Ekmek Kataifi (Custard and Cream Shredded Pastry)
A crunchy syrupy base of shredded pastry, thick vanilla custard and softly whipped cream. A showstopper Greek dessert.
- Time1 hr 30
- LevelMedium
- Costabout £0.76 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Pull the kataifi apart with your fingers into loose strands, then toss with the melted butter. Press firmly into a 20 cm square tin. Bake for 35 minutes until golden.
35 min - 2
While it bakes, boil the 250 g sugar, the water and lemon juice for 8 minutes to make a thin syrup. Cool slightly. Pour it over the hot pastry and leave to cool completely.
- 3
For the custard, whisk the yolks, 80 g sugar and cornflour with a splash of the milk. Heat the rest of the milk until steaming, pour it onto the yolks, whisking, then return to the pan.
- 4
Cook over a medium heat, stirring constantly, for 4 to 5 minutes until very thick. Stir in the vanilla. Pour over the kataifi base and cover the surface with cling film. Chill for 2 hours.
4 min - 5
Whip the cream with the icing sugar until it holds soft peaks. Spread it over the set custard and dust with cinnamon. Cut into squares to serve.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
