In just a few simple steps, you can turn leftover tsoureki bread into Ekmek, a delicious and decadent dessert that is sure to impress your friends and family.
This recipe is perfect for any occasion, from a weekend family gathering to a fancy dinner party. So go ahead and give it a try – we guarantee that you won’t be disappointed!
If you’re looking for a sweet and indulgent dessert recipe that makes use of leftover tsoureki bread, then this recipe for Ekmek with Tsoureki is perfect for you!
Ekmek is a popular Greek dessert that is made with a pastry cream filling, whipped cream, and a syrup-soaked base.
In this recipe, we’ll be using toasted tsoureki bread as the base, which adds a unique twist to the classic recipe.
How to make Ekmek with Tsoureki
To start, preheat your oven to 180o C / 350o F (160o C / 320o F) if using a convection oven.
Cut the tsoureki bread into 1 cm slices, put them in a Pyrex and toast them in the oven for 15 minutes. If you toast them in the air fryer at180o C, it only takes 3 – 4 minutes.
At the same time, toast the almonds and then pound them and mix them with cinnamon. It may take a couple more minutes if you toast them in the air fryer.
While the tsoureki is toasting, prepare the syrup by mixing together 1 cup of sugar, 1 cup of water, a piece of cinnamon stick, and 2-3 cloves in a small pot.
Bring the mixture to a boil, reduce the heat, and let it simmer for 5 minutes. Then, add a tablespoon of lemon juice (optional) and set the syrup aside to cool.
(If we have ανυ leftover syrup from fruit preserves, we use it instead of making it from scratch and thus save time, effort and unnecessary expense).
Once the tsoureki is toasted, wet it with all the syrup and set it aside to cool and absorb the syrup.
Next, prepare the pastry cream by heating up a liter of water and adding 100 grams of corn flour (starch), 1 condensed sweetened milk (397 grams), ½ tsp of vanilla essence, 3 large eggs, and a tablespoon of lemon or other citrus zest in another pot.
You can make the pastry cream with fresh milk and sugar, if you prefer.
Stir the mixture well with an egg beater until it is combined, and then pour the hot water into the mixture while stirring constantly on the heat until the cream sets.
(If we don’t want to make the pastry cream from scratch, you can find powdered puddings in the supermarket, which is even easier to make).
Once the cream sets, remove it from the heat and set it aside to cool. Cover the cream with cling film or mix it every now and then so that no crust forms on top.
For the whipped cream, beat 200 ml of heavy cream on low speed, and then add 2 tablespoons of icing sugar and 3-4 drops of vanilla essence.
Mix the ingredients and increase the speed as the cream starts to set.
Refrigerate the whipped cream until the pastry cream cools.
Once the cream has cooled, put it over the tsoureki base.
(Again, you can find ready made whipped cream at the supermarkets).
Decorate with the whipped cream, toasted almonds, and sour cherry preserve.
Refrigerate the dessert for a few hours before serving.
Ekmek with Tsoureki made into individual servings
The tsoureki was toasted in the air fryer for 4 minutes. It was cut into smaller pieces and wet with leftover bergamot syrup. Then pastry cream was added and when it cooled, some whipped cream and fresh strawberries.
Here are some more creative ways to make good use of your leftover tsoureki:
- French toast: Cut your tsoureki into thick slices and dip them in a mixture of eggs, milk, and cinnamon. Fry the slices in butter until golden brown on both sides. Serve with fresh fruit, honey or maple syrup for a delicious breakfast or brunch.
- Bread pudding: Tear your tsoureki into small pieces and soak them in a mixture of eggs, milk, sugar, and vanilla. Bake the mixture in a buttered dish until golden and crispy on top. Serve with a dollop of whipped cream or vanilla ice cream.
- Trifle: Cut your tsoureki into cubes and layer it in a glass dish with fresh berries, custard, and whipped cream. Repeat the layers until the dish is full. Refrigerate for a few hours before serving.
- Spatula Kalambakas: The base again with tsoureki, wet with syrup, with crushed roasted walnuts on top, then Diplomat cream and more roasted walnuts on top.
- Ice cream sandwiches: Cut your tsoureki into small rounds and sandwich a scoop of vanilla ice cream between two rounds. Freeze until firm and serve as a refreshing treat.
These are just a few ideas to make good use of your leftover tsoureki. With a little creativity, you can turn this traditional Easter bread into a variety of delicious dishes.
- 6 slices tsoureki cut into 1 cm slices
For the syrup:
- 1 cup sugar
- 1 cup water
- 1 piece cinnamon stick
- 2 – 3 cloves
- 1 tbsp lemon juice (optional)
For the Pastry cream:
- 1 can condensed milk (397 grams)
- 1 litre water
- 80 grams corn flour (starch)
- ½ tsp vanilla essence
- 3 large eggs
- 1 tbsp lemon or other citrus zest
For the Whipped cream:
- 200 ml heavy cream
- 2 tbsp icing sugar
- 3 – 4 drops vanilla essence
- 35 grams toasted almonds
- 1/2 tsp ground cinnamon
- 2 tbsp sour cherry preserve
- Preheat the oven to 180o C / 350o F (160o C / 320o F), if a convection oven.
- Cut the tsoureki into 1 cm slices and put it in a 18 x 28 cm baking dish. Toast for 15 minutes.
- Simultaneously toast the almonds. Let them cool and crush them. Add the cinnamon and mix.
Prepare the syrup:
- Put all the ingredients in a small pot.
- Mix to dissolve sugar and bring to a boil.
- Reduce heat and simmer for 5 minutes.
- Add the lemon juice and mix.
- Set aside to cool and discard the cinnamon and cloves.
- Pour the syrup over the tsoureki and set aside until all the syrup is absorbed.
Prepare Pastry Cream:
- Heat the water.
- In another pot add the corn flour (starch), eggs, sugar, vanilla, zest and the condensed milk and stir well with an egg beater, until the mixture is combined.
- Pour the hot water to the mixture stirring constantly.
- Put it on the heat and stir until the cream sets.
- Remove from the heat and set aside to cool. Cover with cling film or mix it every now and then so that no crust is formed on top.
Prepare the Whipped Cream:
- Beat the cream on low speed; add the sugar and vanilla mix and increase the speed as the cream starts to set.
- Refrigerate until the pastry cream cools.
Assembling the dessert:
- When the cream has cooled spread it over the tsoureki.
- Add a thin layer of whipped cream on top of the pastry cream and pipe the remaining using a star shaped nozzle.
- Decorate with the toasted almonds and sour cherries fruit preserve.
- Refrigerate for a few hours before serving.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 280Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 100mgSodium 49mgCarbohydrates 40gFiber 1gSugar 31gProtein 4g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
Kopiaste and Kali Orexi!