18/12/2023

Pistachio Ekmek with Syrupy Sour Cherries

A combination of crisp shredded kataifi pastry, creamy custard and bright pistachio nuts is quite delectable, especially when finished with a drizzle of syrupy sour cherries.

Serves:

8 Prep Time: 30 minutes

Cooking Time: 30 minutes

Download Recipe PDF

Ingredients

150g butter, melted
375g kataifi pastry*
600ml cream, whipped
1/2 cup (80g) shelled pistachios, chopped
SYRUP
1 cup caster sugar
1 cup water
2 strips lemon rind
1 cinnamon stick
VANILLA CUSTARD
2 eggs
1/4 cup caster sugar
1/4 cup cornflour
2 teaspoons vanilla extract
2 1/2 cups whole milk
SYRUPY SOUR CHERRIES
680g jar sour cherries and juice
1 1/2 cups caster sugar
1 cinnamon stick

Method

Brush two 30cm round pizza trays with butter. Divide the kataifi pastry between the trays, teasing to loosen the pastry and remove any knots, and arranging it so it is even. Brush liberally with remaining butter. Bake at 190°C fan forced for 20-25 minutes until golden brown. Ladle the cooled syrup over the hot pastry and allow to cool. Carefully transfer one kataifi layer onto a serving platter. Spread with half the custard, 1/3 cherries and sprinkle with half the pistachios. Top with remaining kataifi and custard, and refrigerate until ready to serve. Just before serving, spread with softly whipped cream and top with remaining cherries and pistachios.
SYRUP Heat all ingredients together in a saucepan, stirring until sugar has dissolved. Boil without stirring for 5 minutes and allow to cool. Remove lemon rind and cinnamon before using.
VANILLA CUSTARD Whisk eggs, sugar, cornflour and vanilla together in a saucepan until combined. Stir in milk. Bring to the boil, stirring until thickened. Transfer into bowl to cool, stirring occasionally to stop a skin from forming. Use as required.
SYRUPY SOUR CHERRIES Combine all ingredients together in a large frypan and cook, stirring until sugar dissolves. Bring to the boil, then simmer for 30 minutes until syrupy. Syrup will thicken further on cooling.
*Kataifi is a shredded pastry used in Greek and Middle Eastern sweets and is usually stocked in continental and middle eastern delicatessens or grocers.

Tips

Cherries can be made well in advance and stored in a jar in the fridge.
The same cinnamon stick can be used in both syrups!
Vissino Glyko is a Greek sour cherry preserve (known as ‘spoon sweets’) available in Greek delis and can be used as well. A spoonful is usually served on a small plate as a sweet treat when entertaining but it also makes a quick and delicious topping for desserts and ice cream.

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