Ekmek Kadaifi Pastry Topped with Custard and Whipped Cream
Indulge in the luxurious layers of Ekmek Kadaifi, a decadent dessert that beautifully combines textures and flavors. This Turkish-inspired treat begins with a golden, buttery base of baked kadaifi pastry, soaked in a fragrant lemon-infused syrup for irresistible sweetness. A velvety homemade custard, crafted with creamy milk, egg yolks, and vanilla, is spread over the syrup-soaked pastry, creating a luscious middle layer. Topped with fluffy whipped cream and a sprinkle of vibrant crushed pistachios for a delightful crunch, this chilled dessert is an elegant ending to any meal. Perfect for special occasions or when you crave a show-stopping treat, this recipe is both visually stunning and incredibly delicious. Keywords: Ekmek Kadaifi recipe, Turkish dessert, kadaifi pastry, custard topping, whipped cream dessert.
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Recipe Information
Ingredients
- 250 grams Kadaifi pastry (shredded phyllo dough)
- 100 grams Unsalted butter
- 250 grams Granulated sugar (for syrup)
- 250 milliliters Water (for syrup)
- 1 tablespoon Lemon juice
- 500 milliliters Whole milk (for custard)
- 100 grams Granulated sugar (for custard)
- 40 grams Cornstarch
- 2 large Egg yolks
- 1 teaspoon Vanilla extract
- 250 milliliters Heavy cream (for whipped cream)
- 2 tablespoons Powdered sugar
- 50 grams Crushed pistachios (optional, for garnish)
Instructions
Start by preparing the syrup. In a medium saucepan, combine 250 grams of granulated sugar and 250 milliliters of water. Heat over medium-high, stirring until the sugar dissolves.
Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 5-7 minutes until slightly thickened. Add 1 tablespoon of lemon juice, mix well, and set aside to cool completely.
Preheat your oven to 175°C (350°F). Spread the 250 grams of Kadaifi pastry evenly in a greased 9x13-inch baking dish. Gently loosen and fluff the dough with your fingers so it's not densely packed.
Melt 100 grams of unsalted butter and drizzle it evenly over the Kadaifi pastry, making sure all strands are coated. Bake in the preheated oven for 20-25 minutes, or until golden brown.
Once the pastry is baked, immediately pour the cooled syrup evenly over it. Let the pastry soak the syrup and come to room temperature as you prepare the custard and whipped cream.
To make the custard, whisk 2 egg yolks, 40 grams of cornstarch, and 100 grams of granulated sugar in a medium bowl until smooth. Gradually add 500 milliliters of whole milk, whisking constantly to prevent lumps.
Transfer the mixture to a medium saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a gentle boil. Remove from heat and stir in 1 teaspoon of vanilla extract. Let the custard cool to room temperature, then pour over the syrup-soaked Kadaifi pastry. Spread evenly.
Chill the dish in the refrigerator for at least 2 hours to allow the custard to set fully.
Before serving, prepare the whipped cream. In a cold mixing bowl, whip 250 milliliters of heavy cream with 2 tablespoons of powdered sugar until soft peaks form.
Spread or pipe the whipped cream evenly over the custard layer. Optionally, garnish the top with 50 grams of crushed pistachios for a pop of color and texture.
Slice the Ekmek Kadaifi into portions and serve chilled. Enjoy this rich and creamy dessert!
Nutrition Facts
Calories |
4031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.9 g | 187% | |
| Saturated Fat | 76.0 g | 380% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 811 mg | 35% | |
| Total Carbohydrate | 625.6 g | 227% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 406.4 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 7.5 mcg | 37% | |
| Calcium | 880 mg | 68% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1477 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
