🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 183 (from laksa025)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa183.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.pastrywishes.com/ekmek-kataifi/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.pastrywishes.com/ekmek-kataifi/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.pastrywishes.com\/ekmek-kataifi\/","crawl_time":1775629037,"first_indexed_time":1651961244,"http_code":200,"src_unparsed":"com,pastrywishes!www,\/ekmek-kataifi\/ s443","src_root_hash":"16147131007127360183","history_drop_reason":null,"meta_title":"Greek Ekmek Kataifi - Pastry Wishes","meta_descriptions":["Ekmek Kataifi is a luscious, Greek dessert with shredded phyllo dough drenched in syrup that's topped with custard and then whipped cream!"],"attrs_boilerpipe_text":"Ekmek Kataifi\nis a luscious, Greek dessert with shredded phyllo dough drenched in syrup that's topped with custard and then whipped cream!\nA delicious slice of Ekmek Kataifi!\nJump to:\nWhat is Ekmek Kataifi?\nWhat makes this Ekmek Kataifi stand out\nWhy this recipe works\nWhat does Greek Ekmek Kataifi taste like?\nWhat you'll need\nWhat is mastic gum?\nHow to make this recipe\nTop Tip\nVariations\nTips for success\nFrequently asked questions\nMore Greek recipes to try!\nRecipe\nWhat is Ekmek Kataifi?\nDid you know that this dessert has its origins in Turkey?\nThe word \"ekmek\" means bread in Turkish. In Turkey, \"Ekmek Kadayifi\" is a sweet dessert where bread is soaked in syrup and topped with clotted cream and nuts.\nAlthough the name of this kataifi custard recipe is similar, the Greek version is a different dessert.\nGreek Ekmek Kataifi\nconsists of a syrupy shredded phyllo dough base topped with a creamy custard\/pastry cream and then whipped cream and nuts, usually pistachios.\nRave Reader Reviews\n⭐⭐⭐⭐⭐\nHello Voula\nI love your recipes.\nI recently made your Ekmek recipe for Easter and it was delicious.\nThe whole family loved it.\nI also like the the flavour of the Mastic flavour.\nThanks.\n- Aspa\nLoved your recipe and the dessert!\n- Kavita\nWhat makes this Ekmek Kataifi stand out\nThis recipe has just the right amount of syrup; not too much to make it too sweet, and not too little to make the base dry.\nMoreover, each layer has the perfect thickness, so you have the right amount of each!\nMost recipes include tempering the eggs. My recipe, though, has an easy hack for the custard\/pastry cream so you DON'T have to temper the eggs, which saves a lot of time and makes it practically impossible to get wrong!\nWhy this recipe works\nThis recipe does involve a lot of steps, but trust me, if you read the post to the end, you'll see that they're not complicated!\nYou can easily make it in individual cups or glasses for a dinner party or special gathering. Or just serve it in a large baking dish for a big get-together.\nWhat does Greek Ekmek Kataifi taste like?\nThis dessert is similar to baklava and kataifi, but not as nutty or sweet. The syrupy kataifi base is amazing with the vanilla custard and the whipped cream. It's definitely a unique flavor combination.\nSee the recipe card at the end of the post for quantities.\nWhat is mastic gum?\nMastic gum, or Mastiha as it's called in Greece, is a resin from mastic trees that are only found in Greece on the island of Chios. It was first harvested by the ancient Greeks over 2,000 years ago.\nNowadays, it is used in a lot of Greek desserts and it's especially popular in\nTsoureki, Greek Easter bread\n. Ekmek Kataifi in Greece is popular with mastic gum! You can find it online or in Greek stores and Greek markets.\nIf you can't get mastic gum, you can still make Ekmek Kataifi! It will taste just as incredible, even without it!\nHow to make this recipe\nThis recipe is divided into 5 parts: the syrup, the base, the custard\/pastry cream, the whipped cream, and assembling the dessert.\nPart 1 - Make the syrup\nThis is probably the easiest of all the steps! Just put the water, sugar, cinnamon stick, lemon juice and peel in a saucepan and bring to a boil.\nAfter that, let it boil for 4-5 minutes. Then take it off the heat and stir in the honey. Set it aside to cool.\nThe lemon juice is important because it prevents the syrup from crystallizing.\nPart 2 - Make the base\nSTEP 1\nFirst, butter your pan really well. I like to use the biggest sheet pan I have because it makes assembling the dessert a lot easier. My pan is about 14 x 12 inches (37 X 31cm).\nSTEPS 2-5\nNow it's time to detangle the shredded phyllo dough. It really isn't difficult, you just have to remember to work quickly because it can dry out really fast.\nStart by separating the thawed phyllo dough. You need to pull apart all the strands without tearing the dough, so that there aren't any knots.\nYou should end up with a big, fluffy pile (see picture 5).\nSTEP 6\nAfter that, mix the ground cinnamon with the nuts in a small bowl.\nSTEP7\nEvenly spread half of the detangled phyllo dough on your prepared pan. Then sprinkle with the nut mixture.\nSTEP 8\nThen, pour half of the melted butter on top.\nSTEP 9\nNext, spread the remaining phyllo dough and add the remaining melted butter. Use your hands to toss everything together so that the shredded dough is coated with the melted butter as much as possible.\nMake sure there aren't any empty spaces. If there are, just use your fingers to push the shredded dough to fill them in. Don't press down on the dough.\nSTEP10\nFinally, bake the base until it has a nice golden brown color as shown (picture 10).\nSTEP 11\nImmediately pour the cooled honey syrup all over the base. It will sizzle! This is completely normal!\nIt will look like it's too much syrup, but trust me, it isn't! It will mostly be absorbed.\nSTEP 12\nCarefully tilt the pan left and right so that the syrup goes all over the base. Wear gloves if your pan is still hot!\nPart 3 - Make the custard\/pastry cream\nSTEP 1\nPut all the ingredients except for the butter in a blender. If you don't have a blender, use a food processor.\nSTEP 2\nThen, blend everything for about a minute.\nTop Tip\nUsing a blender (or food processor) before heating the egg mixture ensures that there won't be any lumps in the custard. Also, with this method, there is no need to temper the eggs.\nSTEP 3\nAfter that, pour the egg mixture into a saucepan and cook over medium heat. Gradually bring to a boil, whisking continuously until it thickens, about 5 minutes. Don't stop whisking as it can quickly burn. Once thickened, take it off the heat and whisk in the butter.\nSTEP 4\nThen, pour the hot custard in a large, shallow sheet pan and cover immediately with plastic wrap. This will help it cool much faster than in a bowl. Mine took a little over an hour to cool.\nPart 4 - Make the whipped cream\nPut everything in the bowl and whip until it thickens and forms peaks, about 5 minutes.\nI always put a metal bowl in the freezer for about 10 minutes before I start whipping the cream. This helps it whip faster.\nPart 5 - Assemble the dessert\nThis is the fun part! The same steps apply for individual dessert glasses, too!\nFor this recipe, I put half of everything into a small dish (I used a 9 x 6.5 inch (23 x 16.5 cm) pan) and the rest in 6 large dessert glasses.\nSTEP 1\nFirst, add a layer of the syrupy kataifi base to the bottom of a pan and even it out.\nSTEP 2\nThen, spread an even layer of the custard on top.\nSTEP 3\nAfter that, spread the whipped cream on top. For the individual dessert glasses, I used a Wilton 1M piping tip and swirled it on the custard.\nIn Greece, it's common to see lines across the top of the whipped cream. You can use a fork or a small cake scraper to make the lines, if you want.\nSTEP 4\nFinally, add the chopped pistachios and then dust with cinnamon.\nThen refrigerate about 2 hours before serving, to give it time to set and make it easier to cut.\nIndividual Ekmek Kataifi dessert cups!\nStorage Tips\nCover with plastic wrap and store in the refrigerator for up to about 5 days.\nVariations\nLots of Greek desserts use rose water, but I'm not much of a fan as it's quite strong. If you like it, though, add 1 or 2 teaspoons of food grade rose water to the syrup for a floral flavor.\nIn Greece, you can find kataifi ice cream! It has the syrupy base like this recipe, but instead of the custard and cream, it's topped with\nvanilla ice cream\n!\nEkmek tsoureki is also popular! Instead of shredded phyllo dough, there's\nTsoureki\nand syrup for the base! This might be an idea for a future post (let me know what you think)!\nUse almonds instead of pistachios, or skip the nuts altogether!\nTips for success\nIf using ground mastic gum (mastiha), don't use more than what's stated in the recipe because it will make the custard bitter.\nI've made this dessert by spreading the hot custard directly onto the kataifi base, however, I found that it made the base a bit mushy and too soft, which I don't like. I found it much better to cool the custard in its own pan and then spread it on top of the base.\nYou can save some time by making the syrup a day ahead and keeping it in the fridge!\nInstead of a pan or dessert glasses, you could use a pastry ring to cut out the base and make it into a round cake!\nFrequently asked questions\nWhat is shredded phyllo dough?\nShredded phyllo dough or kataifi pastry (aka kataifi dough) is a delicately layered dough that's made into really thin strands. It looks like vermicelli pasta. It's used in many Greek and Middle Eastern desserts.\nHow do you thaw frozen shredded phyllo dough?\nThe best way is to put it in the refrigerator the night before and then let it come to room temperature before using it.\nHappy Baking! 😀\n~Voula\nMore Greek recipes to try!\nGalatopita Greek Milk Pie\nPortokalopita - Greek Orange Phyllo Cake\nEasy Greek Halva Cake\nEasy Galaktoboureko Recipe\nDid you make this recipe?\nIf so, please let me know how it turned out and\nleave a rating and review\nbelow! I'd love to hear from you! ❤️\nRecipe\n2 large sheet pans, about 14 x 12 inches (37 x 31cm)\na 9 x 13 inch pan (22 x 33cm) OR a small pan (9 x 6.5 inch (23 x 16.5 cm) and 6 dessert glasses\nFor the honey syrup\n▢\n3 ½ cups  (700g) sugar\n▢\n2 cups (500ml) water\n▢\n½ cup (125 g) good-quality honey\n▢\njuice and peel from half a lemon\n▢\n1 cinnamon stick\nFor the base\n▢\n1 pound (450g) shredded phyllo\/filo dough, thawed and at room temperature\n▢\n⅓ cup (75g) coarsely chopped walnuts\n▢\n1 tablespoon ground cinnamon\n▢\n7oz (200g) unsalted butter, melted\nFor the custard\/pastry cream\n▢\n4 cups (1 liter) whole milk\n▢\n1 cup (200g) sugar\n▢\n½ cup (60g) cornstarch\n▢\n6 medium egg yolks\n▢\n1½ teaspoons vanilla\n▢\n⅛ teaspoon ground mastic gum (optional)\n▢\npinch of salt\n▢\n2 tablespoons (30g) unsalted butter\nFor the whipped cream topping\n▢\n2 cups (500ml) heavy whipping cream\n▢\n½ cup (65g) powdered sugar\n▢\n1 teaspoon vanilla\nFor the garnish\n▢\n½ cup (80g) pistachios, coarsely chopped\n▢\nground cinnamon for dusting\nFor best results, please read through the full post before beginning the recipe.\nMake the syrup\nPut the water, sugar, cinnamon stick, lemon juice and peel in a saucepan and bring to a boil. Let it boil for 4-5 minutes. Remove and discard the lemon peel and the cinnamon stick.\n3 ½ cups  (700g) sugar,\n2 cups (500ml) water,\n1 cinnamon stick,\njuice and peel from half a lemon\nTake it off the heat and stir in the honey.  Set it aside to cool.\n½ cup (125 g) good-quality honey\nMake the base\nPreheat the oven to 350°F (180°C).\nButter a large sheet pan really well. Mine is about 14 X 12 inches (37 x 31 cm). Set aside.\nStart detangling the shredded phyllo dough. Pull apart all the strands without ripping or tearing the dough, so that there aren't any knots left. Work as quickly as you can as the dough can dry out very quickly. You should end up with a big fluffy pile of dough (see picture 5 in the post).\n1 pound (450g) shredded phyllo\/filo dough, thawed and at room temperature\nMix the ground cinnamon with the nuts in a small bowl. Set aside.\n1 tablespoon ground cinnamon,\n⅓ cup (75g) coarsely chopped walnuts\nEvenly spread half of the detangled phyllo dough on your prepared pan. Then sprinkle with the nut mixture.\nPour half of the melted butter on top.\n7oz (200g) unsalted butter, melted\nSpread the remaining phyllo dough and add the remaining melted butter. Use your hands to toss everything together so that the shredded dough is coated with the melted butter as much as possible. Make sure there aren't any empty spaces. If there are, just use your fingers to push the shredded dough to fill them in. Don't press down on the dough.\nBake the base for about 30-35 minutes, until it has a nice golden brown color (see picture 10 in the post).\nWhen the base is done, take it out of the oven and immediately pour ALL of the cooled syrup all over. It will sizzle! This is completely normal! It will look like it's too much syrup, but trust me, it isn't!\nCarefully tilt the pan left and right so that the syrup goes everywhere. Wear gloves if your pan is still hot! Set the base aside.\nMake the custard\/pastry cream\nPut the milk, sugar, cornstarch, egg yoks, vanilla, salt, and ground mastic (if using) in a blender or food processor. Blend for about a minute.\n4 cups (1 liter) whole milk,\n1 cup (200g) sugar,\n½ cup (60g) cornstarch,\n6 medium egg yolks,\n1½ teaspoons vanilla,\npinch of salt,\n⅛ teaspoon ground mastic gum (optional)\nPour the egg mixture into a saucepan and cook over medium heat. Gradually bring to a boil, whisking continuously until it thickens, about 5-7 minutes. Don't stop whisking as it can quickly burn. Once thickened, take it off the heat and whisk in the butter.\n2 tablespoons (30g) unsalted butter\nPour the hot custard in a large, sheet pan and cover immediately with plastic wrap. Make sure the plastic wrap touches the entire surface.\nLet the custard cool completely. It should take about 1-1½ hours.\nMake the whipped cream\nPut a metal bowl in the freezer for about 10 minutes.\nTake the metal bowl out of the freezer and add the cream, powdered sugar and vanilla.\n2 cups (500ml) heavy whipping cream,\n½ cup (65g) powdered sugar,\n1 teaspoon vanilla\nUsing a hand mixer, whip the cream until it thickens and forms peaks, about 5 minutes.\nAssemble the dessert\nAdd a layer of the syrupy kataifi base to the bottom of a pan and even it out. I use my hands to remove the base. (Use all of it if you're making one large pan, or use half of it in a small pan and the rest in 6 individual dessert glasses).\nSpread an even layer of the custard cream on top.\nSpread the whipped cream on top. For the individual dessert glasses, I used a Wilton 1M piping tip.\nGarnish with the chopped pistachios and then dust with cinnamon.\n½ cup (80g) pistachios, coarsely chopped ,\nground cinnamon for dusting\nRefrigerate for about 2 hours before serving, to give it time to set and make it easier to cut.\nStore any leftovers in the refrigerator for up to about 5 days, covered with plastic wrap.\nEnjoy!\nIf using ground mastic gum (mastiha), don't use more than what's stated in the recipe because it will make the custard bitter.\nI've made this dessert by spreading the hot custard directly onto the kataifi base, however, I found that it made the base a bit mushy and too soft, which I don't like. I found it much better to cool the custard in its own pan and then spread it on top of the base.\nYou can save some time by making the syrup a day ahead and keeping it in the fridge!\nInstead of a pan or dessert glasses, you could use a pastry ring to cut out the base and make it into a round cake!\nPicture Tutorial & Tips:\nI have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.\nBaking Measurements:\nI have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!\n© Pastry Wishes\nLeave a comment below & tag me on Instagram\n@pastry.wishes\n!\nReader Interactions\n5 from 8 votes","attrs_markdown":"- [Skip to primary navigation](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#genesis-nav-primary)\n- [Skip to main content](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#genesis-content)\n- [Skip to primary sidebar](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#genesis-sidebar-primary)\n\n[![Pastry Wishes](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI0MDAiIGhlaWdodD0iMTQwIiB2aWV3Qm94PSIwIDAgNDAwIDE0MCI+PHJlY3Qgd2lkdGg9IjEwMCUiIGhlaWdodD0iMTAwJSIgc3R5bGU9ImZpbGw6I2NmZDRkYjtmaWxsLW9wYWNpdHk6IDAuMTsiLz48L3N2Zz4=)](https:\/\/www.pastrywishes.com\/ \"Pastry Wishes\")\n\n- [Home](https:\/\/www.pastrywishes.com\/)\n- [Recipes](https:\/\/www.pastrywishes.com\/recipes-2\/)\n- [FREE E-BOOK](https:\/\/subscribepage.io\/pastrywishes-5easydessertsebook)\n- [How-tos and Tips](https:\/\/www.pastrywishes.com\/category\/how-tos-and-tips\/)\n- [About](https:\/\/www.pastrywishes.com\/about\/)\n- [Contact](https:\/\/www.pastrywishes.com\/contact\/)\n\n[![go to homepage](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSIyMDAiIGhlaWdodD0iNzAiIHZpZXdCb3g9IjAgMCAyMDAgNzAiPjxyZWN0IHdpZHRoPSIxMDAlIiBoZWlnaHQ9IjEwMCUiIHN0eWxlPSJmaWxsOiNjZmQ0ZGI7ZmlsbC1vcGFjaXR5OiAwLjE7Ii8+PC9zdmc+)](https:\/\/www.pastrywishes.com\/)\n\n- [Recipes](https:\/\/www.pastrywishes.com\/recipes-2\/)\n- [FREE E-BOOK](https:\/\/subscribepage.io\/pastrywishes-5easydessertsebook)\n- [How-tos and Tips](https:\/\/www.pastrywishes.com\/category\/how-tos-and-tips\/)\n- [About](https:\/\/www.pastrywishes.com\/about\/)\n- [Contact](https:\/\/www.pastrywishes.com\/contact\/)\n\n[![Homepage link](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI4MDAiIGhlaWdodD0iMjgwIiB2aWV3Qm94PSIwIDAgODAwIDI4MCI+PHJlY3Qgd2lkdGg9IjEwMCUiIGhlaWdodD0iMTAwJSIgc3R5bGU9ImZpbGw6I2NmZDRkYjtmaWxsLW9wYWNpdHk6IDAuMTsiLz48L3N2Zz4=)](https:\/\/www.pastrywishes.com\/)\n\n- [Recipes](https:\/\/www.pastrywishes.com\/recipes-2\/)\n- [FREE E-BOOK](https:\/\/subscribepage.io\/pastrywishes-5easydessertsebook)\n- [How-tos and Tips](https:\/\/www.pastrywishes.com\/category\/how-tos-and-tips\/)\n- [About](https:\/\/www.pastrywishes.com\/about\/)\n- [Contact](https:\/\/www.pastrywishes.com\/contact\/)\n\n[×](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/)\n\n[Home](https:\/\/www.pastrywishes.com\/) » [Recipes](https:\/\/www.pastrywishes.com\/recipes-2\/) » [All Recipes](https:\/\/www.pastrywishes.com\/category\/all-recipes\/)\n\n# Greek Ekmek Kataifi\nPublished: May 4, 2022 · Modified: Dec 17, 2024 by [Voula](https:\/\/www.pastrywishes.com\/about\/) with [37 Comments](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#comments)\n\n[Pin950](https:\/\/pinterest.com\/pin\/create\/button\/?url=https%3A%2F%2Fwww.pastrywishes.com%2Fekmek-kataifi%2F)\n\n[Share](https:\/\/www.facebook.com\/share.php?u=https%3A%2F%2Fwww.pastrywishes.com%2Fekmek-kataifi%2F)\n\n950 Shares\n\n[Jump to Recipe](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#recipe)\n\n[Print Recipe](https:\/\/www.pastrywishes.com\/wprm_print\/greek-ekmek-kataifi)\n\n***Ekmek Kataifi** is a luscious, Greek dessert with shredded phyllo dough drenched in syrup that's topped with custard and then whipped cream\\!*\n\n![a slice of greek ekmek kataifi on a white plate with a fork](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI2ODciIGhlaWdodD0iMTAzMCIgdmlld0JveD0iMCAwIDY4NyAxMDMwIj48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==)\n\nA delicious slice of Ekmek Kataifi\\!\n\nThis is a wonderful, decadent dessert that you can easily make at home\\!  \nI usually make it during special holidays or celebrations because it's one of my most requested desserts\\!\n\nIf you like [Baklava](https:\/\/www.pastrywishes.com\/greek-baklava-rolls-saragli-refined-sugar-free\/) or [Galaktoboureko](https:\/\/www.pastrywishes.com\/traditional-greek-custard-pie-galaktoboureko-easy-tips\/), you'll love this dessert\\!  \nFor this particular recipe, I'll show you how to make it 2 ways: both in a baking dish and in individual dessert glasses\\!\n\nLove Greek desserts? Try my [Baklava Triangles](https:\/\/www.pastrywishes.com\/baklava-triangles\/), my [Ladokouloura Greek Olive Oil Cookies](https:\/\/www.pastrywishes.com\/ladokouloura-greek-olive-oil-cookies-vegan-easy\/), or my [Rizogalo Greek Rice Pudding](https:\/\/www.pastrywishes.com\/rizogalo-greek-rice-pudding-vegan-option\/)\\!\n\nJump to:\n\n- [What is Ekmek Kataifi?](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#what-is-ekmek-kataifi)\n- [What makes this Ekmek Kataifi stand out](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#what-makes-this-ekmek-kataifi-stand-out)\n- [Why this recipe works](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#why-this-recipe-works)\n- [What does Greek Ekmek Kataifi taste like?](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#what-does-greek-ekmek-kataifi-taste-like)\n- [What you'll need](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#what-youll-need)\n- [What is mastic gum?](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#what-is-mastic-gum)\n- [How to make this recipe](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#how-to-make-this-recipe)\n- [Top Tip](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#top-tip)\n- [Variations](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#variations)\n- [Tips for success](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#tips-for-success)\n- [Frequently asked questions](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#frequently-asked-questions)\n- [More Greek recipes to try\\!](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#more-greek-recipes-to-try)\n- [Recipe](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#h-recipe)\n\n## What is Ekmek Kataifi?\nDid you know that this dessert has its origins in Turkey?\n\nThe word \"ekmek\" means bread in Turkish. In Turkey, \"Ekmek Kadayifi\" is a sweet dessert where bread is soaked in syrup and topped with clotted cream and nuts.\n\nAlthough the name of this kataifi custard recipe is similar, the Greek version is a different dessert.\n\n**Greek Ekmek Kataifi** consists of a syrupy shredded phyllo dough base topped with a creamy custard\/pastry cream and then whipped cream and nuts, usually pistachios.\n\n**Rave Reader Reviews** ⭐⭐⭐⭐⭐\n\nHello Voula  \nI love your recipes.  \nI recently made your Ekmek recipe for Easter and it was delicious.  \nThe whole family loved it.  \nI also like the the flavour of the Mastic flavour.  \nThanks.\n\n\\- Aspa\n\nLoved your recipe and the dessert\\!\n\n\\- Kavita\n\n## What makes this Ekmek Kataifi stand out\n- This recipe has just the right amount of syrup; not too much to make it too sweet, and not too little to make the base dry.\n- Moreover, each layer has the perfect thickness, so you have the right amount of each\\!\n- Most recipes include tempering the eggs. My recipe, though, has an easy hack for the custard\/pastry cream so you DON'T have to temper the eggs, which saves a lot of time and makes it practically impossible to get wrong\\!\n\n![a white baking dish with greek ekmek kataifi topped with pistachios and pink flowers in the background](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI2ODciIGhlaWdodD0iMTAzMCIgdmlld0JveD0iMCAwIDY4NyAxMDMwIj48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==)\n\n## Why this recipe works\n- This recipe does involve a lot of steps, but trust me, if you read the post to the end, you'll see that they're not complicated\\!\n- You can easily make it in individual cups or glasses for a dinner party or special gathering. Or just serve it in a large baking dish for a big get-together.\n\n## What does Greek Ekmek Kataifi taste like?\nThis dessert is similar to baklava and kataifi, but not as nutty or sweet. The syrupy kataifi base is amazing with the vanilla custard and the whipped cream. It's definitely a unique flavor combination.\n\n## What you'll need\n![ingredients for ekmek kataifi syrup](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSIxMDMwIiBoZWlnaHQ9IjgyNCIgdmlld0JveD0iMCAwIDEwMzAgODI0Ij48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==)\n\nIngredients for the syrup\\!\n\n![ingredients for ekmek kataifi base](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSIxMDMwIiBoZWlnaHQ9IjgyNCIgdmlld0JveD0iMCAwIDEwMzAgODI0Ij48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==)\n\nIngredients for Ekme Kataifi base.\n\n![ingredients for ekmek kataifi custard filling](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSIxMDMwIiBoZWlnaHQ9IjgyNCIgdmlld0JveD0iMCAwIDEwMzAgODI0Ij48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==)\n\nIngredients for the custard filling.\n\n![ingredients for ekmek kataifi topping](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSIxMDMwIiBoZWlnaHQ9IjgyNCIgdmlld0JveD0iMCAwIDEwMzAgODI0Ij48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==)\n\nIngredients for the whipped cream topping.\n\n- **Sugar:** I use regular, granulated sugar for the syrup and the custard, and powdered sugar for the whipped cream.\n- **Honey:** If you can, get Greek honey. It's phenomenal and it will make the dessert taste so much better\\!\n- **Lemon Juice & Peel:** You only need ½ a lemon.\n- **Cinnamon:** You just need 1 cinnamon stick for the syrup and some ground cinnamon to dust the dessert.\n- **Shredded Phyllo\/Filo Dough:** I use a pound (450g) for this recipe. You need to thaw it in the refrigerator overnight.\n- **Walnuts:** I use some chopped walnuts that I mix with the dough in the base. They get toasted and create an incredible flavor with the rest of the base\\!\n- **Heavy Cream:** I always use heavy whipping cream to make whipped cream.\n- **Vanilla:** I use good quality vanilla extract.\n- **Pistachios:** The nuts are totally optional. You don't have to use them for this dessert, but because they're a bit salty, they pair well with the custard and cream. Of course, you can use other nuts, instead.\n- **Egg Yolks:** I often get free-range eggs because I think they taste better.\n- **Milk:** I use whole milk for this recipe.\n- **Cornstarch:** I only use some cornstarch to thicken the cream. I don't use flour because I find that cornstarch thickens the custard better.\n- **Butter:** I like unsalted butter for the shredded phyllo dough.\n- **Ground Mastic Gum (Optional):** There's just a tiny amount of ground mastic gum for a more traditional Greek flavor. If you can't find it, no problem! You can still make this dessert without it\\!\n- **Salt:** I use a pinch to enhance all the flavors.\n\n**See the recipe card at the end of the post for quantities.**\n\n## What is mastic gum?\nMastic gum, or Mastiha as it's called in Greece, is a resin from mastic trees that are only found in Greece on the island of Chios. It was first harvested by the ancient Greeks over 2,000 years ago.\n\nNowadays, it is used in a lot of Greek desserts and it's especially popular in [Tsoureki, Greek Easter bread](https:\/\/www.pastrywishes.com\/tsoureki-traditional-greek-easter-bread\/). Ekmek Kataifi in Greece is popular with mastic gum! You can find it online or in Greek stores and Greek markets.\n\nIf you can't get mastic gum, you can still make Ekmek Kataifi! It will taste just as incredible, even without it\\!\n\n## How to make this recipe\nThis recipe is divided into 5 parts: the syrup, the base, the custard\/pastry cream, the whipped cream, and assembling the dessert.\n\n**Part 1 - Make the syrup**\n\n![stirring honey into syrup for ekmek kataifi](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSIxMDMwIiBoZWlnaHQ9IjY4NyIgdmlld0JveD0iMCAwIDEwMzAgNjg3Ij48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==)\n\nThis is probably the easiest of all the steps! Just put the water, sugar, cinnamon stick, lemon juice and peel in a saucepan and bring to a boil.\n\nAfter that, let it boil for 4-5 minutes. Then take it off the heat and stir in the honey. Set it aside to cool.\n\nThe lemon juice is important because it prevents the syrup from crystallizing.\n\n**Part 2 - Make the base**\n\n![a collage of four photos of ekemek kataifi base step 1-4](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSIxMDMwIiBoZWlnaHQ9Ijc3MyIgdmlld0JveD0iMCAwIDEwMzAgNzczIj48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==)\n\n![a collage of four photos of ekemek kataifi base step 5-8](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSIxMDMwIiBoZWlnaHQ9Ijc3MyIgdmlld0JveD0iMCAwIDEwMzAgNzczIj48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==)\n\n![a collage of four photos of ekemek kataifi base step 9-12](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSIxMDMwIiBoZWlnaHQ9Ijc3MyIgdmlld0JveD0iMCAwIDEwMzAgNzczIj48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==)\n\nSTEP 1  \nFirst, butter your pan really well. I like to use the biggest sheet pan I have because it makes assembling the dessert a lot easier. My pan is about 14 x 12 inches (37 X 31cm).\n\nSTEPS 2-5  \nNow it's time to detangle the shredded phyllo dough. It really isn't difficult, you just have to remember to work quickly because it can dry out really fast.\n\nStart by separating the thawed phyllo dough. You need to pull apart all the strands without tearing the dough, so that there aren't any knots.  \nYou should end up with a big, fluffy pile (see picture 5).\n\nSTEP 6  \nAfter that, mix the ground cinnamon with the nuts in a small bowl.\n\nSTEP7  \nEvenly spread half of the detangled phyllo dough on your prepared pan. Then sprinkle with the nut mixture.\n\nSTEP 8  \nThen, pour half of the melted butter on top.\n\nSTEP 9  \nNext, spread the remaining phyllo dough and add the remaining melted butter. Use your hands to toss everything together so that the shredded dough is coated with the melted butter as much as possible.\n\nMake sure there aren't any empty spaces. If there are, just use your fingers to push the shredded dough to fill them in. Don't press down on the dough.\n\nSTEP10  \nFinally, bake the base until it has a nice golden brown color as shown (picture 10).\n\nSTEP 11  \nImmediately pour the cooled honey syrup all over the base. It will sizzle! This is completely normal\\!\n\nIt will look like it's too much syrup, but trust me, it isn't! It will mostly be absorbed.\n\nSTEP 12  \nCarefully tilt the pan left and right so that the syrup goes all over the base. Wear gloves if your pan is still hot\\!\n\n**Part 3 - Make the custard\/pastry cream**\n\n![a collage of four photos of ekmek kataifi custard step 1-4](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSIxMDMwIiBoZWlnaHQ9Ijc3MyIgdmlld0JveD0iMCAwIDEwMzAgNzczIj48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==)\n\nSTEP 1  \nPut all the ingredients except for the butter in a blender. If you don't have a blender, use a food processor.\n\nSTEP 2  \nThen, blend everything for about a minute.\n\n## Top Tip\nUsing a blender (or food processor) before heating the egg mixture ensures that there won't be any lumps in the custard. Also, with this method, there is no need to temper the eggs.\n\nSTEP 3  \nAfter that, pour the egg mixture into a saucepan and cook over medium heat. Gradually bring to a boil, whisking continuously until it thickens, about 5 minutes. Don't stop whisking as it can quickly burn. Once thickened, take it off the heat and whisk in the butter.\n\nSTEP 4  \nThen, pour the hot custard in a large, shallow sheet pan and cover immediately with plastic wrap. This will help it cool much faster than in a bowl. Mine took a little over an hour to cool.\n\n**Part 4 - Make the whipped cream**\n\n![whipping cream for ekmek kataifi](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSIxMDMwIiBoZWlnaHQ9IjY4NyIgdmlld0JveD0iMCAwIDEwMzAgNjg3Ij48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==)\n\nPut everything in the bowl and whip until it thickens and forms peaks, about 5 minutes.\n\nI always put a metal bowl in the freezer for about 10 minutes before I start whipping the cream. This helps it whip faster.\n\n**Part 5 - Assemble the dessert**\n\n![a collage of four photos of assembling greek ekmek kataifi step 1-4](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSIxMDMwIiBoZWlnaHQ9Ijc3MyIgdmlld0JveD0iMCAwIDEwMzAgNzczIj48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==)\n\nThis is the fun part! The same steps apply for individual dessert glasses, too\\!\n\nFor this recipe, I put half of everything into a small dish (I used a 9 x 6.5 inch (23 x 16.5 cm) pan) and the rest in 6 large dessert glasses.\n\nSTEP 1  \nFirst, add a layer of the syrupy kataifi base to the bottom of a pan and even it out.\n\nSTEP 2  \nThen, spread an even layer of the custard on top.\n\nSTEP 3  \nAfter that, spread the whipped cream on top. For the individual dessert glasses, I used a Wilton 1M piping tip and swirled it on the custard.\n\nIn Greece, it's common to see lines across the top of the whipped cream. You can use a fork or a small cake scraper to make the lines, if you want.\n\nSTEP 4  \nFinally, add the chopped pistachios and then dust with cinnamon.\n\nThen refrigerate about 2 hours before serving, to give it time to set and make it easier to cut.\n\n![greek ekmek kataifi in individual dessert glasses](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI2ODciIGhlaWdodD0iMTAzMCIgdmlld0JveD0iMCAwIDY4NyAxMDMwIj48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==)\n\nIndividual Ekmek Kataifi dessert cups\\!\n\nStorage Tips\n\nCover with plastic wrap and store in the refrigerator for up to about 5 days.\n\n## Variations\n- Lots of Greek desserts use rose water, but I'm not much of a fan as it's quite strong. If you like it, though, add 1 or 2 teaspoons of food grade rose water to the syrup for a floral flavor.\n- In Greece, you can find kataifi ice cream! It has the syrupy base like this recipe, but instead of the custard and cream, it's topped with [vanilla ice cream](https:\/\/www.pastrywishes.com\/easy-no-churn-vanilla-ice-cream-secret-ingredient\/)\\!\n- Ekmek tsoureki is also popular! Instead of shredded phyllo dough, there's [Tsoureki](https:\/\/www.pastrywishes.com\/tsoureki-traditional-greek-easter-bread\/) and syrup for the base! This might be an idea for a future post (let me know what you think)\\!\n- Use almonds instead of pistachios, or skip the nuts altogether\\!\n\n## Tips for success\n- If using ground mastic gum (mastiha), don't use more than what's stated in the recipe because it will make the custard bitter.\n- I've made this dessert by spreading the hot custard directly onto the kataifi base, however, I found that it made the base a bit mushy and too soft, which I don't like. I found it much better to cool the custard in its own pan and then spread it on top of the base.\n- You can save some time by making the syrup a day ahead and keeping it in the fridge\\!\n- Instead of a pan or dessert glasses, you could use a pastry ring to cut out the base and make it into a round cake\\!\n## Frequently asked questions\n**What is shredded phyllo dough?**\n\nShredded phyllo dough or kataifi pastry (aka kataifi dough) is a delicately layered dough that's made into really thin strands. It looks like vermicelli pasta. It's used in many Greek and Middle Eastern desserts.\n\n**How do you thaw frozen shredded phyllo dough?**\n\nThe best way is to put it in the refrigerator the night before and then let it come to room temperature before using it.\n\n![a close up of some greek ekmek kataifi on a fork](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI2ODciIGhlaWdodD0iMTAzMCIgdmlld0JveD0iMCAwIDY4NyAxMDMwIj48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==)\n\nHappy Baking! 😀\n\n~Voula\n\n## More Greek recipes to try\\!\n- [![galatopita greek milk pie slice on a plate and pie dish in background](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI3MjAiIGhlaWdodD0iOTYwIiB2aWV3Qm94PSIwIDAgNzIwIDk2MCI+PHJlY3Qgd2lkdGg9IjEwMCUiIGhlaWdodD0iMTAwJSIgc3R5bGU9ImZpbGw6I2NmZDRkYjtmaWxsLW9wYWNpdHk6IDAuMTsiLz48L3N2Zz4=)Galatopita Greek Milk Pie](https:\/\/www.pastrywishes.com\/galatopita-greek-milk-pie\/)\n- [![a slice of Portokalopita Greek Orange Phyllo Cake on a plate with orange slices on top](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI3MjAiIGhlaWdodD0iODIyIiB2aWV3Qm94PSIwIDAgNzIwIDgyMiI+PHJlY3Qgd2lkdGg9IjEwMCUiIGhlaWdodD0iMTAwJSIgc3R5bGU9ImZpbGw6I2NmZDRkYjtmaWxsLW9wYWNpdHk6IDAuMTsiLz48L3N2Zz4=)Portokalopita - Greek Orange Phyllo Cake](https:\/\/www.pastrywishes.com\/portokalopita-greek-orange-phyllo-cake\/)\n- [![A close up of sliced Greek halva cake with a cake server on a silver platter.](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI3MjAiIGhlaWdodD0iOTYwIiB2aWV3Qm94PSIwIDAgNzIwIDk2MCI+PHJlY3Qgd2lkdGg9IjEwMCUiIGhlaWdodD0iMTAwJSIgc3R5bGU9ImZpbGw6I2NmZDRkYjtmaWxsLW9wYWNpdHk6IDAuMTsiLz48L3N2Zz4=)Easy Greek Halva Cake](https:\/\/www.pastrywishes.com\/greek-halva-cake-step-by-step-tutorial-variations\/)\n- [![A closeup of a slice of galaktoboureko on a white plate.](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI3MjAiIGhlaWdodD0iOTYwIiB2aWV3Qm94PSIwIDAgNzIwIDk2MCI+PHJlY3Qgd2lkdGg9IjEwMCUiIGhlaWdodD0iMTAwJSIgc3R5bGU9ImZpbGw6I2NmZDRkYjtmaWxsLW9wYWNpdHk6IDAuMTsiLz48L3N2Zz4=)Easy Galaktoboureko Recipe](https:\/\/www.pastrywishes.com\/traditional-greek-custard-pie-galaktoboureko-easy-tips\/)\n\n**Did you make this recipe?** If so, please let me know how it turned out and [leave a rating and review](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#commentform) below! I'd love to hear from you! ❤️\n\n## Recipe\n![A slice of greek ekmek kataifi on a white plate.](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSIyMDAiIGhlaWdodD0iMjAwIiB2aWV3Qm94PSIwIDAgMjAwIDIwMCI+PHJlY3Qgd2lkdGg9IjEwMCUiIGhlaWdodD0iMTAwJSIgc3R5bGU9ImZpbGw6I2NmZDRkYjtmaWxsLW9wYWNpdHk6IDAuMTsiLz48L3N2Zz4=)\n\n## Greek Ekmek Kataifi\n***Ekmek Kataifi*** *is a luscious, Greek dessert with shredded phyllo dough drenched in syrup that's topped with custard and then whipped cream\\!*\n\n5 from 8 votes\n\n[Print](https:\/\/www.pastrywishes.com\/wprm_print\/greek-ekmek-kataifi)\n\n[Pin](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.pastrywishes.com%2Fekmek-kataifi%2F&media=https%3A%2F%2Fwww.pastrywishes.com%2Fwp-content%2Fuploads%2F2022%2F05%2Fgreek-ekmek-kataifi-square.jpg&description=Greek+Ekmek+Kataifi&is_video=false)\n\n[Rate](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#commentform)\n\n[Save](https:\/\/app.grow.me\/)\n\n[Saved\\!](https:\/\/app.grow.me\/)\n\n[Share by Email](https:\/\/www.pastrywishes.com\/cdn-cgi\/l\/email-protection#526d212730383731266f113a3731397760623d2726776062263a3b217760622037313b223777606374333f2269303d362b6f1b776062343d273c36776062263a3b217760622037313b22377760622b3d277760623f3b353a267760623e3b3937776113776213776213152037373977606217393f3739776062193326333b343b7762133a262622217761137760147760142525257c22332126202b253b213a37217c313d3f77601437393f37397f393326333b343b776014)\n\nCourse: Dessert\n\nCuisine: Greek\n\nPrep Time: 30 minutes minutes\n\nCook Time: 40 minutes minutes\n\nRefrigeration: 2 hours hours\n\nTotal Time: 3 hours hours 10 minutes minutes\n\nServings: 12 , approximately\n\nAuthor: [Voula](https:\/\/www.pastrywishes.com\/about\/)\n\nCook Mode\n\nPrevent your screen from going dark\n\n### Equipment\n- 2 large sheet pans, about 14 x 12 inches (37 x 31cm)\n- a 9 x 13 inch pan (22 x 33cm) OR a small pan (9 x 6.5 inch (23 x 16.5 cm) and 6 dessert glasses\n\n### Ingredients\n#### For the honey syrup\n- ▢\n  3 ½ cups (700g) sugar\n- ▢\n  2 cups (500ml) water\n- ▢\n  ½ cup (125 g) good-quality honey\n- ▢\n  juice and peel from half a lemon\n- ▢\n  1 cinnamon stick\n\n#### For the base\n- ▢\n  1 pound (450g) shredded phyllo\/filo dough, thawed and at room temperature\n- ▢\n  ⅓ cup (75g) coarsely chopped walnuts\n- ▢\n  1 tablespoon ground cinnamon\n- ▢\n  7oz (200g) unsalted butter, melted\n\n#### For the custard\/pastry cream\n- ▢\n  4 cups (1 liter) whole milk\n- ▢\n  1 cup (200g) sugar\n- ▢\n  ½ cup (60g) cornstarch\n- ▢\n  6 medium egg yolks\n- ▢\n  1½ teaspoons vanilla\n- ▢\n  ⅛ teaspoon ground mastic gum (optional)\n- ▢\n  pinch of salt\n- ▢\n  2 tablespoons (30g) unsalted butter\n\n#### For the whipped cream topping\n- ▢\n  2 cups (500ml) heavy whipping cream\n- ▢\n  ½ cup (65g) powdered sugar\n- ▢\n  1 teaspoon vanilla\n\n#### For the garnish\n- ▢\n  ½ cup (80g) pistachios, coarsely chopped\n- ▢\n  ground cinnamon for dusting\n\n### Before You Start:\nFor best results, please read through the full post before beginning the recipe.\n\n### Instructions\n#### Make the syrup\n- Put the water, sugar, cinnamon stick, lemon juice and peel in a saucepan and bring to a boil. Let it boil for 4-5 minutes. Remove and discard the lemon peel and the cinnamon stick.\n  3 ½ cups (700g) sugar, 2 cups (500ml) water, 1 cinnamon stick, juice and peel from half a lemon\n- Take it off the heat and stir in the honey. Set it aside to cool.\n  ½ cup (125 g) good-quality honey\n\n#### Make the base\n- Preheat the oven to 350°F (180°C).\n- Butter a large sheet pan really well. Mine is about 14 X 12 inches (37 x 31 cm). Set aside.\n- Start detangling the shredded phyllo dough. Pull apart all the strands without ripping or tearing the dough, so that there aren't any knots left. Work as quickly as you can as the dough can dry out very quickly. You should end up with a big fluffy pile of dough (see picture 5 in the post).\n  1 pound (450g) shredded phyllo\/filo dough, thawed and at room temperature\n- Mix the ground cinnamon with the nuts in a small bowl. Set aside.\n  1 tablespoon ground cinnamon, ⅓ cup (75g) coarsely chopped walnuts\n- Evenly spread half of the detangled phyllo dough on your prepared pan. Then sprinkle with the nut mixture.\n- Pour half of the melted butter on top.\n  7oz (200g) unsalted butter, melted\n- Spread the remaining phyllo dough and add the remaining melted butter. Use your hands to toss everything together so that the shredded dough is coated with the melted butter as much as possible. Make sure there aren't any empty spaces. If there are, just use your fingers to push the shredded dough to fill them in. Don't press down on the dough.\n- Bake the base for about 30-35 minutes, until it has a nice golden brown color (see picture 10 in the post).\n- When the base is done, take it out of the oven and immediately pour ALL of the cooled syrup all over. It will sizzle! This is completely normal! It will look like it's too much syrup, but trust me, it isn't\\!\n- Carefully tilt the pan left and right so that the syrup goes everywhere. Wear gloves if your pan is still hot! Set the base aside.\n\n#### Make the custard\/pastry cream\n- Put the milk, sugar, cornstarch, egg yoks, vanilla, salt, and ground mastic (if using) in a blender or food processor. Blend for about a minute.\n  4 cups (1 liter) whole milk, 1 cup (200g) sugar, ½ cup (60g) cornstarch, 6 medium egg yolks, 1½ teaspoons vanilla, pinch of salt, ⅛ teaspoon ground mastic gum (optional)\n- Pour the egg mixture into a saucepan and cook over medium heat. Gradually bring to a boil, whisking continuously until it thickens, about 5-7 minutes. Don't stop whisking as it can quickly burn. Once thickened, take it off the heat and whisk in the butter.\n  2 tablespoons (30g) unsalted butter\n- Pour the hot custard in a large, sheet pan and cover immediately with plastic wrap. Make sure the plastic wrap touches the entire surface.\n- Let the custard cool completely. It should take about 1-1½ hours.\n\n#### Make the whipped cream\n- Put a metal bowl in the freezer for about 10 minutes.\n- Take the metal bowl out of the freezer and add the cream, powdered sugar and vanilla.\n  2 cups (500ml) heavy whipping cream, ½ cup (65g) powdered sugar, 1 teaspoon vanilla\n- Using a hand mixer, whip the cream until it thickens and forms peaks, about 5 minutes.\n\n#### Assemble the dessert\n- Add a layer of the syrupy kataifi base to the bottom of a pan and even it out. I use my hands to remove the base. (Use all of it if you're making one large pan, or use half of it in a small pan and the rest in 6 individual dessert glasses).\n- Spread an even layer of the custard cream on top.\n- Spread the whipped cream on top. For the individual dessert glasses, I used a Wilton 1M piping tip.\n- Garnish with the chopped pistachios and then dust with cinnamon.\n  ½ cup (80g) pistachios, coarsely chopped , ground cinnamon for dusting\n- Refrigerate for about 2 hours before serving, to give it time to set and make it easier to cut.\n- Store any leftovers in the refrigerator for up to about 5 days, covered with plastic wrap.\n- Enjoy\\!\n\n### Notes\n- If using ground mastic gum (mastiha), don't use more than what's stated in the recipe because it will make the custard bitter.\n- I've made this dessert by spreading the hot custard directly onto the kataifi base, however, I found that it made the base a bit mushy and too soft, which I don't like. I found it much better to cool the custard in its own pan and then spread it on top of the base.\n- You can save some time by making the syrup a day ahead and keeping it in the fridge\\!\n- Instead of a pan or dessert glasses, you could use a pastry ring to cut out the base and make it into a round cake\\!\n\n**Picture Tutorial & Tips:**\n\nI have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.\n\n**Baking Measurements:**\n\nI have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking\\!\n\n© Pastry Wishes\n\nDid you make this recipe?Leave a comment below & tag me on Instagram [@pastry.wishes](https:\/\/www.instagram.com\/pastry.wishes) \\!\n\n[Pin950](https:\/\/pinterest.com\/pin\/create\/button\/?url=https%3A%2F%2Fwww.pastrywishes.com%2Fekmek-kataifi%2F)\n\n[Share](https:\/\/www.facebook.com\/share.php?u=https%3A%2F%2Fwww.pastrywishes.com%2Fekmek-kataifi%2F)\n\n950 Shares\n## Reader Interactions\n### Comments\n1. Steve\n   \n   May 09, 2022 at 6:22 am\n   \n   ![5 stars](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI4MCIgaGVpZ2h0PSIxNiIgdmlld0JveD0iMCAwIDgwIDE2Ij48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==)  \n    I did try it and it tasted fantastic - fabulous\\!\n   \n   [Reply](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#comment-747)\n   - Voula\n     \n     May 09, 2022 at 3:53 pm\n     \n     Hi, Steve! Thanks so much! I'm so happy you liked it\\!\n     \n     [Reply](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#comment-751)\n     - Bon\n       \n       January 05, 2024 at 11:19 pm\n       \n       ![5 stars](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI4MCIgaGVpZ2h0PSIxNiIgdmlld0JveD0iMCAwIDgwIDE2Ij48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==)  \n        There are a number recipes online for Ekmek but Helen from Scrummy Lane recommended yours.\n       \n       I made it for Christmas with cherries, it was absolutely delicious. Everyone loved it and I’ve shared your recipe a number of times.\n       \n       I ordered the shredded philo on line but have now discovered a local Greek deli that stocks it so this will become a regular party dessert .\n       \n       [Reply](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#comment-2436)\n       - Voula\n         \n         January 07, 2024 at 5:41 am\n         \n         Hi, Bon! I'm so happy the recipe was successful! Helen is a sweetheart! Thanks so much for your feedback! It really means the world to me! ❤️\n         \n         [Reply](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#comment-2440)\n2. Lynn\n   \n   August 06, 2022 at 5:11 pm\n   \n   So it's very hard to find philo that's already cut. Can you cut the regular philo into strips and use it? I just don't know what to do and this is such an amazing dessert.\n   \n   [Reply](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#comment-995)\n   - Voula\n     \n     August 07, 2022 at 11:02 am\n     \n     Hi, Lynn! Unfortunately, I don't think anything else can be substituted for the shredded phyllo dough for this recipe. If you can't find it where you live, you can easily order it online! Amazon also has it! Hope this helps\\!\n     \n     [Reply](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#comment-1000)\n     - Denise\n       \n       September 26, 2022 at 1:06 pm\n       \n       Hi I couldn't get any Phylo pastry either so I googled what it was ,it is the equivalent to our filo pastry so I substituted it with filo worked just the same only it is very time consuming but still lovely and worth it in the end I used a ruler and a pizza cutter . Hope this helps .\n       \n       [Reply](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#comment-1217)\n     - Linda\n       \n       September 19, 2023 at 3:14 pm\n       \n       My mum sometimes used the bigger sized shredded wheat cereal to make it and it was yum\n       \n       [Reply](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#comment-2221)\n       - Voula\n         \n         September 19, 2023 at 7:04 pm\n         \n         Hi, Linda! Wow, what a great idea\\!\n         \n         [Reply](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#comment-2222)\n   - Ellen L\n     \n     September 02, 2023 at 2:20 pm\n     \n     Lynn:\n     \n     Yes you can use regular phyllo dough and cut thin strips. It takes 5 extra minutes\\!  \n      I cut strips and then cut the strips into 2\" pieces. It worked out great.\n     \n     [Reply](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#comment-2187)\n     - Voula\n       \n       September 03, 2023 at 9:03 am\n       \n       Hi, Ellen! Thanks so much for your feedback! I'll definitely have to try making this with regular phyllo dough.❤️\n       \n       [Reply](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#comment-2190)\n3. Tali\n   \n   December 18, 2022 at 7:10 pm\n   \n   Hi there ,\n   \n   If I want to make a large sheet\/ 2 sheets without dessert glass.  \n    What is the size of 2 pans to prepare the ekmek ? Also, why there is 9x13 also?\n   \n   [Reply](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#comment-1400)\n   - Voula\n     \n     December 19, 2022 at 7:15 am\n     \n     Hi, Tali! You can make this recipe in one 9x13 inch pan or 2 smaller pans, or 6 dessert glasses and one smaller pan. It's such a versatile dessert! That's why I included all three pictures in the post and in the recipe card below the post. You can pick whichever is convenient for you! Hope this helps\\!\n     \n     [Reply](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#comment-1401)\n4. Lilly Anitas\n   \n   February 11, 2023 at 4:20 pm\n   \n   Getting ready to make this dessert. Is it ok to make it the day before? Should I make the whip cream the day I'm serving it?\n   \n   [Reply](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#comment-1569)\n   - Voula\n     \n     February 11, 2023 at 4:56 pm\n     \n     ![5 stars](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI4MCIgaGVpZ2h0PSIxNiIgdmlld0JveD0iMCAwIDgwIDE2Ij48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==)  \n      Hi, Lilly! You can definitely make this dessert the day before serving, including the whipped cream. After you make it, you can assemble it, cover it, and then keep it in the refrigerator until you're ready to serve it the next day! It's a great make-ahead dessert.☺️\n     \n     [Reply](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#comment-1570)\n5. Kavita\n   \n   March 30, 2023 at 3:55 pm\n   \n   ![5 stars](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI4MCIgaGVpZ2h0PSIxNiIgdmlld0JveD0iMCAwIDgwIDE2Ij48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==)  \n    Loved your recipe and the dessert\\!\n   \n   [Reply](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#comment-1649)\n   - Voula\n     \n     March 30, 2023 at 6:42 pm\n     \n     Hi, Kavita! I'm so happy you enjoyed it! Thanks for your feedback!☺️\n     \n     [Reply](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#comment-1650)\n6. Aspa\n   \n   April 25, 2023 at 4:19 pm\n   \n   ![5 stars](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI4MCIgaGVpZ2h0PSIxNiIgdmlld0JveD0iMCAwIDgwIDE2Ij48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==)  \n    Hello Voula  \n    I love your recipes  \n    I recently made your Ekmek recipe for Easter and it was delicious  \n    The whole family loved it  \n    I also like the the flavour of the Mastic flavour  \n    Thanks Aspa\n   \n   [Reply](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#comment-1679)\n   - Voula\n     \n     December 17, 2024 at 7:37 pm\n     \n     Hi, Aspa! I'm so happy the Ekmek was a success! Yay!!! Also, thank you for your feedback. I really appreciate it! Thank you!❤️\n     \n     [Reply](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#comment-3787)\n7. Kalli\n   \n   October 27, 2024 at 11:42 pm\n   \n   Hi. Love this dessert but it’s hard to cut through the kataifi while I’m eating the dessert. Any suggestions why ?\n   \n   [Reply](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#comment-3584)\n   - Voula\n     \n     October 28, 2024 at 8:32 am\n     \n     Hi, Kalli! I've never had a problem with this and in my photos in the post you can see the fork easily goes through the phyllo base. There two reasons I can think of that might be the problem. First, maybe the shredded phyllo dough wasn't detangled enough when you spread on the baking sheet, making it taller and thicker than it should be. Also, after the dessert is completely assembled, it needs to be refrigerated for at least 2 hours before cutting. This will give it time to soften a bit with the custard and whipped cream on top. Hope this helps\\!\n     \n     [Reply](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#comment-3590)\n8. Mary Edminster\n   \n   December 17, 2024 at 7:44 am\n   \n   ![5 stars](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI4MCIgaGVpZ2h0PSIxNiIgdmlld0JveD0iMCAwIDgwIDE2Ij48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==)  \n    I made this dessert for a Supper Club that I have been in for 24 years along with 4 other couples. After that many years we have eaten many delicious dessert, but this one, Elmek Kataifi, is by far my absolute Favorite. I felt like I was walking in a dark room when I first started out making this dessert, but Voula did an incredible job with explaining how to prepare and assemble this dessert plus had exceptional pictures showing you each step. Thank you so much for sharing. I made some modifications so the dessert wasn't too sweet and used 2 1\/2 cups of sugar instead of 3 cups in the honey syrup and 3\/4 cups of sugar instead of 1 cup in the custard and it turned out perfect... I highly recommend this dessert you won't be disappointed at all!\\!\n   \n   [Reply](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#comment-3785)\n   - Voula\n     \n     December 17, 2024 at 6:58 pm\n     \n     Hi, Mary! I'm so incredibly touched by your comment! I'm thrilled the instructions and photos helped and I love how you made it your own by adjusting the sweetness. Thank you for sharing this - it really means the world to me and I'm so happy it was a success!🤗❤️\n     \n     [Reply](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#comment-3786)\n9. Eleni\n   \n   January 30, 2025 at 5:57 am\n   \n   ![5 stars](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI4MCIgaGVpZ2h0PSIxNiIgdmlld0JveD0iMCAwIDgwIDE2Ij48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==)  \n    It’s been so hard to find a good Ekmek recipe. I would have never thought of putting mastihi in it but it made it that much better. Thank you so much for sharing your recipe, it’s absolutely amazing and delicious. I will definitely be making this again 😊\n   \n   [Reply](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#comment-3990)\n   - Voula\n     \n     January 30, 2025 at 6:37 pm\n     \n     Awww, thank you so much! You really made my day!😊 I'm thrilled you enjoyed the recipe! The mastiha really makes it special, doesn't it? Thank you for taking the time to share your feedback.❤️\n     \n     [Reply](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#comment-3998)\n10. T\n    \n    April 16, 2025 at 10:11 am\n    \n    First time making...the pastry took forever to cook! Was golden and crispy on top but still soft underneath. No matter how much i stirred, mixed it up it still wouldn't cook underneath. Is that normal texture?\n    \n    [Reply](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#comment-4493)\n    - Voula\n      \n      April 16, 2025 at 10:45 am\n      \n      Hi! Yes, that's normal because it's on the bottom, it will still cook through, even though it's not brown underneath. Hope that helps! ❤️\n      \n      [Reply](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#comment-4495)\n      - T\n        \n        April 17, 2025 at 7:26 am\n        \n        ![5 stars](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI4MCIgaGVpZ2h0PSIxNiIgdmlld0JveD0iMCAwIDgwIDE2Ij48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==)  \n         Thanks for your fast response Voula\\!  \n         Everyone who tasted it today loved it\\!  \n         Thanks again\n        \n        [Reply](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#comment-4497)\n        - Voula\n          \n          April 17, 2025 at 10:18 am\n          \n          Yay! I'm so glad you enjoyed it! It's one of my family's favorite desserts! ❤️\n          \n          [Reply](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#comment-4498)\n11. Christina Cherian\n    \n    June 11, 2025 at 2:23 pm\n    \n    Hi there! I was planning on making this dessert. I had a quick question.  \n     After I bake the phyllo dough in the oven, do I need to transfer the dough in a separate pan while assembling?Can I not add the cooled custard and whipped cream and nuts in the same pan while assembling?\n    \n    [Reply](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#comment-4708)\n    - Voula\n      \n      June 11, 2025 at 3:08 pm\n      \n      Hello! You can use the same pan, if you prefer. Personally, I like baking the shredded phyllo on the largest baking sheet I have so that I can assemble the dessert in individual glasses and a smaller pan,(I do both in my post). Hope that helps! ❤️\n      \n      [Reply](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#comment-4709)\n      - Christina Cherian\n        \n        June 12, 2025 at 2:30 am\n        \n        Thanks for your reply.. so if I do change the pan while assembling, isn’t the baked phyllo dough kinda hardened\/ toasted\/ set, so won’t it be little difficult to move it to another pan\/or mess up the set dough?(sorry, I’m handling this dough for the first time and that’s why some queries:) )\n        \n        [Reply](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#comment-4711)\n        - Voula\n          \n          June 12, 2025 at 6:22 am\n          \n          Hello! It's really simple to assemble the dessert! After you bake the shredded phyllo and you add all the syrup, set it aside. Make the pastry cream and whipped cream topping and then use your hands to remove the baked phyllo and add it to the bottom of your preferred pan or individual dessert glasses - it won't be difficult to remove at all (and it doesn't matter that it's hardened). Just make sure to spread it out evenly with your fingers so that your base has an even layer. To me, this is the easiest and best way to make this dessert. I have a step-by-step picture tutorial in the post above the recipe card to help you out. Let me know if you need any more help, I'd be happy to help\\!\n          \n          [Reply](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#comment-4712)\n          - Christina Cherian\n            \n            June 12, 2025 at 8:40 pm\n            \n            Thanks. I plan to serve this tomorrow(Friday) and I plan to make the whole thing tonight (Thursday) which is layering the whipped cream and pistachios on top. So that means I can leave it covered in the fridge till I’m ready to serve the next night?\n          - Voula\n            \n            June 13, 2025 at 5:16 am\n            \n            Yes! Just make sure it's covered properly. Let me know how it goes 🙂\\!\n12. Türk’üm Doğruyum Çalışkanım\n    \n    February 05, 2026 at 9:05 am\n    \n    “Ekmek kadayıfı” is a Turkish traditional dessert. Stop stealing our stuff!!!Ekmek itself means bread in Turkish.\n    \n    [Reply](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#comment-5318)\n    - Voula\n      \n      February 05, 2026 at 4:58 pm\n      \n      Thank you for your comment.  \n       If you had taken the time to read the post, you would have seen that I clearly and explicitly state that ekmek kataifi has its origins in Turkey, and I also explain that the word ekmek means “bread” in Turkish.  \n       This dessert is well known and made throughout Greece under its Greek name, just as many foods across the region are shared due to centuries of historical and cultural overlap. Acknowledging that history is exactly what I do in this post.  \n       Accusations of “stealing” are unnecessary and inaccurate, especially when the origin is openly credited. I write about recipes as they are traditionally made and enjoyed in Greece today, with respect for where they come from.  \n       I encourage readers to read the full post before jumping to conclusions, as comments based on accusations rather than the content aren’t constructive.\n      \n      [Reply](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#comment-5321)\n\n5 from 8 votes\n\n### Thanks for stopping by! Let me know what you think: [Cancel reply](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#respond)\nThis site uses Akismet to reduce spam. [Learn how your comment data is processed.](https:\/\/akismet.com\/privacy\/)\n\n## Primary Sidebar\n### Hi! I'm Voula\\!\n![about me photo](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSIxMDAwIiBoZWlnaHQ9IjEwMDAiIHZpZXdCb3g9IjAgMCAxMDAwIDEwMDAiPjxyZWN0IHdpZHRoPSIxMDAlIiBoZWlnaHQ9IjEwMCUiIHN0eWxlPSJmaWxsOiNjZmQ0ZGI7ZmlsbC1vcGFjaXR5OiAwLjE7Ii8+PC9zdmc+)\n\nI’m a self-taught baker, recipe developer and aspiring food photographer with a passion for baking. I believe making desserts from scratch doesn’t have to be intimidating or complicated. **[Learn more about me ...](https:\/\/www.pastrywishes.com\/about\/)**\n\nLike my recipes? 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Please try again.","attrs_readable_markdown":"***Ekmek Kataifi** is a luscious, Greek dessert with shredded phyllo dough drenched in syrup that's topped with custard and then whipped cream\\!*\n\n![a slice of greek ekmek kataifi on a white plate with a fork](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI2ODciIGhlaWdodD0iMTAzMCIgdmlld0JveD0iMCAwIDY4NyAxMDMwIj48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==)\n\nA delicious slice of Ekmek Kataifi\\!\n\nJump to:\n\n- [What is Ekmek Kataifi?](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#what-is-ekmek-kataifi)\n- [What makes this Ekmek Kataifi stand out](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#what-makes-this-ekmek-kataifi-stand-out)\n- [Why this recipe works](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#why-this-recipe-works)\n- [What does Greek Ekmek Kataifi taste like?](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#what-does-greek-ekmek-kataifi-taste-like)\n- [What you'll need](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#what-youll-need)\n- [What is mastic gum?](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#what-is-mastic-gum)\n- [How to make this recipe](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#how-to-make-this-recipe)\n- [Top Tip](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#top-tip)\n- [Variations](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#variations)\n- [Tips for success](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#tips-for-success)\n- [Frequently asked questions](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#frequently-asked-questions)\n- [More Greek recipes to try\\!](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#more-greek-recipes-to-try)\n- [Recipe](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#h-recipe)\n\n## What is Ekmek Kataifi?\nDid you know that this dessert has its origins in Turkey?\n\nThe word \"ekmek\" means bread in Turkish. In Turkey, \"Ekmek Kadayifi\" is a sweet dessert where bread is soaked in syrup and topped with clotted cream and nuts.\n\nAlthough the name of this kataifi custard recipe is similar, the Greek version is a different dessert.\n\n**Greek Ekmek Kataifi** consists of a syrupy shredded phyllo dough base topped with a creamy custard\/pastry cream and then whipped cream and nuts, usually pistachios.\n\n**Rave Reader Reviews** ⭐⭐⭐⭐⭐\n\nHello Voula  \nI love your recipes.  \nI recently made your Ekmek recipe for Easter and it was delicious.  \nThe whole family loved it.  \nI also like the the flavour of the Mastic flavour.  \nThanks.\n\n\\- Aspa\n\nLoved your recipe and the dessert\\!\n\n\\- Kavita\n\n## What makes this Ekmek Kataifi stand out\n- This recipe has just the right amount of syrup; not too much to make it too sweet, and not too little to make the base dry.\n- Moreover, each layer has the perfect thickness, so you have the right amount of each\\!\n- Most recipes include tempering the eggs. My recipe, though, has an easy hack for the custard\/pastry cream so you DON'T have to temper the eggs, which saves a lot of time and makes it practically impossible to get wrong\\!\n\n![a white baking dish with greek ekmek kataifi topped with pistachios and pink flowers in the background](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI2ODciIGhlaWdodD0iMTAzMCIgdmlld0JveD0iMCAwIDY4NyAxMDMwIj48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==)\n\n## Why this recipe works\n- This recipe does involve a lot of steps, but trust me, if you read the post to the end, you'll see that they're not complicated\\!\n- You can easily make it in individual cups or glasses for a dinner party or special gathering. Or just serve it in a large baking dish for a big get-together.\n\n## What does Greek Ekmek Kataifi taste like?\nThis dessert is similar to baklava and kataifi, but not as nutty or sweet. The syrupy kataifi base is amazing with the vanilla custard and the whipped cream. It's definitely a unique flavor combination.\n\n**See the recipe card at the end of the post for quantities.**\n\n## What is mastic gum?\nMastic gum, or Mastiha as it's called in Greece, is a resin from mastic trees that are only found in Greece on the island of Chios. It was first harvested by the ancient Greeks over 2,000 years ago.\n\nNowadays, it is used in a lot of Greek desserts and it's especially popular in [Tsoureki, Greek Easter bread](https:\/\/www.pastrywishes.com\/tsoureki-traditional-greek-easter-bread\/). Ekmek Kataifi in Greece is popular with mastic gum! You can find it online or in Greek stores and Greek markets.\n\nIf you can't get mastic gum, you can still make Ekmek Kataifi! It will taste just as incredible, even without it\\!\n\n## How to make this recipe\nThis recipe is divided into 5 parts: the syrup, the base, the custard\/pastry cream, the whipped cream, and assembling the dessert.\n\n**Part 1 - Make the syrup**\n\n![stirring honey into syrup for ekmek kataifi](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSIxMDMwIiBoZWlnaHQ9IjY4NyIgdmlld0JveD0iMCAwIDEwMzAgNjg3Ij48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==)\n\nThis is probably the easiest of all the steps! Just put the water, sugar, cinnamon stick, lemon juice and peel in a saucepan and bring to a boil.\n\nAfter that, let it boil for 4-5 minutes. Then take it off the heat and stir in the honey. Set it aside to cool.\n\nThe lemon juice is important because it prevents the syrup from crystallizing.\n\n**Part 2 - Make the base**\n\n![a collage of four photos of ekemek kataifi base step 1-4](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSIxMDMwIiBoZWlnaHQ9Ijc3MyIgdmlld0JveD0iMCAwIDEwMzAgNzczIj48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==)\n\n![a collage of four photos of ekemek kataifi base step 5-8](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSIxMDMwIiBoZWlnaHQ9Ijc3MyIgdmlld0JveD0iMCAwIDEwMzAgNzczIj48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==)\n\n![a collage of four photos of ekemek kataifi base step 9-12](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSIxMDMwIiBoZWlnaHQ9Ijc3MyIgdmlld0JveD0iMCAwIDEwMzAgNzczIj48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==)\n\nSTEP 1  \nFirst, butter your pan really well. I like to use the biggest sheet pan I have because it makes assembling the dessert a lot easier. My pan is about 14 x 12 inches (37 X 31cm).\n\nSTEPS 2-5  \nNow it's time to detangle the shredded phyllo dough. It really isn't difficult, you just have to remember to work quickly because it can dry out really fast.\n\nStart by separating the thawed phyllo dough. You need to pull apart all the strands without tearing the dough, so that there aren't any knots.  \nYou should end up with a big, fluffy pile (see picture 5).\n\nSTEP 6  \nAfter that, mix the ground cinnamon with the nuts in a small bowl.\n\nSTEP7  \nEvenly spread half of the detangled phyllo dough on your prepared pan. Then sprinkle with the nut mixture.\n\nSTEP 8  \nThen, pour half of the melted butter on top.\n\nSTEP 9  \nNext, spread the remaining phyllo dough and add the remaining melted butter. Use your hands to toss everything together so that the shredded dough is coated with the melted butter as much as possible.\n\nMake sure there aren't any empty spaces. If there are, just use your fingers to push the shredded dough to fill them in. Don't press down on the dough.\n\nSTEP10  \nFinally, bake the base until it has a nice golden brown color as shown (picture 10).\n\nSTEP 11  \nImmediately pour the cooled honey syrup all over the base. It will sizzle! This is completely normal\\!\n\nIt will look like it's too much syrup, but trust me, it isn't! It will mostly be absorbed.\n\nSTEP 12  \nCarefully tilt the pan left and right so that the syrup goes all over the base. Wear gloves if your pan is still hot\\!\n\n**Part 3 - Make the custard\/pastry cream**\n\n![a collage of four photos of ekmek kataifi custard step 1-4](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSIxMDMwIiBoZWlnaHQ9Ijc3MyIgdmlld0JveD0iMCAwIDEwMzAgNzczIj48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==)\n\nSTEP 1  \nPut all the ingredients except for the butter in a blender. If you don't have a blender, use a food processor.\n\nSTEP 2  \nThen, blend everything for about a minute.\n\n## Top Tip\nUsing a blender (or food processor) before heating the egg mixture ensures that there won't be any lumps in the custard. Also, with this method, there is no need to temper the eggs.\n\nSTEP 3  \nAfter that, pour the egg mixture into a saucepan and cook over medium heat. Gradually bring to a boil, whisking continuously until it thickens, about 5 minutes. Don't stop whisking as it can quickly burn. Once thickened, take it off the heat and whisk in the butter.\n\nSTEP 4  \nThen, pour the hot custard in a large, shallow sheet pan and cover immediately with plastic wrap. This will help it cool much faster than in a bowl. Mine took a little over an hour to cool.\n\n**Part 4 - Make the whipped cream**\n\n![whipping cream for ekmek kataifi](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSIxMDMwIiBoZWlnaHQ9IjY4NyIgdmlld0JveD0iMCAwIDEwMzAgNjg3Ij48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==)\n\nPut everything in the bowl and whip until it thickens and forms peaks, about 5 minutes.\n\nI always put a metal bowl in the freezer for about 10 minutes before I start whipping the cream. This helps it whip faster.\n\n**Part 5 - Assemble the dessert**\n\n![a collage of four photos of assembling greek ekmek kataifi step 1-4](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSIxMDMwIiBoZWlnaHQ9Ijc3MyIgdmlld0JveD0iMCAwIDEwMzAgNzczIj48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==)\n\nThis is the fun part! The same steps apply for individual dessert glasses, too\\!\n\nFor this recipe, I put half of everything into a small dish (I used a 9 x 6.5 inch (23 x 16.5 cm) pan) and the rest in 6 large dessert glasses.\n\nSTEP 1  \nFirst, add a layer of the syrupy kataifi base to the bottom of a pan and even it out.\n\nSTEP 2  \nThen, spread an even layer of the custard on top.\n\nSTEP 3  \nAfter that, spread the whipped cream on top. For the individual dessert glasses, I used a Wilton 1M piping tip and swirled it on the custard.\n\nIn Greece, it's common to see lines across the top of the whipped cream. You can use a fork or a small cake scraper to make the lines, if you want.\n\nSTEP 4  \nFinally, add the chopped pistachios and then dust with cinnamon.\n\nThen refrigerate about 2 hours before serving, to give it time to set and make it easier to cut.\n\n![greek ekmek kataifi in individual dessert glasses](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI2ODciIGhlaWdodD0iMTAzMCIgdmlld0JveD0iMCAwIDY4NyAxMDMwIj48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==)\n\nIndividual Ekmek Kataifi dessert cups\\!\n\nStorage Tips\n\nCover with plastic wrap and store in the refrigerator for up to about 5 days.\n\n## Variations\n- Lots of Greek desserts use rose water, but I'm not much of a fan as it's quite strong. If you like it, though, add 1 or 2 teaspoons of food grade rose water to the syrup for a floral flavor.\n- In Greece, you can find kataifi ice cream! It has the syrupy base like this recipe, but instead of the custard and cream, it's topped with [vanilla ice cream](https:\/\/www.pastrywishes.com\/easy-no-churn-vanilla-ice-cream-secret-ingredient\/)\\!\n- Ekmek tsoureki is also popular! Instead of shredded phyllo dough, there's [Tsoureki](https:\/\/www.pastrywishes.com\/tsoureki-traditional-greek-easter-bread\/) and syrup for the base! This might be an idea for a future post (let me know what you think)\\!\n- Use almonds instead of pistachios, or skip the nuts altogether\\!\n\n## Tips for success\n- If using ground mastic gum (mastiha), don't use more than what's stated in the recipe because it will make the custard bitter.\n- I've made this dessert by spreading the hot custard directly onto the kataifi base, however, I found that it made the base a bit mushy and too soft, which I don't like. I found it much better to cool the custard in its own pan and then spread it on top of the base.\n- You can save some time by making the syrup a day ahead and keeping it in the fridge\\!\n- Instead of a pan or dessert glasses, you could use a pastry ring to cut out the base and make it into a round cake\\!\n## Frequently asked questions\n**What is shredded phyllo dough?**\n\nShredded phyllo dough or kataifi pastry (aka kataifi dough) is a delicately layered dough that's made into really thin strands. It looks like vermicelli pasta. It's used in many Greek and Middle Eastern desserts.\n\n**How do you thaw frozen shredded phyllo dough?**\n\nThe best way is to put it in the refrigerator the night before and then let it come to room temperature before using it.\n\n![a close up of some greek ekmek kataifi on a fork](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI2ODciIGhlaWdodD0iMTAzMCIgdmlld0JveD0iMCAwIDY4NyAxMDMwIj48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==)\n\nHappy Baking! 😀\n\n~Voula\n\n## More Greek recipes to try\\!\n- [Galatopita Greek Milk Pie](https:\/\/www.pastrywishes.com\/galatopita-greek-milk-pie\/)\n- [Portokalopita - Greek Orange Phyllo Cake](https:\/\/www.pastrywishes.com\/portokalopita-greek-orange-phyllo-cake\/)\n- [Easy Greek Halva Cake](https:\/\/www.pastrywishes.com\/greek-halva-cake-step-by-step-tutorial-variations\/)\n- [Easy Galaktoboureko Recipe](https:\/\/www.pastrywishes.com\/traditional-greek-custard-pie-galaktoboureko-easy-tips\/)\n\n**Did you make this recipe?** If so, please let me know how it turned out and [leave a rating and review](https:\/\/www.pastrywishes.com\/ekmek-kataifi\/#commentform) below! I'd love to hear from you! ❤️\n\n## Recipe\n![A slice of greek ekmek kataifi on a white plate.](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSIyMDAiIGhlaWdodD0iMjAwIiB2aWV3Qm94PSIwIDAgMjAwIDIwMCI+PHJlY3Qgd2lkdGg9IjEwMCUiIGhlaWdodD0iMTAwJSIgc3R5bGU9ImZpbGw6I2NmZDRkYjtmaWxsLW9wYWNpdHk6IDAuMTsiLz48L3N2Zz4=)\n\n- 2 large sheet pans, about 14 x 12 inches (37 x 31cm)\n- a 9 x 13 inch pan (22 x 33cm) OR a small pan (9 x 6.5 inch (23 x 16.5 cm) and 6 dessert glasses\n\n#### For the honey syrup\n- ▢\n  3 ½ cups (700g) sugar\n- ▢\n  2 cups (500ml) water\n- ▢\n  ½ cup (125 g) good-quality honey\n- ▢\n  juice and peel from half a lemon\n- ▢\n  1 cinnamon stick\n\n#### For the base\n- ▢\n  1 pound (450g) shredded phyllo\/filo dough, thawed and at room temperature\n- ▢\n  ⅓ cup (75g) coarsely chopped walnuts\n- ▢\n  1 tablespoon ground cinnamon\n- ▢\n  7oz (200g) unsalted butter, melted\n\n#### For the custard\/pastry cream\n- ▢\n  4 cups (1 liter) whole milk\n- ▢\n  1 cup (200g) sugar\n- ▢\n  ½ cup (60g) cornstarch\n- ▢\n  6 medium egg yolks\n- ▢\n  1½ teaspoons vanilla\n- ▢\n  ⅛ teaspoon ground mastic gum (optional)\n- ▢\n  pinch of salt\n- ▢\n  2 tablespoons (30g) unsalted butter\n\n#### For the whipped cream topping\n- ▢\n  2 cups (500ml) heavy whipping cream\n- ▢\n  ½ cup (65g) powdered sugar\n- ▢\n  1 teaspoon vanilla\n\n#### For the garnish\n- ▢\n  ½ cup (80g) pistachios, coarsely chopped\n- ▢\n  ground cinnamon for dusting\n\nFor best results, please read through the full post before beginning the recipe.\n\n#### Make the syrup\n- Put the water, sugar, cinnamon stick, lemon juice and peel in a saucepan and bring to a boil. Let it boil for 4-5 minutes. Remove and discard the lemon peel and the cinnamon stick.\n  3 ½ cups (700g) sugar, 2 cups (500ml) water, 1 cinnamon stick, juice and peel from half a lemon\n- Take it off the heat and stir in the honey. Set it aside to cool.\n  ½ cup (125 g) good-quality honey\n\n#### Make the base\n- Preheat the oven to 350°F (180°C).\n- Butter a large sheet pan really well. Mine is about 14 X 12 inches (37 x 31 cm). Set aside.\n- Start detangling the shredded phyllo dough. Pull apart all the strands without ripping or tearing the dough, so that there aren't any knots left. Work as quickly as you can as the dough can dry out very quickly. You should end up with a big fluffy pile of dough (see picture 5 in the post).\n  1 pound (450g) shredded phyllo\/filo dough, thawed and at room temperature\n- Mix the ground cinnamon with the nuts in a small bowl. Set aside.\n  1 tablespoon ground cinnamon, ⅓ cup (75g) coarsely chopped walnuts\n- Evenly spread half of the detangled phyllo dough on your prepared pan. Then sprinkle with the nut mixture.\n- Pour half of the melted butter on top.\n  7oz (200g) unsalted butter, melted\n- Spread the remaining phyllo dough and add the remaining melted butter. Use your hands to toss everything together so that the shredded dough is coated with the melted butter as much as possible. Make sure there aren't any empty spaces. If there are, just use your fingers to push the shredded dough to fill them in. Don't press down on the dough.\n- Bake the base for about 30-35 minutes, until it has a nice golden brown color (see picture 10 in the post).\n- When the base is done, take it out of the oven and immediately pour ALL of the cooled syrup all over. It will sizzle! This is completely normal! It will look like it's too much syrup, but trust me, it isn't\\!\n- Carefully tilt the pan left and right so that the syrup goes everywhere. Wear gloves if your pan is still hot! Set the base aside.\n\n#### Make the custard\/pastry cream\n- Put the milk, sugar, cornstarch, egg yoks, vanilla, salt, and ground mastic (if using) in a blender or food processor. Blend for about a minute.\n  4 cups (1 liter) whole milk, 1 cup (200g) sugar, ½ cup (60g) cornstarch, 6 medium egg yolks, 1½ teaspoons vanilla, pinch of salt, ⅛ teaspoon ground mastic gum (optional)\n- Pour the egg mixture into a saucepan and cook over medium heat. Gradually bring to a boil, whisking continuously until it thickens, about 5-7 minutes. Don't stop whisking as it can quickly burn. Once thickened, take it off the heat and whisk in the butter.\n  2 tablespoons (30g) unsalted butter\n- Pour the hot custard in a large, sheet pan and cover immediately with plastic wrap. Make sure the plastic wrap touches the entire surface.\n- Let the custard cool completely. It should take about 1-1½ hours.\n\n#### Make the whipped cream\n- Put a metal bowl in the freezer for about 10 minutes.\n- Take the metal bowl out of the freezer and add the cream, powdered sugar and vanilla.\n  2 cups (500ml) heavy whipping cream, ½ cup (65g) powdered sugar, 1 teaspoon vanilla\n- Using a hand mixer, whip the cream until it thickens and forms peaks, about 5 minutes.\n\n#### Assemble the dessert\n- Add a layer of the syrupy kataifi base to the bottom of a pan and even it out. I use my hands to remove the base. (Use all of it if you're making one large pan, or use half of it in a small pan and the rest in 6 individual dessert glasses).\n- Spread an even layer of the custard cream on top.\n- Spread the whipped cream on top. For the individual dessert glasses, I used a Wilton 1M piping tip.\n- Garnish with the chopped pistachios and then dust with cinnamon.\n  ½ cup (80g) pistachios, coarsely chopped , ground cinnamon for dusting\n- Refrigerate for about 2 hours before serving, to give it time to set and make it easier to cut.\n- Store any leftovers in the refrigerator for up to about 5 days, covered with plastic wrap.\n- Enjoy\\!\n\n- If using ground mastic gum (mastiha), don't use more than what's stated in the recipe because it will make the custard bitter.\n- I've made this dessert by spreading the hot custard directly onto the kataifi base, however, I found that it made the base a bit mushy and too soft, which I don't like. I found it much better to cool the custard in its own pan and then spread it on top of the base.\n- You can save some time by making the syrup a day ahead and keeping it in the fridge\\!\n- Instead of a pan or dessert glasses, you could use a pastry ring to cut out the base and make it into a round cake\\!\n\n**Picture Tutorial & Tips:**\n\nI have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.\n\n**Baking Measurements:**\n\nI have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking\\!\n\n© Pastry Wishes\n\nLeave a comment below & tag me on Instagram [@pastry.wishes](https:\/\/www.instagram.com\/pastry.wishes) \\!\n## Reader Interactions\n5 from 8 votes","meta_canonical":null}

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Boilerpipe Text	Ekmek Kataifi is a luscious, Greek dessert with shredded phyllo dough drenched in syrup that's topped with custard and then whipped cream! A delicious slice of Ekmek Kataifi! Jump to: What is Ekmek Kataifi? What makes this Ekmek Kataifi stand out Why this recipe works What does Greek Ekmek Kataifi taste like? What you'll need What is mastic gum? How to make this recipe Top Tip Variations Tips for success Frequently asked questions More Greek recipes to try! Recipe What is Ekmek Kataifi? Did you know that this dessert has its origins in Turkey? The word "ekmek" means bread in Turkish. In Turkey, "Ekmek Kadayifi" is a sweet dessert where bread is soaked in syrup and topped with clotted cream and nuts. Although the name of this kataifi custard recipe is similar, the Greek version is a different dessert. Greek Ekmek Kataifi consists of a syrupy shredded phyllo dough base topped with a creamy custard/pastry cream and then whipped cream and nuts, usually pistachios. Rave Reader Reviews ⭐⭐⭐⭐⭐ Hello Voula I love your recipes. I recently made your Ekmek recipe for Easter and it was delicious. The whole family loved it. I also like the the flavour of the Mastic flavour. Thanks. - Aspa Loved your recipe and the dessert! - Kavita What makes this Ekmek Kataifi stand out This recipe has just the right amount of syrup; not too much to make it too sweet, and not too little to make the base dry. Moreover, each layer has the perfect thickness, so you have the right amount of each! Most recipes include tempering the eggs. My recipe, though, has an easy hack for the custard/pastry cream so you DON'T have to temper the eggs, which saves a lot of time and makes it practically impossible to get wrong! Why this recipe works This recipe does involve a lot of steps, but trust me, if you read the post to the end, you'll see that they're not complicated! You can easily make it in individual cups or glasses for a dinner party or special gathering. Or just serve it in a large baking dish for a big get-together. What does Greek Ekmek Kataifi taste like? This dessert is similar to baklava and kataifi, but not as nutty or sweet. The syrupy kataifi base is amazing with the vanilla custard and the whipped cream. It's definitely a unique flavor combination. See the recipe card at the end of the post for quantities. What is mastic gum? Mastic gum, or Mastiha as it's called in Greece, is a resin from mastic trees that are only found in Greece on the island of Chios. It was first harvested by the ancient Greeks over 2,000 years ago. Nowadays, it is used in a lot of Greek desserts and it's especially popular in Tsoureki, Greek Easter bread . Ekmek Kataifi in Greece is popular with mastic gum! You can find it online or in Greek stores and Greek markets. If you can't get mastic gum, you can still make Ekmek Kataifi! It will taste just as incredible, even without it! How to make this recipe This recipe is divided into 5 parts: the syrup, the base, the custard/pastry cream, the whipped cream, and assembling the dessert. Part 1 - Make the syrup This is probably the easiest of all the steps! Just put the water, sugar, cinnamon stick, lemon juice and peel in a saucepan and bring to a boil. After that, let it boil for 4-5 minutes. Then take it off the heat and stir in the honey. Set it aside to cool. The lemon juice is important because it prevents the syrup from crystallizing. Part 2 - Make the base STEP 1 First, butter your pan really well. I like to use the biggest sheet pan I have because it makes assembling the dessert a lot easier. My pan is about 14 x 12 inches (37 X 31cm). STEPS 2-5 Now it's time to detangle the shredded phyllo dough. It really isn't difficult, you just have to remember to work quickly because it can dry out really fast. Start by separating the thawed phyllo dough. You need to pull apart all the strands without tearing the dough, so that there aren't any knots. You should end up with a big, fluffy pile (see picture 5). STEP 6 After that, mix the ground cinnamon with the nuts in a small bowl. STEP7 Evenly spread half of the detangled phyllo dough on your prepared pan. Then sprinkle with the nut mixture. STEP 8 Then, pour half of the melted butter on top. STEP 9 Next, spread the remaining phyllo dough and add the remaining melted butter. Use your hands to toss everything together so that the shredded dough is coated with the melted butter as much as possible. Make sure there aren't any empty spaces. If there are, just use your fingers to push the shredded dough to fill them in. Don't press down on the dough. STEP10 Finally, bake the base until it has a nice golden brown color as shown (picture 10). STEP 11 Immediately pour the cooled honey syrup all over the base. It will sizzle! This is completely normal! It will look like it's too much syrup, but trust me, it isn't! It will mostly be absorbed. STEP 12 Carefully tilt the pan left and right so that the syrup goes all over the base. Wear gloves if your pan is still hot! Part 3 - Make the custard/pastry cream STEP 1 Put all the ingredients except for the butter in a blender. If you don't have a blender, use a food processor. STEP 2 Then, blend everything for about a minute. Top Tip Using a blender (or food processor) before heating the egg mixture ensures that there won't be any lumps in the custard. Also, with this method, there is no need to temper the eggs. STEP 3 After that, pour the egg mixture into a saucepan and cook over medium heat. Gradually bring to a boil, whisking continuously until it thickens, about 5 minutes. Don't stop whisking as it can quickly burn. Once thickened, take it off the heat and whisk in the butter. STEP 4 Then, pour the hot custard in a large, shallow sheet pan and cover immediately with plastic wrap. This will help it cool much faster than in a bowl. Mine took a little over an hour to cool. Part 4 - Make the whipped cream Put everything in the bowl and whip until it thickens and forms peaks, about 5 minutes. I always put a metal bowl in the freezer for about 10 minutes before I start whipping the cream. This helps it whip faster. Part 5 - Assemble the dessert This is the fun part! The same steps apply for individual dessert glasses, too! For this recipe, I put half of everything into a small dish (I used a 9 x 6.5 inch (23 x 16.5 cm) pan) and the rest in 6 large dessert glasses. STEP 1 First, add a layer of the syrupy kataifi base to the bottom of a pan and even it out. STEP 2 Then, spread an even layer of the custard on top. STEP 3 After that, spread the whipped cream on top. For the individual dessert glasses, I used a Wilton 1M piping tip and swirled it on the custard. In Greece, it's common to see lines across the top of the whipped cream. You can use a fork or a small cake scraper to make the lines, if you want. STEP 4 Finally, add the chopped pistachios and then dust with cinnamon. Then refrigerate about 2 hours before serving, to give it time to set and make it easier to cut. Individual Ekmek Kataifi dessert cups! Storage Tips Cover with plastic wrap and store in the refrigerator for up to about 5 days. Variations Lots of Greek desserts use rose water, but I'm not much of a fan as it's quite strong. If you like it, though, add 1 or 2 teaspoons of food grade rose water to the syrup for a floral flavor. In Greece, you can find kataifi ice cream! It has the syrupy base like this recipe, but instead of the custard and cream, it's topped with vanilla ice cream ! Ekmek tsoureki is also popular! Instead of shredded phyllo dough, there's Tsoureki and syrup for the base! This might be an idea for a future post (let me know what you think)! Use almonds instead of pistachios, or skip the nuts altogether! Tips for success If using ground mastic gum (mastiha), don't use more than what's stated in the recipe because it will make the custard bitter. I've made this dessert by spreading the hot custard directly onto the kataifi base, however, I found that it made the base a bit mushy and too soft, which I don't like. I found it much better to cool the custard in its own pan and then spread it on top of the base. You can save some time by making the syrup a day ahead and keeping it in the fridge! Instead of a pan or dessert glasses, you could use a pastry ring to cut out the base and make it into a round cake! Frequently asked questions What is shredded phyllo dough? Shredded phyllo dough or kataifi pastry (aka kataifi dough) is a delicately layered dough that's made into really thin strands. It looks like vermicelli pasta. It's used in many Greek and Middle Eastern desserts. How do you thaw frozen shredded phyllo dough? The best way is to put it in the refrigerator the night before and then let it come to room temperature before using it. Happy Baking! 😀 ~Voula More Greek recipes to try! Galatopita Greek Milk Pie Portokalopita - Greek Orange Phyllo Cake Easy Greek Halva Cake Easy Galaktoboureko Recipe Did you make this recipe? If so, please let me know how it turned out and leave a rating and review below! I'd love to hear from you! ❤️ Recipe 2 large sheet pans, about 14 x 12 inches (37 x 31cm) a 9 x 13 inch pan (22 x 33cm) OR a small pan (9 x 6.5 inch (23 x 16.5 cm) and 6 dessert glasses For the honey syrup ▢ 3 ½ cups (700g) sugar ▢ 2 cups (500ml) water ▢ ½ cup (125 g) good-quality honey ▢ juice and peel from half a lemon ▢ 1 cinnamon stick For the base ▢ 1 pound (450g) shredded phyllo/filo dough, thawed and at room temperature ▢ ⅓ cup (75g) coarsely chopped walnuts ▢ 1 tablespoon ground cinnamon ▢ 7oz (200g) unsalted butter, melted For the custard/pastry cream ▢ 4 cups (1 liter) whole milk ▢ 1 cup (200g) sugar ▢ ½ cup (60g) cornstarch ▢ 6 medium egg yolks ▢ 1½ teaspoons vanilla ▢ ⅛ teaspoon ground mastic gum (optional) ▢ pinch of salt ▢ 2 tablespoons (30g) unsalted butter For the whipped cream topping ▢ 2 cups (500ml) heavy whipping cream ▢ ½ cup (65g) powdered sugar ▢ 1 teaspoon vanilla For the garnish ▢ ½ cup (80g) pistachios, coarsely chopped ▢ ground cinnamon for dusting For best results, please read through the full post before beginning the recipe. Make the syrup Put the water, sugar, cinnamon stick, lemon juice and peel in a saucepan and bring to a boil. Let it boil for 4-5 minutes. Remove and discard the lemon peel and the cinnamon stick. 3 ½ cups (700g) sugar, 2 cups (500ml) water, 1 cinnamon stick, juice and peel from half a lemon Take it off the heat and stir in the honey. Set it aside to cool. ½ cup (125 g) good-quality honey Make the base Preheat the oven to 350°F (180°C). Butter a large sheet pan really well. Mine is about 14 X 12 inches (37 x 31 cm). Set aside. Start detangling the shredded phyllo dough. Pull apart all the strands without ripping or tearing the dough, so that there aren't any knots left. Work as quickly as you can as the dough can dry out very quickly. You should end up with a big fluffy pile of dough (see picture 5 in the post). 1 pound (450g) shredded phyllo/filo dough, thawed and at room temperature Mix the ground cinnamon with the nuts in a small bowl. Set aside. 1 tablespoon ground cinnamon, ⅓ cup (75g) coarsely chopped walnuts Evenly spread half of the detangled phyllo dough on your prepared pan. Then sprinkle with the nut mixture. Pour half of the melted butter on top. 7oz (200g) unsalted butter, melted Spread the remaining phyllo dough and add the remaining melted butter. Use your hands to toss everything together so that the shredded dough is coated with the melted butter as much as possible. Make sure there aren't any empty spaces. If there are, just use your fingers to push the shredded dough to fill them in. Don't press down on the dough. Bake the base for about 30-35 minutes, until it has a nice golden brown color (see picture 10 in the post). When the base is done, take it out of the oven and immediately pour ALL of the cooled syrup all over. It will sizzle! This is completely normal! It will look like it's too much syrup, but trust me, it isn't! Carefully tilt the pan left and right so that the syrup goes everywhere. Wear gloves if your pan is still hot! Set the base aside. Make the custard/pastry cream Put the milk, sugar, cornstarch, egg yoks, vanilla, salt, and ground mastic (if using) in a blender or food processor. Blend for about a minute. 4 cups (1 liter) whole milk, 1 cup (200g) sugar, ½ cup (60g) cornstarch, 6 medium egg yolks, 1½ teaspoons vanilla, pinch of salt, ⅛ teaspoon ground mastic gum (optional) Pour the egg mixture into a saucepan and cook over medium heat. Gradually bring to a boil, whisking continuously until it thickens, about 5-7 minutes. Don't stop whisking as it can quickly burn. Once thickened, take it off the heat and whisk in the butter. 2 tablespoons (30g) unsalted butter Pour the hot custard in a large, sheet pan and cover immediately with plastic wrap. Make sure the plastic wrap touches the entire surface. Let the custard cool completely. It should take about 1-1½ hours. Make the whipped cream Put a metal bowl in the freezer for about 10 minutes. Take the metal bowl out of the freezer and add the cream, powdered sugar and vanilla. 2 cups (500ml) heavy whipping cream, ½ cup (65g) powdered sugar, 1 teaspoon vanilla Using a hand mixer, whip the cream until it thickens and forms peaks, about 5 minutes. Assemble the dessert Add a layer of the syrupy kataifi base to the bottom of a pan and even it out. I use my hands to remove the base. (Use all of it if you're making one large pan, or use half of it in a small pan and the rest in 6 individual dessert glasses). Spread an even layer of the custard cream on top. Spread the whipped cream on top. For the individual dessert glasses, I used a Wilton 1M piping tip. Garnish with the chopped pistachios and then dust with cinnamon. ½ cup (80g) pistachios, coarsely chopped , ground cinnamon for dusting Refrigerate for about 2 hours before serving, to give it time to set and make it easier to cut. Store any leftovers in the refrigerator for up to about 5 days, covered with plastic wrap. Enjoy! If using ground mastic gum (mastiha), don't use more than what's stated in the recipe because it will make the custard bitter. I've made this dessert by spreading the hot custard directly onto the kataifi base, however, I found that it made the base a bit mushy and too soft, which I don't like. I found it much better to cool the custard in its own pan and then spread it on top of the base. You can save some time by making the syrup a day ahead and keeping it in the fridge! Instead of a pan or dessert glasses, you could use a pastry ring to cut out the base and make it into a round cake! Picture Tutorial & Tips: I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success. Baking Measurements: I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking! © Pastry Wishes Leave a comment below & tag me on Instagram @pastry.wishes ! Reader Interactions 5 from 8 votes
Markdown	- [Skip to primary navigation](https://www.pastrywishes.com/ekmek-kataifi/#genesis-nav-primary) - [Skip to main content](https://www.pastrywishes.com/ekmek-kataifi/#genesis-content) - [Skip to primary sidebar](https://www.pastrywishes.com/ekmek-kataifi/#genesis-sidebar-primary) [![Pastry Wishes](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI0MDAiIGhlaWdodD0iMTQwIiB2aWV3Qm94PSIwIDAgNDAwIDE0MCI+PHJlY3Qgd2lkdGg9IjEwMCUiIGhlaWdodD0iMTAwJSIgc3R5bGU9ImZpbGw6I2NmZDRkYjtmaWxsLW9wYWNpdHk6IDAuMTsiLz48L3N2Zz4=)](https://www.pastrywishes.com/ "Pastry Wishes") - [Home](https://www.pastrywishes.com/) - [Recipes](https://www.pastrywishes.com/recipes-2/) - [FREE E-BOOK](https://subscribepage.io/pastrywishes-5easydessertsebook) - [How-tos and Tips](https://www.pastrywishes.com/category/how-tos-and-tips/) - [About](https://www.pastrywishes.com/about/) - [Contact](https://www.pastrywishes.com/contact/) [![go to homepage](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSIyMDAiIGhlaWdodD0iNzAiIHZpZXdCb3g9IjAgMCAyMDAgNzAiPjxyZWN0IHdpZHRoPSIxMDAlIiBoZWlnaHQ9IjEwMCUiIHN0eWxlPSJmaWxsOiNjZmQ0ZGI7ZmlsbC1vcGFjaXR5OiAwLjE7Ii8+PC9zdmc+)](https://www.pastrywishes.com/) - [Recipes](https://www.pastrywishes.com/recipes-2/) - [FREE E-BOOK](https://subscribepage.io/pastrywishes-5easydessertsebook) - [How-tos and Tips](https://www.pastrywishes.com/category/how-tos-and-tips/) - [About](https://www.pastrywishes.com/about/) - [Contact](https://www.pastrywishes.com/contact/) [![Homepage link](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI4MDAiIGhlaWdodD0iMjgwIiB2aWV3Qm94PSIwIDAgODAwIDI4MCI+PHJlY3Qgd2lkdGg9IjEwMCUiIGhlaWdodD0iMTAwJSIgc3R5bGU9ImZpbGw6I2NmZDRkYjtmaWxsLW9wYWNpdHk6IDAuMTsiLz48L3N2Zz4=)](https://www.pastrywishes.com/) - [Recipes](https://www.pastrywishes.com/recipes-2/) - [FREE E-BOOK](https://subscribepage.io/pastrywishes-5easydessertsebook) - [How-tos and Tips](https://www.pastrywishes.com/category/how-tos-and-tips/) - [About](https://www.pastrywishes.com/about/) - [Contact](https://www.pastrywishes.com/contact/) [×](https://www.pastrywishes.com/ekmek-kataifi/) [Home](https://www.pastrywishes.com/) » [Recipes](https://www.pastrywishes.com/recipes-2/) » [All Recipes](https://www.pastrywishes.com/category/all-recipes/) # Greek Ekmek Kataifi Published: May 4, 2022 · Modified: Dec 17, 2024 by [Voula](https://www.pastrywishes.com/about/) with [37 Comments](https://www.pastrywishes.com/ekmek-kataifi/#comments) [Pin950](https://pinterest.com/pin/create/button/?url=https%3A%2F%2Fwww.pastrywishes.com%2Fekmek-kataifi%2F) [Share](https://www.facebook.com/share.php?u=https%3A%2F%2Fwww.pastrywishes.com%2Fekmek-kataifi%2F) 950 Shares [Jump to Recipe](https://www.pastrywishes.com/ekmek-kataifi/#recipe) [Print Recipe](https://www.pastrywishes.com/wprm_print/greek-ekmek-kataifi) *Ekmek Kataifi is a luscious, Greek dessert with shredded phyllo dough drenched in syrup that's topped with custard and then whipped cream\!* ![a slice of greek ekmek kataifi on a white plate with a fork](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI2ODciIGhlaWdodD0iMTAzMCIgdmlld0JveD0iMCAwIDY4NyAxMDMwIj48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==) A delicious slice of Ekmek Kataifi\! This is a wonderful, decadent dessert that you can easily make at home\! I usually make it during special holidays or celebrations because it's one of my most requested desserts\! If you like [Baklava](https://www.pastrywishes.com/greek-baklava-rolls-saragli-refined-sugar-free/) or [Galaktoboureko](https://www.pastrywishes.com/traditional-greek-custard-pie-galaktoboureko-easy-tips/), you'll love this dessert\! For this particular recipe, I'll show you how to make it 2 ways: both in a baking dish and in individual dessert glasses\! Love Greek desserts? Try my [Baklava Triangles](https://www.pastrywishes.com/baklava-triangles/), my [Ladokouloura Greek Olive Oil Cookies](https://www.pastrywishes.com/ladokouloura-greek-olive-oil-cookies-vegan-easy/), or my [Rizogalo Greek Rice Pudding](https://www.pastrywishes.com/rizogalo-greek-rice-pudding-vegan-option/)\! Jump to: - [What is Ekmek Kataifi?](https://www.pastrywishes.com/ekmek-kataifi/#what-is-ekmek-kataifi) - [What makes this Ekmek Kataifi stand out](https://www.pastrywishes.com/ekmek-kataifi/#what-makes-this-ekmek-kataifi-stand-out) - [Why this recipe works](https://www.pastrywishes.com/ekmek-kataifi/#why-this-recipe-works) - [What does Greek Ekmek Kataifi taste like?](https://www.pastrywishes.com/ekmek-kataifi/#what-does-greek-ekmek-kataifi-taste-like) - [What you'll need](https://www.pastrywishes.com/ekmek-kataifi/#what-youll-need) - [What is mastic gum?](https://www.pastrywishes.com/ekmek-kataifi/#what-is-mastic-gum) - [How to make this recipe](https://www.pastrywishes.com/ekmek-kataifi/#how-to-make-this-recipe) - [Top Tip](https://www.pastrywishes.com/ekmek-kataifi/#top-tip) - [Variations](https://www.pastrywishes.com/ekmek-kataifi/#variations) - [Tips for success](https://www.pastrywishes.com/ekmek-kataifi/#tips-for-success) - [Frequently asked questions](https://www.pastrywishes.com/ekmek-kataifi/#frequently-asked-questions) - [More Greek recipes to try\!](https://www.pastrywishes.com/ekmek-kataifi/#more-greek-recipes-to-try) - [Recipe](https://www.pastrywishes.com/ekmek-kataifi/#h-recipe) ## What is Ekmek Kataifi? Did you know that this dessert has its origins in Turkey? The word "ekmek" means bread in Turkish. In Turkey, "Ekmek Kadayifi" is a sweet dessert where bread is soaked in syrup and topped with clotted cream and nuts. Although the name of this kataifi custard recipe is similar, the Greek version is a different dessert. Greek Ekmek Kataifi consists of a syrupy shredded phyllo dough base topped with a creamy custard/pastry cream and then whipped cream and nuts, usually pistachios. Rave Reader Reviews ⭐⭐⭐⭐⭐ Hello Voula I love your recipes. I recently made your Ekmek recipe for Easter and it was delicious. The whole family loved it. I also like the the flavour of the Mastic flavour. Thanks. \- Aspa Loved your recipe and the dessert\! \- Kavita ## What makes this Ekmek Kataifi stand out - This recipe has just the right amount of syrup; not too much to make it too sweet, and not too little to make the base dry. - Moreover, each layer has the perfect thickness, so you have the right amount of each\! - Most recipes include tempering the eggs. My recipe, though, has an easy hack for the custard/pastry cream so you DON'T have to temper the eggs, which saves a lot of time and makes it practically impossible to get wrong\! ![a white baking dish with greek ekmek kataifi topped with pistachios and pink flowers in the background](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI2ODciIGhlaWdodD0iMTAzMCIgdmlld0JveD0iMCAwIDY4NyAxMDMwIj48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==) ## Why this recipe works - This recipe does involve a lot of steps, but trust me, if you read the post to the end, you'll see that they're not complicated\! - You can easily make it in individual cups or glasses for a dinner party or special gathering. Or just serve it in a large baking dish for a big get-together. ## What does Greek Ekmek Kataifi taste like? This dessert is similar to baklava and kataifi, but not as nutty or sweet. The syrupy kataifi base is amazing with the vanilla custard and the whipped cream. It's definitely a unique flavor combination. ## What you'll need ![ingredients for ekmek kataifi syrup](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSIxMDMwIiBoZWlnaHQ9IjgyNCIgdmlld0JveD0iMCAwIDEwMzAgODI0Ij48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==) Ingredients for the syrup\! ![ingredients for ekmek kataifi base](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSIxMDMwIiBoZWlnaHQ9IjgyNCIgdmlld0JveD0iMCAwIDEwMzAgODI0Ij48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==) Ingredients for Ekme Kataifi base. ![ingredients for ekmek kataifi custard filling](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSIxMDMwIiBoZWlnaHQ9IjgyNCIgdmlld0JveD0iMCAwIDEwMzAgODI0Ij48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==) Ingredients for the custard filling. ![ingredients for ekmek kataifi topping](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSIxMDMwIiBoZWlnaHQ9IjgyNCIgdmlld0JveD0iMCAwIDEwMzAgODI0Ij48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==) Ingredients for the whipped cream topping. - Sugar: I use regular, granulated sugar for the syrup and the custard, and powdered sugar for the whipped cream. - Honey: If you can, get Greek honey. It's phenomenal and it will make the dessert taste so much better\! - Lemon Juice & Peel: You only need ½ a lemon. - Cinnamon: You just need 1 cinnamon stick for the syrup and some ground cinnamon to dust the dessert. - Shredded Phyllo/Filo Dough: I use a pound (450g) for this recipe. You need to thaw it in the refrigerator overnight. - Walnuts: I use some chopped walnuts that I mix with the dough in the base. They get toasted and create an incredible flavor with the rest of the base\! - Heavy Cream: I always use heavy whipping cream to make whipped cream. - Vanilla: I use good quality vanilla extract. - Pistachios: The nuts are totally optional. You don't have to use them for this dessert, but because they're a bit salty, they pair well with the custard and cream. Of course, you can use other nuts, instead. - Egg Yolks: I often get free-range eggs because I think they taste better. - Milk: I use whole milk for this recipe. - Cornstarch: I only use some cornstarch to thicken the cream. I don't use flour because I find that cornstarch thickens the custard better. - Butter: I like unsalted butter for the shredded phyllo dough. - Ground Mastic Gum (Optional): There's just a tiny amount of ground mastic gum for a more traditional Greek flavor. If you can't find it, no problem! You can still make this dessert without it\! - Salt: I use a pinch to enhance all the flavors. See the recipe card at the end of the post for quantities. ## What is mastic gum? Mastic gum, or Mastiha as it's called in Greece, is a resin from mastic trees that are only found in Greece on the island of Chios. It was first harvested by the ancient Greeks over 2,000 years ago. Nowadays, it is used in a lot of Greek desserts and it's especially popular in [Tsoureki, Greek Easter bread](https://www.pastrywishes.com/tsoureki-traditional-greek-easter-bread/). Ekmek Kataifi in Greece is popular with mastic gum! You can find it online or in Greek stores and Greek markets. If you can't get mastic gum, you can still make Ekmek Kataifi! It will taste just as incredible, even without it\! ## How to make this recipe This recipe is divided into 5 parts: the syrup, the base, the custard/pastry cream, the whipped cream, and assembling the dessert. Part 1 - Make the syrup ![stirring honey into syrup for ekmek kataifi](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSIxMDMwIiBoZWlnaHQ9IjY4NyIgdmlld0JveD0iMCAwIDEwMzAgNjg3Ij48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==) This is probably the easiest of all the steps! Just put the water, sugar, cinnamon stick, lemon juice and peel in a saucepan and bring to a boil. After that, let it boil for 4-5 minutes. Then take it off the heat and stir in the honey. Set it aside to cool. The lemon juice is important because it prevents the syrup from crystallizing. Part 2 - Make the base ![a collage of four photos of ekemek kataifi base step 1-4](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSIxMDMwIiBoZWlnaHQ9Ijc3MyIgdmlld0JveD0iMCAwIDEwMzAgNzczIj48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==) ![a collage of four photos of ekemek kataifi base step 5-8](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSIxMDMwIiBoZWlnaHQ9Ijc3MyIgdmlld0JveD0iMCAwIDEwMzAgNzczIj48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==) ![a collage of four photos of ekemek kataifi base step 9-12](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSIxMDMwIiBoZWlnaHQ9Ijc3MyIgdmlld0JveD0iMCAwIDEwMzAgNzczIj48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==) STEP 1 First, butter your pan really well. I like to use the biggest sheet pan I have because it makes assembling the dessert a lot easier. My pan is about 14 x 12 inches (37 X 31cm). STEPS 2-5 Now it's time to detangle the shredded phyllo dough. It really isn't difficult, you just have to remember to work quickly because it can dry out really fast. Start by separating the thawed phyllo dough. You need to pull apart all the strands without tearing the dough, so that there aren't any knots. You should end up with a big, fluffy pile (see picture 5). STEP 6 After that, mix the ground cinnamon with the nuts in a small bowl. STEP7 Evenly spread half of the detangled phyllo dough on your prepared pan. Then sprinkle with the nut mixture. STEP 8 Then, pour half of the melted butter on top. STEP 9 Next, spread the remaining phyllo dough and add the remaining melted butter. Use your hands to toss everything together so that the shredded dough is coated with the melted butter as much as possible. Make sure there aren't any empty spaces. If there are, just use your fingers to push the shredded dough to fill them in. Don't press down on the dough. STEP10 Finally, bake the base until it has a nice golden brown color as shown (picture 10). STEP 11 Immediately pour the cooled honey syrup all over the base. It will sizzle! This is completely normal\! It will look like it's too much syrup, but trust me, it isn't! It will mostly be absorbed. STEP 12 Carefully tilt the pan left and right so that the syrup goes all over the base. Wear gloves if your pan is still hot\! Part 3 - Make the custard/pastry cream ![a collage of four photos of ekmek kataifi custard step 1-4](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSIxMDMwIiBoZWlnaHQ9Ijc3MyIgdmlld0JveD0iMCAwIDEwMzAgNzczIj48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==) STEP 1 Put all the ingredients except for the butter in a blender. If you don't have a blender, use a food processor. STEP 2 Then, blend everything for about a minute. ## Top Tip Using a blender (or food processor) before heating the egg mixture ensures that there won't be any lumps in the custard. Also, with this method, there is no need to temper the eggs. STEP 3 After that, pour the egg mixture into a saucepan and cook over medium heat. Gradually bring to a boil, whisking continuously until it thickens, about 5 minutes. Don't stop whisking as it can quickly burn. Once thickened, take it off the heat and whisk in the butter. STEP 4 Then, pour the hot custard in a large, shallow sheet pan and cover immediately with plastic wrap. This will help it cool much faster than in a bowl. Mine took a little over an hour to cool. Part 4 - Make the whipped cream ![whipping cream for ekmek kataifi](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSIxMDMwIiBoZWlnaHQ9IjY4NyIgdmlld0JveD0iMCAwIDEwMzAgNjg3Ij48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==) Put everything in the bowl and whip until it thickens and forms peaks, about 5 minutes. I always put a metal bowl in the freezer for about 10 minutes before I start whipping the cream. This helps it whip faster. Part 5 - Assemble the dessert ![a collage of four photos of assembling greek ekmek kataifi step 1-4](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSIxMDMwIiBoZWlnaHQ9Ijc3MyIgdmlld0JveD0iMCAwIDEwMzAgNzczIj48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==) This is the fun part! The same steps apply for individual dessert glasses, too\! For this recipe, I put half of everything into a small dish (I used a 9 x 6.5 inch (23 x 16.5 cm) pan) and the rest in 6 large dessert glasses. STEP 1 First, add a layer of the syrupy kataifi base to the bottom of a pan and even it out. STEP 2 Then, spread an even layer of the custard on top. STEP 3 After that, spread the whipped cream on top. For the individual dessert glasses, I used a Wilton 1M piping tip and swirled it on the custard. In Greece, it's common to see lines across the top of the whipped cream. You can use a fork or a small cake scraper to make the lines, if you want. STEP 4 Finally, add the chopped pistachios and then dust with cinnamon. Then refrigerate about 2 hours before serving, to give it time to set and make it easier to cut. ![greek ekmek kataifi in individual dessert glasses](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI2ODciIGhlaWdodD0iMTAzMCIgdmlld0JveD0iMCAwIDY4NyAxMDMwIj48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==) Individual Ekmek Kataifi dessert cups\! Storage Tips Cover with plastic wrap and store in the refrigerator for up to about 5 days. ## Variations - Lots of Greek desserts use rose water, but I'm not much of a fan as it's quite strong. If you like it, though, add 1 or 2 teaspoons of food grade rose water to the syrup for a floral flavor. - In Greece, you can find kataifi ice cream! It has the syrupy base like this recipe, but instead of the custard and cream, it's topped with [vanilla ice cream](https://www.pastrywishes.com/easy-no-churn-vanilla-ice-cream-secret-ingredient/)\! - Ekmek tsoureki is also popular! Instead of shredded phyllo dough, there's [Tsoureki](https://www.pastrywishes.com/tsoureki-traditional-greek-easter-bread/) and syrup for the base! This might be an idea for a future post (let me know what you think)\! - Use almonds instead of pistachios, or skip the nuts altogether\! ## Tips for success - If using ground mastic gum (mastiha), don't use more than what's stated in the recipe because it will make the custard bitter. - I've made this dessert by spreading the hot custard directly onto the kataifi base, however, I found that it made the base a bit mushy and too soft, which I don't like. I found it much better to cool the custard in its own pan and then spread it on top of the base. - You can save some time by making the syrup a day ahead and keeping it in the fridge\! - Instead of a pan or dessert glasses, you could use a pastry ring to cut out the base and make it into a round cake\! ## Frequently asked questions What is shredded phyllo dough? Shredded phyllo dough or kataifi pastry (aka kataifi dough) is a delicately layered dough that's made into really thin strands. It looks like vermicelli pasta. It's used in many Greek and Middle Eastern desserts. How do you thaw frozen shredded phyllo dough? The best way is to put it in the refrigerator the night before and then let it come to room temperature before using it. ![a close up of some greek ekmek kataifi on a fork](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI2ODciIGhlaWdodD0iMTAzMCIgdmlld0JveD0iMCAwIDY4NyAxMDMwIj48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==) Happy Baking! 😀 ~Voula ## More Greek recipes to try\! - [![galatopita greek milk pie slice on a plate and pie dish in background](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI3MjAiIGhlaWdodD0iOTYwIiB2aWV3Qm94PSIwIDAgNzIwIDk2MCI+PHJlY3Qgd2lkdGg9IjEwMCUiIGhlaWdodD0iMTAwJSIgc3R5bGU9ImZpbGw6I2NmZDRkYjtmaWxsLW9wYWNpdHk6IDAuMTsiLz48L3N2Zz4=)Galatopita Greek Milk Pie](https://www.pastrywishes.com/galatopita-greek-milk-pie/) - [![a slice of Portokalopita Greek Orange Phyllo Cake on a plate with orange slices on top](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI3MjAiIGhlaWdodD0iODIyIiB2aWV3Qm94PSIwIDAgNzIwIDgyMiI+PHJlY3Qgd2lkdGg9IjEwMCUiIGhlaWdodD0iMTAwJSIgc3R5bGU9ImZpbGw6I2NmZDRkYjtmaWxsLW9wYWNpdHk6IDAuMTsiLz48L3N2Zz4=)Portokalopita - Greek Orange Phyllo Cake](https://www.pastrywishes.com/portokalopita-greek-orange-phyllo-cake/) - [![A close up of sliced Greek halva cake with a cake server on a silver platter.](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI3MjAiIGhlaWdodD0iOTYwIiB2aWV3Qm94PSIwIDAgNzIwIDk2MCI+PHJlY3Qgd2lkdGg9IjEwMCUiIGhlaWdodD0iMTAwJSIgc3R5bGU9ImZpbGw6I2NmZDRkYjtmaWxsLW9wYWNpdHk6IDAuMTsiLz48L3N2Zz4=)Easy Greek Halva Cake](https://www.pastrywishes.com/greek-halva-cake-step-by-step-tutorial-variations/) - [![A closeup of a slice of galaktoboureko on a white plate.](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI3MjAiIGhlaWdodD0iOTYwIiB2aWV3Qm94PSIwIDAgNzIwIDk2MCI+PHJlY3Qgd2lkdGg9IjEwMCUiIGhlaWdodD0iMTAwJSIgc3R5bGU9ImZpbGw6I2NmZDRkYjtmaWxsLW9wYWNpdHk6IDAuMTsiLz48L3N2Zz4=)Easy Galaktoboureko Recipe](https://www.pastrywishes.com/traditional-greek-custard-pie-galaktoboureko-easy-tips/) Did you make this recipe? If so, please let me know how it turned out and [leave a rating and review](https://www.pastrywishes.com/ekmek-kataifi/#commentform) below! I'd love to hear from you! ❤️ ## Recipe ![A slice of greek ekmek kataifi on a white plate.](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSIyMDAiIGhlaWdodD0iMjAwIiB2aWV3Qm94PSIwIDAgMjAwIDIwMCI+PHJlY3Qgd2lkdGg9IjEwMCUiIGhlaWdodD0iMTAwJSIgc3R5bGU9ImZpbGw6I2NmZDRkYjtmaWxsLW9wYWNpdHk6IDAuMTsiLz48L3N2Zz4=) ## Greek Ekmek Kataifi *Ekmek Kataifi* is a luscious, Greek dessert with shredded phyllo dough drenched in syrup that's topped with custard and then whipped cream\! 5 from 8 votes [Print](https://www.pastrywishes.com/wprm_print/greek-ekmek-kataifi) [Pin](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.pastrywishes.com%2Fekmek-kataifi%2F&media=https%3A%2F%2Fwww.pastrywishes.com%2Fwp-content%2Fuploads%2F2022%2F05%2Fgreek-ekmek-kataifi-square.jpg&description=Greek+Ekmek+Kataifi&is_video=false) [Rate](https://www.pastrywishes.com/ekmek-kataifi/#commentform) [Save](https://app.grow.me/) [Saved\!](https://app.grow.me/) [Share by Email](https://www.pastrywishes.com/cdn-cgi/l/email-protection#526d212730383731266f113a3731397760623d2726776062263a3b217760622037313b223777606374333f2269303d362b6f1b776062343d273c36776062263a3b217760622037313b22377760622b3d277760623f3b353a267760623e3b3937776113776213776213152037373977606217393f3739776062193326333b343b7762133a262622217761137760147760142525257c22332126202b253b213a37217c313d3f77601437393f37397f393326333b343b776014) Course: Dessert Cuisine: Greek Prep Time: 30 minutes minutes Cook Time: 40 minutes minutes Refrigeration: 2 hours hours Total Time: 3 hours hours 10 minutes minutes Servings: 12 , approximately Author: [Voula](https://www.pastrywishes.com/about/) Cook Mode Prevent your screen from going dark ### Equipment - 2 large sheet pans, about 14 x 12 inches (37 x 31cm) - a 9 x 13 inch pan (22 x 33cm) OR a small pan (9 x 6.5 inch (23 x 16.5 cm) and 6 dessert glasses ### Ingredients #### For the honey syrup - ▢ 3 ½ cups (700g) sugar - ▢ 2 cups (500ml) water - ▢ ½ cup (125 g) good-quality honey - ▢ juice and peel from half a lemon - ▢ 1 cinnamon stick #### For the base - ▢ 1 pound (450g) shredded phyllo/filo dough, thawed and at room temperature - ▢ ⅓ cup (75g) coarsely chopped walnuts - ▢ 1 tablespoon ground cinnamon - ▢ 7oz (200g) unsalted butter, melted #### For the custard/pastry cream - ▢ 4 cups (1 liter) whole milk - ▢ 1 cup (200g) sugar - ▢ ½ cup (60g) cornstarch - ▢ 6 medium egg yolks - ▢ 1½ teaspoons vanilla - ▢ ⅛ teaspoon ground mastic gum (optional) - ▢ pinch of salt - ▢ 2 tablespoons (30g) unsalted butter #### For the whipped cream topping - ▢ 2 cups (500ml) heavy whipping cream - ▢ ½ cup (65g) powdered sugar - ▢ 1 teaspoon vanilla #### For the garnish - ▢ ½ cup (80g) pistachios, coarsely chopped - ▢ ground cinnamon for dusting ### Before You Start: For best results, please read through the full post before beginning the recipe. ### Instructions #### Make the syrup - Put the water, sugar, cinnamon stick, lemon juice and peel in a saucepan and bring to a boil. Let it boil for 4-5 minutes. Remove and discard the lemon peel and the cinnamon stick. 3 ½ cups (700g) sugar, 2 cups (500ml) water, 1 cinnamon stick, juice and peel from half a lemon - Take it off the heat and stir in the honey. Set it aside to cool. ½ cup (125 g) good-quality honey #### Make the base - Preheat the oven to 350°F (180°C). - Butter a large sheet pan really well. Mine is about 14 X 12 inches (37 x 31 cm). Set aside. - Start detangling the shredded phyllo dough. Pull apart all the strands without ripping or tearing the dough, so that there aren't any knots left. Work as quickly as you can as the dough can dry out very quickly. You should end up with a big fluffy pile of dough (see picture 5 in the post). 1 pound (450g) shredded phyllo/filo dough, thawed and at room temperature - Mix the ground cinnamon with the nuts in a small bowl. Set aside. 1 tablespoon ground cinnamon, ⅓ cup (75g) coarsely chopped walnuts - Evenly spread half of the detangled phyllo dough on your prepared pan. Then sprinkle with the nut mixture. - Pour half of the melted butter on top. 7oz (200g) unsalted butter, melted - Spread the remaining phyllo dough and add the remaining melted butter. Use your hands to toss everything together so that the shredded dough is coated with the melted butter as much as possible. Make sure there aren't any empty spaces. If there are, just use your fingers to push the shredded dough to fill them in. Don't press down on the dough. - Bake the base for about 30-35 minutes, until it has a nice golden brown color (see picture 10 in the post). - When the base is done, take it out of the oven and immediately pour ALL of the cooled syrup all over. It will sizzle! This is completely normal! It will look like it's too much syrup, but trust me, it isn't\! - Carefully tilt the pan left and right so that the syrup goes everywhere. Wear gloves if your pan is still hot! Set the base aside. #### Make the custard/pastry cream - Put the milk, sugar, cornstarch, egg yoks, vanilla, salt, and ground mastic (if using) in a blender or food processor. Blend for about a minute. 4 cups (1 liter) whole milk, 1 cup (200g) sugar, ½ cup (60g) cornstarch, 6 medium egg yolks, 1½ teaspoons vanilla, pinch of salt, ⅛ teaspoon ground mastic gum (optional) - Pour the egg mixture into a saucepan and cook over medium heat. Gradually bring to a boil, whisking continuously until it thickens, about 5-7 minutes. Don't stop whisking as it can quickly burn. Once thickened, take it off the heat and whisk in the butter. 2 tablespoons (30g) unsalted butter - Pour the hot custard in a large, sheet pan and cover immediately with plastic wrap. Make sure the plastic wrap touches the entire surface. - Let the custard cool completely. It should take about 1-1½ hours. #### Make the whipped cream - Put a metal bowl in the freezer for about 10 minutes. - Take the metal bowl out of the freezer and add the cream, powdered sugar and vanilla. 2 cups (500ml) heavy whipping cream, ½ cup (65g) powdered sugar, 1 teaspoon vanilla - Using a hand mixer, whip the cream until it thickens and forms peaks, about 5 minutes. #### Assemble the dessert - Add a layer of the syrupy kataifi base to the bottom of a pan and even it out. I use my hands to remove the base. (Use all of it if you're making one large pan, or use half of it in a small pan and the rest in 6 individual dessert glasses). - Spread an even layer of the custard cream on top. - Spread the whipped cream on top. For the individual dessert glasses, I used a Wilton 1M piping tip. - Garnish with the chopped pistachios and then dust with cinnamon. ½ cup (80g) pistachios, coarsely chopped , ground cinnamon for dusting - Refrigerate for about 2 hours before serving, to give it time to set and make it easier to cut. - Store any leftovers in the refrigerator for up to about 5 days, covered with plastic wrap. - Enjoy\! ### Notes - If using ground mastic gum (mastiha), don't use more than what's stated in the recipe because it will make the custard bitter. - I've made this dessert by spreading the hot custard directly onto the kataifi base, however, I found that it made the base a bit mushy and too soft, which I don't like. I found it much better to cool the custard in its own pan and then spread it on top of the base. - You can save some time by making the syrup a day ahead and keeping it in the fridge\! - Instead of a pan or dessert glasses, you could use a pastry ring to cut out the base and make it into a round cake\! Picture Tutorial & Tips: I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success. Baking Measurements: I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking\! © Pastry Wishes Did you make this recipe?Leave a comment below & tag me on Instagram [@pastry.wishes](https://www.instagram.com/pastry.wishes) \! [Pin950](https://pinterest.com/pin/create/button/?url=https%3A%2F%2Fwww.pastrywishes.com%2Fekmek-kataifi%2F) [Share](https://www.facebook.com/share.php?u=https%3A%2F%2Fwww.pastrywishes.com%2Fekmek-kataifi%2F) 950 Shares ## Reader Interactions ### Comments 1. Steve May 09, 2022 at 6:22 am ![5 stars](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI4MCIgaGVpZ2h0PSIxNiIgdmlld0JveD0iMCAwIDgwIDE2Ij48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==) I did try it and it tasted fantastic - fabulous\! [Reply](https://www.pastrywishes.com/ekmek-kataifi/#comment-747) - Voula May 09, 2022 at 3:53 pm Hi, Steve! Thanks so much! I'm so happy you liked it\! [Reply](https://www.pastrywishes.com/ekmek-kataifi/#comment-751) - Bon January 05, 2024 at 11:19 pm ![5 stars](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI4MCIgaGVpZ2h0PSIxNiIgdmlld0JveD0iMCAwIDgwIDE2Ij48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==) There are a number recipes online for Ekmek but Helen from Scrummy Lane recommended yours. I made it for Christmas with cherries, it was absolutely delicious. Everyone loved it and I’ve shared your recipe a number of times. I ordered the shredded philo on line but have now discovered a local Greek deli that stocks it so this will become a regular party dessert . [Reply](https://www.pastrywishes.com/ekmek-kataifi/#comment-2436) - Voula January 07, 2024 at 5:41 am Hi, Bon! I'm so happy the recipe was successful! Helen is a sweetheart! Thanks so much for your feedback! It really means the world to me! ❤️ [Reply](https://www.pastrywishes.com/ekmek-kataifi/#comment-2440) 2. Lynn August 06, 2022 at 5:11 pm So it's very hard to find philo that's already cut. Can you cut the regular philo into strips and use it? I just don't know what to do and this is such an amazing dessert. [Reply](https://www.pastrywishes.com/ekmek-kataifi/#comment-995) - Voula August 07, 2022 at 11:02 am Hi, Lynn! Unfortunately, I don't think anything else can be substituted for the shredded phyllo dough for this recipe. If you can't find it where you live, you can easily order it online! Amazon also has it! Hope this helps\! [Reply](https://www.pastrywishes.com/ekmek-kataifi/#comment-1000) - Denise September 26, 2022 at 1:06 pm Hi I couldn't get any Phylo pastry either so I googled what it was ,it is the equivalent to our filo pastry so I substituted it with filo worked just the same only it is very time consuming but still lovely and worth it in the end I used a ruler and a pizza cutter . Hope this helps . [Reply](https://www.pastrywishes.com/ekmek-kataifi/#comment-1217) - Linda September 19, 2023 at 3:14 pm My mum sometimes used the bigger sized shredded wheat cereal to make it and it was yum [Reply](https://www.pastrywishes.com/ekmek-kataifi/#comment-2221) - Voula September 19, 2023 at 7:04 pm Hi, Linda! Wow, what a great idea\! [Reply](https://www.pastrywishes.com/ekmek-kataifi/#comment-2222) - Ellen L September 02, 2023 at 2:20 pm Lynn: Yes you can use regular phyllo dough and cut thin strips. It takes 5 extra minutes\! I cut strips and then cut the strips into 2" pieces. It worked out great. [Reply](https://www.pastrywishes.com/ekmek-kataifi/#comment-2187) - Voula September 03, 2023 at 9:03 am Hi, Ellen! Thanks so much for your feedback! I'll definitely have to try making this with regular phyllo dough.❤️ [Reply](https://www.pastrywishes.com/ekmek-kataifi/#comment-2190) 3. Tali December 18, 2022 at 7:10 pm Hi there , If I want to make a large sheet/ 2 sheets without dessert glass. What is the size of 2 pans to prepare the ekmek ? Also, why there is 9x13 also? [Reply](https://www.pastrywishes.com/ekmek-kataifi/#comment-1400) - Voula December 19, 2022 at 7:15 am Hi, Tali! You can make this recipe in one 9x13 inch pan or 2 smaller pans, or 6 dessert glasses and one smaller pan. It's such a versatile dessert! That's why I included all three pictures in the post and in the recipe card below the post. You can pick whichever is convenient for you! Hope this helps\! [Reply](https://www.pastrywishes.com/ekmek-kataifi/#comment-1401) 4. Lilly Anitas February 11, 2023 at 4:20 pm Getting ready to make this dessert. Is it ok to make it the day before? Should I make the whip cream the day I'm serving it? [Reply](https://www.pastrywishes.com/ekmek-kataifi/#comment-1569) - Voula February 11, 2023 at 4:56 pm ![5 stars](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI4MCIgaGVpZ2h0PSIxNiIgdmlld0JveD0iMCAwIDgwIDE2Ij48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==) Hi, Lilly! You can definitely make this dessert the day before serving, including the whipped cream. After you make it, you can assemble it, cover it, and then keep it in the refrigerator until you're ready to serve it the next day! It's a great make-ahead dessert.☺️ [Reply](https://www.pastrywishes.com/ekmek-kataifi/#comment-1570) 5. Kavita March 30, 2023 at 3:55 pm ![5 stars](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI4MCIgaGVpZ2h0PSIxNiIgdmlld0JveD0iMCAwIDgwIDE2Ij48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==) Loved your recipe and the dessert\! [Reply](https://www.pastrywishes.com/ekmek-kataifi/#comment-1649) - Voula March 30, 2023 at 6:42 pm Hi, Kavita! I'm so happy you enjoyed it! Thanks for your feedback!☺️ [Reply](https://www.pastrywishes.com/ekmek-kataifi/#comment-1650) 6. Aspa April 25, 2023 at 4:19 pm ![5 stars](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI4MCIgaGVpZ2h0PSIxNiIgdmlld0JveD0iMCAwIDgwIDE2Ij48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==) Hello Voula I love your recipes I recently made your Ekmek recipe for Easter and it was delicious The whole family loved it I also like the the flavour of the Mastic flavour Thanks Aspa [Reply](https://www.pastrywishes.com/ekmek-kataifi/#comment-1679) - Voula December 17, 2024 at 7:37 pm Hi, Aspa! I'm so happy the Ekmek was a success! Yay!!! Also, thank you for your feedback. I really appreciate it! Thank you!❤️ [Reply](https://www.pastrywishes.com/ekmek-kataifi/#comment-3787) 7. Kalli October 27, 2024 at 11:42 pm Hi. Love this dessert but it’s hard to cut through the kataifi while I’m eating the dessert. Any suggestions why ? [Reply](https://www.pastrywishes.com/ekmek-kataifi/#comment-3584) - Voula October 28, 2024 at 8:32 am Hi, Kalli! I've never had a problem with this and in my photos in the post you can see the fork easily goes through the phyllo base. There two reasons I can think of that might be the problem. First, maybe the shredded phyllo dough wasn't detangled enough when you spread on the baking sheet, making it taller and thicker than it should be. Also, after the dessert is completely assembled, it needs to be refrigerated for at least 2 hours before cutting. This will give it time to soften a bit with the custard and whipped cream on top. Hope this helps\! [Reply](https://www.pastrywishes.com/ekmek-kataifi/#comment-3590) 8. Mary Edminster December 17, 2024 at 7:44 am ![5 stars](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI4MCIgaGVpZ2h0PSIxNiIgdmlld0JveD0iMCAwIDgwIDE2Ij48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==) I made this dessert for a Supper Club that I have been in for 24 years along with 4 other couples. After that many years we have eaten many delicious dessert, but this one, Elmek Kataifi, is by far my absolute Favorite. I felt like I was walking in a dark room when I first started out making this dessert, but Voula did an incredible job with explaining how to prepare and assemble this dessert plus had exceptional pictures showing you each step. Thank you so much for sharing. I made some modifications so the dessert wasn't too sweet and used 2 1/2 cups of sugar instead of 3 cups in the honey syrup and 3/4 cups of sugar instead of 1 cup in the custard and it turned out perfect... I highly recommend this dessert you won't be disappointed at all!\! [Reply](https://www.pastrywishes.com/ekmek-kataifi/#comment-3785) - Voula December 17, 2024 at 6:58 pm Hi, Mary! I'm so incredibly touched by your comment! I'm thrilled the instructions and photos helped and I love how you made it your own by adjusting the sweetness. Thank you for sharing this - it really means the world to me and I'm so happy it was a success!🤗❤️ [Reply](https://www.pastrywishes.com/ekmek-kataifi/#comment-3786) 9. Eleni January 30, 2025 at 5:57 am ![5 stars](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI4MCIgaGVpZ2h0PSIxNiIgdmlld0JveD0iMCAwIDgwIDE2Ij48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==) It’s been so hard to find a good Ekmek recipe. I would have never thought of putting mastihi in it but it made it that much better. Thank you so much for sharing your recipe, it’s absolutely amazing and delicious. I will definitely be making this again 😊 [Reply](https://www.pastrywishes.com/ekmek-kataifi/#comment-3990) - Voula January 30, 2025 at 6:37 pm Awww, thank you so much! You really made my day!😊 I'm thrilled you enjoyed the recipe! The mastiha really makes it special, doesn't it? Thank you for taking the time to share your feedback.❤️ [Reply](https://www.pastrywishes.com/ekmek-kataifi/#comment-3998) 10. T April 16, 2025 at 10:11 am First time making...the pastry took forever to cook! Was golden and crispy on top but still soft underneath. No matter how much i stirred, mixed it up it still wouldn't cook underneath. Is that normal texture? [Reply](https://www.pastrywishes.com/ekmek-kataifi/#comment-4493) - Voula April 16, 2025 at 10:45 am Hi! Yes, that's normal because it's on the bottom, it will still cook through, even though it's not brown underneath. Hope that helps! ❤️ [Reply](https://www.pastrywishes.com/ekmek-kataifi/#comment-4495) - T April 17, 2025 at 7:26 am ![5 stars](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI4MCIgaGVpZ2h0PSIxNiIgdmlld0JveD0iMCAwIDgwIDE2Ij48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==) Thanks for your fast response Voula\! Everyone who tasted it today loved it\! Thanks again [Reply](https://www.pastrywishes.com/ekmek-kataifi/#comment-4497) - Voula April 17, 2025 at 10:18 am Yay! I'm so glad you enjoyed it! It's one of my family's favorite desserts! ❤️ [Reply](https://www.pastrywishes.com/ekmek-kataifi/#comment-4498) 11. Christina Cherian June 11, 2025 at 2:23 pm Hi there! I was planning on making this dessert. I had a quick question. After I bake the phyllo dough in the oven, do I need to transfer the dough in a separate pan while assembling?Can I not add the cooled custard and whipped cream and nuts in the same pan while assembling? [Reply](https://www.pastrywishes.com/ekmek-kataifi/#comment-4708) - Voula June 11, 2025 at 3:08 pm Hello! You can use the same pan, if you prefer. Personally, I like baking the shredded phyllo on the largest baking sheet I have so that I can assemble the dessert in individual glasses and a smaller pan,(I do both in my post). Hope that helps! ❤️ [Reply](https://www.pastrywishes.com/ekmek-kataifi/#comment-4709) - Christina Cherian June 12, 2025 at 2:30 am Thanks for your reply.. so if I do change the pan while assembling, isn’t the baked phyllo dough kinda hardened/ toasted/ set, so won’t it be little difficult to move it to another pan/or mess up the set dough?(sorry, I’m handling this dough for the first time and that’s why some queries:) ) [Reply](https://www.pastrywishes.com/ekmek-kataifi/#comment-4711) - Voula June 12, 2025 at 6:22 am Hello! It's really simple to assemble the dessert! After you bake the shredded phyllo and you add all the syrup, set it aside. Make the pastry cream and whipped cream topping and then use your hands to remove the baked phyllo and add it to the bottom of your preferred pan or individual dessert glasses - it won't be difficult to remove at all (and it doesn't matter that it's hardened). Just make sure to spread it out evenly with your fingers so that your base has an even layer. To me, this is the easiest and best way to make this dessert. I have a step-by-step picture tutorial in the post above the recipe card to help you out. Let me know if you need any more help, I'd be happy to help\! [Reply](https://www.pastrywishes.com/ekmek-kataifi/#comment-4712) - Christina Cherian June 12, 2025 at 8:40 pm Thanks. I plan to serve this tomorrow(Friday) and I plan to make the whole thing tonight (Thursday) which is layering the whipped cream and pistachios on top. So that means I can leave it covered in the fridge till I’m ready to serve the next night? - Voula June 13, 2025 at 5:16 am Yes! Just make sure it's covered properly. Let me know how it goes 🙂\! 12. Türk’üm Doğruyum Çalışkanım February 05, 2026 at 9:05 am “Ekmek kadayıfı” is a Turkish traditional dessert. Stop stealing our stuff!!!Ekmek itself means bread in Turkish. [Reply](https://www.pastrywishes.com/ekmek-kataifi/#comment-5318) - Voula February 05, 2026 at 4:58 pm Thank you for your comment. If you had taken the time to read the post, you would have seen that I clearly and explicitly state that ekmek kataifi has its origins in Turkey, and I also explain that the word ekmek means “bread” in Turkish. This dessert is well known and made throughout Greece under its Greek name, just as many foods across the region are shared due to centuries of historical and cultural overlap. Acknowledging that history is exactly what I do in this post. Accusations of “stealing” are unnecessary and inaccurate, especially when the origin is openly credited. I write about recipes as they are traditionally made and enjoyed in Greece today, with respect for where they come from. I encourage readers to read the full post before jumping to conclusions, as comments based on accusations rather than the content aren’t constructive. [Reply](https://www.pastrywishes.com/ekmek-kataifi/#comment-5321) 5 from 8 votes ### Thanks for stopping by! Let me know what you think: [Cancel reply](https://www.pastrywishes.com/ekmek-kataifi/#respond) This site uses Akismet to reduce spam. [Learn how your comment data is processed.](https://akismet.com/privacy/) ## Primary Sidebar ### Hi! I'm Voula\! ![about me photo](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSIxMDAwIiBoZWlnaHQ9IjEwMDAiIHZpZXdCb3g9IjAgMCAxMDAwIDEwMDAiPjxyZWN0IHdpZHRoPSIxMDAlIiBoZWlnaHQ9IjEwMCUiIHN0eWxlPSJmaWxsOiNjZmQ0ZGI7ZmlsbC1vcGFjaXR5OiAwLjE7Ii8+PC9zdmc+) I’m a self-taught baker, recipe developer and aspiring food photographer with a passion for baking. I believe making desserts from scratch doesn’t have to be intimidating or complicated. [Learn more about me ...](https://www.pastrywishes.com/about/) Like my recipes? 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Readable Markdown	*Ekmek Kataifi is a luscious, Greek dessert with shredded phyllo dough drenched in syrup that's topped with custard and then whipped cream\!* ![a slice of greek ekmek kataifi on a white plate with a fork](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI2ODciIGhlaWdodD0iMTAzMCIgdmlld0JveD0iMCAwIDY4NyAxMDMwIj48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==) A delicious slice of Ekmek Kataifi\! Jump to: - [What is Ekmek Kataifi?](https://www.pastrywishes.com/ekmek-kataifi/#what-is-ekmek-kataifi) - [What makes this Ekmek Kataifi stand out](https://www.pastrywishes.com/ekmek-kataifi/#what-makes-this-ekmek-kataifi-stand-out) - [Why this recipe works](https://www.pastrywishes.com/ekmek-kataifi/#why-this-recipe-works) - [What does Greek Ekmek Kataifi taste like?](https://www.pastrywishes.com/ekmek-kataifi/#what-does-greek-ekmek-kataifi-taste-like) - [What you'll need](https://www.pastrywishes.com/ekmek-kataifi/#what-youll-need) - [What is mastic gum?](https://www.pastrywishes.com/ekmek-kataifi/#what-is-mastic-gum) - [How to make this recipe](https://www.pastrywishes.com/ekmek-kataifi/#how-to-make-this-recipe) - [Top Tip](https://www.pastrywishes.com/ekmek-kataifi/#top-tip) - [Variations](https://www.pastrywishes.com/ekmek-kataifi/#variations) - [Tips for success](https://www.pastrywishes.com/ekmek-kataifi/#tips-for-success) - [Frequently asked questions](https://www.pastrywishes.com/ekmek-kataifi/#frequently-asked-questions) - [More Greek recipes to try\!](https://www.pastrywishes.com/ekmek-kataifi/#more-greek-recipes-to-try) - [Recipe](https://www.pastrywishes.com/ekmek-kataifi/#h-recipe) ## What is Ekmek Kataifi? Did you know that this dessert has its origins in Turkey? The word "ekmek" means bread in Turkish. In Turkey, "Ekmek Kadayifi" is a sweet dessert where bread is soaked in syrup and topped with clotted cream and nuts. Although the name of this kataifi custard recipe is similar, the Greek version is a different dessert. Greek Ekmek Kataifi consists of a syrupy shredded phyllo dough base topped with a creamy custard/pastry cream and then whipped cream and nuts, usually pistachios. Rave Reader Reviews ⭐⭐⭐⭐⭐ Hello Voula I love your recipes. I recently made your Ekmek recipe for Easter and it was delicious. The whole family loved it. I also like the the flavour of the Mastic flavour. Thanks. \- Aspa Loved your recipe and the dessert\! \- Kavita ## What makes this Ekmek Kataifi stand out - This recipe has just the right amount of syrup; not too much to make it too sweet, and not too little to make the base dry. - Moreover, each layer has the perfect thickness, so you have the right amount of each\! - Most recipes include tempering the eggs. My recipe, though, has an easy hack for the custard/pastry cream so you DON'T have to temper the eggs, which saves a lot of time and makes it practically impossible to get wrong\! ![a white baking dish with greek ekmek kataifi topped with pistachios and pink flowers in the background](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI2ODciIGhlaWdodD0iMTAzMCIgdmlld0JveD0iMCAwIDY4NyAxMDMwIj48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==) ## Why this recipe works - This recipe does involve a lot of steps, but trust me, if you read the post to the end, you'll see that they're not complicated\! - You can easily make it in individual cups or glasses for a dinner party or special gathering. Or just serve it in a large baking dish for a big get-together. ## What does Greek Ekmek Kataifi taste like? This dessert is similar to baklava and kataifi, but not as nutty or sweet. The syrupy kataifi base is amazing with the vanilla custard and the whipped cream. It's definitely a unique flavor combination. See the recipe card at the end of the post for quantities. ## What is mastic gum? Mastic gum, or Mastiha as it's called in Greece, is a resin from mastic trees that are only found in Greece on the island of Chios. It was first harvested by the ancient Greeks over 2,000 years ago. Nowadays, it is used in a lot of Greek desserts and it's especially popular in [Tsoureki, Greek Easter bread](https://www.pastrywishes.com/tsoureki-traditional-greek-easter-bread/). Ekmek Kataifi in Greece is popular with mastic gum! You can find it online or in Greek stores and Greek markets. If you can't get mastic gum, you can still make Ekmek Kataifi! It will taste just as incredible, even without it\! ## How to make this recipe This recipe is divided into 5 parts: the syrup, the base, the custard/pastry cream, the whipped cream, and assembling the dessert. Part 1 - Make the syrup ![stirring honey into syrup for ekmek kataifi](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSIxMDMwIiBoZWlnaHQ9IjY4NyIgdmlld0JveD0iMCAwIDEwMzAgNjg3Ij48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==) This is probably the easiest of all the steps! Just put the water, sugar, cinnamon stick, lemon juice and peel in a saucepan and bring to a boil. After that, let it boil for 4-5 minutes. Then take it off the heat and stir in the honey. Set it aside to cool. The lemon juice is important because it prevents the syrup from crystallizing. Part 2 - Make the base ![a collage of four photos of ekemek kataifi base step 1-4](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSIxMDMwIiBoZWlnaHQ9Ijc3MyIgdmlld0JveD0iMCAwIDEwMzAgNzczIj48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==) ![a collage of four photos of ekemek kataifi base step 5-8](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSIxMDMwIiBoZWlnaHQ9Ijc3MyIgdmlld0JveD0iMCAwIDEwMzAgNzczIj48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==) ![a collage of four photos of ekemek kataifi base step 9-12](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSIxMDMwIiBoZWlnaHQ9Ijc3MyIgdmlld0JveD0iMCAwIDEwMzAgNzczIj48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==) STEP 1 First, butter your pan really well. I like to use the biggest sheet pan I have because it makes assembling the dessert a lot easier. My pan is about 14 x 12 inches (37 X 31cm). STEPS 2-5 Now it's time to detangle the shredded phyllo dough. It really isn't difficult, you just have to remember to work quickly because it can dry out really fast. Start by separating the thawed phyllo dough. You need to pull apart all the strands without tearing the dough, so that there aren't any knots. You should end up with a big, fluffy pile (see picture 5). STEP 6 After that, mix the ground cinnamon with the nuts in a small bowl. STEP7 Evenly spread half of the detangled phyllo dough on your prepared pan. Then sprinkle with the nut mixture. STEP 8 Then, pour half of the melted butter on top. STEP 9 Next, spread the remaining phyllo dough and add the remaining melted butter. Use your hands to toss everything together so that the shredded dough is coated with the melted butter as much as possible. Make sure there aren't any empty spaces. If there are, just use your fingers to push the shredded dough to fill them in. Don't press down on the dough. STEP10 Finally, bake the base until it has a nice golden brown color as shown (picture 10). STEP 11 Immediately pour the cooled honey syrup all over the base. It will sizzle! This is completely normal\! It will look like it's too much syrup, but trust me, it isn't! It will mostly be absorbed. STEP 12 Carefully tilt the pan left and right so that the syrup goes all over the base. Wear gloves if your pan is still hot\! Part 3 - Make the custard/pastry cream ![a collage of four photos of ekmek kataifi custard step 1-4](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSIxMDMwIiBoZWlnaHQ9Ijc3MyIgdmlld0JveD0iMCAwIDEwMzAgNzczIj48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==) STEP 1 Put all the ingredients except for the butter in a blender. If you don't have a blender, use a food processor. STEP 2 Then, blend everything for about a minute. ## Top Tip Using a blender (or food processor) before heating the egg mixture ensures that there won't be any lumps in the custard. Also, with this method, there is no need to temper the eggs. STEP 3 After that, pour the egg mixture into a saucepan and cook over medium heat. Gradually bring to a boil, whisking continuously until it thickens, about 5 minutes. Don't stop whisking as it can quickly burn. Once thickened, take it off the heat and whisk in the butter. STEP 4 Then, pour the hot custard in a large, shallow sheet pan and cover immediately with plastic wrap. This will help it cool much faster than in a bowl. Mine took a little over an hour to cool. Part 4 - Make the whipped cream ![whipping cream for ekmek kataifi](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSIxMDMwIiBoZWlnaHQ9IjY4NyIgdmlld0JveD0iMCAwIDEwMzAgNjg3Ij48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==) Put everything in the bowl and whip until it thickens and forms peaks, about 5 minutes. I always put a metal bowl in the freezer for about 10 minutes before I start whipping the cream. This helps it whip faster. Part 5 - Assemble the dessert ![a collage of four photos of assembling greek ekmek kataifi step 1-4](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSIxMDMwIiBoZWlnaHQ9Ijc3MyIgdmlld0JveD0iMCAwIDEwMzAgNzczIj48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==) This is the fun part! The same steps apply for individual dessert glasses, too\! For this recipe, I put half of everything into a small dish (I used a 9 x 6.5 inch (23 x 16.5 cm) pan) and the rest in 6 large dessert glasses. STEP 1 First, add a layer of the syrupy kataifi base to the bottom of a pan and even it out. STEP 2 Then, spread an even layer of the custard on top. STEP 3 After that, spread the whipped cream on top. For the individual dessert glasses, I used a Wilton 1M piping tip and swirled it on the custard. In Greece, it's common to see lines across the top of the whipped cream. You can use a fork or a small cake scraper to make the lines, if you want. STEP 4 Finally, add the chopped pistachios and then dust with cinnamon. Then refrigerate about 2 hours before serving, to give it time to set and make it easier to cut. ![greek ekmek kataifi in individual dessert glasses](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI2ODciIGhlaWdodD0iMTAzMCIgdmlld0JveD0iMCAwIDY4NyAxMDMwIj48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==) Individual Ekmek Kataifi dessert cups\! Storage Tips Cover with plastic wrap and store in the refrigerator for up to about 5 days. ## Variations - Lots of Greek desserts use rose water, but I'm not much of a fan as it's quite strong. If you like it, though, add 1 or 2 teaspoons of food grade rose water to the syrup for a floral flavor. - In Greece, you can find kataifi ice cream! It has the syrupy base like this recipe, but instead of the custard and cream, it's topped with [vanilla ice cream](https://www.pastrywishes.com/easy-no-churn-vanilla-ice-cream-secret-ingredient/)\! - Ekmek tsoureki is also popular! Instead of shredded phyllo dough, there's [Tsoureki](https://www.pastrywishes.com/tsoureki-traditional-greek-easter-bread/) and syrup for the base! This might be an idea for a future post (let me know what you think)\! - Use almonds instead of pistachios, or skip the nuts altogether\! ## Tips for success - If using ground mastic gum (mastiha), don't use more than what's stated in the recipe because it will make the custard bitter. - I've made this dessert by spreading the hot custard directly onto the kataifi base, however, I found that it made the base a bit mushy and too soft, which I don't like. I found it much better to cool the custard in its own pan and then spread it on top of the base. - You can save some time by making the syrup a day ahead and keeping it in the fridge\! - Instead of a pan or dessert glasses, you could use a pastry ring to cut out the base and make it into a round cake\! ## Frequently asked questions What is shredded phyllo dough? Shredded phyllo dough or kataifi pastry (aka kataifi dough) is a delicately layered dough that's made into really thin strands. It looks like vermicelli pasta. It's used in many Greek and Middle Eastern desserts. How do you thaw frozen shredded phyllo dough? The best way is to put it in the refrigerator the night before and then let it come to room temperature before using it. ![a close up of some greek ekmek kataifi on a fork](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI2ODciIGhlaWdodD0iMTAzMCIgdmlld0JveD0iMCAwIDY4NyAxMDMwIj48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIiBzdHlsZT0iZmlsbDojY2ZkNGRiO2ZpbGwtb3BhY2l0eTogMC4xOyIvPjwvc3ZnPg==) Happy Baking! 😀 ~Voula ## More Greek recipes to try\! - [Galatopita Greek Milk Pie](https://www.pastrywishes.com/galatopita-greek-milk-pie/) - [Portokalopita - Greek Orange Phyllo Cake](https://www.pastrywishes.com/portokalopita-greek-orange-phyllo-cake/) - [Easy Greek Halva Cake](https://www.pastrywishes.com/greek-halva-cake-step-by-step-tutorial-variations/) - [Easy Galaktoboureko Recipe](https://www.pastrywishes.com/traditional-greek-custard-pie-galaktoboureko-easy-tips/) Did you make this recipe? If so, please let me know how it turned out and [leave a rating and review](https://www.pastrywishes.com/ekmek-kataifi/#commentform) below! I'd love to hear from you! ❤️ ## Recipe ![A slice of greek ekmek kataifi on a white plate.](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSIyMDAiIGhlaWdodD0iMjAwIiB2aWV3Qm94PSIwIDAgMjAwIDIwMCI+PHJlY3Qgd2lkdGg9IjEwMCUiIGhlaWdodD0iMTAwJSIgc3R5bGU9ImZpbGw6I2NmZDRkYjtmaWxsLW9wYWNpdHk6IDAuMTsiLz48L3N2Zz4=) - 2 large sheet pans, about 14 x 12 inches (37 x 31cm) - a 9 x 13 inch pan (22 x 33cm) OR a small pan (9 x 6.5 inch (23 x 16.5 cm) and 6 dessert glasses #### For the honey syrup - ▢ 3 ½ cups (700g) sugar - ▢ 2 cups (500ml) water - ▢ ½ cup (125 g) good-quality honey - ▢ juice and peel from half a lemon - ▢ 1 cinnamon stick #### For the base - ▢ 1 pound (450g) shredded phyllo/filo dough, thawed and at room temperature - ▢ ⅓ cup (75g) coarsely chopped walnuts - ▢ 1 tablespoon ground cinnamon - ▢ 7oz (200g) unsalted butter, melted #### For the custard/pastry cream - ▢ 4 cups (1 liter) whole milk - ▢ 1 cup (200g) sugar - ▢ ½ cup (60g) cornstarch - ▢ 6 medium egg yolks - ▢ 1½ teaspoons vanilla - ▢ ⅛ teaspoon ground mastic gum (optional) - ▢ pinch of salt - ▢ 2 tablespoons (30g) unsalted butter #### For the whipped cream topping - ▢ 2 cups (500ml) heavy whipping cream - ▢ ½ cup (65g) powdered sugar - ▢ 1 teaspoon vanilla #### For the garnish - ▢ ½ cup (80g) pistachios, coarsely chopped - ▢ ground cinnamon for dusting For best results, please read through the full post before beginning the recipe. #### Make the syrup - Put the water, sugar, cinnamon stick, lemon juice and peel in a saucepan and bring to a boil. Let it boil for 4-5 minutes. Remove and discard the lemon peel and the cinnamon stick. 3 ½ cups (700g) sugar, 2 cups (500ml) water, 1 cinnamon stick, juice and peel from half a lemon - Take it off the heat and stir in the honey. Set it aside to cool. ½ cup (125 g) good-quality honey #### Make the base - Preheat the oven to 350°F (180°C). - Butter a large sheet pan really well. Mine is about 14 X 12 inches (37 x 31 cm). Set aside. - Start detangling the shredded phyllo dough. Pull apart all the strands without ripping or tearing the dough, so that there aren't any knots left. Work as quickly as you can as the dough can dry out very quickly. You should end up with a big fluffy pile of dough (see picture 5 in the post). 1 pound (450g) shredded phyllo/filo dough, thawed and at room temperature - Mix the ground cinnamon with the nuts in a small bowl. Set aside. 1 tablespoon ground cinnamon, ⅓ cup (75g) coarsely chopped walnuts - Evenly spread half of the detangled phyllo dough on your prepared pan. Then sprinkle with the nut mixture. - Pour half of the melted butter on top. 7oz (200g) unsalted butter, melted - Spread the remaining phyllo dough and add the remaining melted butter. Use your hands to toss everything together so that the shredded dough is coated with the melted butter as much as possible. Make sure there aren't any empty spaces. If there are, just use your fingers to push the shredded dough to fill them in. Don't press down on the dough. - Bake the base for about 30-35 minutes, until it has a nice golden brown color (see picture 10 in the post). - When the base is done, take it out of the oven and immediately pour ALL of the cooled syrup all over. It will sizzle! This is completely normal! It will look like it's too much syrup, but trust me, it isn't\! - Carefully tilt the pan left and right so that the syrup goes everywhere. Wear gloves if your pan is still hot! Set the base aside. #### Make the custard/pastry cream - Put the milk, sugar, cornstarch, egg yoks, vanilla, salt, and ground mastic (if using) in a blender or food processor. Blend for about a minute. 4 cups (1 liter) whole milk, 1 cup (200g) sugar, ½ cup (60g) cornstarch, 6 medium egg yolks, 1½ teaspoons vanilla, pinch of salt, ⅛ teaspoon ground mastic gum (optional) - Pour the egg mixture into a saucepan and cook over medium heat. Gradually bring to a boil, whisking continuously until it thickens, about 5-7 minutes. Don't stop whisking as it can quickly burn. Once thickened, take it off the heat and whisk in the butter. 2 tablespoons (30g) unsalted butter - Pour the hot custard in a large, sheet pan and cover immediately with plastic wrap. Make sure the plastic wrap touches the entire surface. - Let the custard cool completely. It should take about 1-1½ hours. #### Make the whipped cream - Put a metal bowl in the freezer for about 10 minutes. - Take the metal bowl out of the freezer and add the cream, powdered sugar and vanilla. 2 cups (500ml) heavy whipping cream, ½ cup (65g) powdered sugar, 1 teaspoon vanilla - Using a hand mixer, whip the cream until it thickens and forms peaks, about 5 minutes. #### Assemble the dessert - Add a layer of the syrupy kataifi base to the bottom of a pan and even it out. I use my hands to remove the base. (Use all of it if you're making one large pan, or use half of it in a small pan and the rest in 6 individual dessert glasses). - Spread an even layer of the custard cream on top. - Spread the whipped cream on top. For the individual dessert glasses, I used a Wilton 1M piping tip. - Garnish with the chopped pistachios and then dust with cinnamon. ½ cup (80g) pistachios, coarsely chopped , ground cinnamon for dusting - Refrigerate for about 2 hours before serving, to give it time to set and make it easier to cut. - Store any leftovers in the refrigerator for up to about 5 days, covered with plastic wrap. - Enjoy\! - If using ground mastic gum (mastiha), don't use more than what's stated in the recipe because it will make the custard bitter. - I've made this dessert by spreading the hot custard directly onto the kataifi base, however, I found that it made the base a bit mushy and too soft, which I don't like. I found it much better to cool the custard in its own pan and then spread it on top of the base. - You can save some time by making the syrup a day ahead and keeping it in the fridge\! - Instead of a pan or dessert glasses, you could use a pastry ring to cut out the base and make it into a round cake\! Picture Tutorial & Tips: I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success. Baking Measurements: I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking\! © Pastry Wishes Leave a comment below & tag me on Instagram [@pastry.wishes](https://www.instagram.com/pastry.wishes) \! ## Reader Interactions 5 from 8 votes
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