Melpomeni’s Ekmek

A recipe lovingly shared by @melpomeni.matthews

Kali Orexi Sharing our Greek culinary heritage through video and stories. Ekmek Hero Portrait

Photographs shared by Melpomeni Matthews

Melpomeni’s Ekmek Kataïfi is a multi-layered textural and flavour delight – stringy, syrupy, nuttiness at the base, layered with smooth vanilla custard and then covered with whipped cream and a sprinkling of nuts. Pure deliciousness in a slice… or two!
This is always a favourite at any celebration for Melpomeni and her family! Make it part of your celebrations too!

Click here for Melpomen’s Ekmek Kataïfi instagram recipe reel

Melpomeni's Ekmek

Course Dessert
Cuisine Greek
Keyword ekmek, greek desserts, greek sweets, kataifi


For the kataïfi base you will need...

  • 4 sheets fillo pastry
  • 200 g kataïfi pastry
  • 100 g 100g butter, melted
  • 80 g pistachios, chopped
  • 80 g walnuts, chopped

For the syrup you will need...

  • 1 cup sugar
  • 1⁄2 cup water
  • A piece of lemon peel
  • 1⁄2 cinnamon stick

For the custard you will need...

  • 1.6 L whole milk, cold
  • 200 g caster sugar
  • 100 g plain flour
  • 100 g corn flour
  • 3 eggs, plus 1 egg yolk
  • 1 tsp vanilla bean paste or extract
  • A pinch of powdered mastic (optional)

For the cream layer you will need...

  • 600 ml whipping cream
  • 60 g icing sugar
  • 1⁄2 tsp vanilla extract
  • 80 g pistachios, chopped


Preparing the kataïfi base

  1. Butter the base of a large rectangular baking pan/dish (approx 37cm x 26cm)

  2. Baste and layer the fillo on the base of the pan

  3. Pull apart and evenly spread the kataïfi pastry across the pan

  4. Pour the rest of the melted butter over the kataïfi pasrty

  5. Bake in an oven preheated to 170°C for approximately 30 minutes – a until crisp and golden in colour

Preparing the syrup

  1. Add all the syrup ingredients into a small saucepan and bring to the boil

  2. Gently boil the syrup for 5 minutes (without stirring), until slightly thickened and then remove from the heat

  3. Set aside to cool down

  4. Pour the cooled syrup evenly over the hot baked pastry

  5. Then sprinkle the chopped walnuts and pistachios over the pastry

Preparing the custard

  1. Beat 100g sugar, eggs and yolk till creamy – then set aside

  2. Mix corn flour, plain flour and 100g of sugar into cold milk in a saucepan until dissolved

  3. Then place on medium heat and add vanilla/mastic powder

  4. Heat and continuously stir until almost hot – then take off heat

  5. Add some of the hot milk into the egg mixture slowly while stirring

  6. Add tempered egg mixture to the saucepan and continue to heat and stir with awhisk until a thick custard forms and bubbles – then remove from heat

  7. Cover with plastic wrap touching the custard and set aside to cool

  8. Pour and spread the custard evenly over the kataÏfi

  9. Place in the fridge to set for a few hours

Preparing the cream layer

  1. Add whipping cream, icing sugar and vanilla into a mixer's bowl

  2. Beat on high speed until medium peaks form – about 1 minute

  3. Spread the whipped cream evenly on top of the ekmek kataÏfi

  4. Sprinkle on top with the chopped pistachios

Serving the ekmek kataïfi

  1. Store the ekmek kataïfi in the fridge and serve cold. Enjoy!

    Kali Orexi!

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