A traditional Greek dessert made with crispy shredded phyllo dough wrapped around a sweet nut filling and soaked in fragrant syrup. This pastry is famous for its beautiful texture—crunchy on the outside, soft and syrupy inside. Perfect for celebrations, gatherings, or anytime you want to enjoy a classic Mediterranean sweet.
Ingredients
For the Pastry:
450 g kataifi (shredded phyllo dough)
200 g unsalted butter, melted
250 g walnuts or pistachios, finely chopped
1 tsp ground cinnamon
¼ tsp ground cloves (optional)
For the Syrup:
350 g sugar
250 ml water
1 tbsp lemon juice
1 cinnamon stick
1 piece lemon peel (optional)
Instructions
- Prepare the Syrup
In a pot, add sugar, water, lemon juice, cinnamon stick, and lemon peel.
Bring to a boil, then reduce the heat and simmer for 10 minutes.
Remove from heat and let the syrup cool completely.
Cool syrup + hot kataifi = perfect texture.
- Prepare the Filling
In a bowl, mix the chopped nuts with cinnamon and ground cloves (optional).
Set aside.
- Form the Kataifi Rolls
Preheat the oven to 180°C (350°F).
Take a handful of kataifi dough and gently loosen the strands with your fingers.
Spread a small strip of the dough on your work surface.
Add 1–2 tablespoons of the nut filling at one end.
Roll tightly into a cylinder.
Place the roll in a greased baking tray.
Repeat with all remaining dough and filling.
- Add Butter
Pour the melted butter evenly over all the kataifi rolls in the tray.
Make sure each roll is well coated—this helps them crisp up beautifully.
- Bake
Bake for 45–60 minutes, or until golden brown and crispy.
- Add the Syrup
Remove the hot kataifi from the oven.
Immediately pour the cool syrup over the hot rolls.
Allow the dessert to absorb the syrup completely for at least 2–3 hours.
Serving Suggestions
Garnish with crushed pistachios.
Serve warm or at room temperature.
Perfect with tea, coffee, or mint tea.
Enjoy