Greek Kataifi (Shredded Phyllo Pastry with Nuts and Syrup) Recipe
Greek Kataifi is a traditional dessert made with shredded phyllo pastry filled with a crunchy mixture of walnuts and pistachios, generously coated in a fragrant cinnamon-spiced sugar syrup. This sweet treat combines crispy layers and nutty flavors for a perfect indulgence, ideal for festive occasions or as a special homemade delight.
- Prep Time: 40 minutes
- Cook Time: 55 minutes
- Total Time: 4 hours 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Greek
Ingredients
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
Pastry and Filling
- 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 granulated sugar, water, and lemon juice in a small saucepan. Add lemon zest or a cinnamon stick if desired. Bring the mixture to a boil, then reduce heat and simmer gently for 10 minutes. Remove from heat and let the syrup cool completely to room temperature.
- Prepare the nut filling: In a medium bowl, mix together the finely chopped walnuts, pistachios, ground cinnamon, and sugar until well combined. This mixture will add sweet and spicy flavor to the kataifi rolls.
- Preheat and prepare baking dish: Set the oven to 180°C (350°F). Generously butter a 9×13-inch (23×33 cm) baking dish to prevent sticking and add richness to the pastry base.
- Assemble the kataifi rolls: Gently pull apart a small portion of the thawed kataifi dough and lay it flat on your work surface. Brush lightly with melted butter to ensure layers turn golden and crisp.
- Add filling and roll: Place about 1 tablespoon of the nut mixture at one end of the buttered dough segment, then roll it tightly into a log shape. Place each roll into the prepared baking dish with the seam side down to maintain shape.
- Repeat assembly: Continue this process until all kataifi dough and filling are used. Once all rolls are arranged, brush the tops generously with any remaining melted butter for a rich finish.
- Bake: Place the baking dish in the preheated oven and bake for 50 to 60 minutes, or until the kataifi is golden brown and crisp to the touch.
- Add syrup and rest: Immediately after baking, pour the cooled syrup evenly over the hot kataifi rolls. This allows the syrup to soak in, creating moist, flavorful layers.
- Cool and serve: Allow the kataifi to sit uncovered at room temperature for 2 to 3 hours so the syrup fully absorbs and the dessert firms up before serving.
Notes
- Ensure the kataifi dough is fully thawed before working with it to prevent tearing or dryness.
- Using room temperature melted butter makes it easier to brush over the delicate shredded dough for an even coat.
- The syrup must be completely cooled before pouring onto the hot pastry to ensure proper absorption and prevent sogginess.
- Letting the kataifi rest for several hours after adding the syrup improves texture and flavor development.
- You can customize the nut filling by adding almonds or hazelnuts depending on preference.
- If you prefer a spiced syrup, add a cinnamon stick while boiling and remove before cooling for a warm aromatic touch.
