Greek Ekmek Kataifi: A Light, Dreamy Dessert Layered With Tradition

If there’s one dessert that captures the elegance of Greek pastry while still feeling wonderfully rustic and home-baked, it’s Ekmek Kataifi. With its crisp, buttery kataifi base, silky custard, aromatic syrup, and a cloudlike topping of Chantilly cream, this dessert is a celebration of textures. Crunchy, creamy, velvety, and beautifully fragrant.

It’s the kind of sweet that makes an entrance at family gatherings, Easter tables, or summer dinners, but it’s surprisingly approachable to make at home. The trick is simply layering each component with care… and letting the fridge finish the magic.

Below, you’ll find my full recipe, made exactly the way I prepare it in my kitchen, with optional touches like mastica, or pistachios to make it uniquely yours.

Let’s bake!

Why You’ll Love This Ekmek Kataifi

Aromatic syrup infused with citrus, cinnamon, and honey
Silky, homemade custard that firms beautifully
Crisp kataifi base, buttery and golden
Light Chantilly cream for a fresh, cloud-soft finish
Make-ahead friendly it needs time in the fridge
Perfect for entertaining, yet simple enough for a weekend baking project

Final Thoughts

Greek Ekmek Kataifi is one of those desserts that feels both nostalgic and luxurious. Whether you're sharing it with guests or treating yourself to a slice with your afternoon coffee, its bright flavours and lush textures never disappoint.

If you try this recipe, I’d love to hear how it turned out, or how you customised it with your favourite nuts or aromatic additions. Kali orexi! 🇬🇷✨

GREEK EKMEK KATAIFI | Syrup Soaked Katifi Topped with Custard and Cream

Mary Politis

5 from 1 vote

Print Recipe

Ekmek Kataifi is a classic Greek layered dessert made with a crisp, buttery kataifi pastry base soaked in fragrant citrus and cinnamon syrup, topped with a smooth, silky custard and finished with a cloud of Chantilly cream. Light, refreshing, and beautifully textured, this make-ahead dessert is perfect for gatherings and special occasions.

Prep Time 1 30

Cook Time 1 30

Servings 12 serves

Ingredients

For the Syrup

400 g caster sugar
480 ml water
Lemon or orange peel
1 cinnamon stick
4 Tbsp honey

For the Custard

1 L full cream milk
120 g caster sugar
80 g cornflour
1 tsp vanilla bean paste
6 egg yolks
50 g unsalted butter
Optional: A pinch of mastica

For the Kataifi Base

250 g kataifi
200 g melted unsalted butter
80 g Chopped pistachios or nuts of choice

For the Chantilly Cream

250 ml thickened cream
1 Tbsp icing sugar

For Topping

Your favourite chopped nuts I love pistachios

Instructions

Make the Syrup

Combine sugar, water, lemon peel, cinnamon stick in a saucepan.
Give it a good stir, then bring it to a simmer over medium-high heat.
Let it bubble gently for about 20 minutes until slightly thickened. Stir in the honey.
Set aside to cool completely.

Prepare the Custard

Heat the milk, sugar, and vanilla, in a pot just until it's very hot but not boiling, then remove from the heat. If you're adding mastica, ensure you've ground it into a fine powder along with some sugar. Add it to the milk mixture.
In a separate bowl, whisk the egg yolks and cornflour vigorously until pale.
Slowly stream in half the hot milk into the egg yolk mixture while whisking constantly (this prevents scrambling).
Pour everything back into the pot with the remaining milk.
Return to the stove and whisk continuously until the mixture thickens into a smooth custard then whisk in the cold butter until it melts through.
Transfer custard to a bowl, press cling wrap directly onto its surface, and set aside to cool.

Bake the Kataifi Base

Preheat your oven to 170°C.
Spread the kataifi evenly across your 23x 30cm tray, teasing it gently with your fingers to loosen the strands.
Pour over the melted butter and massage it through the strands.
Bake until lightly golden and crisp.
As soon as it comes out of the oven, pour the cool syrup over the hot pastry, this ensures perfect absorption.
Sprinkle nuts over the top.

Assemble the Layers

Once the custard has cooled, spoon it over the kataifi base.
Use an offset spatula to smooth it into an even layer.

Make the Chantilly Cream

Whip the cream and sugar together until fluffy and spreadable.
Gently spread it over the custard to form a smooth top layer.
Finish with a generous scattering of pistachios or your nuts of choice.
Refrigerate for at least 3 hours before slicing and serving.
(Overnight is even better!)

Serving & Storage Tips

This dessert is best enjoyed well-chilled, once the layers have had time to set.
Store leftovers in the fridge for up to 3 days.

Keyword Ekemk, Ekmek Kataifi, Greek Desserts, greek sweets, sweets

EKMEK KATAIFI | Syrup Soaked Kataifi topped with Custard & Cream