Ekmek Kataifi, also known as Cream Kataifi is beautiful dessert that’s pure Greek magic. This delightful pastry is a symphony of creamy and nutty flavours that will leave you craving more. Join me as I guide you through the steps to make this beautiful Greek dessert.
In this video, we’ll cover every detail, from crafting the irresistible syrup that infuses the kataifi pastry to perfecting the creamy custard layer that makes this dessert unforgettable.
For the full recipe and a list of ingredients see the link below
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@nikolopaa
Here’s a sneak peek of what’s in store:
Step 1: Creating the Sweet Syrup
We’ll kick things off by preparing a luscious syrup that’s both sweet and slightly zesty. With a blend of water, sugar, lemon juice, cinnamon, and Greek honey, this syrup sets the stage for the incredible flavours that await.
Step 2: Crafting the Crispy Base
Watch as we transform kataifi pastry into a golden, crispy base that’s light and airy. Crushed walnuts and pistachios add a delightful crunch, and a generous drizzle of melted butter ensures every bite is a symphony of textures.
Step 3: Preparing the Creamy Custard
Our creamy custard is the heart of this dessert. With a blend of eggs, sugar, milk, cornflour, plain flour, and a hint of vanilla essence, we create a velvety custard that’s free from lumps. This custard blankets the syrup-soaked base, marrying flavours and textures in the most exquisite way.
Step 4: Setting and Chilling
After assembling the layers, we let our creation rest at room temperature and then refrigerate it to allow the flavours to meld and set perfectly. Patience is key to achieving the best results.
Step 5: Topping with Creamy Clouds
We finish off our Ekmek Kataifi with a cloud of whipped thickened cream, vanilla bean paste, and a touch of icing sugar. This heavenly layer crowns our dessert with an indulgent creaminess.
With the finishing touches of ground cinnamon and finely chopped pistachios, our Ekmek Kataifi is a work of art, both in taste and presentation.
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No more Accent…
Bravo Nick.i have the kateifi shredder pastry in defridge and few recipes kept in my book included your and must decide when to get it done.very nice.
Very nice. I am making it now and tasting as I go ❤️🫶
It’s your Greek touch its perfection! Definitely trying your recipe ❤
I am gonna try this! Thanks for again good recipe🎉
I just did this for my American in-laws and they loveeeed it ❤❤ thank you
First video I’m watching with no accent 😝
Hello. Here from Philadelphia, Pennsylvania. Love your channel. I’ve already made your pastitio few times and it’s delicious 👏🏼. I want to make this but are you simply whipping heavy whipping cream or is there some other type of heavy cream? Also what type of sugar is that used in the top layer. I haven’t heard of it. I can’t wait to make this. 😊
Happy name day!
Γιατί δεν μπορώ να κάνω μετάφραση στα ελληνικά;🇬🇷
Why does he sound Australian.
Very smart presentation, not boring, thank you❤️👏🏻👏🏻👏🏻
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Niko- I didn’t recognise you with your normal voice! lol
I have become so used to your Instagram voice you now sound like an imposter 😂😂😂
I made your portokalopita on the weekend again – bloody beautiful mate!
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Beautiful Greek dessert that is not Turkish❤❤❤
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What happened to your accent
Awesome video will definitely try thay