Introduction

Kataifi is a beloved traditional Greek pastry made from shredded phyllo dough, filled with a nutty mixture, and soaked in a sweet syrup. This dessert is cherished for its crispy texture and aromatic flavours, often enjoyed during festive occasions and holidays.

Instructions

1. Prepare the Nut Filling:

• • In a large mixing bowl, combine the chopped nuts, ground cinnamon, and ground cloves. Mix well and set aside.

2. Prepare the Kataifi:

• • Preheat your oven to 350°F (175°C).
  • Carefully separate and fluff the strands of kataifi dough.
  • Take a small amount of the dough and lay it flat. Place a tablespoon of the nut mixture at one end and roll up tightly, tucking in the sides to form a compact roll.
  • Place each roll seam-side down in the baking dish. Repeat until all the dough and filling are used.

3. Bake the Kataifi:

• • Brush the rolls generously with melted butter, ensuring they are well coated.
  • Bake in the preheated oven for 45-50 minutes, or until golden brown and crispy.

4. Prepare the Syrup:

• • While the kataifi is baking, make the syrup. In a saucepan, combine the sugar, water, honey, lemon juice, cinnamon stick, and cloves.
  • Bring to a boil, then reduce the heat and simmer for about 10 minutes, or until slightly thickened.
  • Remove from heat and strain to remove the cinnamon stick and cloves if desired.

5. Add the Syrup:

• • Once the kataifi is baked, remove it from the oven and immediately pour the hot syrup evenly over the rolls.
  • Let it cool to room temperature, allowing the syrup to soak in and the kataifi to become fully flavoured.

6. Serve:

• • Arrange the kataifi rolls on a serving platter.
  • Optionally, sprinkle with additional chopped nuts or a dusting of powdered sugar before serving.

Tips

• Work Quickly: Kataifi dough can dry out quickly, so work in small batches and keep the rest covered with a damp cloth.
• Nut Variations: Traditional recipes often use a mix of walnuts and almonds, but pistachios can also be used for added flavour.
• Syrup Soaking: Ensure the syrup is hot and the kataifi is freshly baked for the best absorption.