Ekmek kataifi is a classic Greek dessert composed of three layers: syrupy, shredded phyllo pastry, custard, and whipped cream. The dessert is then garnished with chopped pistachios or almonds. Favorite sweets like this one arrived in the United States through Greek immigrants, many who came in the early 1900s.
Recipe Servings: 12
Prep Time
30 minutes
Cook Time
1 hour 10 minutes
Total Time
1 hour 40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- For Crust
- 1 lb frozen, shredded phyllo
- 6 oz butter, melted
- 2 cups sugar
- 1½ cups water
- Juice of half lemon (or cinnamon stick)
- Zest of ½ lemon
- 3 orange slices, with rind
Custard:
- 2 Tbsp flour
- 2 Tbsp cornstarch
- ½ cup sugar
- 3 cups hot milk
- 1 cup cold milk
- 4 egg yolks
- 1 tsp vanilla extract
- Topping
- 12 oz whipped cream
- Slivered, toasted almonds (or pistachios)
Directions
- Preheat oven to 350°F .
- In a 13 x 9-inch baking dish, pull the sheets of phyllo apart.
- Drizzle phyllo with butter and bake until golden, about 40 minutes.
- Remove phyllo from oven and cool.
- In a small saucepan, combine sugar, water, lemon juice (or cinnamon stick), lemon zest, and orange slices. Bring mixture to a boil and simmer for 5 minutes.
- Remove citrus and/or cinnamon. Spoon syrup over phyllo and allow to cool.
- In a small bowl, combine flour, cornstarch, sugar, and milk for custard. Whisk to remove lumps.
- Whisk in egg yolks. Pour mixture through a sieve into hot milk.
- Cook mixture over low heat. Stir constantly until mixture thickens.
- Add vanilla.
- Place plastic wrap on surface of mixture to prevent a skin from forming. Cool for 1½ hours.
- Spread cooled custard evenly over phyllo. Refrigerate for 2 hours or more to set.
- Top dessert with a layer of whipped cream and nuts before serving.
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