Greek ekmek kataifi with apple – Custard and whipped topping dessert with syrup soaked pastry

Why I love it

I am literally in love with this recipe! I am so proud with the way it turned out and some people who have tried it say they love it even more than the original. Here are some of the reasons this recipe is one you definitely need to make:

Three layers, three textures, three great flavours
Ekmek kataifi is like three desserts in one. You get the syrup soaked kataifi pastry at the bottom, the creamy apple flavoured custard in the middle, and the airy, slightly sweet whipped topping with a crunch of crushed walnuts on top. Every bite is a dream. (Speaking of amazing layered desserts, be sure to check out my Thea Voula’s recipe for Greek tourta with ladyfingers!)

You need to make it ahead of time
So, full disclosure! This is a dessert that requires planning. There are several steps, and you need to let each layer of the dessert set before you can add the next one. Still, there is a lot of idle time, where you just wait. The great thing about this is that the dessert actually does need to be made ahead, which means no last minute rushing to finish a dessert when you have company coming. It should already be in the refrigerator!

Key ingredients

Kataifi pastry This is a really popular ingredient in many Greek pastries and even in savoury dishes. It is basically phyllo dough which has been shredded into thin strips.

Apple juice I use apple juice when I make the syrup for this dessert, to really maximize the apple flavour.

Apples Any apples will do, although apples which hold their shape better are best. I like to use Granny Smith or Braeburn apples when I have them.

Brown sugar Sweet and with a deep caramel flavour. I love brown sugar when it is combined with apples and cinnamon.

Sugar I also use white granulated sugar in this recipe for sweetness with a mild flavour.

Vanilla pudding mix I like to use the Jotis brand of vanilla pudding mix that I find in the Greek section of my local market. You can also find it online. Otherwise, you can use cornstarch for the same thickening effect.

Vanilla I use vanilla powder and vanilla extract, although honestly you can use either one only. The thing to remember is that the vanilla powder is more concentrated in flavour so you use half the powder than you would extract.

Eggs I. use large eggs in order to help thicken the custard and make it nice and rich.

Milk I use 2% milk fat milk, usually. However, you can use full fat milk as well.

Whipping cream 35% whipping cream is used to make the top layer of ekmek kataifi.

Icing sugar Also called confectioner’s sugar, I add a bit to the whipping cream to help sweeten it.

Apple brandy I add a bit of alcohol to the whipped cream. The apple brandy is nice because it adds a touch of apple flavour. You can use cognac if you prefer.

Cinnamon I don’t think you can have apple anything without cinnamon! I use it in several ways in this recipe. The flavour is delicious, but not overpowering.

Walnuts I crush walnuts and mix them with the cinnamon to add a great texture to the top of the whipped cream.

How to make it

Don’t get intimidated by the many steps to make this apple pie ekmek kataifi. It really is easy, even if there are many steps involved. Let’s break it down into the various sections.

Make syrup

Basically, to make the syrup all you have to do is combine the ingredients in a pot, bring to a boil and then reduce heat to medium. Cook for about 15 minutes and then allow it to cool.

Make kataifi layer

Preheat your oven to 350 degrees Fahrenheit. Grease the bottom and sides of your baking pan.

Step 1
Pull apart your kataifi pastry until everything is loose and there are no compact clumps left in the dough.

Step 2
Spread it evenly in the baking pan and then pour melted butter over the dough. Using your hands mix the kataifi well so that the butter is evenly distributed. Sprinkle the top with cinnamon.

Step 3
Bake for about 20 to 30 minutes, until golden brown.

Step 4
As soon as you remove the kataifi dough from the oven pour the room temperature syrup over it. Use the back of a spoon to press down on the kataifi dough to make it compact, and even. Set aside ideally for a few hours at room temperature before making the custard filling. You can even leave it overnight.

Make apple pie custard

Step 1
Cut your apples into small chunks. Place in a small pot and add the brown sugar, water, cinnamon and vanilla. Cook over medium heat, covered, for about 5 minutes. Remove from heat and set aside.

Step 2
In a large pot combine the milk, sugar, butter, vanilla pudding mix and vanilla. Beat your eggs together in a small bowl and then pour in your beaten eggs into the large pot with the milk and other ingredients.

Step 3
Bring the heat up to medium and cook your custard for approximately 10 minutes or until thickened. Stir constantly with a whisk during this time to prevent the custard from burning. After about 8 minutes of cooking, add in the apple mixture, ensuring that all the liquid gets poured into the custard as well. Mix well. and continue to cook for a few minutes until thickened.

Step 4
Once your custard is thickened, pour it over the syrup-soaked kataifi. Spread it evenly over the kataifi. Place in the refrigerator for at least 2 to 3 hours until the custard is set

Make the whipped topping

Step 1
In the bowl of a stand mixer (or using a hand held mixer or whisk) combine the whipping cream, icing sugar and alcohol or apple juice. Whip until you can create peaks with the cream. Spread evenly over the cooled and set custard filling. In a small bowl combine the chopped walnuts with the ground cinnamon. Sprinkle the nuts over the whipped cream. Return to refrigerator to set for at least 30 minutes before serving.

Recipe substitutions

If you don’t have vanilla pudding mix you can use cornstarch instead. If you do, double the amount of vanilla you use in your custard filling to make sure you have enough vanilla flavour.

I like to add apple brandy to the whipped cream when I have it. Otherwise I use some brandy. If you have neither, or would rather not use any alcohol, then you can just as easily use some apple juice.

Instead of walnuts you can top your apple pie ekmek kataifi with crushed pecans or even pistachios.

Helpful hints

Follow these baking tips to ensure that you end up with the perfect Greek apple pie ekmek kataifi!

Use a glass baking pan. Although this is not essential, I like being able to visualize the bottom of the kataifi as it is baking. It needs to be evenly baked, browned and crispy.

Preparing the kataifi dough layer requires patience and care. Kataifi is usually sold in a compact mass (either fresh or frozen). You have to pull apart the strands to that no clumps of kataifi remain – it needs to all be loose and pulled apart. This is a bit tedious but necessary. If you don’t take the time to do this well you will end up with hard parts of your kataifi layer which will not bake well and which won’t absorb the syrup well.

When pouring the syrup over the kataifi dough make sure that it is at room temperature or warm. If your syrup was made a day or so ahead and kept in the refrigerator, bring it to room temperature before pouring it over the hot kataifi pastry. This is important if you are using a glass baking dish as I do – the extreme temperature variation can cause your pan to crack. This has happened to me…and it is not fun!

When you have poured the syrup over the kataifi dough allow it to sit for a few hours, or even overnight. All of the syrup needs to be absorbed and the kataifi set before you pour over the custard.

Whisk custard continuously. While it is cooking, whisk the custard continuously to make sure the bottom does not burn or brown. If you don’t, then when you do get around to whisking it you can bring up those browned bits leaving your custard with little specks of browned custard. Not the end of the world, but not ideal. To prevent this from happening, keep your heat on medium and stir continuously with a whisk, scraping the bottom of your pan.

Cook custard until thickened. The custard is ready when it coats the back of a spoon. It will still be somewhat loose, or runny. This is fine. It will continue to thicken and set as it cools in the refrigerator.

Use apples that will not totally fall apart when cooked. You want the apple flavour, but also the texture of the apple pieces in your custard layer. I tend to use Braeburn, Cortland or Granny Smith apples when I make this dessert. Other great options are Gala, Fuji and Honey Crisp. Having said that however, even if you are not sure about how your apples will hold up, use them anyways! You may lose out on the apple texture, but the flavour will still be there!

After chilling the custard layer you may notice that some condensation (water) has accumulated on the surface. This is likely to happen if the custard was still warm when you put it into the refrigerator. Use a paper towel to wipe off the water before adding the whipped topping layer.

Storing

I keep my apple pie flavoured ekmek kataifi in the refrigerator, loosely covered, for up to 5 days.

How to serve

Greek apple pie ekmek kataifi is the perfect end to any Greek meal. It is also a great dessert to serve when someone pops over for a coffee or tea. The fact that you can store it in the refrigerator for several days means it is at the ready. Make a nice Greek coffee, a pot of Greek mountain tea or on warmer days a Greek frappe, and enjoy!

Servings

This recipe is great because it really can feed a crowd. I usually cut my pieces so that I get 15 servings of this dessert. Of course, smaller pieces will feed more people. Larger pieces will feed fewer people, but they may be happier!