Greek Custard & Whipped Cream Dessert (Ekmek Kadaifi)

[Updated 30/03/2925]

A crispy, syrup-soaked kadaifi base topped with creamy custard and fluffy whipped cream. This Greek version features walnuts and warm spices for a truly indulgent treat!

Kadaifi dough is a fine, thread-like pastry, typically found in Mediterranean, Greek, or Middle Eastern grocery stores, often in the frozen section. If frozen, defrost overnight in the fridge before use.

Want more authentic Greek recipes? 📘 Discover my eBook here!

Ingredients

Base:  

• 400g kadaifi dough 
• 150g butter, melted
• 100g walnuts, coarsely grated

Custard(or use a ready-made custard mix that only requires adding milk): 

• 1.5L milk
• 200g sugar
• 2 eggs
• 2 tsp vanilla extract
• 160g corn flour
• 150g butter

Syrup: 

• 350g water
• 350g sugar
• 1 cinnamon stick
• Zest of 1 lemon
• 2-3 drops lemon juice

Topping: 

• 600ml heavy cream (35% fat), whipped
• Cinnamon & chopped walnuts for garnish

Instructions

1. 
   Prepare the Base: Preheat oven to 170°C (340°F). Fluff the kadaifi dough and spread it in a 24x32cm baking dish. Drizzle with melted butter and bake for 30 minutes until golden.
2. Make the Syrup: Boil all syrup ingredients for 4 minutes, then let cool. Pour over the warm baked kadaifi.
3. Prepare the Custard (Skip this step if using a ready-made custard mix): Heat milk, sugar, eggs, vanilla, and corn flour over medium heat, whisking continuously until thick. Stir in butter and spread over the kadaifi. Let cool.
4. Whipped Cream & Assembly: Spread whipped cream over the custard. Use a spoon to create decorative swirls. Garnish with cinnamon and walnuts. 

Tips & Variations

Store in the refrigerator, covered, for up to 3 days. Best enjoyed fresh, as the whipped cream may lose its texture over time. Avoid freezing, as it can alter the custard’s consistency.