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4.40 from 48 votes

Greek Ekmek Kataifi - Custard Cream & Shredded Pastry Dessert

Difficulty: Medium
Prep Time10 mins
Cook Time30 mins
Total Time1 hr 40 mins
Keyword: Nuts, Oven baked
Servings: 15 pieces
Calories: 686kcal


For The Syrup:

  • 600 grams sugar
  • 700 grams water
  • 1 stick of cinnamon
  • a few drops of fresh lemon juice

For The Base:

  • 280 grams kataifi pastry unfreezed
  • 70 grams butter

For The Custard Cream:

  • 1.200 liters fresh milk
  • 500 ml heavy whipping cream
  • 150 grams sugar
  • 120 grams cornflour
  • 2 eggs
  • 1 teaspoon vanilla extract

For The Whipped Cream:

  • 600 ml heavy whipping cream 35% fat
  • 150 grams sugar

For Sprinkling On Top:

  • Optional: flaked almonds, or walnuts, or pistachios
  • ground cinnamon


For The Syrup:

  • In a medium-sized pot, add the sugar, water, cinnamon stick, and lemon juice. Bring to a boil over high heat. Once it starts boiling, do not stir (syrup might get sugary) and boil for exactly 5 minutes. Remove from heat and set aside.

For The Base:

  • Preheat oven to 180°C / 356°F.
  • Unroll the kataifi pastry and tear apart the shreds with your hands in order to become nice and fluffy. Make sure you don't leave any lumps.
  • Add the kataifi pastry in a 26x36cm / 11x15 inch rectangle pan. Melt the butter and sprinkle on top.
  • Bake for 12-14 minutes until it gets a nice golden color.
  • Remove from oven and pour the syrup on top using a ladle.
  • Let the pastry reach room temperature.

For The Custard Cream:

  • In a mixing bowl whisk together 100 ml of milk along with the cornflour and the eggs. Set aside.
  • In a medium-sized cooking pot add the remaining 1.100 liters of milk, the cream, sugar and vanilla. Heat mixture over medium heat.
  • Once the mixture looks like it's about to boil, start pouring it slowly (threadlike) into the egg mixture using a ladle and while you constantly whisk the egg mixture (so the eggs won't get burned).
  • Continue until you have added half of the mixture into the eggs. Then trasfer back to the pot.
  • Keep whisking until mixture starts to become thick and creamy. At some point bubles will start to form on the surface of the cream keep whisking for a minute or two and then remove from heat.
  • Once the kataifi pastry has reached room temperature and soaked all the syrup, add the custard cream on top.

For The Whipped Cream:

  • Using an a electric mixer, beat the cream on high speed.
  • Once soft picks start to form on the surface of the cream, reduce heat to medium-low and start adding the sugar. One tablespoon at a time.
  • Keep beating until a nice and thick cream has formed.
  • Add the whipped cream here and there on top of the custard cream and then spread it out evenly with a spoon or a pastry spatula.
  • Use a fork make lengthwise shapes on the cream.

For Topping:

  • Dust the ekmek kataifi with ground cinnamon and nuts of your preference. Refrigerate overnight before cutting and serving.
    Ekmek Kataifi Dessert Cinnamon
  • Cut the ekmek kataifi into 15 square pieces.


-If you over whip the cream, reduce speed to low and add some more fresh cream until it cream recovers.
-Make sure the syrup is warm when you add it to the Kataifi pastry.
-Do not stir syrup from the moment it starts to boil.
-If using frozen Kataifi pastry let it reach room temperature (in its package) before using.
-Do not let Kataifi pastry sitting uncovered because it airdries easily. When removed from its package, use immediately. Otherwise cover it with a kitchen towel.


Calories: 686kcal | Carbohydrates: 84g | Protein: 8g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 171mg | Sodium: 176mg | Potassium: 62mg | Fiber: 1g | Sugar: 66g