“Ekmek kantaifi”



30 min

Baking Time

60 min



A traditional sweet that combines syrup with vanilla cream and takes off the flavor! To better highlight its ingredients, leave it in the fridge for a few hours to freeze and then serve.


For the syrup:

  • 800g of sugar
  • 600g of water
  • juice of 1 lemon

For base:

  • 1 pack of leaf cataifi
  • 150g of butter
  • For cream:
  • 1 liter of milk 3.5% fat
  • 6 egg yolks
  • 100 g corn flour
  • 200 g of sugar
  • 100 g of butter
  • 2 vanilla powder

For whipped cream:

  • 400g of cream 35% fat
  • 40 grams of powdered sugar
  • 1 vanilla powder
  • Aegina peanut for decoration


  1. For the syrup: Pour the water with sugar and lemon in a saucepan and put it in the fire. Mix and just melt the sugar, leave the syrup for 1 minute and turn off the fire. Let it cool down.
  2. For the base: We open the cataifi very well so it does not have knots and spread it on a pan. Melt the butter in the microwave for 20 and sprinkle the cataifi with the butter to go everywhere. Bake at 170 degrees in a preheated oven for 1 hour. Remove it from the oven and immediately pour the cold syrup to go everywhere. Leave it for half an hour to absorb it all.
  3. For the cream: In a saucepan, put the milk with half the sugar and leave it until it is warm (not burned). In a bowl, pour the egg yolks and the rest of the sugar and mix well with the wire. Add the vanilla and corn flour and stir well. Add the milk slowly to the mixture with the yolks in 3 installments. When we finish with the mixture, put it again in a low heat and slowly stir until the cream thickens. Remove the cream from the heat and pour the butter that has been cut into cubes in the fridge. Spread the cream over the catafifi with the syrup and cover the cream with a membrane so that it does not “breathe”.
  4. For the whipped creamBeat the cold cream along with the powdered sugar and vanilla until it cools well. Then add the whipped cream to the cream (after removing the membrane) in different shapes. Finally, sprinkle with Aegina peanuts.

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