Kataifi

Name: Kataifi
Cook time: 80 min
Total time: 80 min
Yield: 12 servings
Cuisine: Greek
Ingredients: 350g Walnuts, finely chopped; 50g Granulated Sugar; 1 tsp Ground Cinnamon; 1/4 tsp Ground Cloves; 2 tbsp Breadcrumbs, fine; 500g Kataifi Pastry, shredded filo; 250g Unsalted Butter, melted, preferably clarified; 600g Granulated Sugar; 480ml Water; 1 Lemon, peel (wide strips); 2 tbsp Lemon, fresh juice; 1 stick of Cinnamon Stick

Kataifi is a crisp, golden pastry made from delicate shredded phyllo, filled with a spiced walnut mixture and drenched in a fragrant lemon-cinnamon syrup. The contrast of crunchy, buttery strands and a sticky, citrusy syrup makes each bite irresistible — perfect for serving after a special meal or with coffee.

Kataifi is a crisp, golden pastry made from delicate shredded phyllo, filled with a spiced walnut mixture and drenched in a fragra... Show more

Traditional Greek Recipe

Health Grade

E+ · Indulgent

Rating

4.2

Time

1 hr20 min

Price

1,24 €

Calories

705 kcal

vegetarian

potluck

holiday/special occasion

middle eastern

Method

Preheat the oven

Heat the oven to 350° F. While it warms, make the syrup and the filling so you can move straight into assembly.

Make the syrup

Wash the Lemon well, then use a vegetable peeler to remove a few wide strips of peel, avoiding the bitter white pith. Squeeze out the juice and set it aside. Combine the peel, Granulated Sugar, Water, and Cinnamon Stick in a small saucepan. Bring to a boil over medium heat, then simmer for 5 minutes until the sugar dissolves and the syrup looks clear. Remove from the heat, stir in the juice, and let the syrup cool completely.

Chop the walnuts

Finely chop the Walnuts if they are not already chopped. Aim for small, even pieces so the filling packs neatly inside the pastry.

Mix the filling

In a bowl, stir the walnuts together with the remaining sugar, Ground Cinnamon, Ground Cloves, and Breadcrumbs until the mixture looks evenly speckled and crumbly.

Assemble the kataifi

Melt the Unsalted Butter until fully liquid. Use a little of it to lightly grease a small baking dish, then gently pull the Kataifi Pastry apart with your fingers so the strands fluff up. Toss or brush the strands with most of the butter until lightly coated, spread half of it loosely in the dish, sprinkle the walnut filling evenly over the center, cover with the remaining pastry, and brush the top with the rest of the butter.

Bake until golden

Bake for 25 minutes, or until the top is deep golden and crisp and the pastry sounds dry when tapped lightly.

Soak and serve

Take the kataifi out of the oven and immediately spoon the cooled syrup evenly over the hot pastry. Let it rest for 20 minutes so the syrup sinks into the layers, then cut into pieces and serve warm or at room temperature.