Greek desserts are well-known for their delicious use of sugar syrup, and Kataifi is a prime example. This Kataifi recipe combines crushed walnuts and almonds with the aromatic spices of cinnamon and cloves. The nutty filling is rolled in string pastry, baked until golden and then drenched in a sugar syrup. It’s the perfect dessert to make ahead of time, as it tastes even better when prepared in advance.
Making Kataifi might seem tricky at first, but even if the rolls aren’t perfectly shaped, they still turn out amazing. Mine never look as good as my mum’s when we roll them, but once baked and soaked in syrup, you can’t really tell the difference. Whilst the nut filling is quick and easy to prepare, the process of separating and preparing the string pastry for rolling requires patience. However, once you get the hang of it, it becomes much easier.
For the nut filling, my mum uses a combination of both walnuts and almonds, but you can use either just walnuts or just almonds if you prefer. She uses the same nut mixture and sugar syrup when making both Baklava and Saragli (Baklava Fingers). The syrup not only makes this dessert deliciously moist but also extends its shelf life. You can keep Kataifi at room temperature for up to one week or store it in the fridge for up to two weeks.
Kataifi (Greek String Pastry Nut Rolls) ingredients
Ingredients for the syrup
- Sugar: This is the primary ingredient for the syrup, giving it sweetness and helping to achieve the desired consistency.
- Water: Essential for dissolving the sugar and creating the syrup base.
- Cinnamon: My mum always uses ground cinnamon. Alternatively, you can use a cinnamon stick if you prefer.
- Brandy: If you do not want to use alcohol, you could substitute with 1 teaspoon of vanilla essence and the rest water (add 1 tablespoon and 3 teaspoons of water to the 1 teaspoon of vanilla essence).
- Lemon peel/juice: Adds a bit of acidity to balance the sweetness and enhance the flavours.
How to make the syrup for Kataifi (Greek String Pastry Nut Rolls)
1. In a small saucepan, combine sugar, water, lemon peel, lemon juice, cinnamon, and brandy.
2. Bring to a boil, stirring occasionally until the sugar dissolves, then simmer for approximately 7 minutes. Allow to cool.
Ingredients for the filling
- Nuts: Feel free to adjust the ratio of walnuts and almonds based on your preference.
- Dry breadcrumbs: Adds texture to the filling and absorbs the sugar syrup.
- Sugar: Provides sweetness to the nut mixture.
- Spices: Use a combination of ground cinnamon and ground cloves. The combination of these spices are a must as they enhance the overall flavour and scent of the Kataifi.
- Brandy or Whisky: For those who prefer not to use alcohol, vanilla essence and water work as a great substitute (add 1 tablespoon and 2 teaspoons of water to the 1 teaspoon of vanilla essence).
- Kataifi pastry: Some countries have 375-gram packets, while others have 450-gram packets. This filling mixture is suitable for up to 450 grams of Kataifi pastry.
- Butter: Used to spoon over rolled Kataifi before baking. It may seem like a lot of butter, but this dessert needs it to achieve a golden colour and crispy texture.
How to make the filling for Kataifi (Greek String Pastry Nut Rolls)
1. Process walnuts and almonds in a food processor until coarsely chopped.
2. Transfer crushed walnuts and almonds to a bowl. Add breadcrumbs, sugar, ground cinnamon, cloves, and brandy. Mix until combined.
Assemble and bake
1. Gently loosen the Kataifi pastry strands.
2. Portion into about 24 portions, weighing roughly 18 grams (0.63 oz) each.
3. Cover pastry with a damp tea-towel. Lay out a portion of Kataifi strands to form a strip about 18cm (7.1 inches) long and 8-10cm (3.1-3.9 inches) wide. Place a heaped teaspoon of nut mixture at the bottom end of the pastry strip.
4. Roll tightly, tucking in the edges as you roll, until you reach the top end of the strip. Squeeze the Kataifi roll in your hands gently and place in a greased baking dish.
5. Repeat until you have finished all the pastry or nut mixture, arranging the rolls next to each other with slight gaps for even baking.
6. Melt butter.
7. Drizzle a tablespoon of melted butter over each Kataifi roll, then pour the remaining butter evenly over all the rolls.
8. Bake in preheated oven for approximately 25-30 mins or until golden.
9. Remove from the oven and immediately ladle cold syrup over hot Kataifi rolls, ensuring they are evenly soaked.
10. Cover and allow Kataifi to cool and absorb syrup before serving.
If you like this recipe, check out my Greek Almond Shortbread Cookies (Kourambiedes), Greek Easter Cookies (Koulourakia) and Greek Easter Sweet Bread (Tsoureki) dessert recipes.
Tips for making Kataifi
Thaw pastry to room temperature
If using frozen Kataifi, thaw it completely in the refrigerator overnight. Before using, allow the pastry to sit at room temperature for a couple of hours. This makes it easier to work with.
Keep pastry covered with a damp cloth or damp tea-towel
To prevent the Kataifi pastry from drying out while you work with it, cover it first with a dry tea-towel, then place a damp tea-towel on top. This method maintains moisture without making the pastry too wet. Leaving it uncovered will cause it to dry out, making it difficult to roll.
Should the syrup be hot or cold?
When pouring syrup over desserts, you typically pour either hot syrup over a cold dessert or cold syrup over a hot dessert. This method ensures that the pastry absorbs the syrup effectively without becoming too soggy. In this Kataifi recipe, prepare the syrup first and allow it to cool. Once the Kataifi comes out of the oven, pour the cooled syrup over the hot pastry.
Make ahead of time
It is best to prepare Kataifi the day before serving or at least eight hours in advance. This time allows the syrup to fully soak into the pastry, enhancing its flavour and texture.
How to store leftover Kataifi pastry or nut filling
Store any remaining pastry by wrapping it up with plastic wrap and then sealing it in a plastic bag before placing it in the refrigerator or freezer. This will stop the pastry from drying out, ensuring that it remains suitable for future use. If you have any remaining nut mixture, you can store in the freezer for future use.
Storage
Store leftovers in an airtight container. Kataifi should keep for up to one week at room temperature or if you would like to keep for longer, you can store it in the refrigerator for up to two weeks.
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Kataifi (Greek String Pastry Nut Rolls)
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minutesGreek desserts are well-known for their delicious use of sugar syrup, and Kataifi is a prime example. This Kataifi recipe combines crushed walnuts and almonds with the aromatic spices of cinnamon and cloves. The nutty filling is rolled in string pastry, baked until golden and then drenched in a sugar syrup. It’s the perfect dessert to make ahead of time, as it tastes even better when prepared in advance.
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Ingredients
- For the Syrup
2 1/2 cups sugar (500 grams / 17.6 ounces)
2 cups water (500 ml / 16.9 fl oz)
1 slice lemon peel
2 teaspoons lemon juice
1/2 teaspoon cinnamon (or 1 cinnamon stick)
1 1/2 teaspoons brandy (Note 1)
- For the Kataifi
2/3 cups walnuts (85 grams / 3 ounces) (Note 2)
1/2 cup almonds (60 grams / 2 ounces)
2 cups dry breadcrumbs (250 grams / 8.45 ounces)
2 tablespoons sugar (40 grams / 1.4 ounces)
1/2 teaspoon ground cinnamon
1/4 teaspoon cloves
1 tablespoon brandy or whisky (20 ml / 0.7 fl oz)
375 – 450 grams Kataifi Pastry (13.2 – 15.8 ounces) (Note 3)
250 grams butter (8.8 ounces)
Instructions
- Thaw Kataifi pasty in the refrigerator overnight. Allow thawed pastry to sit at room temperature for a couple of hours before using to make it easier to handle. (Note 4)
- For the syrup
- In a small saucepan, combine sugar, water, lemon peel, lemon juice, cinnamon, and brandy.
- Bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves.
- Reduce the heat and simmer for approximately 7 minutes without stirring. (Note 5)
- Remove from heat and allow to cool.
- For the filling
- Process walnuts and almonds in a food processor until coarsely chopped.
- Transfer crushed walnuts and almonds to a bowl. Add breadcrumbs, sugar, ground cinnamon, cloves, and brandy. Mix until combined.
- Assemble and bake
- Gently loosen the Kataifi pastry strands into about 24 portions, weighing roughly 18 grams / 0.63 oz each. (You can use scissors if you like). (Note 6)
- Cover with a dry tea-towel and then place a damp tea-towel on top of dry tea-towel to prevent the pastry from drying out. (Note 7)
- Preheat the oven to 180°C / 350°C.
- Melt butter in a small saucepan. Cool slightly.
- Lay out a portion of Kataifi strands to form a strip about 18cm / 7.1 inches long and 8-10cm / 3.1-3.9 inches wide.
- Place a heaped teaspoon of nut mixture at the bottom end of the pastry strip.
- Roll tightly, tucking in the edges as you roll, until you reach the top end of the strip. Squeeze the Kataifi roll in your hands gently and place in a greased baking dish. (Note 8)
- Repeat until you have finished all the pastry or nut mixture, arranging the rolls next to each other with slight gaps for even baking.
- Stir melted butter and drizzle a tablespoon of melted butter over each Kataifi roll, then pour the remaining butter evenly over all the rolls.
- Bake in preheated oven for approximately 25-30 mins or until golden.
- Remove from the oven and immediately ladle cold syrup over hot Kataifi rolls, ensuring they are evenly soaked. (Note 9)
- Cover and allow Kataifi to cool and absorb syrup before serving. (Note 10)
Notes
- Notes: 1 Tablespoon = 20 ml / 0.7 fl oz 1 Cup = 250 ml / 8.45 fl oz
- 1. For a non-alcoholic alternative, substitute with one teaspoon of vanilla essence mixed with water as described above.
- 2. Feel free to adjust the ratio of walnuts and almonds based on your preference.
- 3. Some countries have 375-gram packets, while others have 450-gram packets. This filling mixture is suitable for up to 450 grams of Kataifi pastry.
- 4. If using frozen Kataifi, thaw it completely in the refrigerator overnight. Before using, allow it to sit at room temperature for a couple of hours. This makes it easier to work with.
- 5. When making the syrup, it is important to dissolve the sugar completely without stirring too much once it reaches a boil to prevent crystallization. Simmering gently allows the flavours to develop and the syrup to thicken slightly.
- 6. You don’t have to weigh the pastry, but I like to weigh the pastry to keep them all a similar size. You can make them slightly bigger or smaller if you prefer.
- 7. To prevent the Kataifi pastry from drying out while you work with it, cover it first with a dry tea-towel, then place a damp tea-towel on top. This method maintains moisture without making the pastry too wet. Leaving it uncovered will cause it to dry out, making it difficult to roll.
- 8. Don’t be too concerned about getting them perfect when you roll your Kataifi. Once baked and soaked in syrup, they look amazing.
- 9. When pouring syrup over desserts, you typically pour either hot syrup over a cold dessert or cold syrup over a hot dessert. This method ensures that the pastry absorbs the syrup effectively without becoming too soggy. In this Kataifi recipe, prepare the syrup first and allow it to cool. Once the Kataifi comes out of the oven, pour the cooled syrup over the hot pastry.
- 10. It is best to prepare this dessert the day before serving or at least eight hours in advance. This time allows the syrup to fully soak into the pastry, enhancing its flavour and texture.
- 11. Store any remaining pastry by wrapping it up with plastic wrap and then sealing it in a plastic bag before placing it in the refrigerator or freezer. This will stop the pastry from drying out, ensuring that it remains suitable for future use. If you have any remaining nut mixture, you can store it in the freezer for future use.
- 12. Store leftovers in an airtight container. Kataifi should keep for up to one week at room temperature or if you would like to keep for longer, you can store it in the refrigerator for up to two weeks.
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