Reduce the heat and simmer for 10 minutes. In a medium-sized pot, add the sugar, water, cinnamon stick, and lemon juice. A delicious collection of traditional Greek desserts! This dessert recipe, it yields about 15 big pieces. Made with Kataifi … Repeat with the remaining dough and filling. Sheet Pan,Cookie Sheet,Heavy Duty Stainless Steel Baking Pans,Toaster Oven Pan,Jelly Roll Pan,Barbeque Grill Pan,Deep Edge,Superior Mirror Finish, Dishwasher Safe (16.2x12.6x2.4 in). Instead, once you see soft picks starting to form on the surface of the cream, then it’s time to start adding the sugar. When removed from its package, use immediately. One of the oldest and healthiest cuisines in the world. On both days of Easter. 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. Ekmek Kataifi is a traditional Greek dessert and one of my all-time favorite layered dessert recipes. My arms are half dark half white. Hey or Yiasou! Never add the sugar all in, at once. Greek Ekmek Kataifi – Custard Cream & Shredded Pastry Dessert, flaked almonds, or walnuts, or pistachios. Then trasfer back to the pot. Add the kataifi pastry in a 26x36cm / 11×15 inch rectangle pan. Here you will find all the Authentic Greek Cuisine Recipes. In order to keep the amazingly creamy and light texture. Here you will find all the Authentic Greek Cuisine Recipes. But opting out of some of these cookies may have an effect on your browsing experience. Its flavor beats store-bought whipped cream by far. Made out of one layer of syrupy shredded phyllo pastry (kataifi), one layer of cool custard cream (ekmek), and one layer of airy whipped cream on top. Kataïfi, alongside baklava, is one of the most popular Greek desserts and is made with a special pastry dough of thin thread-like strands, similar to angel hair pasta. To make the syrup, heat the water in a saucepan over low heat. Enjoy it bite by bite! Bring to a boil over high heat. Your email address will not be published. I hope you all had a lovely Easter. Diples. Anyways, as I said, everyone loved this Ekmek Kataifi. From the traditional baklava and milk pie (galaktoboureko) to regional classics like Thessaloniki’s pastry triangles and seasonal specials, this Greek desserts recipe collection has got you covered! Take care to roll the pastry tightly so that the filling is securely enclosed. Is it with pistachios? -If using frozen Kataifi pastry let it reach room temperature (in its package) before using. Otherwise cover it with a kitchen towel. To make this dessert I used a large 26×36 cm / 11×15 inch pan. So refreshing, light, and creamy that no matter how ‘full’ you may feel there’s always room for it and I’ve got 11 people who can vote for that ? About a quarter of the syrup will be enough. Kataifi Nests Kataifi pastry dough, also known as Kunafah in Middle Eastern Cuisine, is commonly used to make delicious desserts and even savory recipes. Add 2 cups of sugar and stir to dissolve. I'm Fotini and cooking is my job as well as my passion. Once soft picks start to form on the surface of the cream, reduce heat to medium-low and start adding the sugar. Cut the ekmek kataifi into 15 square pieces. Serve with your favorite toppings and with Greek coffee. This whipped cream has the airiest texture. And as a topping, it’s either sprinkled with pistachios, almonds, walnuts or even flaked almonds and cinnamon. The dough comes as a long strip, about 3 inches wide, making it easy to fill and roll-up. My Greek heritage has filled my heart with a deep love of cooking and sharing those home-cooked dishes with friends and family makes my heart sing. This way it becomes sinfully creamy. When ready to serve, transfer the pastries into a serving platter and make a small batch of the syrup. Using an a electric mixer, beat the cream on high speed. 1/2 teaspoon lemon juice (freshly squeezed), 1 pound kataïfi dough (defrosted per package instructions). Bake as per the recipe instructions (until golden) and make the syrup in the meantime. Like many Greek dessert recipes, a simple syrup is poured over after baking. You also have the option to opt-out of these cookies. Let cool about 3 to 4 hours as it absorbs the syrup. Lightly butter a 9x13 baking dish. Remove from oven and pour the syrup on top using a ladle. One of the oldest and healthiest cuisines in the world Read More…, Copyright © 2020 Real Greek Recipes on the Brunch Pro Theme. Kataïfi: Almond and Walnut Pastry in Syrup. Each piece will be used to create an individual kataïfi roll. Msemen Dough for Square-Shaped Moroccan Pancakes, Classic Greek Holiday Desserts and Pastries, Galaktoboureko Rolla (Custard-Filled Phyllo Rollups), Cottage Cheese Kolacky Dough Pastry Recipe. This is a great recipe for beginners and can be adjusted to include different tastes. -Make sure the syrup is warm when you add it to the Kataifi pastry. Thyme Theme by Restored 316. Preheat the oven to 350 F (175 C). Set aside. In this recipe, my Ekmek Kataifi is topped with walnuts, almonds, and cinnamon. Since we have been sitting under the hot sun for so many hours. These cookies will be stored in your browser only with your consent. Brush them liberally with the melted butter, Freeze for up to 2-3 months (Mine have never lasted longer than 1 month in the freezer ). It is commonly called shredded phyllo even though its consistency is very different from phyllo. This website uses cookies to improve your experience while you navigate through the website. Lay the long strip of dough out on a clean work surface and divide it into 18 to 24 pieces, gently spreading the strands out a bit if they clump together. Make the kataifi nests as per the recipe’s instructions. But unlike phyllo pastry that’s used to produce crunchy desserts like Baklava or sweet pies, Kataifi pastry is used to give desserts a more airy texture. Allow them to cool completely and cover with plastic wrap or foil. In a mixing bowl whisk together 100 ml of milk along with the cornflour and the eggs. Kataifi is just like a shredded phyllo pastry. (as we say in Greece). Bake for 12-14 minutes until it gets a nice golden color. Once it starts boiling, do not stir (syrup might get sugary) and boil for exactly 5 minutes.