Katina's Ekmeck Kaitaifi Recipe

Prepare kataifi

Preheat oven to 180°C (350°F). Take the shredded kataifi dough out of refrigeration and gently fluff it with your hands to separate strands. Melt the unsalted butter in a small saucepan or microwave until fully liquid. In a large bowl, combine the kataifi with the melted butter and 2 tablespoons granulated sugar; toss thoroughly with clean hands or two forks so the butter evenly coats the strands and the sugar is distributed. Press half of the buttered kataifi evenly into the bottom and up the sides (about 2–3 cm) of a 23x33 cm (9x13 in) baking pan to form a nest-like crust.

Bake kataifi base

Spread the remaining kataifi in an even layer on a sheet pan and bake for 10–12 minutes to lightly toast (this step helps get crispier top layers). After toasting, remove from oven and let cool slightly. Increase oven temperature to 190°C (375°F).

Infuse milk

In a medium saucepan, combine 900 ml whole milk and the split vanilla bean (scrape seeds into the milk and add the pod) or the vanilla paste. Warm the milk gently over medium heat until it is steaming but not boiling; remove from heat and let steep for 10 minutes to infuse flavor. If using vanilla extract, add it later with the butter.

Mix yolks and dry ingredients

In a heatproof bowl, whisk together 6 egg yolks, 140 g granulated sugar, 50 g cornstarch and 1 tsp fine sea salt until smooth and pale. Temper the eggs by slowly pouring about 200 ml of the hot infused milk into the egg mixture in a thin stream while whisking constantly to avoid scrambling.

Cook custard

Return the tempered egg-milk mixture to the saucepan with the remaining milk and place over medium heat. Cook, whisking constantly, until the mixture thickens and comes to a gentle boil (about 3–5 minutes). Continue to boil for 30–60 seconds while whisking to fully activate the cornstarch. Remove from heat, discard the vanilla pod, then whisk in 50 g unsalted butter (and 1 tsp vanilla extract if you didn't use a vanilla bean) until smooth.

Cool custard

Transfer the custard to a shallow container, press plastic wrap directly onto the surface to prevent a skin from forming, and chill in the refrigerator until completely cold, at least 2 hours. Before assembling, whisk the custard briefly to loosen.

Toast chopped almonds

While custard chills, preheat a dry skillet over medium heat. Add the 150 g chopped almonds and toast, stirring frequently, until fragrant and lightly golden, about 4–6 minutes. Remove from heat and let cool.

Make simple syrup

In a small saucepan combine 200 g granulated sugar and 200 ml water. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer 6–8 minutes until slightly thickened. Add 1 tablespoon lemon juice and 1 teaspoon orange blossom or rose water (if using), simmer for another minute, then remove from heat and let cool slightly.

Syrup the kataifi

If the kataifi base in the baking pan is not yet baked, sprinkle half of the toasted kataifi reserved earlier across the custard later; otherwise, after baking the kataifi base (from previous step), immediately pour about 120–150 ml of the warm syrup evenly over the baked kataifi crust so it absorbs. Allow the crust to cool completely and the syrup to soak in, about 15–20 minutes.

Layer custard and kataifi

Spoon half of the chilled vanilla custard into the cooled kataifi-lined baking pan and spread it evenly with an offset spatula. Sprinkle half of the toasted chopped almonds evenly over the custard. Top with the remaining toasted kataifi (the toasted sheet pan batch), pressing lightly to compact the layers without crushing the custard. If any syrup remains, drizzle 60–80 ml over the top kataifi to add moisture.

Final bake (set and marry flavors)

Bake the assembled pan in the preheated 190°C (375°F) oven for 12–15 minutes until the top kataifi is golden and crisp and the custard is warmed through. Remove from oven and immediately spoon remaining warm syrup over the hot pastry so it soaks in. Let cool to room temperature, then chill in refrigerator 1 hour to fully set.

Make whipped cream

Just before serving, pour 400 ml cold heavy cream into a chilled bowl with 40 g powdered sugar and 1 tsp vanilla extract. Whip with a hand mixer or whisk to medium-stiff peaks (do not overwhip).

Toast garnish almonds

If not already toasted, quickly toast 40 g sliced almonds in a dry skillet over medium heat for 2–3 minutes until golden and fragrant. Cool.

Serve

Slice Katina's Ekmeck Kaitaifi into squares or rectangles. Place a slice on each plate, add a generous dollop or pipe of vanilla whipped cream alongside or atop. Sprinkle with the remaining chopped toasted almonds and toasted sliced almonds for garnish. Optionally dust a little powdered sugar. Serve chilled or at cool room temperature.