Melpomeni’s Ekmek

A beautiful recipe shared by @melpomeni.matthews 

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


For the kataïfi base you will need… 

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

For the syrup you will need… 

  • 1 cup sugar 
  • ½ cup water 
  • A piece of lemon peel 
  • ½ 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
  • 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 
  • ½ 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 a whisk 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! 

ekmek, greek sweets

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