Greek Kataifi (Shredded Phyllo Pastry with Nuts and Syrup) Recipe
Greek Kataifi is a traditional dessert made with shredded phyllo pastry filled with a fragrant nut mixture and soaked in a sweet lemon syrup. Crispy on the outside and tender inside, this decadent treat is perfect for special occasions or a delicious finish to any meal.
- Prep Time: 40 minutes
- Cook Time: 55 minutes
- Total Time: 4 hours 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Syrup
- 1 1/2 cups granulated sugar (300 g)
- 1 cup water (240 ml)
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest (optional)
- 1 cinnamon stick (optional)
Pastry
- 450 g (1 lb) kataifi dough, thawed
- 1 cup walnuts, finely chopped (100 g)
- 1 cup pistachios, finely chopped (100 g)
- 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 lemon zest or a cinnamon stick if using. Bring to a boil, then reduce heat and simmer gently for 10 minutes. Remove from heat and allow to cool completely.
- Prepare nut filling: In a bowl, mix finely chopped walnuts, pistachios, ground cinnamon, and sugar until well combined. Set aside.
- Preheat and prepare baking dish: Preheat your oven to 180°C (350°F). Generously butter a 9×13-inch (23×33 cm) baking dish to prevent sticking.
- Handle kataifi dough: Gently pull apart a small section of kataifi dough and lay it flat. Lightly brush the section with melted butter to keep it moist and enhance browning.
- Add the nut filling and roll: Place about 1 tablespoon of the nut mixture at one end of the buttered kataifi dough. Roll the dough tightly around the filling to form a log. Place the log seam side down in the prepared baking dish.
- Repeat: Continue with the remaining dough and filling, arranging the rolls side by side in the dish. Once all rolls are formed, brush the tops generously with the remaining melted butter.
- Bake: Place the dish in the preheated oven and bake for 55 minutes, or until the kataifi is golden brown and crisp.
- Add the syrup: Remove the kataifi from the oven and immediately pour the cooled syrup evenly over the hot pastry. This allows the syrup to soak in perfectly.
- Rest before serving: Let the kataifi rest for 2 to 3 hours at room temperature, allowing the syrup to fully absorb and the flavors to meld. Serve at room temperature.
Notes
- For a more aromatic syrup, include lemon zest or a cinnamon stick during simmering, then remove before pouring over the pastry.
- If kataifi dough is frozen, thaw it slowly in the refrigerator overnight to maintain its texture.
- Ensure the syrup is completely cooled before adding it to the hot kataifi for optimal absorption.
- You can substitute pistachios or walnuts with almonds or hazelnuts according to taste preferences.
- For extra crispness, brush additional butter on top halfway through baking.
- This dessert pairs wonderfully with a dollop of Greek yogurt or a scoop of vanilla ice cream.
