Ekmek kadayifi is a recipe with roots from the Ottoman cuisine. Pastry Chef, Marinos Kosmas gives us the recipe for a delightful dessert!
Ekmek kadayifi is a bread pudding with roots from the Ottoman cuisine. It originates from Afyonkarahisar in Asia Minor.
It is a type of bread with butter, milk and sugar. This recipe showcased as a way to make use of stale or day-old bread.
It is a well-known alternative dessert compared to more demanding traditional treats like baklava.
The international Pastry Chef Marinos Kosmas prepares a special aromatic dish, which you can enjoy at your family table.
Ekmek kadayifi
Ingredients
For the kadayifi
- 450 gr kadayifi filo
- 225 gr butter
- Cinnamon
- Syrup
For the milk
- 500 ml milk
- 1 vanilla essence
- 120 gr sugar
- 40 gr flour
- 60 gr egg yolks
- 50 gr butter
For the chantilly cream
- 500 gr cream
- 100 gr sugar
Garnishes
- 100 gr pistachio
- Cinnamon powder
Cooking instructions
Defrost the kadayifi filo, melt the butter and drizzle to the filo. Mix gently and put in a preheated oven until golden brown. For 15-20 minutes at 180 degrees.
Warm up the milk with half sugar and the vanilla essence. In a bowl add the rest sugar, eggs and flour and whisk.Temper the eggs with hot milk, then put again in heat. Remove from heat, add the butter cut in cubes. Keep in the refrigerator covered with a cling film.
Whip the cream with the sugar, until you have a thick cream.
Serve the ekmek kadayifi with the filo, then the cream and finish with the chantilly. Garnish with the pistachio and cinnamon.
Chef’s tip
The recipe of Ekmek kadayifi is perfectly showcased with the use of Aegina‘s pistachios.
About the Author
Marinos Kosmas is Pastry Chef and instructor at IEK Praxis. He has worked in international hotel & restaurant chains (Matsuhisa,Novikov,Ichu)
He owns his own confectionery workshop in Athens.
English (UK) 
Ελληνικά