Description
Traditional Greek kataifi is a sweet, nutty dessert with crispy golden phyllo strands, soaked in lemony syrup. A classic treat that looks impressive and tastes amazing.
Ingredients
Units
Scale
For the syrup:
- 1 1/2 cups (300 g) granulated sugar
- 1 cup (240 ml) water
- 2 tablespoons lemon juice
- Optional: 1 teaspoon lemon zest or a cinnamon stick
For the pastry:
- 450 g (1 lb) kataifi dough, thawed
- 1 cup (100 g) walnuts, finely chopped
- 1 cup (100 g) pistachios, finely chopped
- 1/2 teaspoon ground cinnamon
- 2 tablespoons sugar
- 200 g (7 oz) unsalted butter, melted
Instructions
- Make the syrup: Combine sugar, water, and lemon juice in a small saucepan. Add zest or cinnamon stick if using. Bring to a boil, then simmer for 10 minutes. Cool completely.
- Prepare nut filling: Mix walnuts, pistachios, cinnamon, and sugar in a bowl.
- Preheat oven to 180°C (350°F). Butter a 9×13-inch baking dish.
- Work with kataifi dough: Gently pull apart a small section. Lay flat and brush lightly with butter.
- Add filling: Place 1 tablespoon of nut mix at one end and roll tightly into a log. Place in dish.
- Repeat until all dough and filling are used. Brush all rolls with remaining butter.
- Bake for 50–60 minutes or until golden and crisp.
- Pour cooled syrup over hot kataifi. Let sit for 2–3 hours before serving.
Notes
Always pour cold syrup on hot pastry for the right texture.
Don’t rush the rest time — it helps the syrup soak in beautifully.
Try adding a touch of rose water for floral aroma if you like.
- Prep Time: 40 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Cuisine: Greek
Nutrition
- Calories: 210
- Fat: 13g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g