📝 About This Recipe
A crown jewel of Greek 'Siropiasta' (syrup-soaked) desserts, Kataifi features delicate, bird's-nest-like strands of shredded filo wrapped around a spiced walnut and pistachio center. Once baked to a shattering golden crisp, it is drenched in a cold, aromatic honey syrup infused with cinnamon and clove. It is a masterful play of textures—crunchy on the outside, buttery and succulent on the inside—perfect for any festive celebration.
🥗 Ingredients
The Pastry
- 500 grams Kataifi pastry (shredded filo) (thawed completely and kept under a damp towel)
- 250 grams Unsalted high-quality butter (melted and clarified for best results)
The Nut Filling
- 250 grams Walnuts (finely chopped but not powdered)
- 100 grams Pistachios (shelled and finely chopped)
- 1 teaspoon Ground cinnamon
- 1/4 teaspoon Ground cloves
- 2 tablespoons Sugar (to help bind the filling)
- 2 tablespoons Breadcrumbs (plain toasted, to absorb excess moisture)
The Aromatic Syrup
- 400 grams Sugar (granulated)
- 300 ml Water
- 2 tablespoons Honey (Greek thyme honey is preferred)
- 1 teaspoon Lemon juice (prevents crystallization)
- 1 piece Cinnamon stick
- 3 pieces Whole cloves
- 1 strip Lemon peel (avoid the bitter white pith)
👨🍳 Instructions
-
1
Start by preparing the syrup so it has time to cool completely. In a medium saucepan, combine sugar, water, cinnamon stick, cloves, and lemon peel. Bring to a boil, then simmer for 5-8 minutes until slightly thickened. Stir in the honey and lemon juice, remove from heat, and set aside to cool.
-
2
Preheat your oven to 160°C (320°F). Lightly grease a 9x13 inch baking dish with some of the melted butter.
-
3
In a mixing bowl, combine the chopped walnuts, pistachios, ground cinnamon, ground cloves, 2 tablespoons of sugar, and breadcrumbs. Toss well to ensure the spices are evenly distributed.
-
4
Carefully remove the Kataifi pastry from its packaging. Using your fingers, spend time 'fluffing' the strands, pulling them apart gently to ensure there are no clumps. Keep the pastry covered with a damp cloth when not working with it to prevent drying.
-
5
Take a small handful of the shredded dough (about 25-30g) and spread it out into a rectangular strip (roughly 3x8 inches) on a clean work surface.
-
6
Place a generous tablespoon of the nut mixture at one end of the strip.
-
7
Roll the pastry up tightly, tucking in any stray strands as you go, to form a neat cylinder. It should look like a small, fuzzy cocoon.
-
8
Place the roll into the prepared baking dish. Repeat the process, nesting the rolls tightly against each other so they hold their shape during baking.
-
9
Once the dish is full, use a spoon to slowly and evenly drizzle the remaining melted butter over every single roll. Ensure the butter penetrates the inner layers of the pastry.
-
10
Bake in the center of the oven for 50-60 minutes. The Kataifi must be cooked low and slow until it is a deep, uniform golden brown throughout, not just on top.
-
11
Immediately upon removing the hot pastry from the oven, slowly ladle the cooled syrup over the rolls. You should hear a satisfying sizzle.
-
12
Allow the Kataifi to sit uncovered for at least 4-6 hours (or ideally overnight) to soak up the syrup and develop its characteristic texture before serving.
💡 Chef's Tips
Crucial Rule: Always pour cold syrup over hot pastry (or vice versa) to prevent the dough from becoming soggy. Take your time fluffing the dough; the more air between the strands, the crispier your dessert will be. Use clarified butter (ghee) to prevent the milk solids from burning and to give the pastry a professional, clean finish. If the pastry browns too quickly, cover loosely with foil and continue baking to ensure the interior is fully cooked. Store at room temperature covered with a light cloth; airtight containers will make the pastry lose its crunch.
🍽️ Serving Suggestions
Serve at room temperature with a dollop of Greek yogurt or a scoop of Kaimaki (mastic) ice cream. Pair with a strong, hot Greek coffee to balance the intense sweetness of the syrup. A glass of Vinsanto or a sweet Muscat wine complements the honey and nut flavors beautifully. Scatter a few extra crushed raw pistachios on top just before serving for a vibrant pop of color.