Greek
Kataifi
A traditional Greek syrup-soaked pastry made with fine shredded kataifi dough wrapped around a spiced walnut filling. The strands bake crisp and golden before absorbing a fragrant honey-lemon syrup.
Ingredients
- Kataifi pastry, thawed120g
- Walnuts, finely chopped1/2 cup
- Blanched almonds, finely chopped2 tbsp
- Ground cinnamon1/2 tsp
- Ground cloves1 pinch
- Fine semolina or dry breadcrumbs1 tsp
- Unsalted butter, melted5 tbsp
- Granulated sugar1/2 cup
- Water1/2 cup
- Greek honey1 tbsp
- Lemon peel1 strip
- Lemon juice1 tsp
- Cinnamon stick1 small
- Whole cloves2
Method
- Make the syrup first by combining the sugar, water, lemon peel, cinnamon stick, and whole cloves in a small saucepan.
- Bring to a boil, then simmer for 6 minutes without stirring; add the honey and lemon juice, simmer for 1 minute more, remove from the heat, and let the syrup cool completely.
- Heat the oven to 170°C and butter a small baking dish just large enough to hold 2 kataifi rolls snugly.
- Mix the walnuts, almonds, ground cinnamon, ground cloves, and semolina in a bowl to make the filling.
- Gently loosen the kataifi pastry with your fingers, keeping the strands long and airy, and cover any unused pastry with a barely damp towel so it does not dry out.
- Divide the pastry into 2 long, loose bundles and brush each generously with melted butter.
- Place half the nut filling along one end of each bundle, tuck in the sides slightly, and roll firmly but not tightly into neat cylinders.
- Set the rolls seam-side down in the buttered dish and brush all over with the remaining melted butter, letting some drip between the strands.
- Bake for 35 to 40 minutes, until deeply golden and crisp all around.
- As soon as the kataifi comes out of the oven, strain the cooled syrup and spoon it gradually over the hot pastries.
- Let the kataifi rest for at least 1 hour so the syrup is absorbed while the top remains crisp, then serve at room temperature.
Common questions
Can I substitute kataifi pastry with something else if I can't find it?
Phyllo is the closest backup: shred or cut it into very thin strips, then butter and layer it loosely. It won’t have the same feathery texture, but it will bake crisp and work well with the nut filling.
How long does kataifi take to make from start to finish?
Plan about 45–60 minutes total, plus cooling. The syrup needs time to cool completely before assembly, and the rolls usually bake about 35–45 minutes until deeply golden and crisp.
What are the most common mistakes when making kataifi?
The biggest mistakes are using warm syrup on hot pastry, drying out the kataifi strands, and packing the rolls too tightly. Also, don’t skip generous buttering or the pastry won’t brown and crisp properly.
How should I store kataifi, and can I make it ahead?
Store cooled kataifi in an airtight container at room temperature for up to 2 days, or refrigerate for 4–5 days. For best texture, bake ahead, then add cooled syrup while warm and let it sit before serving.
What’s the best way to serve kataifi?
Serve it at room temperature or slightly warm, not piping hot. Cut with a sharp serrated knife, then finish with extra chopped nuts if you like. It pairs well with Greek coffee or plain yogurt.