This is a classic Greek dessert often found in bakeries and pastry shops. It is sometimes confused with Turkish ekmek, which is actually a bread pudding type dessert, but Greek ekmek kataifi is quite different. It starts with thin shredded strands of kataifi dough that are baked until golden and crisp, then dipped in syrup before being topped with custard and whipped cream.
Kataifi pastry is the same ingredient that has been popping up everywhere lately thanks to Dubai’s viral chocolate bars. It is appreciated for its incredible texture. Once cooked, it becomes beautifully crispy and delicate, creating a perfect contrast to the creamy layers that cover it.
I remember trying this dessert for the first time when a Greek friend made it for me years ago. It was so good I practically levitated. The contrast of textures – crispy pastry, silky custard and fluffy cream (not to mention that sweet and spicy syrup!) – completely won me over. Since then, every time I visit a Greek bakery, it’s the dessert I look for first.
With its layers of crispy, syrup-soaked pastry topped with silky custard, fluffy custard, pistachios and a dusting of cinnamon, ekmek kataifi always reminds me of a slightly bougie version of a vanilla slice. If vanilla slice had a shine, this would be it. If you like cream desserts, this is absolutely for you.
It’s surprisingly simple to put together in a baking dish and then, once sliced, it’s incredibly impressive with those beautiful layers of golden pastry, custard and cream.
💡Tip: Refrigerate for the perfect slice
Let the dessert cool completely for at least 4 hours, so the cream will set properly for slicing. Use a sharp knife to cut into neat squares when serving.
What you need to know to make ekmek kataifi (Greek custard slice) at home
It’s important to completely separate the kataifi strands before tossing them with the butter so they cook evenly.
The dough will shrink slightly when cooked, and when you first pour the syrup over it, it may look like way too much liquid. Don’t panic: use everything! The dough absorbs it quickly and expands again as it cools, filling the baking dish beautifully. Even if there’s still a little syrup that collects around the edges when you spread the custard, that’s perfectly fine.
You also want the syrup to be completely cool when you pour it over the hot pastry. It’s going to sizzle! The temperature contrast helps the syrup be absorbed evenly while keeping the dough crisp rather than soggy. If the syrup was also hot, the dough would soften too quickly and lose its characteristic texture.
Store this slice covered in the refrigerator for up to 3 days. The paste softens slightly over time but the flavors continue to develop.
Key ingredients of our ekmek kataifi recipe
- Kataïfi Pastry: a thin, grated dough that becomes incredibly crispy. Make sure it is at room temperature for easier handling.
- Unsalted butter: this helps coat the strands in batter so they cook evenly golden and crispy.
- Milk, egg yolks and cornstarch: these form the base of the custard layer, creating a thick, silky filling.
- Vanilla extract: this adds heat and complements the flavor of the custard. Use vanilla bean paste to take it up a notch.
- Powdered sugar : I used it in both the syrup and the custard for balanced sweetness.
- Thickened cream: this is whipped and spread over the custard for a light and airy finish.
- Cinnamon and pistachios: the classic topping, pistachios add color and crunch while cinnamon adds warmth and gives that unmistakable aroma.
- Lemon zest and juice: this lightens the syrup and keeps it from tasting too sweet.
We love Greek-inspired desserts, and here are 17 other Greek sweets to add to your favorites for your next baking session.
Recipe and notes from Senior Food Editor Elisa Pietrantonio photography by Nigel Lough, styling by Lucy Busuttil and food preparation by Lara Reynolds.
