Greek Ekmek Kadaifi (Custard & Whipped Cream Dessert)

[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.

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.