Introduction
Kataifi is a stunning Greek dessert characterized by its unique, nest-like appearance and incredibly crunchy texture. It is made using a special dough that is spun into thin, fine strands resembling vermicelli or shredded wheat. These delicate threads are wrapped around a spiced center of crushed walnuts, almonds, and cinnamon, then generously doused in melted clarified butter before being baked until deeply golden. While the pastry is still piping hot, a cold, citrus-infused sugar syrup is poured over it, allowing the strands to absorb the sweetness while maintaining their signature crispness.
Ingredients
Kataifi
The Pastry and Fat
500g kataifi pastry (shredded phyllo dough)
250g high quality unsalted butter (melted and clarified)
The Nut Filling
2 cups walnuts or pistachios (coarsely ground)
2 tbsp granulated sugar
1 tsp ground cinnamon
1/4 tsp ground cloves
The Aromatics and Binding
1 tbsp toasted breadcrumbs (to absorb moisture)
1 egg white (optional, to help the filling bind)
The Spiced Syrup
3 cups granulated sugar
2 cups water
1 tbsp honey
1 cinnamon stick
1 strip of lemon peel
1 tsp fresh lemon juice
Preperation
Dough: Gently pull apart and untangle the strands of kataifi dough (shredded phyllo), keeping it covered with a damp cloth to prevent it from drying out.
Filling: Roughly chop walnuts, pistachios, or a mix of both, then toss them with ground cinnamon and a touch of sugar.
Butter: Melt a generous amount of high quality clarified butter or sheep's milk butter to drench the pastry strands for that signature golden crunch.
Syrup: Boil water, sugar, and a slice of lemon with a cinnamon stick, then let it cool completely before the pastry comes out of the oven.
Aromatics: Have a bottle of rose water or honey ready to stir into the cooled syrup for a fragrant, floral finish.
Step by Step
The Dough: Use kataifi pastry, which consists of long, thin strands of dough that look like shredded wheat. Carefully untangle and fluff the strands by hand to ensure they aren't clumped together, allowing for a light and airy texture.
The Filling: Create a mixture of toasted walnuts or pistachios (or a blend of both) combined with ground cinnamon, a pinch of ground cloves, and a little sugar. Some regional variations add a touch of breadcrumbs to the nuts to help the filling stay in place.
The Rolling: Take a small bundle of the dough strands, flatten them slightly, and place a spoonful of the nut mixture at one end. Roll the dough tightly into a cylinder, tucking in the sides as you go, to create a neat, nest-like parcel.
The Butter: Arrange the rolls tightly in a baking pan. Pour a generous amount of melted clarified butter (or high-quality sheep’s milk butter) over each roll. The butter must saturate the strands to ensure they become golden and crisp rather than just dry.
Baking: Bake at 160°C to 170°C for about 45 to 55 minutes. A lower temperature for a longer time is preferred to ensure the interior is cooked through and the exterior is evenly golden.
The Syrup: Prepare a syrup by boiling water, sugar, and a cinnamon stick. Add a strip of lemon peel and a spoonful of honey for a smooth finish. Let the syrup cool completely while the pastry bakes.
The Soak: Pour the cold syrup over the kataifi as soon as it comes out of the oven. You should hear a loud sizzle; this ensures the syrup is absorbed into the core of the nut filling while the "shredded" exterior remains crunchy.
Resting: Allow the kataifi to rest for several hours or overnight. This allows the syrup to distribute evenly and the flavors of the spices and butter to fully develop.
Serving: Garnish with a sprinkle of finely ground pistachios on top of each roll.
Origin:
Pan-Hellenic
Diet
Vegetarian, Contains Nuts
Equipment Needed:
Baking dish, Pastry brush, Saucepan for syrup.
Cultural History
Kataifi is a distinctive Greek dessert defined by its unique base of shredded or wire like phyllo dough that resembles fine vermicelli. The preparation involves wrapping this delicate and buttery pastry around a fragrant core of chopped walnuts, almonds, and warm spices like cinnamon and cloves. Once baked to a crisp and golden brown, the pastry is bathed in a cold and citrus infused honey syrup that permeates the strands while maintaining a crunchy exterior. This interplay of textures between the crispiness of the toasted threads and the soft, syrupy interior makes Kataifi a centerpiece of the siropiasta tradition, often garnished with ground pistachios for a final touch of color and earthy flavor.
Yiayias Secret
The secret to a crisp, golden Kataifi is the meticulous preparation of the shredded phyllo dough. You must spend time pulling the strands apart by hand to ensure they are fluffy and completely untangled. Once the dough is "opened," it needs to be thoroughly drenched in clarified goat butter. This high-quality fat is what allows the individual strands to fry in the oven, creating a delicate, bird's nest texture that shatters upon impact.
The filling of crushed walnuts or pistachios should be heavily scented with clove and cinnamon to provide a sharp contrast to the buttery exterior. To achieve the perfect soak, pour cool syrup over the piping hot pastry the moment it comes out of the oven. This ensures the strands absorb the sweetness all the way to the core while maintaining their structural crunch on the outside. Let the Kataifi rest for several hours before serving so the flavors can settle into a unified, honeyed bite.
Substitution Notes
The Pastry: This dessert is defined by its shredded phyllo dough, which looks like fine vermicelli or spun sugar. If you cannot find kataifi dough, you can substitute it with regular phyllo sheets sliced into extremely thin ribbons, though the texture will be slightly more rustic.
The Filling: A mixture of chopped walnuts and pistachios is traditional. For a lighter or more affordable version, almonds are an excellent substitute. The nuts are typically tossed with cinnamon and a pinch of ground cloves to create a warm, aromatic center.
The Fat: Pure clarified butter (ghee) is brushed generously over the strands to ensure they become crisp and golden. While extra virgin olive oil can be used as a dairy-free substitute, butter is what provides the signature melt-in-the-mouth richness.
The Syrup: A honey-based syrup is poured over the pastry while one is hot and the other is cold. To add a floral depth, rose water or orange blossom water is often included. If these are too floral for your taste, a squeeze of fresh lemon juice is a perfect substitute to balance the sweetness.
The Technique: The dough is carefully rolled around the nut filling into small, log-shaped cylinders. If rolling is too difficult, you can layer the shredded dough in a baking pan like a bird's nest or a pie, which acts as a simpler functional substitute for the individual rolls.
The Aromatics: Whole cinnamon sticks and cloves are boiled with the syrup to infuse it with flavor. For a more modern twist, vanilla bean or extract can be used as a substitute to provide a smoother, creamier scent that pairs well with the buttery pastry.
The Finish: Kataifi is best served with a sprinkling of vibrant green pistachios on top for color. For a traditional accompaniment, serve it with a dollop of kaimaki ice cream or a thick spoonful of Greek yogurt to cut through the intense sweetness of the syrup.
Wine Pairings
Kataifi is a stunning Greek dessert made with shredded phyllo dough that resembles fine spun nest-like strands. These are wrapped around a spiced core of chopped walnuts or pistachios, baked until golden and crisp, and then drenched in a scented sugar syrup flavored with lemon, cinnamon, or rosewater.
Dessert Wine (The Traditional Choice): A Muscat of Samos is the quintessential companion, as its floral aromatics of orange blossom and honeyed sweetness align with the syrup. For a deeper pairing, a Vinsanto from Santorini offers notes of dried apricot and roasted nuts that perfectly complement the toasted walnut filling and the buttery crunch of the pastry.
Fortified Wine: A 10-Year-Old Tawny Port provides a nutty, wood-aged profile that mirrors the toasted flavors of the shredded phyllo and the nuts within. The wine's acidity and higher alcohol content help to cut through the intense sugar of the syrup, ensuring the dessert doesn't feel overly cloying.
The Contrast: A Moscato d’Asti offers a light, low-alcohol effervescence that provides a refreshing textural contrast to the dense, syrup-soaked interior. Alternatively, a dry, acidic Assyrtiko provides a bold, savory contrast, using its citrus and saline notes to slice through the butter and sugar, acting as a complete palate reset.
Storage Instructions
Refrigeration: Store Kataifi in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 1 week. While refrigeration keeps it safe, the cold can eventually cause the butter in the shredded pastry to harden and the syrup to crystallize slightly.
Freezing (Cooked): Baked and syruped Kataifi freezes well for up to 2 months. Wrap it tightly to prevent the delicate strands from absorbing freezer odors. Thaw at room temperature for several hours. The pastry may lose a bit of its initial crunch, but the flavor remains excellent.
Freezing (Unbaked): You can freeze the assembled, unbaked Kataifi rolls for up to 3 months. In fact, many professional bakers prefer this as it helps the rolls hold their shape. When ready to bake, proceed directly from the freezer, adding 10 to 15 minutes to the baking time, then pour the cool syrup over the hot pastry.
Reheating: To restore the crispness of the shredded phyllo, reheat in the oven at 160°C for 10 minutes. Avoid the microwave, as it will make the pastry strands soft and rubbery. Kataifi is best enjoyed at room temperature, allowing the honey and nut flavors to be most prominent.
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