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

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4.5 from 60 reviews

Greek Kataifi is a traditional dessert made with shredded phyllo pastry filled with a mixture of walnuts and pistachios, baked to a crispy golden finish, and soaked in a fragrant lemon-scented syrup. This rich and flaky pastry offers a perfect balance of nutty flavors and sweetness, ideal for special occasions or a delightful treat.

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 1 cinnamon stick

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

  1. Make the syrup: Combine sugar, water, and lemon juice in a small saucepan. Add lemon zest or a cinnamon stick if desired for extra flavor. Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer gently for 10 minutes. Remove from heat and allow the syrup to cool completely.
  2. Prepare the nut filling: In a mixing bowl, combine finely chopped walnuts, pistachios, ground cinnamon, and sugar. Stir thoroughly to blend the ingredients evenly, creating a flavorful filling for the kataifi rolls.
  3. Preheat the oven and prepare the baking dish: Set your oven to 180°C (350°F). Butter a 9×13-inch baking dish to prevent sticking and add richness to the pastry base.
  4. Work with the kataifi dough: Gently pull apart a small section of the kataifi dough and lay it flat on your work surface. Lightly brush the surface with melted butter to ensure a crisp and golden finish after baking.
  5. Add filling and roll: Place one tablespoon of the prepared nut filling at one end of the flattened kataifi dough. Carefully roll it up into a tight log shape, encasing the nut mixture inside. Place the rolled log into the prepared baking dish.
  6. Repeat the process: Continue working with the remaining dough and filling, rolling into logs and placing them side by side in the dish. Once all rolls are arranged, brush them generously with the remaining melted butter.
  7. Bake the kataifi: Place the baking dish in the preheated oven and bake for 50 to 60 minutes, or until the kataifi rolls are golden brown and crisp on the outside.
  8. Syrup and rest: Immediately after baking, pour the cooled lemon syrup evenly over the hot kataifi pastries. Allow them to absorb the syrup by letting the dish sit for 2 to 3 hours before serving, resulting in a moist, flavorful dessert.

Notes

  • Be gentle when working with kataifi dough as it is delicate and can dry out quickly.
  • You can substitute walnuts or pistachios entirely with almonds or a mixture of your favorite nuts.
  • The syrup can be flavored with orange peel instead of lemon zest for a different citrus note.
  • Allowing the kataifi to rest after pouring syrup ensures maximum absorption and perfect texture.

Find it online: https://oliviabakes.com/greek-kataifi-shredded-phyllo-pastry-with-nuts-and-syrup-recipe/