If you’ve never tasted Kataifi, you’re in for a real treat. This traditional Middle Eastern and Greek dessert features fine, golden strands of shredded phyllo dough wrapped around a rich nut filling and soaked in fragrant syrup. The result is a dessert that’s delightfully crispy on the outside, sweet and sticky on the inside, and bursting with flavor. It’s a beautiful blend of textures — flaky, crunchy, and tender — that makes every bite unforgettable.
The first time I made kataifi, I used a mixture of pistachios and walnuts, and the aroma of butter and syrup filled the kitchen — it was heavenly. I also added a hint of orange blossom water to the syrup, which gave it a light, floral note. Whether you serve it during the holidays, at celebrations, or as an indulgent weekend dessert, kataifi always impresses with its golden beauty and delicate sweetness.
Why You’ll Love This Recipe
This Kataifi dessert is everything you could want in a sweet pastry — crisp, buttery, and infused with a luscious syrup that soaks just enough to keep it tender inside while preserving that signature crunch. The combination of chopped nuts, cinnamon, and sugar wrapped in kataifi pastry makes it both rich and refined. It’s perfect for anyone who loves baklava but wants a dessert with an extra crispy twist.
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Kataifi: Crispy, Sweet, and Irresistibly Elegant
- Total Time: 1 hr 10 mins
- Yield: 16 servings
- Diet: Vegetarian
Description
Kataifi is a traditional Middle Eastern and Mediterranean dessert made from shredded phyllo dough, filled with nuts, and soaked in fragrant sugar syrup. It’s sweet, crisp, and irresistibly golden — a perfect balance of texture and flavor similar to baklava but even crunchier.
Ingredients
- 1 lb kataifi dough (shredded phyllo dough), thawed
- 1 cup unsalted butter, melted
- 1 1/2 cups mixed nuts (walnuts, pistachios, or almonds), finely chopped
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves (optional)
- 1/3 cup granulated sugar
- 1 cup water
- 1 cup granulated sugar (for syrup)
- 1/2 cup honey
- 1 tbsp lemon juice
- 1 tsp rose water or orange blossom water (optional, for aroma)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
- In a bowl, mix chopped nuts, cinnamon, cloves (if using), and 1/3 cup sugar. Set aside.
- Gently separate and fluff the kataifi dough strands with your fingers to loosen them.
- Take a handful of kataifi dough, brush with melted butter, and place a tablespoon of nut mixture in the center. Roll or twist into a small nest or log. Repeat until all dough and filling are used.
- Arrange the rolls or nests tightly in the prepared baking dish. Brush the tops generously with remaining melted butter.
- Bake for 40–45 minutes, or until golden and crispy.
- Meanwhile, make the syrup: In a saucepan, combine water, 1 cup sugar, honey, and lemon juice. Bring to a boil, then reduce heat and simmer for 10 minutes. Stir in rose water or orange blossom water if desired, and let cool slightly.
- Once kataifi is baked, remove from oven and immediately pour the warm syrup evenly over the hot pastry.
- Let sit for at least 2 hours to absorb the syrup fully. Serve at room temperature, garnished with crushed pistachios.
Notes
- Make sure the syrup is warm but not boiling when poured over the hot kataifi — this keeps it crispy and sweet.
- Can be made 1–2 days ahead; the flavor deepens as it rests.
- For added richness, drizzle with a touch of melted butter before serving.
- Pairs beautifully with Turkish coffee or mint tea.
- Prep Time: 25 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Kataifi Dough (Shredded Phyllo Dough) – The star ingredient, available in the frozen section of Mediterranean or specialty stores.
Unsalted Butter (Melted) – Gives the kataifi its rich, golden crispness and signature flavor.
Chopped Nuts (Walnuts, Pistachios, or Almonds) – Provide crunch and nutty flavor inside the pastry.
Ground Cinnamon – Adds warmth and a touch of spice to the nut filling.
Granulated Sugar – Lightly sweetens the filling and helps it caramelize.
Honey or Sugar Syrup – A sweet syrup poured over the baked kataifi, giving it that sticky, shiny finish.
Lemon Juice – Balances the sweetness in the syrup and prevents crystallization.
Water – Forms the base of the syrup.
Orange Blossom Water or Rose Water (optional) – Adds an aromatic, floral note that elevates the dessert.
Crushed Pistachios (for garnish) – Adds color, texture, and a finishing touch.
Directions
Preheat your oven to 350°F (175°C) and butter a baking dish.
In a bowl, mix chopped nuts, sugar, and cinnamon — this will be your filling. Set aside.
Gently pull apart the kataifi dough with your fingers to loosen the strands. Take a small portion, brush it generously with melted butter, and place about a tablespoon of the nut mixture at one end. Roll or fold the dough tightly into small nests or logs, then place them in the prepared baking dish. Continue until all dough and filling are used.
Brush the tops with more melted butter to ensure they bake up perfectly crisp and golden.
Bake for about 45–50 minutes, or until deep golden brown. While baking, prepare the syrup by combining sugar, water, honey, and lemon juice in a saucepan. Simmer for 10 minutes until slightly thickened, then stir in orange blossom water if desired.
Once the kataifi comes out of the oven, immediately pour the warm syrup evenly over the hot pastries. Let them soak for at least 30 minutes before serving so the syrup fully absorbs. Garnish with crushed pistachios before serving.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes about 20–24 kataifi pieces. Preparation takes around 20 minutes, baking takes 45 minutes, and cooling/soaking requires another 30 minutes — so allow about 1½ hours total.
Storage/reheating
Store cooled kataifi in an airtight container at room temperature for up to 5 days. It doesn’t need refrigeration, as that can make it soggy. To crisp it up again, warm in a 300°F (150°C) oven for 10 minutes. Avoid microwaving, as it softens the pastry.
Variations and Customizations
Pistachio Kataifi – Use only pistachios for a vibrant, flavorful filling.
Nut-Free Version – Use shredded coconut or crushed biscuits for the filling.
Chocolate Drizzle – Once cooled, drizzle melted dark or white chocolate over the kataifi for a modern twist.
Cream-Filled Kataifi – Add a layer of pastry cream or whipped ricotta inside before rolling for a luxurious version.
Orange Blossom Syrup – Replace plain syrup with one infused with orange zest and orange blossom water for a fragrant finish.
Baklava-Style Kataifi – Layer kataifi with nuts in a pan like baklava, then bake and soak with syrup.
Mini Kataifi Cups – Press kataifi into muffin tins, bake, and fill with nuts and syrup for bite-sized desserts.
Rosewater Infused – Use rose water for a romantic, floral flavor.
Caramel Pecan Kataifi – Substitute pecans and drizzle with caramel sauce for an American twist.
Vegan Option – Use plant-based butter or margarine and agave syrup instead of honey.
FAQs
What is Kataifi?
Kataifi is a Middle Eastern and Greek dessert made from shredded phyllo dough, nuts, and sweet syrup.
Is Kataifi similar to baklava?
Yes, but it’s made with shredded phyllo instead of sheets, giving it a crispier texture.
Can I make it ahead?
Yes! Kataifi tastes even better the next day once the syrup has fully soaked in.
Can I freeze it?
You can freeze unbaked kataifi for up to 2 months. Bake directly from frozen and add syrup afterward.
What nuts work best?
Walnuts and pistachios are traditional, but almonds or hazelnuts also work beautifully.
Can I use store-bought syrup?
Yes, but homemade syrup gives better flavor and control over sweetness.
Why is my kataifi soggy?
The syrup may have been too cold or too much was added. Always pour warm syrup over hot pastry.
How do I keep kataifi crisp?
Use enough butter, bake until deeply golden, and store uncovered until fully cooled.
Can I use salted butter?
Yes, but reduce the added salt in your recipe to balance it out.
Can I skip the flower water?
Absolutely, it’s optional — plain syrup still tastes amazing.
Conclusion
Kataifi is a dessert that combines simplicity and sophistication in every bite. With its crunchy, golden layers and sweet, nutty filling drenched in fragrant syrup, it’s the perfect treat for special occasions or a delightful everyday indulgence. This crispy, sweet pastry showcases the magic of Mediterranean desserts — a harmony of texture, flavor, and aroma that leaves you wanting more. Serve it with coffee, tea, or simply enjoy it on its own — it’s guaranteed to impress.
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