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Tag: whipped cream

Ekmek Kataifi (Greek Dessert)

Ekmek Kataifi (Greek Dessert)

(Above: I first had this dessert in the village of Oia (pronounced ee-ah) on the island of Santorini in Greece.)

I made this for our Big Fat Greek Mother’s Day Party” and it is now one of my favorite desserts.

The sweet custard mixed with the rough strings of shredded filo dough and fluffy whipped cream create a warm comforting feeling inside, while at the same time exciting the tongue.

In Santorini I had a version of this that was an individual serving shaped like a croissant and it didn’t include whipped cream. Still I was happy to find this version in the Greek cookbook I bought, which has the same flavors.

This recipe sounds more complicated than it is. It’s pretty easy to make and not too time-consuming.

Ekmek Kataifi (Greek Dessert)

May 13, 2011
: Medium


  • Kataifi pastry (About 7 ounces. You can buy this frozen at a greek specialty store.)
  • Whipped Cream
  • A few chopped pistachio nuts
  • For the syrup:
  • Sugar (3/4 cup)
  • Water (2/3 cup)
  • Cinnamon stick (1)
  • Cloves (2-3)
  • Lemon peel (a small piece about the size of a quarter)
  • For the custardy cream:
  • Sugar (1/2 cups)
  • Eggs (2, large)
  • Flour (1 cup)
  • Milk (2 1/2 cups)
  • Vanilla extract (1/4 tsp.)
  • Butter (1 cup, unsalted)
  • Step 1 Prepare the custardy cream by mixing the sugar and eggs.
  • Step 2 Add flour, then slowly add the milk.
  • Step 3 Place saucepan on top of the stove and stir constantly with a wooden spoon. Allow the mixture to thicken.
  • Step 4 Remove pan from heat and add vanilla and the butter. Beat until butter is dissolved. The custardy cream is now ready and should be left to cool.
  • Step 5 Pull out the kataifi, unravelling it with your hands. Spread it in a buttered baking dish.
  • Step 6 Bake in a 350-degree oven until it has browned.
  • Step 7 Meanwhile, prepare the syrup by boiling the sugar and water in a saucepan with the cinnamon, clove, and lemon peel.
  • Step 8 When it has thickened slightly, remove the spices and lemon peel and pour it over the kataifi as soon as it comes out of the oven.
  • Step 9 Spread the custardy cream on top and put in a refrigerator to cool.
  • Step 10 When you serve it, spread on a layer of whipped cream and sprinkle with the pistachio nuts.









Check out the other “Big Fat Greek Mother’s Day Party” recipes.

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I’m Dreaming of a Black Forest Cake

I’m Dreaming of a Black Forest Cake

If you like cherry cordials, you'll love this.
Cherries and chocolate and whipped cream. Oh my!

Here’s the last recipe I’m giving out from our Easter feast. “What no recipe for the ham?” you ask. Sorry, but ham needs no recipe. You simply stick it in the oven.

“Someone defined eternity as a ham and two people.” That’s my favorite quote from the “The Joy of Cooking,” cookbook. And it’s true. We’re still eating ham leftovers.

But the Black Forest cake is long gone: just a distant chocolate, cherry and whipped cream dream.

Here’s how to make your own dreams come true:

Ingredients/Shopping List:

For the Cake:

  • All-purpose flour. (2 cups, plus 2 tbsp.) (I use King Arthur. It’s not bleached, and for me, local. It’s made in Vermont.)
  • Baking powder (1 1/2 tsp.)
  • Baking soda (3/4 tsp.)
  • Salt (3/4 tsp.)
  • Sugar (2 cups)
  • Cocoa (3/4 cup)
  • Eggs (3) (Always use “large” eggs for recipes.)
  • Milk (1 cup)
  • Vegetable oil (1/2 cup)
  • Vanilla (1 tbsp.)

For the Cherry Topping:

  • Tart pitted cherries (2 20 oz. cans, drained. Reserve 1/2 cup of the juice.)
  • Sugar (1 cup)
  • Cornstarch (1/4 cup)
  • Vanilla (1 tsp.)

For the Frosting:

  • Whipping cream (3 cups)
  • Powdered sugar (1/3 cup)

What I did:

To make the cake:

Preheat oven to 350 degrees. Grease and flour 2 9-inch round cake pans. Cover bottoms with waxed paper.

Combine dry ingredients in a large bowl.

Add eggs, milk, oil, and vanilla. Beat until well blended.

Pour evenly into prepared pans. Bake 35 minutes or until a wooden pick inserted in centers comes out clean.

Cool layers in pans on wire racks 10 minutes. Loosen edges and remove to racks to cool completely.

While cake is baking prepare cherry topping (see below) and cool.

Split cooled cakes horizontally in half to make 4 layers. Tear 1 layer into crumbs and set aside.

Make frosting (see below) and reserve 1 1/2 cups of it for decorating the cake and set aside.

To assemble, place 1 layer on cake plate. Spread with 1 cup of frosting. Top with 3/4 cup of cherry topping. Top with second cake layer. Repeat layers of frosting and cherry topping. Top with third cake layer.

Frost sides of cake with remaining frosting. Pat reserved crumbs into frosting on sides of the cake.

Pipe reserved 1 1/2 cups of frosting around the top and bottom edges of the cake. Spoon remaining cherry topping onto top of cake. Refrigerate.

To make the cherry topping:

Combine the reserved juice, cherries, sugar and cornstarch in a 2-quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in vanilla. Cool and set aside.

To make the frosting:

Beat together the whipping cream and powdered sugar in a chilled bowl at high speed with electric mixer until stiff peaks form.

(This recipe is from “The Treasury of Creative Cooking,” which features award-winning recipes from around the country, all illustrated with full-page color photos. It was given to me as a gift about 18 years ago.)

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