DessertsDifficulty: easy
Ekmek Kadayifi (Turkish Cream Pastry)
Syrup-soaked bread layered with thick clotted cream and pistachios — the Ottoman dessert that turns a bakery byproduct into pure luxury.
20
Prep Time
15
Cook Time
8
Servings
Ingredients
Instructions
Keeps your screen awake while you cook.
ℹ️ More infoℹ️ Less info
Cooking with your phone on the counter and the screen keeps locking? Turn on Cook Mode and your screen stays awake while this page is open — read the next step without unlocking anything, even with messy hands. It switches off by itself when you leave the page.
1Simmer the syrup 10 minutes until slightly thick; cool to warm.
2Soak the split bread with the warm syrup — it should drink it all. Let it rest 1 hour.
3Spread the cream thickly over the base just before serving (not hours ahead — the bread softens). Shower with pistachios and pomegranate.
4Serve in generous slices; it is heavy — one slice feeds two.
Chef's Tip
- Warm syrup into dry bread is the reverse of knafeh logic: here the bread SHOULD go soft — that is the dessert.
More tips ↓Show less ↑
- Adding the cream at the last moment keeps two textures: soaked base, cloud top.
- Ekmek was invented to use up leftover bread — the best desserts often are recycling.
© Mediterranean Flavors — themediterraneanflavors.com
Get one Mediterranean recipe in your inbox every week
Free. No spam. Unsubscribe anytime.