Melt the butter and sprinkle on top. And as a topping, it’s either sprinkled with pistachios, almonds, walnuts or even flaked almonds and cinnamon. Greek Ekmek Kataifi – Custard Cream & Shredded Pastry Dessert, flaked almonds, or walnuts, or pistachios. Kataifi dough is similar in texture to a … In many parts of the country, it is not uncommon to be given a free dessert at the end of your meal. That’s what you’d probably like, and should put on the Ekmek Kataifi as well. When ready to serve, transfer the pastries into a serving platter and make a small batch of the syrup. This is a great recipe for beginners and can be adjusted to include different tastes. Since we have been sitting under the hot sun for so many hours. My arms are half dark half white. This not only adds a sweet finish but also acts as a preservative, allowing the pastry to last longer. It is mandatory to procure user consent prior to running these cookies on your website. Pour the syrup over the nests and serve. Hello and welcome to my cooking adventure! Enjoy it bite by bite! It was actually very refreshing. Updated: Dec 16, 2019 This post may contain affiliate links As an Amazon Associate I earn from qualifying purchases. Remove from oven and pour the syrup on top using a ladle. Reduce the heat and simmer for 10 minutes. Kataïfi is assembled by placing filling at one end and then rolling up the dough—when baked, the finished product looks like shredded wheat. Athens Foods Apollo Kataifi Shredded Fillo Dough, 16 Ounce -- 12 per case. I even managed to get a t-shirt patterned tan. I'm Fotini and cooking is my job as well as my passion. Each piece will be used to create an individual kataïfi roll. Ekmek Kataifi is a traditional Greek dessert and one of my all-time favorite layered dessert recipes. In a medium-sized cooking pot add the remaining 1.100 liters of milk, the cream, sugar and vanilla. This error message is only visible to WordPress admins. With lamb on the spit, lots of wine, very warm weather and this delectable Greek dessert that everyone went crazy for! Heat mixture over medium heat. Thyme Theme by Restored 316. -If you over whip the cream, reduce speed to low and add some more fresh cream until it cream recovers. Add the whipped cream here and there on top of the custard cream and then spread it out evenly with a spoon or a pastry spatula. Bake for 12-14 minutes until it gets a nice golden color. To make this dessert I used a large 26×36 cm / 11×15 inch pan. And always in small bits at a time. Make sure you don’t leave any lumps. My Greek heritage has filled my heart with a deep love of cooking and sharing those home-cooked dishes with friends and family makes my heart sing. Never add the sugar all in, at once. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. We also use third-party cookies that help us analyze and understand how you use this website. Its flavor beats store-bought whipped cream by far. Instead, once you see soft picks starting to form on the surface of the cream, then it’s time to start adding the sugar. Dust the ekmek kataifi with ground cinnamon and nuts of your preference. One of the oldest and healthiest cuisines in the world. Another good thing is that it takes only a few minutes to make and can be made to perfection, using only one small tip. Necessary cookies are absolutely essential for the website to function properly. Outside of Greece, you can usually find this dough in ethnic and Greek markets. Continue until you have added half of the mixture into the eggs. Keep whisking until mixture starts to become thick and creamy. (as we say in Greece). 1-pound (455 grams) kataifi pastry, thawed and at room temperature, ½ pound (230 grams) unsalted butter, melted, Sour cherry preserves, jam, your favorite preserves. 1.20 Kataifi 1.21 Parting Words ; 1.22 Melissa Douglas; Greek Desserts . If you have tried a Syrupy Greek Baklava, think how you like it best. Kataïfi is assembled by placing filling at one end and then rolling up the dough—when baked, the finished product looks like shredded wheat. Cut the ekmek kataifi into 15 square pieces. The dough comes as a long strip, about 3 inches wide, making it easy to fill and roll-up. Brush them liberally with the melted butter, Freeze for up to 2-3 months (Mine have never lasted longer than 1 month in the freezer ). Place a tablespoon of the filling at one end of the strip and roll it up into a cylinder, tucking in any stray pieces of dough. Add the lemon juice, lemon peel, and whole cloves and bring to a boil. This category only includes cookies that ensures basic functionalities and security features of the website.