Greek Kataifi (Shredded Phyllo Pastry with Nuts and Syrup) Recipe

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The Comfort of Greek Kataifi (Shredded Phyllo Pastry with Nuts and Syrup) Recipe

I’ve always found something utterly soul-soothing about Greek Kataifi. There’s just something magical in how those golden, shredded phyllo strands wrap around crunchy nuts, then soak up that fragrant lemon-syrup glaze. It’s the kind of dessert that invites you to slow down, savor the moment, and enjoy a little piece of tradition.

When I first made this Greek Kataifi (Shredded Phyllo Pastry with Nuts and Syrup) Recipe, I was enchanted by how the textures played so perfectly against each other — crisp and flaky yet tender and moist from the syrup. This dish carries a comforting richness that’s both festive and everyday approachable. I’m excited to share it with you, so you can bring that familiar warmth to your own kitchen.

You’ll notice the aroma that’s both buttery and slightly spiced, teasing the senses as it bakes. And once the syrup drizzles over the crispy pastries, the whole kitchen fills with a glow that promises a satisfying bite every time.

Ingredient Guide

• Granulated sugar – The sweet backbone of the syrup, balancing citrus and spice.
• Water – Dilutes the syrup for the perfect glaze texture.
• Lemon juice – Adds bright acidity to cut through sweetness and enhance flavor.
• Lemon zest or cinnamon stick (optional) – Extra aroma and subtle spice to deepen the syrup’s complexity.
• Kataifi dough – The shredded phyllo strands that give this dessert its iconic texture; thawed and ready to work with. You can find it in Mediterranean markets or frozen sections.
• Walnuts and pistachios – Chopped finely to create the crunchy, nutty filling that contrasts beautifully with the crisp dough.
• Ground cinnamon – A warm spice note rounded out in the nut mix.
• Sugar (for filling) – Adds just a touch of sweetness inside, working with the nuts and spice.
• Unsalted butter – Melted for brushing and sealing layers, giving kataifi its golden, velvety crispness.

Prep Before You Begin

Timing is key with this Greek Kataifi (Shredded Phyllo Pastry with Nuts and Syrup) Recipe. The syrup needs to cool fully before it’s poured over the hot pastry, allowing it to soak perfectly without sogginess. Setting your oven to 180°C (350°F) ahead of time helps maintain even baking. I always recommend having everything prepped — nuts chopped, butter melted, syrup made — before starting to assemble, which keeps the process smooth and enjoyable.

How to Make Greek Kataifi (Shredded Phyllo Pastry with Nuts and Syrup) Recipe

1. Make the syrup: Combine sugar, water, and lemon juice in a small saucepan. If you like, add lemon zest or a cinnamon stick for a fragrant touch. Bring it to a gentle boil, then reduce heat and simmer for 10 minutes until lightly thickened. Set aside to cool completely. The syrup should be just thick enough to coat but not syrupy glue.
2. Prepare the nut filling: Mix the finely chopped walnuts and pistachios with ground cinnamon and sugar in a bowl. You’ll love how the warm spice blends with the nuts—this mixture is the heart of your kataifi’s flavor.
3. Preheat the oven: Set your oven to 180°C (350°F). Butter a 9×13-inch baking dish liberally; the butter helps create a rich base and prevents sticking.
4. Work with the kataifi dough: Gently pull apart a small handful of the shredded dough, taking care not to tear it into too small pieces — you want those long golden strands. Lay this section flat on your work surface and brush lightly with melted butter. This step ensures a golden, velvety crisp outside after baking.
5. Add the nut filling: Spoon about 1 tablespoon of the nut mixture at one end of your kataifi section. Roll it tightly into a log, securing that nutty center perfectly inside the strands. Place each roll seam side down in your buttered baking dish, arranging them snugly but not overcrowded.
6. Repeat: Continue brushing each kataifi section with butter, filling, and rolling until all the dough and nut mixture are used. Don’t skimp on the final butter brush over the tops of the rolls—it’s what helps create that irresistible golden crust.
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Expert Tips to Nail It

Small adjustments that make a big difference in texture, timing, and flavor so your Greek Kataifi (Shredded Phyllo Pastry with Nuts and Syrup) Recipe turns out reliably amazing.

7. Bake: Pop the dish into the oven and bake for 50–60 minutes. You’re aiming for a luminous golden color and a lightly crisp texture that’s not dry. Keep an eye in the last 10 minutes, as oven temps can vary.
8. Finish with syrup: Remove the kataifi from the oven and immediately pour the cooled syrup evenly over the hot rolls. You’ll notice they soak it up beautifully, turning tender inside while staying crisp on the edges.
9. Rest before serving: Let the kataifi rest for 2-3 hours at room temperature so the syrup has time to infuse the pastry fully. Patience is key here because the flavors deepen and the texture strikes the perfect balance.

Creative Variations for Greek Kataifi (Shredded Phyllo Pastry with Nuts and Syrup) Recipe

• Swap walnuts and pistachios for almonds or hazelnuts to introduce a different nutty depth.
• Add a pinch of ground cloves or nutmeg to the nut mixture for a warm autumnal twist.
• Incorporate a spoonful of honey into the syrup for added floral sweetness.
• Try orange zest instead of lemon zest in the syrup for a brighter, citrus medley.
• Use rose water or orange blossom water (a teaspoon in the syrup) for an exotic aroma.
• For a festive touch, sprinkle toasted coconut flakes over the pastry before serving.

Storage, Freezing & Reheating

• Store leftover kataifi covered in the fridge for up to 4 days; syrup-soaked pastries stay moist and flavorful.
• Freeze unbaked rolled kataifi tightly wrapped for up to 1 month; bake from frozen, adding a few extra minutes.
• To reheat, warm gently in a low oven (150°C/300°F) for 10-15 minutes to refresh crispness without drying.
• The syrup can be kept separately in an airtight container in the fridge for up to 1 week.

Greek Kataifi (Shredded Phyllo Pastry with Nuts and Syrup) Recipe FAQs

• What is kataifi dough? It’s shredded phyllo pastry—thin, thread-like strands used in Middle Eastern and Greek desserts for their unique texture.
• Can I use store-bought phyllo sheets? Traditional kataifi uses shredded phyllo, which isn’t the same as sheets; for authentic texture, buy kataifi dough frozen at specialty stores.
• How do I avoid sogginess? Make sure to pour the syrup over hot pastry and allow it to rest so the syrup soaks in perfectly without making it mushy.
• Can I substitute nuts? Absolutely! Walnuts and pistachios are classic, but almonds, hazelnuts, or even pecans work nicely too.
• Is this dessert very sweet? It has a balanced sweetness thanks to the tart lemon syrup; you can adjust sugar levels slightly to your taste.

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