Kataifi and honey is a beloved Greek dessert made from shredded phyllo dough wrapped around a spiced nut filling, baked until deeply golden, and soaked in a fragrant honey syrup. The contrast between the shatteringly crisp, hair-like pastry and the tender, syrup-soaked center is what makes this dish so irresistible. It’s a showstopper for holidays, dinner parties, or any time you want a taste of the Mediterranean.
Ingredients
- 1 lb (450 g) kataifi dough, thawed if frozen
- 1 cup (225 g) unsalted butter, melted
- 2 cups (250 g) walnuts or pistachios, finely chopped
- 1/2 cup (100 g) granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- For the syrup:
- 1 cup (240 ml) water
- 1 cup (200 g) granulated sugar
- 1/2 cup (170 g) honey
- 1 tbsp fresh lemon juice
- 1 cinnamon stick
- 2-3 whole cloves
Instructions
- Preheat your oven to 350°F (175°C). Brush a 9×13-inch baking dish with some of the melted butter.
- In a medium bowl, combine the chopped nuts, 1/2 cup sugar, ground cinnamon, and ground cloves. Set aside.
- Gently separate the kataifi dough strands and spread them on a clean work surface. Using your fingers, loosen and fluff the strands so they are not clumped together.
- Drizzle the remaining melted butter over the dough and toss with your hands to coat every strand evenly.
- Divide the dough into two equal portions. Place one portion in the prepared baking dish, pressing it evenly into the bottom and slightly up the sides.
- Sprinkle the nut mixture evenly over the dough layer.
- Top with the second portion of dough, pressing gently to cover the nuts completely. Tuck in any stray strands.
- Bake for 30-35 minutes, or until the top is deep golden brown and crisp. While the kataifi bakes, prepare the syrup.
- In a small saucepan, combine the water, 1 cup sugar, honey, lemon juice, cinnamon stick, and whole cloves. Bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer for 5 minutes. Remove from heat and let cool slightly.
- When the kataifi is done, remove it from the oven and immediately pour the warm syrup evenly over the hot pastry. Let it absorb for at least 30 minutes before cutting.
- Cut into squares or diamonds and serve warm or at room temperature.
Tips
- Handle the dough gently: Kataifi strands are delicate and can tear easily. Use a light touch when separating and pressing them.
- Don’t skip the lemon juice: It balances the sweetness and prevents the syrup from crystallizing.
- Substitute nuts: If you don’t have walnuts or pistachios, almonds or pecans work beautifully.
- Make ahead: Kataifi tastes even better the next day, as the syrup fully permeates the pastry.
Serving Suggestions
Serve kataifi with a scoop of vanilla ice cream or a dollop of Greek yogurt to cut through the sweetness. A cup of strong Greek coffee or mint tea is a classic pairing. For a festive touch, garnish with crushed pistachios and a sprinkle of cinnamon.
Variations
- Chocolate twist: Add 1/4 cup cocoa powder to the nut mixture for a chocolate-pecan version.
- Rosewater syrup: Replace the lemon juice with 1 tablespoon rosewater for a floral aroma.
- Individual rolls: Instead of a casserole, roll the dough and nuts into small cylinders before baking, reducing the time to 25 minutes.
Storage and Reheating
Store leftover kataifi in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. To reheat, place in a 300°F (150°C) oven for 5-8 minutes to restore crispness. Avoid microwaving, as it will make the pastry soggy.
Frequently Asked Questions
Can I use phyllo dough instead of kataifi? Yes, but the texture will be different. Use standard phyllo sheets, brush each with butter, and layer them with the nut filling, then bake as directed.
Why is my kataifi soggy? This usually happens if you pour too much syrup or if the syrup is too thin. Make sure the syrup is slightly thickened and pour it over the hot pastry right after baking.
Can I freeze kataifi? Absolutely. Freeze the baked, syrup-soaked kataifi in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven.
What is kataifi dough made of? It’s a thin, unleavened dough similar to phyllo, but extruded into fine strands. It’s available frozen in most Middle Eastern or Greek grocery stores.
Can I reduce the sugar? You can reduce the sugar in the nut filling, but the syrup is essential for the texture and preservation. If you cut it too much, the pastry will be dry.
Is kataifi the same as kunafa? They are similar, but kunafa often uses a different filling (like cheese or cream) and a different syrup. Kataifi is usually nut-filled and honey-based.
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