Ekmek Recipe
Pistachios layered between kataifi phyllo, custard and whipped cream
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Ingredients
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Desserts
Method
Desserts
- 1
Prepare the Kataifi Phyllo
Preheat the oven to 350°F (175°C). Unravel the kataifi phyllo and place it in a large mixing bowl. Melt the unsalted butter and pour it over the kataifi, mixing it well to ensure all strands are coated.
- 2
Bake the Kataifi
Spread half of the buttered kataifi into a greased 9x13 inch baking dish. Bake in the preheated oven for 25-30 minutes or until golden brown, stirring halfway through for even cooking.
- 3
Prepare the Pistachio Layer
Once the kataifi is baked, remove it from the oven and let it cool slightly. Sprinkle the chopped pistachios evenly over the baked kataifi layer.
- 4
Make the Custard
In a saucepan, combine the whole milk, granulated sugar, cornstarch, and vanilla extract. Whisk continuously over medium heat until the mixture thickens and bubbles. Once thick, remove from heat and pour over the pistachio layer, spreading it evenly.
- 5
Prepare the Whipped Cream
In a mixing bowl, whip the heavy cream with powdered sugar until stiff peaks form. Spread the whipped cream evenly on top of the custard layer.
- 6
Chill and Serve
Cover the dish with plastic wrap and refrigerate for at least 2 hours or until set. Cut into squares and serve chilled, garnished with additional pistachios if desired.