Ekmek Kataifi



  • 200g caster sugar
  • 200ml water
  • rind of half a lemon
  • 3 tbsp lemon juice
  • cinnamon stick

kataifi base

  • 180g Antoniou kataifi pastry
  • 75g melted butter


  • 3 eggs
  • 70g corn flour
  • 75g caster sugar
  • pinch salt
  • 1 tsp vanilla extract
  • 750ml milk

cream topping

  • 400ml pouring cream
  • 1 1/2 tbsp caster sugar
  • 75g toasted slivered almonds
  • 1/2 tsp ground cinnamon
  • 1 tbsp caster sugar


Before you begin this Ekmek Kataifi Pastry recipe, take the Kataifi out of the fridge (still in its packet) to bring it up to room temperature.

Prepare the syrup by combining all the sugar, water, cinnamon stick, lemon rind and juice in a saucepan over a medium heat. Allow the mixture to come to a boil, reduce the heat to low and simmer for 5 mins until slightly thick. Allow to cool completely.

Preheat your oven to 180 deg C. Separate the kataifi strands and pour over the melted butter. Place the kataifi mixture on the bottom of a pie dish measuring 24cm in diameter and 5cm deep. Cook for 25 mins until golden and crispy. Once cooked immediately pour over the cooled sugar syrup made earlier. Set aside.

Place the eggs, corn flour, sugar, salt and vanilla in a large bowl and whisk until well combined. Set aside. Warm the milk on a low heat - and once heated, slowly add a ladleful of the milk to the beaten eggs. Continue to whisk repeating with more milk until the mixture is tempered. Place the custard back into the pot over a low heat and continue to whisk until thickened. Set aside.

Combine the cream and sugar in a bowl and whisk until the cream is whipped. Place in the fridge to cool. Combine the silvered almonds, sugar and cinnamon and set aside.

To construct the dessert start by spreading the cooled custard mixture over the base of the cooked kataifi. Spread to form an even layer. Add the whipped cream to form the top layer and place the in the fridge for 2-4 hours. Finally before serving top with the cinnamon sugar almonds and slice to serve.

Recipe, styling and photography by Souvlaki for the Soul for Antoniou Fillo Pastry