Melpomeni’s Ekmek
A recipe lovingly shared by @melpomeni.matthews
Photographs shared by Melpomeni Matthews
Melpomeni’s Ekmek Kataïfi is a multi-layered textural and flavour delight – stringy, syrupy, nuttiness at the base, layered with smooth vanilla custard and then covered with whipped cream and a sprinkling of nuts. Pure deliciousness in a slice… or two! This is always a favourite at any celebration for Melpomeni and her family! Make it part of your celebrations too!
Click here for Melpomen’s Ekmek Kataïfi instagram recipe reel
Ingredients
- For the kataïfi base you will need...
- 4 sheets fillo pastry
- 200 g kataïfi pastry
- 100 g 100g butter, melted
- 80 g pistachios, chopped
- 80 g walnuts, chopped
- For the syrup you will need...
- 1 cup sugar
- 1⁄2 cup water
- A piece of lemon peel
- 1⁄2 cinnamon stick
- For the custard you will need...
- 1.6 L whole milk, cold
- 200 g caster sugar
- 100 g plain flour
- 100 g corn flour
- 3 eggs, plus 1 egg yolk
- 1 tsp vanilla bean paste or extract
- A pinch of powdered mastic (optional)
- For the cream layer you will need...
- 600 ml whipping cream
- 60 g icing sugar
- 1⁄2 tsp vanilla extract
- 80 g pistachios, chopped
Method
- Preparing the kataïfi base
- Butter the base of a large rectangular baking pan/dish (approx 37cm x 26cm)
- Baste and layer the fillo on the base of the pan
- Pull apart and evenly spread the kataïfi pastry across the pan
- Pour the rest of the melted butter over the kataïfi pasrty
- Bake in an oven preheated to 170°C for approximately 30 minutes – a until crisp and golden in colour
- Preparing the syrup
- Add all the syrup ingredients into a small saucepan and bring to the boil
- Gently boil the syrup for 5 minutes (without stirring), until slightly thickened and then remove from the heat
- Set aside to cool down
- Pour the cooled syrup evenly over the hot baked pastry
- Then sprinkle the chopped walnuts and pistachios over the pastry
- Preparing the custard
- Beat 100g sugar, eggs and yolk till creamy – then set aside
- Mix corn flour, plain flour and 100g of sugar into cold milk in a saucepan until dissolved
- Then place on medium heat and add vanilla/mastic powder
- Heat and continuously stir until almost hot – then take off heat
- Add some of the hot milk into the egg mixture slowly while stirring
- Add tempered egg mixture to the saucepan and continue to heat and stir with awhisk until a thick custard forms and bubbles – then remove from heat
- Cover with plastic wrap touching the custard and set aside to cool
- Pour and spread the custard evenly over the kataÏfi
- Place in the fridge to set for a few hours
- Preparing the cream layer
- Add whipping cream, icing sugar and vanilla into a mixer's bowl
- Beat on high speed until medium peaks form – about 1 minute
- Spread the whipped cream evenly on top of the ekmek kataÏfi
- Sprinkle on top with the chopped pistachios
- Serving the ekmek kataïfi
- Store the ekmek kataïfi in the fridge and serve cold. Enjoy! Kali Orexi!