [Bar & Drinks](https:\/\/www.foodandwine.com\/bar-drinks-7153145)\n  - [Small Appliances](https:\/\/www.foodandwine.com\/small-appliances-7153152)\n  - [Knives](https:\/\/www.foodandwine.com\/knives-7153166)\n  - [Grilling & BBQ](https:\/\/www.foodandwine.com\/grilling-bbq-7153168)\n  - [Hosting & Dining](https:\/\/www.foodandwine.com\/hosting-dining-7153171)\n- [Travel](https:\/\/www.foodandwine.com\/travel)\n  - [United States](https:\/\/www.foodandwine.com\/travel\/united-states)\n  - [Europe](https:\/\/www.foodandwine.com\/travel\/europe)\n  - [Asia](https:\/\/www.foodandwine.com\/travel\/asia)\n  - [Australia & Oceania](https:\/\/www.foodandwine.com\/australia-oceania-7496843)\n  - [Latin America](https:\/\/www.foodandwine.com\/latin-america-7496820)\n  - [Travel Guides](https:\/\/www.foodandwine.com\/travel-guides-7496847)\n  - [Global Tastemakers](https:\/\/www.foodandwine.com\/global-tastemakers-7496846)\n\n[About Us](https:\/\/www.foodandwine.com\/about-us-6373913)\n\n[Subscribe](https:\/\/www.foodandwine.com\/cooking-techniques\/pastries-with-paola-strawberry-ekmek-kataifi)\n\n[Don’t Miss Your Chance to Join Us at The F\\&W Classic in Aspen, June 19-21](https:\/\/classic.foodandwine.com\/experience\/passes\/?utm_source=digital&utm_medium=website&utm_campaign=F%26W_banner)\n\n# Celebrate Strawberry Season with This Gorgeous Ekmek Kataifi\nPaola Velez makes her recipe for Greek-inspired Strawberry Ekmek Kataifi on this week’s episode of Pastries with Paola.\n\nBy\n\n[Bridget Hallinan](https:\/\/www.foodandwine.com\/author\/bridget-hallinan)\n\n![Headshot of Bridget Hallinan]()\n\n![Headshot of Bridget Hallinan](https:\/\/www.foodandwine.com\/thmb\/Th-CQbhUB4ajkVwaCDVnhStPEQU=\/200x200\/filters:no_upscale\$\$:max_bytes\$150000\$:strip_icc\$\$\/bridget-hallinan-headshot-XL-41db9ab2e359472ba2ecd46f4d02a87e.jpg)\n\n[Bridget Hallinan](https:\/\/www.foodandwine.com\/author\/bridget-hallinan)\n\nAs an Associate Food Editor, Bridget Hallinan primarily focuses on home cooking content for Food & Wine.com. She writes and edits recipe content, interviews chefs for helpful tips and tricks, and works on franchises such as our cookbook roundups and taste tests.\n\n[Food & Wine's Editorial Guidelines](https:\/\/www.foodandwine.com\/about-us-6373913#toc-editorial-policies)\n\nPublished on June 9, 2021\n\nWe're in the thick of strawberry season, so it's only fitting that this week's episode of *Pastries with Paola* features a gorgeous [strawberry dessert](https:\/\/www.foodandwine.com\/fruits\/berries\/strawberry\/strawberry-desserts). After making a [Maria Cookie Icebox Cake](https:\/\/www.foodandwine.com\/recipes\/maria-cookie-icebox-cake) in [episode one](https:\/\/www.foodandwine.com\/cooking-techniques\/pastries-with-paola-maria-cookie-icebox-cake) (which also happened to be topped with strawberries), she's now using the fruit in her recipe for [Strawberry Ekmek Kataifi](https:\/\/www.foodandwine.com\/recipes\/strawberry-ekmek-kataifi). Ekmek Kataifi is a Greek dessert made with kataifi (shredded phyllo dough) that's soaked in syrup and traditionally topped with custard—in Paola's version, strawberry pudding is the star, and honey-flavored whipped cream finishes it all off.\n\n\"Think about baklava, lemony syrup, and delicious pudding,\" she says.\n\nThe end result is the perfect dessert to enjoy this early summer while strawberries are plentiful. Read on for Paola's step-by-step method and follow along with the video above.\n\n### **Start with the Kataifi**\nTake the kataifi and arrange it into a single layer in your nine-inch square baking pan, ensuring it's spread out into all four corners. Then, pour the melted butter on top and gently toss to ensure all of the kataifi is coated. Be sure to spread it back into an even layer afterwards, packing it down a bit, and then throw it in a preheated 350°F-oven. Bake for about 20 to 30 minutes, until the kataifi is crispy and has turned a beautiful golden-brown color.\n\n### **Make the Syrup…**\nNext up is the lemon syrup, which calls for granulated sugar, water, cinnamon sticks—Paola uses soft Ceylon cinnamon in the video, but she says any cinnamon stick will work (just not the powdered version!)—lemon zest, and lemon juice. Combine it all in a medium saucepan over medium-high heat and let the mixture simmer. To see if it's done, coat the back of a metal spoon with the syrup and check for sugar crystals. If they aren't fully dissolved, you need a little more time.\n\n### **…and Drizzle it on the Kataifi**\nOnce the kataifi is done, take it out of the oven and place the pan on a wire rack. If any of it has pulled away from the edges of the pan, push it back so it covers the whole surface. Then, take the syrup and pour it evenly over the top, allowing the kataifi to cool until it reaches room temperature.\n\n### **The Main Event: Strawberry Pudding**\nWith the kataifi all set, it's time to make the pudding. You'll need whole milk, gelatin (Paola uses sheets in the video, but you can substitute unsweetened gelatin powder), the strawberries, cornstarch, granulated sugar, salt, heavy cream, egg yolks, and vanilla bean paste or vanilla extract. Paola has a few tricks to ensure a gorgeous pudding, from making a slurry with some of the heavy cream, milk, cornstarch, salt, and sugar in order to avoid clumps to tempering the egg yolks with some of the hot cream mixture to prevent them from scrambling. She also uses a little bit of food coloring to tint the pudding a vibrant pink.\n\n![Strawberry Ekmek]()\n\n![Strawberry Ekmek](https:\/\/www.foodandwine.com\/thmb\/aCsNKtipQXTeRDTkHBcG1lBZdE8=\/1500x0\/filters:no_upscale\$\$:max_bytes\$150000\$:strip_icc\$\$\/strawberry-ekmek-FT-RECIPE0621-d062c4983e85410896f4f867e172cc28.jpg)\n\nPhoto by Jennifer Causey \/ Food Styling by Emily Nabors Hall \/ Prop Styling by Lydia Pursell\n### **Pour and Chill**\nTake the completed strawberry pudding and pour it over the kataifi, using a spatula to smooth the surface and spread it evenly to the edges. Be sure to cover the surface with plastic wrap so a skin doesn't form on top—let it sit in the fridge overnight so the pudding sets.\n\n### **Last But Certainly Not Least—The Whipped Cream**\nTo add an extra-special touch to this dessert, Paola makes honey whipped cream. All you need is chilled heavy cream, powdered sugar, and honey—with an electric [mixer](https:\/\/www.foodandwine.com\/amazon-early-prime-day-deals-june-2024-8658754) (or an immersion blender, just like with the [icebox cake](https:\/\/www.foodandwine.com\/recipes\/maria-cookie-icebox-cake)), beat until stiff peaks form. Then, grab a slice of the Ekmek Kataifi and top it with a generous dollop and some fresh strawberries.\n\n[Get the Recipe: Strawberry Ekmek Kataifi](https:\/\/www.foodandwine.com\/recipes\/strawberry-ekmek-kataifi)\n\nCome back next week for episode three of *Pastries with Paola* featuring Cornbread Tres Leches Cake.\n\n## **Paola's Gear Picks**\n\n01 of 03\n\n## The Peralta Project Hats\n![Peralta Project Hats]()\n\n![Peralta Project Hats](https:\/\/www.foodandwine.com\/thmb\/PA6MI4VI2n9aklwnvONATas2rJ0=\/1500x0\/filters:no_upscale\$\$:max_bytes\$150000\$:strip_icc\$\$\/Peralta-Project-Hats-Paola-XL-Blog0621-46776af608444f10b98b599f2e4934d2.jpg)\n\nCourtesy of The Peralta Project\n\n**To buy:** \\$25 at [peraltaproject.com](https:\/\/peraltaproject.com\/collections\/hats)\n\n02 of 03\n\n## Wilton Rose Icing Color\n![Wilton Rose Icing Color Food Coloring]()\n\n![Wilton Rose Icing Color Food Coloring](https:\/\/www.foodandwine.com\/thmb\/QsZXo-ymTJ0MoCNPTheiGvPktyI=\/1500x0\/filters:no_upscale\$\$:max_bytes\$150000\$:strip_icc\$\$\/Wilton-Icing-Color-Paola-XL-Blog0621-d691cbc063614faf81e57e54cbb93803.jpg)\n\nCourtesy of Wilton\n\n**To buy:** \\$2 at [wilton.com](https:\/\/www.wilton.com\/rose-icing-color-1-ounce\/610-401.html) and various prices at [amazon.com](https:\/\/www.amazon.com\/Wilton-Rose-Icing-Color-oz\/dp\/B001CG9YDA)\n\n03 of 03\n\n## Taylor & Colledge Organic Vanilla Bean Paste with Seeds\n![Taylor & Colledge Organic Vanilla Bean Paste with Seeds]()\n\n![Taylor & Colledge Organic Vanilla Bean Paste with Seeds](https:\/\/www.foodandwine.com\/thmb\/IpFzHQkeqlBBXC5xTvUj4WFAfrg=\/1500x0\/filters:no_upscale\$\$:max_bytes\$150000\$:strip_icc\$\$\/Amazon-Vanilla-Bean-Paste-Paola-XL-Blog-0621-c5019000442c4e02aeec27cd55f4d874.jpg)\n\nCourtesy of Amazon\n\n**To buy:** \\$14 at [amazon.com](https:\/\/www.amazon.com\/Taylor-Colledge-Paste-Organic-Vanilla\/dp\/B00RW2GP6W)\n\nExplore more:\n\n- [Food](https:\/\/www.foodandwine.com\/food-7499700)\n- [Cooking Techniques](https:\/\/www.foodandwine.com\/cooking-techniques)\n- [Baking](https:\/\/www.foodandwine.com\/cooking-techniques\/baking)\n\nWas this page helpful?\n\nThanks for your feedback\\!\n\nTell us why\\!\n\nOther\n\n## Related Articles\n[![Paola Velez with her Maria Cookies Icebox Cake]() ![Paola Velez with her Maria Cookies Icebox Cake](https:\/\/www.foodandwine.com\/thmb\/3Dk-oc0M5xtMQWaafd6yCer-2ug=\/282x188\/filters:no_upscale\$\$:max_bytes\$150000\$:strip_icc\$\$\/pastries-with-paola-maria-cookies-icebox-cake-FT-BLOG0621-00c0a76bd08f46a2b65d80305efdee26.jpg) You'll Want to Make This Maria Cookie Icebox Cake All Summer Long](https:\/\/www.foodandwine.com\/cooking-techniques\/pastries-with-paola-maria-cookie-icebox-cake)\n\n[![Paola Velez and her blueberry panna cotta]() ![Paola Velez and her blueberry panna cotta](https:\/\/www.foodandwine.com\/thmb\/ZLeKd3KZMFxrX99sQ5MEOh2lq24=\/282x188\/filters:no_upscale\$\$:max_bytes\$150000\$:strip_icc\$\$\/pastries-with-paola-blueberry-panna-cotta-FT-BLOG0721-36457c668dba4276b43bc57116a2d1fd.jpg) This Panna Cotta Is a Blueberry Trifecta](https:\/\/www.foodandwine.com\/cooking-techniques\/pastries-with-paola-blueberry-panna-cotta)\n\n[![Paola Velez and her guava and cheese bread pudding]() ![Paola Velez and her guava and cheese bread pudding](https:\/\/www.foodandwine.com\/thmb\/hC7oFSEKv2hoqATpqCOWusM9C7E=\/282x188\/filters:no_upscale\$\$:max_bytes\$150000\$:strip_icc\$\$\/paola-velez-FT-BLOG0621-bc994b35f5664d7a8c34751057af8e8e.jpg) This Dreamy Bread Pudding Is Studded with Guava and Cheese](https:\/\/www.foodandwine.com\/cooking-techniques\/pastries-with-paola-guava-and-cheese-bread-pudding)\n\n[![mendicants topped with dried fruit, seeds, and nuts]() ![mendicants topped with dried fruit, seeds, and nuts](https:\/\/www.foodandwine.com\/thmb\/KTG1uqIxzuqSlOiCDu3Yfc0v0Vc=\/282x188\/filters:no_upscale\$\$:max_bytes\$150000\$:strip_icc\$\$\/tropical-mendiant-FT-RECIPE0821-02af53ba8142411682f2fc84384cdd30.jpg) How to Temper Chocolate in the Microwave and Make Beautiful Mendiants](https:\/\/www.foodandwine.com\/cooking-techniques\/pastries-with-paola-tropical-mendiants)\n\n[![Paola Velez and her hummingbird cream puff]() ![Paola Velez and her hummingbird cream puff](https:\/\/www.foodandwine.com\/thmb\/HBhEBXpz2RFW7BINTbLaJGBtIdA=\/282x188\/filters:no_upscale\$\$:max_bytes\$150000\$:strip_icc\$\$\/pastries-with-paola-hummingbird-creampuff-FT-BLOG0721-95049a4255c14a969dedf5dccb3a33f2.jpg) These Hummingbird Cream Puffs Are 'Out of This World'](https:\/\/www.foodandwine.com\/cooking-techniques\/pastries-with-paola-hummingbird-cream-puffs)\n\n[![Old-Fashioned Donut Croquembouche]() ![Old-Fashioned Donut Croquembouche](https:\/\/www.foodandwine.com\/thmb\/NfqW8dNJyN3JyuLJS8gmzt65RcU=\/282x188\/filters:no_upscale\$\$:max_bytes\$150000\$:strip_icc\$\$\/Pastries-with-Paola-Citrus-Donut-Croquembouche-FT-1-RECIPE1221-b5a14065be9c45e3969d0262a2289bb7.jpg) This Tower of Doughnuts Is the Perfect Centerpiece for Your Holiday Table](https:\/\/www.foodandwine.com\/cooking-techniques\/pastries-with-paola-old-fashioned-doughnut-croquembouche)\n\n[![Paola Velez and her baba au rhum punch]() ![Paola Velez and her baba au rhum punch](https:\/\/www.foodandwine.com\/thmb\/1PB6-98lZ8va5oCsx1qNL4gRUhE=\/282x188\/filters:no_upscale\$\$:max_bytes\$150000\$:strip_icc\$\$\/pastries-with-paola-baba-au-rhum-punch-FT-BLOG0721-7cc5a5461c924a40aefaa5e826339361.jpg) This Baba au Rhum Punch Is an Adults-Only Dessert](https:\/\/www.foodandwine.com\/cooking-techniques\/pastries-with-paola-baba-au-rhum-punch)\n\n[![Paola Velez with her lemony sumac pie]() ![Paola Velez with her lemony sumac pie](https:\/\/www.foodandwine.com\/thmb\/19wAILMtED9o-Ms4_Bd2The8fZQ=\/282x188\/filters:no_upscale\$\$:max_bytes\$150000\$:strip_icc\$\$\/pastries-with-paola-lemony-sumac-pie-FT-BLOG0821-9af118919ef6471497b7f59942e1c89a.jpg) This Lemony Sumac Pie Is the No-Bake Dessert You've Been Waiting For](https:\/\/www.foodandwine.com\/cooking-techniques\/pastries-with-paola-lemony-sumac-pie-ritz-cracker-crust)\n\n[![Paola Velez and her cornbread tres leches cake with blueberries]() ![Paola Velez and her cornbread tres leches cake with blueberries](https:\/\/www.foodandwine.com\/thmb\/dFsLDhoNsMYwo04M6aMJDdNApdg=\/282x188\/filters:no_upscale\$\$:max_bytes\$150000\$:strip_icc\$\$\/pastries-with-paola-cornbread-tres-leches-FT-BLOG0621-c2f697c752424af8aeb669edcfcff5e7.jpg) This Cornbread Tres Leches Cake Is a Delicious Balance of Sweet and Savory](https:\/\/www.foodandwine.com\/cooking-techniques\/pastries-with-paola-cornbread-tres-leches-cake)\n\n[![Plantains Foster]() ![Plantains Foster](https:\/\/www.foodandwine.com\/thmb\/dM_6bcRhQj8ZADA3__59H9Qbp04=\/282x188\/filters:no_upscale\$\$:max_bytes\$150000\$:strip_icc\$\$\/plantains-foster-FT-RECIPE0322-120d237fdfd34c7e9952f1af67803a5c.jpg) This Platanos Foster Recipe Is Absolute Fire](https:\/\/www.foodandwine.com\/cooking-techniques\/pastries-with-paola-platanos-foster)\n\n[![Cherry Empanadillas]() ![Cherry Empanadillas](https:\/\/www.foodandwine.com\/thmb\/39a3n6eRnqZaOxq1qgqvfBJDIvk=\/282x188\/filters:no_upscale\$\$:max_bytes\$150000\$:strip_icc\$\$\/cherry-empanadillas-FT-RECIPE0621-f9838d05ac924870a826a2b289cb3e94.jpg) Turn Your Summer Cherries Into These Beautiful Dessert Empanadillas](https:\/\/www.foodandwine.com\/cooking-techniques\/pastries-with-paola-cherry-empanadillas)\n\n[![Holiday Macarons]() ![Holiday Macarons](https:\/\/www.foodandwine.com\/thmb\/3mIY5SjEumZ_qBPoKtfkKpXJNrk=\/282x188\/filters:no_upscale\$\$:max_bytes\$150000\$:strip_icc\$\$\/Pastries-with-Paola-Holiday-Macarons-FT-RECIPE1221-ac97b50f1b6a41808b8ffa8b9c939a23.jpg) These Fun and Fancy Macarons Taste Just as Good as They Look](https:\/\/www.foodandwine.com\/cooking-techniques\/pastries-with-paola-fun-and-fancy-macarons)\n\n[![recipe]() ![recipe](https:\/\/www.foodandwine.com\/thmb\/8hr3bFgqDgC867VHw9yHaygK47I=\/282x188\/filters:no_upscale\$\$:max_bytes\$150000\$:strip_icc\$\$\/the-ultimate-chocolate-party-cake-FT-RECIPE0821-8350d88fe0f9414cb05e48c95f62070d.jpg) How to Make the Ultimate Chocolate Party Cake](https:\/\/www.foodandwine.com\/cooking-techniques\/pastries-with-paola-chocolate-party-cake)\n\n[![Guava and Cheese Hand Pies]() ![Guava and Cheese Hand Pies](https:\/\/www.foodandwine.com\/thmb\/6aBjKaR1Y4s4c_bGFzAnvgGUDL0=\/282x188\/filters:no_upscale\$\$:max_bytes\$150000\$:strip_icc\$\$\/guava-and-cheese-hand-pies-FT-RECIPE0322-3-07916556e6e94acb949e32a7b550df0d.jpg) These Guava and Cheese Pasteles Couldn't Be Flakier](https:\/\/www.foodandwine.com\/cooking-techniques\/pastries-with-paola-guava-and-cheese-pasteles)\n\n[![Citrus Olive Oil Cake with Buttercream Frosting]() ![Citrus Olive Oil Cake with Buttercream Frosting](https:\/\/www.foodandwine.com\/thmb\/HdthC_0PbjZm_ANQUnjPEZ7lACM=\/282x188\/filters:no_upscale\$\$:max_bytes\$150000\$:strip_icc\$\$\/Pastries-with-Paola-Citrus-Olive-Oil-Cake-FT-RECIPE1221-1216bae017ad4f049bb9946729a4b91e.jpg) This Dreamy Cake Is Topped with Flowers and Sour Candied Oranges](https:\/\/www.foodandwine.com\/cooking-techniques\/pastries-with-paola-olive-oil-cake-buttercream-frosting)\n\n[![Chocolate Sandwich Cookies]() ![Chocolate Sandwich Cookies](https:\/\/www.foodandwine.com\/thmb\/v-DRjqDfh1z2ff7lVfBJ6ZEFdos=\/282x188\/filters:no_upscale\$\$:max_bytes\$150000\$:strip_icc\$\$\/chocolate-sandwich-cookies-FT-RECIPE0322-7388b74b9cef43b9987918dd4ce47868.jpg) Need a Snack This Weekend? Make Chocolate Ganache Sandwich Cookies](https:\/\/www.foodandwine.com\/cooking-techniques\/pastries-with-paola-chocolate-ganache-sandwich-cookies)\n\nCollection Saved\\!\n\n[Food & Wine](https:\/\/www.foodandwine.com\/)\n\n[Newsletters](https:\/\/www.foodandwine.com\/cooking-techniques\/pastries-with-paola-strawberry-ekmek-kataifi)\n\nFollow Us\n\n- [Food](https:\/\/www.foodandwine.com\/food-7499700)\n- [Drink](https:\/\/www.foodandwine.com\/drinks)\n- [Restaurants](https:\/\/www.foodandwine.com\/travel\/restaurants)\n- [Travel](https:\/\/www.foodandwine.com\/travel)\n- [News](https:\/\/www.foodandwine.com\/news)\n- [What to Buy](https:\/\/www.foodandwine.com\/what-to-buy)\n\n- [About Us](https:\/\/www.foodandwine.com\/about-us-6373913)\n- [Editorial Guidelines](https:\/\/www.foodandwine.com\/about-us-6373913#toc-editorial-policies)\n- [Product Vetting](https:\/\/www.foodandwine.com\/about-us-6373913#toc-product-reviews)\n- [Privacy Policy](https:\/\/www.people.inc\/brands-privacy)\n- [Terms of Service](https:\/\/www.people.inc\/brands-termsofservice)\n- [Advertise](https:\/\/www.people.inc\/advertising)\n- [Careers](https:\/\/www.people.inc\/careers)\n- [Contact](https:\/\/www.people.inc\/contact)\n- [Manage Your Magazine Subscription](https:\/\/w1.buysub.com\/servlet\/CSGateway?cds_mag_code=FAW)\n- [Magazine Subscription Help](https:\/\/www.foodandwine.com\/about-us-6373913#toc-contact-us)\n\nFood & Wine is part of the [People Inc.](https:\/\/www.people.inc\/) publishing family.\n\nPlease review our updated [Terms of Service](https:\/\/www.people.inc\/brands-termsofservice).\n\nNewsletter Sign Up\n\nNewsletter Sign Up","attrs_readable_markdown":"We're in the thick of strawberry season, so it's only fitting that this week's episode of *Pastries with Paola* features a gorgeous [strawberry dessert](https:\/\/www.foodandwine.com\/fruits\/berries\/strawberry\/strawberry-desserts). After making a [Maria Cookie Icebox Cake](https:\/\/www.foodandwine.com\/recipes\/maria-cookie-icebox-cake) in [episode one](https:\/\/www.foodandwine.com\/cooking-techniques\/pastries-with-paola-maria-cookie-icebox-cake) (which also happened to be topped with strawberries), she's now using the fruit in her recipe for [Strawberry Ekmek Kataifi](https:\/\/www.foodandwine.com\/recipes\/strawberry-ekmek-kataifi). Ekmek Kataifi is a Greek dessert made with kataifi (shredded phyllo dough) that's soaked in syrup and traditionally topped with custard—in Paola's version, strawberry pudding is the star, and honey-flavored whipped cream finishes it all off.\n\n\"Think about baklava, lemony syrup, and delicious pudding,\" she says.\n\nThe end result is the perfect dessert to enjoy this early summer while strawberries are plentiful. Read on for Paola's step-by-step method and follow along with the video above.\n\n### **Start with the Kataifi**\nTake the kataifi and arrange it into a single layer in your nine-inch square baking pan, ensuring it's spread out into all four corners. Then, pour the melted butter on top and gently toss to ensure all of the kataifi is coated. Be sure to spread it back into an even layer afterwards, packing it down a bit, and then throw it in a preheated 350°F-oven. Bake for about 20 to 30 minutes, until the kataifi is crispy and has turned a beautiful golden-brown color.\n\n### **Make the Syrup…**\nNext up is the lemon syrup, which calls for granulated sugar, water, cinnamon sticks—Paola uses soft Ceylon cinnamon in the video, but she says any cinnamon stick will work (just not the powdered version!)—lemon zest, and lemon juice. Combine it all in a medium saucepan over medium-high heat and let the mixture simmer. To see if it's done, coat the back of a metal spoon with the syrup and check for sugar crystals. If they aren't fully dissolved, you need a little more time.\n\n### **…and Drizzle it on the Kataifi**\nOnce the kataifi is done, take it out of the oven and place the pan on a wire rack. If any of it has pulled away from the edges of the pan, push it back so it covers the whole surface. Then, take the syrup and pour it evenly over the top, allowing the kataifi to cool until it reaches room temperature.\n\n### **The Main Event: Strawberry Pudding**\nWith the kataifi all set, it's time to make the pudding. You'll need whole milk, gelatin (Paola uses sheets in the video, but you can substitute unsweetened gelatin powder), the strawberries, cornstarch, granulated sugar, salt, heavy cream, egg yolks, and vanilla bean paste or vanilla extract. Paola has a few tricks to ensure a gorgeous pudding, from making a slurry with some of the heavy cream, milk, cornstarch, salt, and sugar in order to avoid clumps to tempering the egg yolks with some of the hot cream mixture to prevent them from scrambling. She also uses a little bit of food coloring to tint the pudding a vibrant pink.\n\nPhoto by Jennifer Causey \/ Food Styling by Emily Nabors Hall \/ Prop Styling by Lydia Pursell\n\n### **Pour and Chill**\nTake the completed strawberry pudding and pour it over the kataifi, using a spatula to smooth the surface and spread it evenly to the edges. Be sure to cover the surface with plastic wrap so a skin doesn't form on top—let it sit in the fridge overnight so the pudding sets.\n\n### **Last But Certainly Not Least—The Whipped Cream**\nTo add an extra-special touch to this dessert, Paola makes honey whipped cream. All you need is chilled heavy cream, powdered sugar, and honey—with an electric [mixer](https:\/\/www.foodandwine.com\/amazon-early-prime-day-deals-june-2024-8658754) (or an immersion blender, just like with the [icebox cake](https:\/\/www.foodandwine.com\/recipes\/maria-cookie-icebox-cake)), beat until stiff peaks form. Then, grab a slice of the Ekmek Kataifi and top it with a generous dollop and some fresh strawberries.\n\nCome back next week for episode three of *Pastries with Paola* featuring Cornbread Tres Leches Cake.\n\n## **Paola's Gear Picks**\n\n01 of 03\n\n## The Peralta Project Hats\nCourtesy of The Peralta Project\n\n**To buy:** \\$25 at [peraltaproject.com](https:\/\/peraltaproject.com\/collections\/hats)\n\n02 of 03\n\n## Wilton Rose Icing Color\nCourtesy of Wilton\n\n**To buy:** \\$2 at [wilton.com](https:\/\/www.wilton.com\/rose-icing-color-1-ounce\/610-401.html) and various prices at [amazon.com](https:\/\/www.amazon.com\/Wilton-Rose-Icing-Color-oz\/dp\/B001CG9YDA)\n\n03 of 03\n\n## Taylor & Colledge Organic Vanilla Bean Paste with Seeds\nCourtesy of Amazon\n\n**To buy:** \\$14 at [amazon.com](https:\/\/www.amazon.com\/Taylor-Colledge-Paste-Organic-Vanilla\/dp\/B00RW2GP6W)","meta_canonical":null,"ml_categories_json":"","ml_types_json":"","ml_intent_types_json":"","meta_language":"en","attrs_author":null,"attrs_publish_time":0,"attrs_original_publish_time":1623257562,"attrs_is_republished":0,"attrs_nr_words":"1295","attrs_boilerpipe_nr_words":"706","body_ext_links_number":24,"body_int_links_number":78,"meta_nofollow":0,"meta_noarchive":1,"props_was_rendered":0,"src_redirect":"","download_time_msec":180,"download_ttfb_msec":138,"download_size":52214}

3. Robots.txt Check

Query:

Response:

4. Spam/Ban Check

Query:

Response:

5. Seen Status Check

ℹ️ Skipped - page is already crawled

📄

INDEXABLE

✅

CRAWLED

6 days ago

🤖

ROBOTS SERVER UNREACHABLE

Failed to connect to robots server: Failed to connect to fish025.int.ahrefs port 12055 after 161 ms: Could not connect to server

Page Info Filters

Filter	Status	Condition	Details
HTTP status	PASS	`download_http_code = 200`	HTTP 200
Age cutoff	PASS	`download_stamp > now() - 6 MONTH`	0.2 months ago
History drop	PASS	`isNull(history_drop_reason)`	No drop reason
Spam/ban	PASS	`fh_dont_index != 1 AND ml_spam_score = 0`	ml_spam_score=0
Canonical	PASS	`meta_canonical IS NULL OR = '' OR = src_unparsed`	Not set

Page Details

Property	Value
URL	https://www.foodandwine.com/cooking-techniques/pastries-with-paola-strawberry-ekmek-kataifi
Last Crawled	2026-04-16 21:19:29 (6 days ago)
First Indexed	2021-06-09 16:52:42 (4 years ago)
HTTP Status Code	200
Content
Meta Title	Paola Velez Makes Strawberry Ekmek Kataifi
Meta Description	On this week's episode of "Pastries with Paola," Paola Velez makes a Greek-inspired Strawberry Ekmek Kataifi that's perfect for early summer.
Meta Canonical	null
Boilerpipe Text	We're in the thick of strawberry season, so it's only fitting that this week's episode of Pastries with Paola features a gorgeous strawberry dessert . After making a Maria Cookie Icebox Cake in episode one (which also happened to be topped with strawberries), she's now using the fruit in her recipe for Strawberry Ekmek Kataifi . Ekmek Kataifi is a Greek dessert made with kataifi (shredded phyllo dough) that's soaked in syrup and traditionally topped with custard—in Paola's version, strawberry pudding is the star, and honey-flavored whipped cream finishes it all off. "Think about baklava, lemony syrup, and delicious pudding," she says. The end result is the perfect dessert to enjoy this early summer while strawberries are plentiful. Read on for Paola's step-by-step method and follow along with the video above. Start with the Kataifi Take the kataifi and arrange it into a single layer in your nine-inch square baking pan, ensuring it's spread out into all four corners. Then, pour the melted butter on top and gently toss to ensure all of the kataifi is coated. Be sure to spread it back into an even layer afterwards, packing it down a bit, and then throw it in a preheated 350°F-oven. Bake for about 20 to 30 minutes, until the kataifi is crispy and has turned a beautiful golden-brown color. Make the Syrup… Next up is the lemon syrup, which calls for granulated sugar, water, cinnamon sticks—Paola uses soft Ceylon cinnamon in the video, but she says any cinnamon stick will work (just not the powdered version!)—lemon zest, and lemon juice. Combine it all in a medium saucepan over medium-high heat and let the mixture simmer. To see if it's done, coat the back of a metal spoon with the syrup and check for sugar crystals. If they aren't fully dissolved, you need a little more time. …and Drizzle it on the Kataifi Once the kataifi is done, take it out of the oven and place the pan on a wire rack. If any of it has pulled away from the edges of the pan, push it back so it covers the whole surface. Then, take the syrup and pour it evenly over the top, allowing the kataifi to cool until it reaches room temperature. The Main Event: Strawberry Pudding With the kataifi all set, it's time to make the pudding. You'll need whole milk, gelatin (Paola uses sheets in the video, but you can substitute unsweetened gelatin powder), the strawberries, cornstarch, granulated sugar, salt, heavy cream, egg yolks, and vanilla bean paste or vanilla extract. Paola has a few tricks to ensure a gorgeous pudding, from making a slurry with some of the heavy cream, milk, cornstarch, salt, and sugar in order to avoid clumps to tempering the egg yolks with some of the hot cream mixture to prevent them from scrambling. She also uses a little bit of food coloring to tint the pudding a vibrant pink. Photo by Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lydia Pursell Pour and Chill Take the completed strawberry pudding and pour it over the kataifi, using a spatula to smooth the surface and spread it evenly to the edges. Be sure to cover the surface with plastic wrap so a skin doesn't form on top—let it sit in the fridge overnight so the pudding sets. Last But Certainly Not Least—The Whipped Cream To add an extra-special touch to this dessert, Paola makes honey whipped cream. All you need is chilled heavy cream, powdered sugar, and honey—with an electric mixer (or an immersion blender, just like with the icebox cake ), beat until stiff peaks form. Then, grab a slice of the Ekmek Kataifi and top it with a generous dollop and some fresh strawberries. Come back next week for episode three of Pastries with Paola featuring Cornbread Tres Leches Cake. Paola's Gear Picks 01 of 03 The Peralta Project Hats Courtesy of The Peralta Project To buy: $25 at peraltaproject.com 02 of 03 Wilton Rose Icing Color Courtesy of Wilton To buy: $2 at wilton.com and various prices at amazon.com 03 of 03 Taylor & Colledge Organic Vanilla Bean Paste with Seeds Courtesy of Amazon To buy: $14 at amazon.com
Markdown	[Skip to content](https://www.foodandwine.com/cooking-techniques/pastries-with-paola-strawberry-ekmek-kataifi#main) [Food & Wine](https://www.foodandwine.com/) - Please fill out this field. - [Newsletters](https://www.foodandwine.com/cooking-techniques/pastries-with-paola-strawberry-ekmek-kataifi) - [Sweepstakes](https://www.foodandwine.com/sweepstakes) - [Subscribe](https://www.foodandwine.com/cooking-techniques/pastries-with-paola-strawberry-ekmek-kataifi) - [My Saves](https://www.myrecipes.com/) Please fill out this field. - [Food](https://www.foodandwine.com/food-7499700) Food - [Recipes](https://www.foodandwine.com/recipes) - [Ingredients](https://www.foodandwine.com/ingredients) - [Cooking Techniques](https://www.foodandwine.com/cooking-techniques) - [World Cuisines](https://www.foodandwine.com/recipes/cuisine) - [Holidays & Occasions](https://www.foodandwine.com/holidays-events) - [Dietary Preferences](https://www.foodandwine.com/special-diets) - [View All](https://www.foodandwine.com/food-7499700) - [Drink](https://www.foodandwine.com/drinks) Drink - [Cocktails](https://www.foodandwine.com/cocktails) - [Wine](https://www.foodandwine.com/wine) - [Beer](https://www.foodandwine.com/beer) - [Spirits](https://www.foodandwine.com/cocktails-spirits) - [Nonalcoholic Drinks](https://www.foodandwine.com/non-alcoholic-drinks-7496802) - [View All](https://www.foodandwine.com/drinks) - [Restaurants](https://www.foodandwine.com/travel/restaurants) Restaurants - [Best New Chefs Restaurant Guide](https://www.foodandwine.com/best-new-chefs-7496811) - [Bars & Pubs](https://www.foodandwine.com/travel/bars) - [Bakeries](https://www.foodandwine.com/bakeries-7496810) - [View All](https://www.foodandwine.com/travel/restaurants) - [News](https://www.foodandwine.com/news) News - [Food News](https://www.foodandwine.com/food-news-7496849) - [Drink News](https://www.foodandwine.com/drink-news-7496852) - [Celebrity News](https://www.foodandwine.com/celebrity-news-7496866) - [Restaurant News](https://www.foodandwine.com/restaurant-news-7496856) - [TV & Entertainment News](https://www.foodandwine.com/tv-entertainment-news-7496868) - [View All](https://www.foodandwine.com/news) - [Events](https://www.foodandwine.com/events-7496871) - [What to Buy](https://www.foodandwine.com/what-to-buy) What to Buy - [Food & Wine Faves](https://www.foodandwine.com/what-to-buy/food-wine-faves) - [Trends & Deals](https://www.foodandwine.com/trends-deals-7153185) - [Cookware](https://www.foodandwine.com/cookware-7153157) - [Bar & Drinks](https://www.foodandwine.com/bar-drinks-7153145) - [Small Appliances](https://www.foodandwine.com/small-appliances-7153152) - [Knives](https://www.foodandwine.com/knives-7153166) - [Grilling & BBQ](https://www.foodandwine.com/grilling-bbq-7153168) - [Hosting & Dining](https://www.foodandwine.com/hosting-dining-7153171) - [Travel](https://www.foodandwine.com/travel) Travel - [United States](https://www.foodandwine.com/travel/united-states) - [Europe](https://www.foodandwine.com/travel/europe) - [Asia](https://www.foodandwine.com/travel/asia) - [Latin America](https://www.foodandwine.com/latin-america-7496820) - [Australia & Oceania](https://www.foodandwine.com/australia-oceania-7496843) - [Travel Guides](https://www.foodandwine.com/travel-guides-7496847) - [Global Tastemakers](https://www.foodandwine.com/global-tastemakers-7496846) - [View All](https://www.foodandwine.com/travel) - [About Us](https://www.foodandwine.com/about-us-6373913) - [Subscribe](https://www.foodandwine.com/cooking-techniques/pastries-with-paola-strawberry-ekmek-kataifi) - [Log In to Food & Wine Account](https://www.foodandwine.com/authentication/login?regSource=19018&relativeRedirectUrl=%2Fcooking-techniques%2Fpastries-with-paola-strawberry-ekmek-kataifi) - Food & Wine Account Food & Wine Account - [Log Out](https://www.foodandwine.com/authentication/logout?relativeRedirectUrl=%2Fcooking-techniques%2Fpastries-with-paola-strawberry-ekmek-kataifi) - [Settings](https://www.foodandwine.com/account/settings) - Magazine Magazine - [Manage Your Subscription](https://w1.buysub.com/servlet/CSGateway?cds_mag_code=FAW) - [Get Help](https://www.foodandwine.com/about-us-6373913#toc-contact-us) - [Newsletters](https://www.foodandwine.com/cooking-techniques/pastries-with-paola-strawberry-ekmek-kataifi) - [Sweepstakes](https://www.foodandwine.com/sweepstakes) Follow Us - [Food](https://www.foodandwine.com/food-7499700) - [Recipes](https://www.foodandwine.com/recipes) - [Ingredients](https://www.foodandwine.com/ingredients) - [Cooking Techniques](https://www.foodandwine.com/cooking-techniques) - [World Cuisines](https://www.foodandwine.com/recipes/cuisine) - [Holidays & Occasions](https://www.foodandwine.com/holidays-events) - [Dietary Preferences](https://www.foodandwine.com/special-diets) - [Drink](https://www.foodandwine.com/drinks) - [Cocktails](https://www.foodandwine.com/cocktails) - [Wine](https://www.foodandwine.com/wine) - [Beer](https://www.foodandwine.com/beer) - [Spirits](https://www.foodandwine.com/cocktails-spirits) - [Nonalcoholic Drinks](https://www.foodandwine.com/non-alcoholic-drinks-7496802) - [Restaurants](https://www.foodandwine.com/travel/restaurants) - [Best New Chefs Restaurant Guide](https://www.foodandwine.com/best-new-chefs-7496811) - [Bars & Pubs](https://www.foodandwine.com/travel/bars) - [Bakeries](https://www.foodandwine.com/bakeries-7496810) - [News](https://www.foodandwine.com/news) - [Food News](https://www.foodandwine.com/food-news-7496849) - [Drink News](https://www.foodandwine.com/drink-news-7496852) - [Celebrity News](https://www.foodandwine.com/celebrity-news-7496866) - [Restaurant News](https://www.foodandwine.com/restaurant-news-7496856) - [TV & Entertainment News](https://www.foodandwine.com/tv-entertainment-news-7496868) - [Events](https://www.foodandwine.com/events-7496871) - [What to Buy](https://www.foodandwine.com/what-to-buy) - [Food & Wine Faves](https://www.foodandwine.com/what-to-buy/food-wine-faves) - [Trends & Deals](https://www.foodandwine.com/trends-deals-7153185) - [Cookware](https://www.foodandwine.com/cookware-7153157) - [Bar & Drinks](https://www.foodandwine.com/bar-drinks-7153145) - [Small Appliances](https://www.foodandwine.com/small-appliances-7153152) - [Knives](https://www.foodandwine.com/knives-7153166) - [Grilling & BBQ](https://www.foodandwine.com/grilling-bbq-7153168) - [Hosting & Dining](https://www.foodandwine.com/hosting-dining-7153171) - [Travel](https://www.foodandwine.com/travel) - [United States](https://www.foodandwine.com/travel/united-states) - [Europe](https://www.foodandwine.com/travel/europe) - [Asia](https://www.foodandwine.com/travel/asia) - [Australia & Oceania](https://www.foodandwine.com/australia-oceania-7496843) - [Latin America](https://www.foodandwine.com/latin-america-7496820) - [Travel Guides](https://www.foodandwine.com/travel-guides-7496847) - [Global Tastemakers](https://www.foodandwine.com/global-tastemakers-7496846) [About Us](https://www.foodandwine.com/about-us-6373913) [Subscribe](https://www.foodandwine.com/cooking-techniques/pastries-with-paola-strawberry-ekmek-kataifi) [Don’t Miss Your Chance to Join Us at The F\&W Classic in Aspen, June 19-21](https://classic.foodandwine.com/experience/passes/?utm_source=digital&utm_medium=website&utm_campaign=F%26W_banner) # Celebrate Strawberry Season with This Gorgeous Ekmek Kataifi Paola Velez makes her recipe for Greek-inspired Strawberry Ekmek Kataifi on this week’s episode of Pastries with Paola. By [Bridget Hallinan](https://www.foodandwine.com/author/bridget-hallinan) ![Headshot of Bridget Hallinan]() ![Headshot of Bridget Hallinan](https://www.foodandwine.com/thmb/Th-CQbhUB4ajkVwaCDVnhStPEQU=/200x200/filters:no_upscale:max_bytes$150000$:strip_icc/bridget-hallinan-headshot-XL-41db9ab2e359472ba2ecd46f4d02a87e.jpg) [Bridget Hallinan](https://www.foodandwine.com/author/bridget-hallinan) As an Associate Food Editor, Bridget Hallinan primarily focuses on home cooking content for Food & Wine.com. She writes and edits recipe content, interviews chefs for helpful tips and tricks, and works on franchises such as our cookbook roundups and taste tests. [Food & Wine's Editorial Guidelines](https://www.foodandwine.com/about-us-6373913#toc-editorial-policies) Published on June 9, 2021 We're in the thick of strawberry season, so it's only fitting that this week's episode of Pastries with Paola features a gorgeous [strawberry dessert](https://www.foodandwine.com/fruits/berries/strawberry/strawberry-desserts). After making a [Maria Cookie Icebox Cake](https://www.foodandwine.com/recipes/maria-cookie-icebox-cake) in [episode one](https://www.foodandwine.com/cooking-techniques/pastries-with-paola-maria-cookie-icebox-cake) (which also happened to be topped with strawberries), she's now using the fruit in her recipe for [Strawberry Ekmek Kataifi](https://www.foodandwine.com/recipes/strawberry-ekmek-kataifi). Ekmek Kataifi is a Greek dessert made with kataifi (shredded phyllo dough) that's soaked in syrup and traditionally topped with custard—in Paola's version, strawberry pudding is the star, and honey-flavored whipped cream finishes it all off. "Think about baklava, lemony syrup, and delicious pudding," she says. The end result is the perfect dessert to enjoy this early summer while strawberries are plentiful. Read on for Paola's step-by-step method and follow along with the video above. ### Start with the Kataifi Take the kataifi and arrange it into a single layer in your nine-inch square baking pan, ensuring it's spread out into all four corners. Then, pour the melted butter on top and gently toss to ensure all of the kataifi is coated. Be sure to spread it back into an even layer afterwards, packing it down a bit, and then throw it in a preheated 350°F-oven. Bake for about 20 to 30 minutes, until the kataifi is crispy and has turned a beautiful golden-brown color. ### Make the Syrup… Next up is the lemon syrup, which calls for granulated sugar, water, cinnamon sticks—Paola uses soft Ceylon cinnamon in the video, but she says any cinnamon stick will work (just not the powdered version!)—lemon zest, and lemon juice. Combine it all in a medium saucepan over medium-high heat and let the mixture simmer. To see if it's done, coat the back of a metal spoon with the syrup and check for sugar crystals. If they aren't fully dissolved, you need a little more time. ### …and Drizzle it on the Kataifi Once the kataifi is done, take it out of the oven and place the pan on a wire rack. If any of it has pulled away from the edges of the pan, push it back so it covers the whole surface. Then, take the syrup and pour it evenly over the top, allowing the kataifi to cool until it reaches room temperature. ### The Main Event: Strawberry Pudding With the kataifi all set, it's time to make the pudding. You'll need whole milk, gelatin (Paola uses sheets in the video, but you can substitute unsweetened gelatin powder), the strawberries, cornstarch, granulated sugar, salt, heavy cream, egg yolks, and vanilla bean paste or vanilla extract. Paola has a few tricks to ensure a gorgeous pudding, from making a slurry with some of the heavy cream, milk, cornstarch, salt, and sugar in order to avoid clumps to tempering the egg yolks with some of the hot cream mixture to prevent them from scrambling. She also uses a little bit of food coloring to tint the pudding a vibrant pink. ![Strawberry Ekmek]() ![Strawberry Ekmek](https://www.foodandwine.com/thmb/aCsNKtipQXTeRDTkHBcG1lBZdE8=/1500x0/filters:no_upscale:max_bytes$150000$:strip_icc/strawberry-ekmek-FT-RECIPE0621-d062c4983e85410896f4f867e172cc28.jpg) Photo by Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lydia Pursell ### Pour and Chill Take the completed strawberry pudding and pour it over the kataifi, using a spatula to smooth the surface and spread it evenly to the edges. Be sure to cover the surface with plastic wrap so a skin doesn't form on top—let it sit in the fridge overnight so the pudding sets. ### Last But Certainly Not Least—The Whipped Cream To add an extra-special touch to this dessert, Paola makes honey whipped cream. All you need is chilled heavy cream, powdered sugar, and honey—with an electric [mixer](https://www.foodandwine.com/amazon-early-prime-day-deals-june-2024-8658754) (or an immersion blender, just like with the [icebox cake](https://www.foodandwine.com/recipes/maria-cookie-icebox-cake)), beat until stiff peaks form. Then, grab a slice of the Ekmek Kataifi and top it with a generous dollop and some fresh strawberries. [Get the Recipe: Strawberry Ekmek Kataifi](https://www.foodandwine.com/recipes/strawberry-ekmek-kataifi) Come back next week for episode three of Pastries with Paola featuring Cornbread Tres Leches Cake. ## Paola's Gear Picks 01 of 03 ## The Peralta Project Hats ![Peralta Project Hats]() ![Peralta Project Hats](https://www.foodandwine.com/thmb/PA6MI4VI2n9aklwnvONATas2rJ0=/1500x0/filters:no_upscale:max_bytes$150000$:strip_icc/Peralta-Project-Hats-Paola-XL-Blog0621-46776af608444f10b98b599f2e4934d2.jpg) Courtesy of The Peralta Project To buy: \$25 at [peraltaproject.com](https://peraltaproject.com/collections/hats) 02 of 03 ## Wilton Rose Icing Color ![Wilton Rose Icing Color Food Coloring]() ![Wilton Rose Icing Color Food Coloring](https://www.foodandwine.com/thmb/QsZXo-ymTJ0MoCNPTheiGvPktyI=/1500x0/filters:no_upscale:max_bytes$150000$:strip_icc/Wilton-Icing-Color-Paola-XL-Blog0621-d691cbc063614faf81e57e54cbb93803.jpg) Courtesy of Wilton To buy: \$2 at [wilton.com](https://www.wilton.com/rose-icing-color-1-ounce/610-401.html) and various prices at [amazon.com](https://www.amazon.com/Wilton-Rose-Icing-Color-oz/dp/B001CG9YDA) 03 of 03 ## Taylor & Colledge Organic Vanilla Bean Paste with Seeds ![Taylor & Colledge Organic Vanilla Bean Paste with Seeds]() ![Taylor & Colledge Organic Vanilla Bean Paste with Seeds](https://www.foodandwine.com/thmb/IpFzHQkeqlBBXC5xTvUj4WFAfrg=/1500x0/filters:no_upscale:max_bytes$150000$:strip_icc/Amazon-Vanilla-Bean-Paste-Paola-XL-Blog-0621-c5019000442c4e02aeec27cd55f4d874.jpg) Courtesy of Amazon To buy: \$14 at [amazon.com](https://www.amazon.com/Taylor-Colledge-Paste-Organic-Vanilla/dp/B00RW2GP6W) Explore more: - [Food](https://www.foodandwine.com/food-7499700) - [Cooking Techniques](https://www.foodandwine.com/cooking-techniques) - [Baking](https://www.foodandwine.com/cooking-techniques/baking) Was this page helpful? Thanks for your feedback\! Tell us why\! Other ## Related Articles [![Paola Velez with her Maria Cookies Icebox Cake]() ![Paola Velez with her Maria Cookies Icebox Cake](https://www.foodandwine.com/thmb/3Dk-oc0M5xtMQWaafd6yCer-2ug=/282x188/filters:no_upscale:max_bytes$150000$:strip_icc/pastries-with-paola-maria-cookies-icebox-cake-FT-BLOG0621-00c0a76bd08f46a2b65d80305efdee26.jpg) You'll Want to Make This Maria Cookie Icebox Cake All Summer Long](https://www.foodandwine.com/cooking-techniques/pastries-with-paola-maria-cookie-icebox-cake) [![Paola Velez and her blueberry panna cotta]() ![Paola Velez and her blueberry panna cotta](https://www.foodandwine.com/thmb/ZLeKd3KZMFxrX99sQ5MEOh2lq24=/282x188/filters:no_upscale:max_bytes$150000$:strip_icc/pastries-with-paola-blueberry-panna-cotta-FT-BLOG0721-36457c668dba4276b43bc57116a2d1fd.jpg) This Panna Cotta Is a Blueberry Trifecta](https://www.foodandwine.com/cooking-techniques/pastries-with-paola-blueberry-panna-cotta) [![Paola Velez and her guava and cheese bread pudding]() ![Paola Velez and her guava and cheese bread pudding](https://www.foodandwine.com/thmb/hC7oFSEKv2hoqATpqCOWusM9C7E=/282x188/filters:no_upscale:max_bytes$150000$:strip_icc/paola-velez-FT-BLOG0621-bc994b35f5664d7a8c34751057af8e8e.jpg) This Dreamy Bread Pudding Is Studded with Guava and Cheese](https://www.foodandwine.com/cooking-techniques/pastries-with-paola-guava-and-cheese-bread-pudding) [![mendicants topped with dried fruit, seeds, and nuts]() ![mendicants topped with dried fruit, seeds, and nuts](https://www.foodandwine.com/thmb/KTG1uqIxzuqSlOiCDu3Yfc0v0Vc=/282x188/filters:no_upscale:max_bytes$150000$:strip_icc/tropical-mendiant-FT-RECIPE0821-02af53ba8142411682f2fc84384cdd30.jpg) How to Temper Chocolate in the Microwave and Make Beautiful Mendiants](https://www.foodandwine.com/cooking-techniques/pastries-with-paola-tropical-mendiants) [![Paola Velez and her hummingbird cream puff]() ![Paola Velez and her hummingbird cream puff](https://www.foodandwine.com/thmb/HBhEBXpz2RFW7BINTbLaJGBtIdA=/282x188/filters:no_upscale:max_bytes$150000$:strip_icc/pastries-with-paola-hummingbird-creampuff-FT-BLOG0721-95049a4255c14a969dedf5dccb3a33f2.jpg) These Hummingbird Cream Puffs Are 'Out of This World'](https://www.foodandwine.com/cooking-techniques/pastries-with-paola-hummingbird-cream-puffs) [![Old-Fashioned Donut Croquembouche]() ![Old-Fashioned Donut Croquembouche](https://www.foodandwine.com/thmb/NfqW8dNJyN3JyuLJS8gmzt65RcU=/282x188/filters:no_upscale:max_bytes$150000$:strip_icc/Pastries-with-Paola-Citrus-Donut-Croquembouche-FT-1-RECIPE1221-b5a14065be9c45e3969d0262a2289bb7.jpg) This Tower of Doughnuts Is the Perfect Centerpiece for Your Holiday Table](https://www.foodandwine.com/cooking-techniques/pastries-with-paola-old-fashioned-doughnut-croquembouche) [![Paola Velez and her baba au rhum punch]() ![Paola Velez and her baba au rhum punch](https://www.foodandwine.com/thmb/1PB6-98lZ8va5oCsx1qNL4gRUhE=/282x188/filters:no_upscale:max_bytes$150000$:strip_icc/pastries-with-paola-baba-au-rhum-punch-FT-BLOG0721-7cc5a5461c924a40aefaa5e826339361.jpg) This Baba au Rhum Punch Is an Adults-Only Dessert](https://www.foodandwine.com/cooking-techniques/pastries-with-paola-baba-au-rhum-punch) [![Paola Velez with her lemony sumac pie]() ![Paola Velez with her lemony sumac pie](https://www.foodandwine.com/thmb/19wAILMtED9o-Ms4_Bd2The8fZQ=/282x188/filters:no_upscale:max_bytes$150000$:strip_icc/pastries-with-paola-lemony-sumac-pie-FT-BLOG0821-9af118919ef6471497b7f59942e1c89a.jpg) This Lemony Sumac Pie Is the No-Bake Dessert You've Been Waiting For](https://www.foodandwine.com/cooking-techniques/pastries-with-paola-lemony-sumac-pie-ritz-cracker-crust) [![Paola Velez and her cornbread tres leches cake with blueberries]() ![Paola Velez and her cornbread tres leches cake with blueberries](https://www.foodandwine.com/thmb/dFsLDhoNsMYwo04M6aMJDdNApdg=/282x188/filters:no_upscale:max_bytes$150000$:strip_icc/pastries-with-paola-cornbread-tres-leches-FT-BLOG0621-c2f697c752424af8aeb669edcfcff5e7.jpg) This Cornbread Tres Leches Cake Is a Delicious Balance of Sweet and Savory](https://www.foodandwine.com/cooking-techniques/pastries-with-paola-cornbread-tres-leches-cake) [![Plantains Foster]() ![Plantains Foster](https://www.foodandwine.com/thmb/dM_6bcRhQj8ZADA3__59H9Qbp04=/282x188/filters:no_upscale:max_bytes$150000$:strip_icc/plantains-foster-FT-RECIPE0322-120d237fdfd34c7e9952f1af67803a5c.jpg) This Platanos Foster Recipe Is Absolute Fire](https://www.foodandwine.com/cooking-techniques/pastries-with-paola-platanos-foster) [![Cherry Empanadillas]() ![Cherry Empanadillas](https://www.foodandwine.com/thmb/39a3n6eRnqZaOxq1qgqvfBJDIvk=/282x188/filters:no_upscale:max_bytes$150000$:strip_icc/cherry-empanadillas-FT-RECIPE0621-f9838d05ac924870a826a2b289cb3e94.jpg) Turn Your Summer Cherries Into These Beautiful Dessert Empanadillas](https://www.foodandwine.com/cooking-techniques/pastries-with-paola-cherry-empanadillas) [![Holiday Macarons]() ![Holiday Macarons](https://www.foodandwine.com/thmb/3mIY5SjEumZ_qBPoKtfkKpXJNrk=/282x188/filters:no_upscale:max_bytes$150000$:strip_icc/Pastries-with-Paola-Holiday-Macarons-FT-RECIPE1221-ac97b50f1b6a41808b8ffa8b9c939a23.jpg) These Fun and Fancy Macarons Taste Just as Good as They Look](https://www.foodandwine.com/cooking-techniques/pastries-with-paola-fun-and-fancy-macarons) [![recipe]() ![recipe](https://www.foodandwine.com/thmb/8hr3bFgqDgC867VHw9yHaygK47I=/282x188/filters:no_upscale:max_bytes$150000$:strip_icc/the-ultimate-chocolate-party-cake-FT-RECIPE0821-8350d88fe0f9414cb05e48c95f62070d.jpg) How to Make the Ultimate Chocolate Party Cake](https://www.foodandwine.com/cooking-techniques/pastries-with-paola-chocolate-party-cake) [![Guava and Cheese Hand Pies]() ![Guava and Cheese Hand Pies](https://www.foodandwine.com/thmb/6aBjKaR1Y4s4c_bGFzAnvgGUDL0=/282x188/filters:no_upscale:max_bytes$150000$:strip_icc/guava-and-cheese-hand-pies-FT-RECIPE0322-3-07916556e6e94acb949e32a7b550df0d.jpg) These Guava and Cheese Pasteles Couldn't Be Flakier](https://www.foodandwine.com/cooking-techniques/pastries-with-paola-guava-and-cheese-pasteles) [![Citrus Olive Oil Cake with Buttercream Frosting]() ![Citrus Olive Oil Cake with Buttercream Frosting](https://www.foodandwine.com/thmb/HdthC_0PbjZm_ANQUnjPEZ7lACM=/282x188/filters:no_upscale:max_bytes$150000$:strip_icc/Pastries-with-Paola-Citrus-Olive-Oil-Cake-FT-RECIPE1221-1216bae017ad4f049bb9946729a4b91e.jpg) This Dreamy Cake Is Topped with Flowers and Sour Candied Oranges](https://www.foodandwine.com/cooking-techniques/pastries-with-paola-olive-oil-cake-buttercream-frosting) [![Chocolate Sandwich Cookies]() ![Chocolate Sandwich Cookies](https://www.foodandwine.com/thmb/v-DRjqDfh1z2ff7lVfBJ6ZEFdos=/282x188/filters:no_upscale:max_bytes$150000$:strip_icc/chocolate-sandwich-cookies-FT-RECIPE0322-7388b74b9cef43b9987918dd4ce47868.jpg) Need a Snack This Weekend? Make Chocolate Ganache Sandwich Cookies](https://www.foodandwine.com/cooking-techniques/pastries-with-paola-chocolate-ganache-sandwich-cookies) Collection Saved\! [Food & Wine](https://www.foodandwine.com/) [Newsletters](https://www.foodandwine.com/cooking-techniques/pastries-with-paola-strawberry-ekmek-kataifi) Follow Us - [Food](https://www.foodandwine.com/food-7499700) - [Drink](https://www.foodandwine.com/drinks) - [Restaurants](https://www.foodandwine.com/travel/restaurants) - [Travel](https://www.foodandwine.com/travel) - [News](https://www.foodandwine.com/news) - [What to Buy](https://www.foodandwine.com/what-to-buy) - [About Us](https://www.foodandwine.com/about-us-6373913) - [Editorial Guidelines](https://www.foodandwine.com/about-us-6373913#toc-editorial-policies) - [Product Vetting](https://www.foodandwine.com/about-us-6373913#toc-product-reviews) - [Privacy Policy](https://www.people.inc/brands-privacy) - [Terms of Service](https://www.people.inc/brands-termsofservice) - [Advertise](https://www.people.inc/advertising) - [Careers](https://www.people.inc/careers) - [Contact](https://www.people.inc/contact) - [Manage Your Magazine Subscription](https://w1.buysub.com/servlet/CSGateway?cds_mag_code=FAW) - [Magazine Subscription Help](https://www.foodandwine.com/about-us-6373913#toc-contact-us) Food & Wine is part of the [People Inc.](https://www.people.inc/) publishing family. Please review our updated [Terms of Service](https://www.people.inc/brands-termsofservice). Newsletter Sign Up Newsletter Sign Up
Readable Markdown	We're in the thick of strawberry season, so it's only fitting that this week's episode of Pastries with Paola features a gorgeous [strawberry dessert](https://www.foodandwine.com/fruits/berries/strawberry/strawberry-desserts). After making a [Maria Cookie Icebox Cake](https://www.foodandwine.com/recipes/maria-cookie-icebox-cake) in [episode one](https://www.foodandwine.com/cooking-techniques/pastries-with-paola-maria-cookie-icebox-cake) (which also happened to be topped with strawberries), she's now using the fruit in her recipe for [Strawberry Ekmek Kataifi](https://www.foodandwine.com/recipes/strawberry-ekmek-kataifi). Ekmek Kataifi is a Greek dessert made with kataifi (shredded phyllo dough) that's soaked in syrup and traditionally topped with custard—in Paola's version, strawberry pudding is the star, and honey-flavored whipped cream finishes it all off. "Think about baklava, lemony syrup, and delicious pudding," she says. The end result is the perfect dessert to enjoy this early summer while strawberries are plentiful. Read on for Paola's step-by-step method and follow along with the video above. ### Start with the Kataifi Take the kataifi and arrange it into a single layer in your nine-inch square baking pan, ensuring it's spread out into all four corners. Then, pour the melted butter on top and gently toss to ensure all of the kataifi is coated. Be sure to spread it back into an even layer afterwards, packing it down a bit, and then throw it in a preheated 350°F-oven. Bake for about 20 to 30 minutes, until the kataifi is crispy and has turned a beautiful golden-brown color. ### Make the Syrup… Next up is the lemon syrup, which calls for granulated sugar, water, cinnamon sticks—Paola uses soft Ceylon cinnamon in the video, but she says any cinnamon stick will work (just not the powdered version!)—lemon zest, and lemon juice. Combine it all in a medium saucepan over medium-high heat and let the mixture simmer. To see if it's done, coat the back of a metal spoon with the syrup and check for sugar crystals. If they aren't fully dissolved, you need a little more time. ### …and Drizzle it on the Kataifi Once the kataifi is done, take it out of the oven and place the pan on a wire rack. If any of it has pulled away from the edges of the pan, push it back so it covers the whole surface. Then, take the syrup and pour it evenly over the top, allowing the kataifi to cool until it reaches room temperature. ### The Main Event: Strawberry Pudding With the kataifi all set, it's time to make the pudding. You'll need whole milk, gelatin (Paola uses sheets in the video, but you can substitute unsweetened gelatin powder), the strawberries, cornstarch, granulated sugar, salt, heavy cream, egg yolks, and vanilla bean paste or vanilla extract. Paola has a few tricks to ensure a gorgeous pudding, from making a slurry with some of the heavy cream, milk, cornstarch, salt, and sugar in order to avoid clumps to tempering the egg yolks with some of the hot cream mixture to prevent them from scrambling. She also uses a little bit of food coloring to tint the pudding a vibrant pink. Photo by Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lydia Pursell ### Pour and Chill Take the completed strawberry pudding and pour it over the kataifi, using a spatula to smooth the surface and spread it evenly to the edges. Be sure to cover the surface with plastic wrap so a skin doesn't form on top—let it sit in the fridge overnight so the pudding sets. ### Last But Certainly Not Least—The Whipped Cream To add an extra-special touch to this dessert, Paola makes honey whipped cream. All you need is chilled heavy cream, powdered sugar, and honey—with an electric [mixer](https://www.foodandwine.com/amazon-early-prime-day-deals-june-2024-8658754) (or an immersion blender, just like with the [icebox cake](https://www.foodandwine.com/recipes/maria-cookie-icebox-cake)), beat until stiff peaks form. Then, grab a slice of the Ekmek Kataifi and top it with a generous dollop and some fresh strawberries. Come back next week for episode three of Pastries with Paola featuring Cornbread Tres Leches Cake. ## Paola's Gear Picks 01 of 03 ## The Peralta Project Hats Courtesy of The Peralta Project To buy: \$25 at [peraltaproject.com](https://peraltaproject.com/collections/hats) 02 of 03 ## Wilton Rose Icing Color Courtesy of Wilton To buy: \$2 at [wilton.com](https://www.wilton.com/rose-icing-color-1-ounce/610-401.html) and various prices at [amazon.com](https://www.amazon.com/Wilton-Rose-Icing-Color-oz/dp/B001CG9YDA) 03 of 03 ## Taylor & Colledge Organic Vanilla Bean Paste with Seeds Courtesy of Amazon To buy: \$14 at [amazon.com](https://www.amazon.com/Taylor-Colledge-Paste-Organic-Vanilla/dp/B00RW2GP6W)
ML Classification
ML Categories	null
ML Page Types	null
ML Intent Types	null
Content Metadata
Language	en
Author	null
Publish Time	not set
Original Publish Time	2021-06-09 16:52:42 (4 years ago)
Republished	No
Word Count (Total)	1,295
Word Count (Content)	706
Links
External Links	24
Internal Links	78
Technical SEO
Meta Nofollow	No
Meta Noarchive	Yes
JS Rendered	No
Redirect Target	null
Performance
Download Time (ms)	180
TTFB (ms)	138
Download Size (bytes)	52,214
Shard	187 (laksa)
Root Hash	14720943955733791187
Unparsed URL	com,foodandwine!www,/cooking-techniques/pastries-with-paola-strawberry-ekmek-kataifi s443