Ekmek Kataifi, Thermomix Recipe

Ekmek Kataifi thermomix

Recipes | July 28, 2017 | By

Ekmek Kataifi is a classic Greek dessert that uses a shredded phyllo base (kataifi) spiced with syrup and then layered with custard and topped with whipped cream and chopped nuts. I love serving this dish at my pop-up dinners. For those, I usually break up the kataifi into single servings and bake them in muffin tins and then individually add the custard and whipped cream on top. For less formal affairs, you can make it in a standard 9 x 13-inch baking ban.

custard-thermomix

Making custard in the Thermomix is such a breeze. I also use the Thermomix mixing bowl to chop the nuts, melt the butter and make the syrup for this recipe. So easy and so little cleanup!

What I love about this wonderful, dreamy dessert is that it’s so decadent and flavorful, but light at the same time. What I hate is that it takes SO LONG to make. So long that I almost took it off the menu. That was before I started working with my Thermomix. You can read about all the revolutionary functions of this new-to-the-U.S. appliance here. For this recipe specifically, because there are so many individual components, I would use so many pans and appliances. That equals a ton of cleanup. It also means that I’m spending active time on all these components, something that Thermomix takes care of with any recipe. Making custard in a Thermomix is a breeze, so easy that I want to make it (and eat it) all the time.

kataifi-base

Kataifi is shredded phyllo and comes already packaged. It’s so much easier to work with it than regular phyllo dough.

There are a lot of steps to this recipe, so I recommend making the syrup and custard a day ahead of time and have them chilled and on hand when you make the rest of the pastry.

As with any custard dessert with whipped cream, it helps to make and serve it in a cooled environment so it doesn’t melt. To more easily cut the dessert, refrigerate it for around 20 minutes before cutting and serving.

Ekmek Kataifi, Thermomix Recipe
Serves 12
Ekmek Kataifi is a classic Greek dessert that uses a shredded phyllo base (kataifi) spiced with syrup and then layered with custard and topped with whipped cream and chopped nuts.
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Ingredients
  1. Base
  2. 1 pound kataifi (shredded phyllo pastry)
  3. 6 ounces butter
  4. Custard
  5. 1 liter whole milk
  6. 8 ounces sugar
  7. 1 teaspoon vanilla extract or 1 scraped vanilla bean
  8. 4 large egg yolks
  9. 1/2 teaspoon salt
  10. 2 ounces corn starch
  11. Whipped Cream
  12. 500 ml heavy whipping cream chilled
  13. 1 teaspoon vanilla extract
  14. 2 ounces powdered sugar
  15. Syrup
  16. 8 ounces sugar
  17. 8 ounces honey
  18. 12 ounces water
  19. 1 lemon, peel and juice
  20. Juice of 1/2 orange
  21. 2 cinnamon sticks
  22. 4 cloves
  23. Garnish
  24. 1 cup walnuts or pistachios
Instructions
  1. Chop the nuts
  2. Put nuts into the mixing bowl and chop 5 sec/speed 6. Pour into a bowl and set aside. Clean mixing bowl.
  3. Make the syrup
  4. In the mixing bowl, put sugar, honey, water, lemon juice, lemon peel, orange juice, cinnamon sticks, and cloves. Cook 10 min/212 F/reverse/speed 1. Empty into a clean container and allow to cool and infuse for at least 20-30 minutes.
  5. Make the custard
  6. In the mixing bowl, add milk, egg yolks, sugar, salt, corn starch, and vanilla. Cook 7 min/194 F/reverse/speed 3.
  7. Transfer custard to a clean dry mixing bowl. Cover with plastic wrap so the film directly touches the custard. Cool for at least 3 hours or over night.
  8. Make the base
  9. Put butter into the mixing bowl and melt it 5 min/122 F/speed 1.
  10. Preheat oven to 350F. Grease a 9 x 13-inch pan. Separate the shredded phyllo dough, making sure it is spread in one even layer and there aren’t any knots or any large clumps. Drizzle with butter and continue to finesse until it’s one even layer. Bake for 1 hour, turn over after 30 minutes so both sides get brown.
  11. Right before the base is done cooking, remove the cloves, peel, and cinnamon stick from the syrup. Ladle the cool syrup over the hot pastry base. Set aside for 20-30 minutes to let pastry soak up all syrup.
  12. Make the whipped cream
  13. Insert butterfly whisk. Place cream, vanilla, and sugar into mixing bowl and whip speed 3 without setting a time, until you get stiff peaks. Watch carefully to avoid over whipping.
  14. Assemble and serve
  15. Spread custard over base and top with whipped cream. Garnish with nuts. Cut into rectangle pieces of desired size. This yields 12 generous pieces, but could also be portioned into smaller pieces.
Notes
  1. This recipe may seem complicated, but it’s actually very easy, especially with Thermomix. Save time by making the syrup and custard a day or two ahead and have them chilled and on hand when you make the rest of the pastry.
  2. To more easily cut the dessert, refrigerate it for around 20 minutes before cutting and serving.
Sweet Greek Personal Chef and Culinary Services Los Angeles, CA http://mysweetgreek.com/

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