Syrup-Soaked Greek Ekmek Dessert with Rosewater

4.50 from 2 votes

Bread pudding meets ekmek in this "east meets west" dessert idea. The pistachios are a real treat, too. Try to use Aegina pistachios, the best in the world, dry-farmed, so intensely flavored and crunchy.

4.50 from 2 votes

Syrup-Soaked Greek Ekmek Dessert with Rosewater

By Diane Kochilas

Prep Time 40

Total Time 1 40

Servings

‘MAMA’ Tv Show – Τι Θα Φάμε Σήμερα Μαμά 2, Recipes, Sweets & Desserts

Prep Time 40

Total Time 1 40

Servings

‘MAMA’ Tv Show – Τι Θα Φάμε Σήμερα Μαμά 2, Recipes, Sweets & Desserts

Ingredients

4 cups sugar
1 cup honey
6 tbsp. rose water
2 tbsp. lemon juice
1 large baguette crust removed, cut into four elongated pieces
2 cups mascarpone
2 cups cream cheese
2 cups chopped roasted Aegina pistachios

Instructions

In a saucepan large enough to hold the bread, boil 2 cups water and sugar. Once the sugar is dissolved, add the honey.
In a medium pot over low flame, heat the sugar, honey and water. Simmer the syrup for 18 to 20 minutes, until it is thick and golden.
Add the rose water and lemon juice.
Place the bread in the syrup and simmer for 20 minutes, dampening the bread with the syrup as you cook it. Dilute with water occasionally if the syrup seems too thick.
When the bread is lightly golden, remove it and place it in one layer in a large glass serving dish.
Beat the mascarpone with the cream cheese and spread on top. Sprinkle with nuts and put the cake in the refrigerator for an hour for the topping to set.
Serve.

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Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Syrup-Soaked Greek Ekmek Dessert with Rosewater