Ekmek

Ready in 60 Minutes

Prep 30 Minutes

Cook 30 Minutes

SERVINGS

METRIC

IMPERIAL

500 ml 2 cups packed Kataifi pastry
60 ml 1/4 cup butter, melted
60 ml 1/4 cup honey
15 ml 1 tbsp water
5 ml 1 tsp lemon juice
6 6 hard-cooked eggs
250 ml 1 cup sour cream
150 ml 2/3 cup granulated sugar
15 ml 1 tbsp vanilla extract
150 ml 2/3 cup 35% whipping cream
30 ml 2 tbsp pistachio cream
30 ml 2 tbsp crushed pistachios

This easy twist on the traditional Greek dessert has layers of crispy sweet kataifi pastry, silky no-fail custard and luscious pistachio cream.

Instructions

Preheat oven to 350°F (180°C).

Using fingers, gently pull strands of kataifi pastry apart to loosen. Place pastry on a small baking sheet and toss with melted butter. Spread out in even layer. Bake for 20 to 30 minutes or until golden.

In a small bowl, combine honey, water, and lemon juice. Pour over pastry while still hot and mix. Let cool for 5 minutes, then spoon pastry into six 1-cup (250 ml) or larger serving cups. Tamp down lightly to form a layer.

In a blender, combine eggs, sour cream, sugar and vanilla. Blend until smooth. Divide mixture equally between cups on top of pastry.

In a large bowl, using an electric mixer on medium speed, whip cream until firm peaks form. Fold in pistachio cream. Divide equally between cups, layering on top of custard. Refrigerate, uncovered, for at least 1 hour or until ready to serve.

Sprinkle with crushed pistachios just before serving.

Nutritional Facts

Amount Per Serving

600 Calories
total fat

31 g
saturated fat

16 g
cholesterol

255 mg
sodium

290 mg
potassium

225 mg
carbohydrates

70 g
fibre

0 g
sugars

38 g
protein

14 g
Excellent source of vitamin A, riboflavin, choline, vitamin B12 and selenium. Good source of pantothenate.