Traditional Turkish Ekmek Kadayifi Recipe

Ingredients

For the Kadayif:
- 1 package (500 grams) of ready kadayif (shredded phyllo dough)
- 1 cup (200 grams) of melted unsalted butter
For the Syrup:
- 3 cups (600 grams) of granulated sugar
- 3 cups (720 mL) of water
- A slice of lemon
For the Cream:
- 4 cups (1 liter) of milk
- 1 cup (200 grams) of granulated sugar
- 1 cup (120 grams) of all-purpose flour
- 1/2 cup (60 grams) of cornstarch
- 1/4 cup (50 grams) of unsalted butter
- 1 packet (10 grams) of vanilla sugar or 1 teaspoon of pure vanilla extract
For the Topping:
- 2 cups (500 mL) of heavy cream
- Ground cinnamon for dusting (optional)

Steps and instructions

Begin by preparing the syrup: in a medium-sized saucepan, combine the sugar and water. Bring to a boil and continue boiling for about 10 minutes. Add the lemon slice, and boil for another 5 minutes. Remove from the heat and let it cool.
While the syrup is cooling, start preparing the kadayif: preheat your oven to 180°C (355°F). Unpack the kadayif onto a large tray and gently separate the strands with your hands. Pour the melted butter over the kadayif, and mix well to ensure all strands are coated.
Transfer half of the kadayif mixture to a large, greased baking dish, and press down firmly to create a base. Bake in the preheated oven for 20 minutes or until golden brown.
While the base is baking, prepare the cream: in a large saucepan, whisk together the milk, sugar, flour, cornstarch, and vanilla. Cook over medium heat, stirring constantly until the mixture thickens. Remove from the heat and stir in the butter until it’s completely melted and the cream is smooth.
Remove the baking dish from the oven and carefully pour the cream over the baked kadayif base. Spread the remaining kadayif over the cream, pressing down gently. Return the dish to the oven and bake for another 15-20 minutes, or until the top layer is golden brown.
Remove the dish from the oven and immediately pour the cooled syrup evenly over the hot kadayif. Let it sit for a few hours, or overnight, to allow the kadayif to soak up the syrup.
Before serving, whip the heavy cream until stiff peaks form and spread it over the kadayif. Dust with ground cinnamon if desired. Serve cold.

Tools for making

Baking dish - A large baking dish to assemble and bake the kadayif layers.
Medium-sized saucepan - Used to prepare the syrup and cook the cream.
Large tray - A tray to separate and mix the kadayif strands with melted butter.
Whisk - To mix and ensure a smooth consistency of the cream.
Spatula - To spread and press the kadayif layers in the baking dish.
Oven - Required to bake the kadayif layers.
Electric mixer or whisk - To whip the heavy cream for the topping.

Recipe variations

Using a different crust: Instead of using the traditional kadayif, you can try using kataifi dough or even phyllo dough as a substitute.
Adding nuts: For added texture and flavor, you can incorporate chopped nuts such as pistachios, walnuts, or almonds between the layers of the kadayif or as a topping.
Gluten-free option: Substitute the all-purpose flour with a gluten-free flour blend to make the cream gluten-free.
Vegan option: For a vegan version, replace the milk with a plant-based milk like almond milk or soy milk, and use vegetable margarine instead of butter in the cream.
Flavoring the cream: Enhance the flavor of the cream by adding a hint of orange blossom water, rose water, or almond extract.
Reduced sugar: If you prefer a less sweet dessert, reduce the amount of sugar in both the syrup and the cream to suit your taste.
Adding a citrus twist: Incorporate some citrus zest, such as lemon or orange, to the cream or syrup for a refreshing citrus flavor.
Serving with ice cream: Serve each slice of Ekmek Kadayifi with a scoop of vanilla or pistachio ice cream for an indulgent twist.
Chocolate drizzle: Drizzle melted chocolate over the top layer of the kadayif for a chocolatey variation.

Recipe overview

Ekmek Kadayifi is a delicious and classic Turkish dessert that combines the crunchiness of baked kadayif (shredded phyllo dough) with a sweet, vanilla-infused cream and a topping of whipped cream. This dessert is typically served cold, making it a refreshing treat for warm weather or a decadent end to a hearty meal. This recipe takes you through the step-by-step process of preparing Ekmek Kadayifi at home. It involves creating a syrup-soaked base of kadayif, layering a rich and creamy custard on top, adding another kadayif layer, and finishing with a smooth layer of freshly whipped cream. While it requires some time and patience, as the dessert needs to soak up the syrup for a few hours or overnight, the result is a remarkably flavorful and satisfying dessert that is well worth the effort. Once you master this recipe, you'll have a show-stopping dessert that is sure to impress your family and guests!

Common questions

Can I use a different type of dough instead of kadayif?
No, kadayif is a specific type of shredded phyllo dough that is essential for the recipe.
Can I substitute the unsalted butter with salted butter?
It is recommended to use unsalted butter in this recipe to control the saltiness of the final dish. Using salted butter may alter the taste.
Can I reduce the amount of sugar in the syrup?
The amount of sugar in the syrup can be adjusted according to personal preference. However, keep in mind that the syrup is responsible for adding sweetness and moisture to the kadayif, so reducing the sugar too much may result in a less flavorful dessert.
Can I make the cream ahead of time?
Yes, you can prepare the cream ahead of time and store it in the refrigerator. Ensure it is covered properly to prevent a skin from forming on the surface.
How long should I let the kadayif soak in the syrup?
It is recommended to let the kadayif soak in the syrup for a few hours or overnight. This will allow the dessert to absorb the syrup and enhance the flavor.
Can I skip the whipped cream topping?
While the whipped cream topping adds a creamy and light element to the dessert, it is optional. You can choose to omit it if desired or substitute with another topping of your choice.

Serving dishes and utensils

Baking dish - A large, greased baking dish to bake the kadayif layers.
Saucepan - A medium-sized saucepan for preparing the syrup and cream.
Tray - A large tray to separate and mix the kadayif strands.
Whisk - A whisk for stirring and whisking the cream mixture.
Spatula - A spatula for spreading the cream and kadayif layers.
Oven - An oven for baking the kadayif layers.
Mixing bowl - A mixing bowl for whipping the heavy cream.
Electric mixer - An electric mixer for whipping the heavy cream until stiff peaks form.
Cinnamon shaker - A shaker for dusting ground cinnamon on top, if desired.
Cooling rack - A cooling rack to let the kadayif cool and set after baking.

Origin stories

Ekmek Kadayifi, a beloved dessert from Turkey, has a long and notable history in the region. Back in Ottoman times, stale bread was not wasted but rather transformed into this delightful dessert. The stale bread was soaked in sweet syrup and covered with a layer of creamy custard. As the years passed, the recipe evolved, and the bread was replaced with kadayif (shredded phyllo dough), which gives it a unique and delightful texture. The transformation of humble ingredients into a royal treat is a testament to the richness of Turkish culinary tradition and the ingenuity of its chefs. Today, Ekmek Kadayifi is enjoyed not just in Turkey but also in Greece, the Middle East, and beyond. Savoring a piece of this sweet, creamy dessert is like taking a bite out of history.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.