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| Meta Title | Ekmek Kataifi - Greek Dessert Recipe - Healthy Life Trainer |
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| Boilerpipe Text | I've never heard of
Ekmek Kataifi
before, but I saw a video for this Greek dessert, and I really liked it, so I wanted to try making it!
I made this DELICIOUS Ekmek Kataifi dessert from strands of kataifi dough, soaked in sugar syrup and topped with heavy custard and whipped cream! YUM!
My secret to making your kataifi pastry crispy is to rub the pastry with butter until the pastry is fully covered with the butter. This step is so important to achieve crispy pastry.
I also like to make the custard layer a bit firmer so it doesn't ooze out of the pastry.
I also liked to top this dessert with crushed pistachio just to give it a pop of green (you may skip that if you want).
You'll Need
Kataifi dough:
You'll be able to find this at any Greek, Turkish or Middle Eastern store, it looks like vermicelli or shredded wheat.
For the custard layer
: I used butter, egg yolks, corn starch, sugar and milk.
For the sugar syrup
: I used sugar, water, few drops of lemon juice and a cinnamon stick.
For the topping layer
: I used heavy cream, icing sugar and vanilla extract. I also sprinkled crushed Pistachios on top.
“See the recipe card for full information on ingredients and quantities.”
How To make Ekmek Kataifi Recipe?
Making the this recipe is a process of four different preparations that make for each of the layers in the dessert. Let's start with the bottom layer and work our way up.
First Step - Prepare The Syrup
Add sugar, water, the cinnamon stick, lemon juice and its peel into a saucepan and bring it to a boil. Lower the heat and let it simmer for about 3 minutes until slightly thickened, then turn off the heat. Allow it to cool.
Second Step - Make The Base
First thing's first, grease a 25cm baking pan with butter. And preheat the oven to 170C.
Using your hands, tear apart the kataifi dough spreading the strands out so they can get nice and feathery.Â
Now spread the kataifi dough to the bottom of the pan that we had greased earlier and pour melted butter over it.
Plop it in the oven and let it bake for 30-40 minutes until crispy and golden brown.
Take it out of the oven and pour the syrup over it while hot and allow the dough to absorb it.
Third Step - Prepare The Custard
In a large mixing bowl, add the egg yolks and half the sugar, whisk until fluffy. Add corn starch and 4 tablespoons of milk, and whisk again until it's all well combined. Go ahead and set this aside for later.
Now, pour the rest of the milk into a large saucepan over high-medium heat and add the sugar and the vanilla extract, bringing it to a boil.
Then, remove the saucepan from the heat and pour about ÂĽ cup of milk from the saucepan into the egg mixture. Don't forget to actively whisk while doing this.
Then add the remaining milk and whisk again. The trick here is to add the milk slowly into the egg mixture so it merges well.Â
Finally, place this final mixture back on the stove and lower the heat to medium, whisking continuously until the mixture has thickened.
Remove the pan from the heat, add the butter and stir until it's all nice and consistent. Let it cool.
Forth Step - Prepare The Whipped Cream
In a mixing bowl, whisk the cold heavy cream, vanilla extract and sugar until soft peaks form.
Fifth Step - Assemble The Ekmek Kataifi
Top the kataifi base with the thick custard, and use a spatula to even it out.
Spread the whipped cream evenly on top of custard, then sprinkle some chopped pistachios for the final touch.
Store in the fridge or serve immediately.
The classic Ekmek Kataifi is ready to add dazzle to your dinner table.
Top Tips!
If you refrigerate this Kataifi for about 3-4 hours before your serve, it'll beautifully set all the layers together. And add the whipped cream just before you serve.
The trickiest part of this recipe is the custard which should be firm enough to sit on top of the pastry, almost like a custard slice. So whisk the mixture until it's a nice dumpy consistency.
Chill the mixing bowl and whisk attachment you'll use for the whipped cream for 15 minutes before you start.
More Mediterranean Recipes
Basbousa ( Semolina Cake )
Sweet Kunafa Recipe
Greek Custard Pie With Syrup (Galaktoboureko)
Kunafa with cream
Qatayef (Atayef)
.
Lebanese Mujadara Recipe
Baba Ganoush Recipe (Lebanese)
Chicken Kofta Recipe
Easy Lemon Chicken Orzo Soup Recipe
Follow Healthy Life Trainer on Facebook,Â
Pinterest
 and Instagram to keep up-to-date with all new recipes.
Ekmek Kataifi - Greek Dessert Recipe
Ekmek Kataifi recipe is a delicious greek dessert that is simple and easy to make. Made with 3 layers of phyllo dough drizzled with syrup, creamy custard and then delicious whipped cream.
Course
Dessert
Cuisine
Greek
Prep Time
15
minutes
Cook Time
30
minutes
Refrigeration
1
hour
Total Time
1
hour
45
minutes
Servings
16
servings
Calories
321
kcal
â–˘
Springform
â–˘
Saucepan
â–˘
Hand mixer
â–˘
SpatulaÂ
â–˘
250
g
kataifi dough
â–˘
50
g
butter, melted
â–˘
75
g
pistachios, chopped
For the syrup
â–˘
1
cup
sugar
â–˘
1
cup
water
â–˘
1
teaspoon
lemon juice
â–˘
1
cinnamon stick
For the custard
â–˘
3
cups
whole milk
â–˘
5
tablespoon
corn starch
â–˘
Âľ
cup
sugar
â–˘
4
egg yolks
â–˘
1
teaspoon
vanilla extract
â–˘
1
teaspoon
butter
For the whipped cream
â–˘
2
cups
heavy whipping cream, cold
â–˘
1
teaspoon
vanilla extract
â–˘
â…“
cup
icing sugar
Making the base
Use your hands to tear apart the kataifi dough spreading the strands out to get fluffy.
250 g kataifi dough
Grease a 25cm baking pan with butter. Preheat the oven to 170C.
Spread the kataifi dough to the bottom of the pan pour over the melted butter.
50 g butter, melted
Bake for 30-40 minutes until crispy and golden brown. Take it out of the oven and let it cool down completely.
Prepare the custard
In a large mixing bowl, add the egg yolks and half the sugar, whisk until fluffy. Add corn starch and 4 tablespoons of milk, whisk again until combined. Set aside.
1 cup sugar,
3 cups whole milk,
4 egg yolks,
5 tablespoon corn starch
Now, pour the rest of the milk into a large saucepan over high-medium heat and add the sugar and the vanilla extract, bring to a boil.
1 teaspoon vanilla extract
Then, remove from the heat and pour about ÂĽ cup of the milk into the egg mixture while whisking.
Then add the remaining milk and whisk again. Place the mixture back on the stove and lower the heat to medium, whisking continuously until the mixture has thickened.
Remove the pan from the heat, add the butter and stir until combined, let it cool.
1 teaspoon butter
Prepare the syrup
Add all the ingredients for the syrup into a saucepan and bring to a boil.
1 cup water,
1 teaspoon lemon juice,
1 cinnamon stick,
Âľ cup sugar
Lower the heat and let it simmer for 3 minutes until slightly thickened, then turn off the heat. Allow it to cool.
Prepare the whipped cream
In a mixing bowl, whisk together the cold heavy cream, vanilla extract and sugar until soft peaks form.
2 cups heavy whipping cream, cold,
1 teaspoon vanilla extract,
â…“ cup icing sugar
Assemble the dessert
Pour a cup of syrup on the kataifi base while warm, allow the dough to absorb it, top it with the custard, and use a spatula to even out.
Spread the whipped cream evenly on the top, then sprinkle with the chopped pistachios.
75 g pistachios, chopped
Store in the fridge or serve immediately.
The trickiest part of this recipe is the custard which should be firm enough to sit on top of the pastry, almost like a custard slice. So whisk the mixture until it's a nice dumpy consistency.
Serving:
1
serving
|
Calories:
321
kcal
|
Carbohydrates:
38
g
|
Protein:
4
g
|
Fat:
17
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
5
g
|
Cholesterol:
89
mg
|
Sodium:
134
mg
|
Potassium:
117
mg
|
Fiber:
1
g
|
Sugar:
27
g
|
Vitamin A:
689
IU
|
Vitamin C:
1
mg
|
Calcium:
87
mg
|
Iron:
1
mg |
| Markdown | [Healthy Life Trainer](https://www.healthylifetrainer.com/)
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# Ekmek Kataifi - Greek Dessert Recipe
Updated: May 6, 2023 · Published: May 5, 2022 by [Radwa](https://www.healthylifetrainer.com/about/) ·
[Jump to Recipe](https://www.healthylifetrainer.com/ekmek-kataifi-greek-dessert-recipe/#recipe)
I've never heard of **Ekmek Kataifi** before, but I saw a video for this Greek dessert, and I really liked it, so I wanted to try making it\!
I made this DELICIOUS Ekmek Kataifi dessert from strands of kataifi dough, soaked in sugar syrup and topped with heavy custard and whipped cream! YUM\!
## Ekmek Kataifi
My secret to making your kataifi pastry crispy is to rub the pastry with butter until the pastry is fully covered with the butter. This step is so important to achieve crispy pastry.
I also like to make the custard layer a bit firmer so it doesn't ooze out of the pastry.
I also liked to top this dessert with crushed pistachio just to give it a pop of green (you may skip that if you want).
## You'll Need
- **Kataifi dough:** You'll be able to find this at any Greek, Turkish or Middle Eastern store, it looks like vermicelli or shredded wheat.
- **For the custard layer**: I used butter, egg yolks, corn starch, sugar and milk.
- **For the sugar syrup**: I used sugar, water, few drops of lemon juice and a cinnamon stick.
- **For the topping layer**: I used heavy cream, icing sugar and vanilla extract. I also sprinkled crushed Pistachios on top.
*“See the recipe card for full information on ingredients and quantities.”*
## How To make Ekmek Kataifi Recipe?
Making the this recipe is a process of four different preparations that make for each of the layers in the dessert. Let's start with the bottom layer and work our way up.
### First Step - Prepare The Syrup
Add sugar, water, the cinnamon stick, lemon juice and its peel into a saucepan and bring it to a boil. Lower the heat and let it simmer for about 3 minutes until slightly thickened, then turn off the heat. Allow it to cool.
### Second Step - Make The Base
First thing's first, grease a 25cm baking pan with butter. And preheat the oven to 170C.
Using your hands, tear apart the kataifi dough spreading the strands out so they can get nice and feathery.
Now spread the kataifi dough to the bottom of the pan that we had greased earlier and pour melted butter over it.
Plop it in the oven and let it bake for 30-40 minutes until crispy and golden brown.
Take it out of the oven and pour the syrup over it while hot and allow the dough to absorb it.
### Third Step - Prepare The Custard
In a large mixing bowl, add the egg yolks and half the sugar, whisk until fluffy. Add corn starch and 4 tablespoons of milk, and whisk again until it's all well combined. Go ahead and set this aside for later.
Now, pour the rest of the milk into a large saucepan over high-medium heat and add the sugar and the vanilla extract, bringing it to a boil.
Then, remove the saucepan from the heat and pour about ÂĽ cup of milk from the saucepan into the egg mixture. Don't forget to actively whisk while doing this.
Then add the remaining milk and whisk again. The trick here is to add the milk slowly into the egg mixture so it merges well.
Finally, place this final mixture back on the stove and lower the heat to medium, whisking continuously until the mixture has thickened.
Remove the pan from the heat, add the butter and stir until it's all nice and consistent. Let it cool.
### Forth Step - Prepare The Whipped Cream
In a mixing bowl, whisk the cold heavy cream, vanilla extract and sugar until soft peaks form.
### Fifth Step - Assemble The Ekmek Kataifi
Top the kataifi base with the thick custard, and use a spatula to even it out.
Spread the whipped cream evenly on top of custard, then sprinkle some chopped pistachios for the final touch.
Store in the fridge or serve immediately.
The classic Ekmek Kataifi is ready to add dazzle to your dinner table.
## Top Tips\!
- If you refrigerate this Kataifi for about 3-4 hours before your serve, it'll beautifully set all the layers together. And add the whipped cream just before you serve.
- The trickiest part of this recipe is the custard which should be firm enough to sit on top of the pastry, almost like a custard slice. So whisk the mixture until it's a nice dumpy consistency.
- Chill the mixing bowl and whisk attachment you'll use for the whipped cream for 15 minutes before you start.
## More Mediterranean Recipes
- [Basbousa ( Semolina Cake )](https://www.healthylifetrainer.com/basbousa-semolina-cake/)
- [Sweet Kunafa Recipe](https://www.healthylifetrainer.com/sweet-kunafa-recipe/)
- [Greek Custard Pie With Syrup (Galaktoboureko)](https://www.healthylifetrainer.com/greek-custard-pie-with-syrup-galaktoboureko/)
- [Kunafa with cream](https://www.healthylifetrainer.com/kunafa-with-cream/)
- [Qatayef (Atayef)](https://www.healthylifetrainer.com/qatayef-atayef-recipe/).
- [Lebanese Mujadara Recipe](https://www.healthylifetrainer.com/mujadara-recipe/)
- [Baba Ganoush Recipe (Lebanese)](https://www.healthylifetrainer.com/easy-baba-ganoush-recipe/)
- [Chicken Kofta Recipe](https://www.healthylifetrainer.com/grilled-chicken-kofta/)
- [Easy Lemon Chicken Orzo Soup Recipe](https://www.healthylifetrainer.com/lemon-chicken-orzo-soup/)
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5 from 1 vote
## Ekmek Kataifi - Greek Dessert Recipe
Ekmek Kataifi recipe is a delicious greek dessert that is simple and easy to make. Made with 3 layers of phyllo dough drizzled with syrup, creamy custard and then delicious whipped cream.
Course Dessert
Cuisine Greek
Prep Time 15 minutes minutes
Cook Time 30 minutes minutes
Refrigeration 1 hour hour
Total Time 1 hour hour 45 minutes minutes
Servings 16 servings
Calories 321kcal
Author [Radwa](https://www.healthylifetrainer.com/about/)
### Equipment
- â–˘
Springform
- â–˘
Saucepan
- â–˘
Hand mixer
- â–˘
Spatula
### Ingredients
- â–˘
250 g kataifi dough
- â–˘
50 g butter, melted
- â–˘
75 g pistachios, chopped
#### For the syrup
- â–˘
1 cup sugar
- â–˘
1 cup water
- â–˘
1 teaspoon lemon juice
- â–˘
1 cinnamon stick
#### For the custard
- â–˘
3 cups whole milk
- â–˘
5 tablespoon corn starch
- â–˘
Âľ cup sugar
- â–˘
4 egg yolks
- â–˘
1 teaspoon vanilla extract
- â–˘
1 teaspoon butter
#### For the whipped cream
- â–˘
2 cups heavy whipping cream, cold
- â–˘
1 teaspoon vanilla extract
- â–˘
â…“ cup icing sugar
### Instructions
#### Making the base
- Use your hands to tear apart the kataifi dough spreading the strands out to get fluffy.
250 g kataifi dough
- Grease a 25cm baking pan with butter. Preheat the oven to 170C.
- Spread the kataifi dough to the bottom of the pan pour over the melted butter.
50 g butter, melted
- Bake for 30-40 minutes until crispy and golden brown. Take it out of the oven and let it cool down completely.
#### Prepare the custard
- In a large mixing bowl, add the egg yolks and half the sugar, whisk until fluffy. Add corn starch and 4 tablespoons of milk, whisk again until combined. Set aside.
1 cup sugar, 3 cups whole milk, 4 egg yolks, 5 tablespoon corn starch
- Now, pour the rest of the milk into a large saucepan over high-medium heat and add the sugar and the vanilla extract, bring to a boil.
1 teaspoon vanilla extract
- Then, remove from the heat and pour about ÂĽ cup of the milk into the egg mixture while whisking.
- Then add the remaining milk and whisk again. Place the mixture back on the stove and lower the heat to medium, whisking continuously until the mixture has thickened.
- Remove the pan from the heat, add the butter and stir until combined, let it cool.
1 teaspoon butter
#### Prepare the syrup
- Add all the ingredients for the syrup into a saucepan and bring to a boil.
1 cup water, 1 teaspoon lemon juice, 1 cinnamon stick, Âľ cup sugar
- Lower the heat and let it simmer for 3 minutes until slightly thickened, then turn off the heat. Allow it to cool.
#### Prepare the whipped cream
- In a mixing bowl, whisk together the cold heavy cream, vanilla extract and sugar until soft peaks form.
2 cups heavy whipping cream, cold, 1 teaspoon vanilla extract, â…“ cup icing sugar
#### Assemble the dessert
- Pour a cup of syrup on the kataifi base while warm, allow the dough to absorb it, top it with the custard, and use a spatula to even out.
- Spread the whipped cream evenly on the top, then sprinkle with the chopped pistachios.
75 g pistachios, chopped
- Store in the fridge or serve immediately.
### Notes
The trickiest part of this recipe is the custard which should be firm enough to sit on top of the pastry, almost like a custard slice. So whisk the mixture until it's a nice dumpy consistency.
### Nutrition
Serving: 1serving \| Calories: 321kcal \| Carbohydrates: 38g \| Protein: 4g \| Fat: 17g \| Saturated Fat: 9g \| Polyunsaturated Fat: 2g \| Monounsaturated Fat: 5g \| Cholesterol: 89mg \| Sodium: 134mg \| Potassium: 117mg \| Fiber: 1g \| Sugar: 27g \| Vitamin A: 689IU \| Vitamin C: 1mg \| Calcium: 87mg \| Iron: 1mg
Tried this Recipe? Pin it for Later\!Mention [@HealthyLifeTrainer](https://www.pinterest.com/HealthyLifeTrainer) or tag [\#healthylifetrainer](https://www.pinterest.com/search/pins/?rs=hashtag_closeup&q=%23healthylifetrainer)\!
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## More Mediterranean Recipes
- [Qatayef (Atayef)](https://www.healthylifetrainer.com/qatayef-atayef-recipe/)
- [Kahk El Eid Recipe (Egyptian Eid Cookies)](https://www.healthylifetrainer.com/kahk-el-eid-recipe-egyptian-eid-cookies/)
- [Mediterranean Fish Stew](https://www.healthylifetrainer.com/mediterranean-fish-stew/)
- [Galaktoboureko - Greek Custard Pie](https://www.healthylifetrainer.com/greek-custard-pie-with-syrup-galaktoboureko/)
#### About Radwa
Hi, I am Radwa! I've always been fond of food—seriously, it's my love language. I share my tried-and-true recipes and provide easy, step-by-step recipes that anyone can follow.
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Hello! I’m Radwa, A wife and mother. Also, I am the recipe maker and food photographer behind Healthy Life Trainer. I love making new, simple and quick recipes every day.
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## Recipe Ratings without Comment
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| Readable Markdown | I've never heard of **Ekmek Kataifi** before, but I saw a video for this Greek dessert, and I really liked it, so I wanted to try making it\!
I made this DELICIOUS Ekmek Kataifi dessert from strands of kataifi dough, soaked in sugar syrup and topped with heavy custard and whipped cream! YUM\!
My secret to making your kataifi pastry crispy is to rub the pastry with butter until the pastry is fully covered with the butter. This step is so important to achieve crispy pastry.
I also like to make the custard layer a bit firmer so it doesn't ooze out of the pastry.
I also liked to top this dessert with crushed pistachio just to give it a pop of green (you may skip that if you want).
## You'll Need
- **Kataifi dough:** You'll be able to find this at any Greek, Turkish or Middle Eastern store, it looks like vermicelli or shredded wheat.
- **For the custard layer**: I used butter, egg yolks, corn starch, sugar and milk.
- **For the sugar syrup**: I used sugar, water, few drops of lemon juice and a cinnamon stick.
- **For the topping layer**: I used heavy cream, icing sugar and vanilla extract. I also sprinkled crushed Pistachios on top.
*“See the recipe card for full information on ingredients and quantities.”*
## How To make Ekmek Kataifi Recipe?
Making the this recipe is a process of four different preparations that make for each of the layers in the dessert. Let's start with the bottom layer and work our way up.
### First Step - Prepare The Syrup
Add sugar, water, the cinnamon stick, lemon juice and its peel into a saucepan and bring it to a boil. Lower the heat and let it simmer for about 3 minutes until slightly thickened, then turn off the heat. Allow it to cool.
### Second Step - Make The Base
First thing's first, grease a 25cm baking pan with butter. And preheat the oven to 170C.
Using your hands, tear apart the kataifi dough spreading the strands out so they can get nice and feathery.
Now spread the kataifi dough to the bottom of the pan that we had greased earlier and pour melted butter over it.
Plop it in the oven and let it bake for 30-40 minutes until crispy and golden brown.
Take it out of the oven and pour the syrup over it while hot and allow the dough to absorb it.
### Third Step - Prepare The Custard
In a large mixing bowl, add the egg yolks and half the sugar, whisk until fluffy. Add corn starch and 4 tablespoons of milk, and whisk again until it's all well combined. Go ahead and set this aside for later.
Now, pour the rest of the milk into a large saucepan over high-medium heat and add the sugar and the vanilla extract, bringing it to a boil.
Then, remove the saucepan from the heat and pour about ÂĽ cup of milk from the saucepan into the egg mixture. Don't forget to actively whisk while doing this.
Then add the remaining milk and whisk again. The trick here is to add the milk slowly into the egg mixture so it merges well.
Finally, place this final mixture back on the stove and lower the heat to medium, whisking continuously until the mixture has thickened.
Remove the pan from the heat, add the butter and stir until it's all nice and consistent. Let it cool.
### Forth Step - Prepare The Whipped Cream
In a mixing bowl, whisk the cold heavy cream, vanilla extract and sugar until soft peaks form.
### Fifth Step - Assemble The Ekmek Kataifi
Top the kataifi base with the thick custard, and use a spatula to even it out.
Spread the whipped cream evenly on top of custard, then sprinkle some chopped pistachios for the final touch.
Store in the fridge or serve immediately.
The classic Ekmek Kataifi is ready to add dazzle to your dinner table.
## Top Tips\!
- If you refrigerate this Kataifi for about 3-4 hours before your serve, it'll beautifully set all the layers together. And add the whipped cream just before you serve.
- The trickiest part of this recipe is the custard which should be firm enough to sit on top of the pastry, almost like a custard slice. So whisk the mixture until it's a nice dumpy consistency.
- Chill the mixing bowl and whisk attachment you'll use for the whipped cream for 15 minutes before you start.
## More Mediterranean Recipes
- [Basbousa ( Semolina Cake )](https://www.healthylifetrainer.com/basbousa-semolina-cake/)
- [Sweet Kunafa Recipe](https://www.healthylifetrainer.com/sweet-kunafa-recipe/)
- [Greek Custard Pie With Syrup (Galaktoboureko)](https://www.healthylifetrainer.com/greek-custard-pie-with-syrup-galaktoboureko/)
- [Kunafa with cream](https://www.healthylifetrainer.com/kunafa-with-cream/)
- [Qatayef (Atayef)](https://www.healthylifetrainer.com/qatayef-atayef-recipe/).
- [Lebanese Mujadara Recipe](https://www.healthylifetrainer.com/mujadara-recipe/)
- [Baba Ganoush Recipe (Lebanese)](https://www.healthylifetrainer.com/easy-baba-ganoush-recipe/)
- [Chicken Kofta Recipe](https://www.healthylifetrainer.com/grilled-chicken-kofta/)
- [Easy Lemon Chicken Orzo Soup Recipe](https://www.healthylifetrainer.com/lemon-chicken-orzo-soup/)
Follow Healthy Life Trainer on Facebook, [Pinterest](https://www.pinterest.co.uk/healthylifetrainer/) and Instagram to keep up-to-date with all new recipes.
## Ekmek Kataifi - Greek Dessert Recipe
Ekmek Kataifi recipe is a delicious greek dessert that is simple and easy to make. Made with 3 layers of phyllo dough drizzled with syrup, creamy custard and then delicious whipped cream.
Course Dessert
Cuisine Greek
Prep Time 15 minutes
Cook Time 30 minutes
Refrigeration 1 hour
Total Time 1 hour 45 minutes
Servings 16 servings
Calories 321kcal
- â–˘
Springform
- â–˘
Saucepan
- â–˘
Hand mixer
- â–˘
Spatula
- â–˘
250 g kataifi dough
- â–˘
50 g butter, melted
- â–˘
75 g pistachios, chopped
#### For the syrup
- â–˘
1 cup sugar
- â–˘
1 cup water
- â–˘
1 teaspoon lemon juice
- â–˘
1 cinnamon stick
#### For the custard
- â–˘
3 cups whole milk
- â–˘
5 tablespoon corn starch
- â–˘
Âľ cup sugar
- â–˘
4 egg yolks
- â–˘
1 teaspoon vanilla extract
- â–˘
1 teaspoon butter
#### For the whipped cream
- â–˘
2 cups heavy whipping cream, cold
- â–˘
1 teaspoon vanilla extract
- â–˘
â…“ cup icing sugar
#### Making the base
- Use your hands to tear apart the kataifi dough spreading the strands out to get fluffy.
250 g kataifi dough
- Grease a 25cm baking pan with butter. Preheat the oven to 170C.
- Spread the kataifi dough to the bottom of the pan pour over the melted butter.
50 g butter, melted
- Bake for 30-40 minutes until crispy and golden brown. Take it out of the oven and let it cool down completely.
#### Prepare the custard
- In a large mixing bowl, add the egg yolks and half the sugar, whisk until fluffy. Add corn starch and 4 tablespoons of milk, whisk again until combined. Set aside.
1 cup sugar, 3 cups whole milk, 4 egg yolks, 5 tablespoon corn starch
- Now, pour the rest of the milk into a large saucepan over high-medium heat and add the sugar and the vanilla extract, bring to a boil.
1 teaspoon vanilla extract
- Then, remove from the heat and pour about ÂĽ cup of the milk into the egg mixture while whisking.
- Then add the remaining milk and whisk again. Place the mixture back on the stove and lower the heat to medium, whisking continuously until the mixture has thickened.
- Remove the pan from the heat, add the butter and stir until combined, let it cool.
1 teaspoon butter
#### Prepare the syrup
- Add all the ingredients for the syrup into a saucepan and bring to a boil.
1 cup water, 1 teaspoon lemon juice, 1 cinnamon stick, Âľ cup sugar
- Lower the heat and let it simmer for 3 minutes until slightly thickened, then turn off the heat. Allow it to cool.
#### Prepare the whipped cream
- In a mixing bowl, whisk together the cold heavy cream, vanilla extract and sugar until soft peaks form.
2 cups heavy whipping cream, cold, 1 teaspoon vanilla extract, â…“ cup icing sugar
#### Assemble the dessert
- Pour a cup of syrup on the kataifi base while warm, allow the dough to absorb it, top it with the custard, and use a spatula to even out.
- Spread the whipped cream evenly on the top, then sprinkle with the chopped pistachios.
75 g pistachios, chopped
- Store in the fridge or serve immediately.
The trickiest part of this recipe is the custard which should be firm enough to sit on top of the pastry, almost like a custard slice. So whisk the mixture until it's a nice dumpy consistency.
Serving: 1serving \| Calories: 321kcal \| Carbohydrates: 38g \| Protein: 4g \| Fat: 17g \| Saturated Fat: 9g \| Polyunsaturated Fat: 2g \| Monounsaturated Fat: 5g \| Cholesterol: 89mg \| Sodium: 134mg \| Potassium: 117mg \| Fiber: 1g \| Sugar: 27g \| Vitamin A: 689IU \| Vitamin C: 1mg \| Calcium: 87mg \| Iron: 1mg |
| Shard | 156 (laksa) |
| Root Hash | 18039127978366764556 |
| Unparsed URL | com,healthylifetrainer!www,/ekmek-kataifi-greek-dessert-recipe/ s443 |