Kataifi is a Greek and Middle Eastern pastry made from shredded phyllo dough, resembling fine strands of vermicelli or shredded wheat. It is typically baked until golden and crisp, then soaked in a fragrant sugar syrup, often with lemon and orange blossom or rose water. The taste is a delightful contrast of crunchy, buttery pastry and sweet, floral syrup, with a texture that is both delicate and satisfying.
Ingredients
- 1 lb (450 g) kataifi dough, thawed if frozen
- 1 cup (225 g) unsalted butter, melted
- 2 cups (400 g) granulated sugar
- 1 cup (240 ml) water
- 1 tablespoon fresh lemon juice
- 1 teaspoon orange blossom water (or rose water)
- 1 cinnamon stick (optional)
- For the nut filling:
- 1 ½ cups (180 g) chopped walnuts or pistachios
- 1 teaspoon ground cinnamon
- 2 tablespoons sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish with a little butter.
- Make the syrup: In a saucepan, combine the sugar, water, lemon juice, and cinnamon stick (if using). Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer for 10 minutes. Remove from heat, stir in the orange blossom water, and let cool completely. (The syrup should be cool when poured over the hot pastry to keep it crisp.)
- Prepare the kataifi dough: Gently separate the strands with your fingers, loosening them into a fluffy mass. Do not pull too hard or they will tear. Drizzle the melted butter over the strands and toss with your hands to coat evenly.
- Spread half of the buttered kataifi evenly in the prepared dish, pressing down lightly.
- Mix the chopped nuts, cinnamon, and sugar in a small bowl. Sprinkle this mixture evenly over the kataifi layer.
- Top with the remaining kataifi, spreading it evenly and pressing down gently to compact the layers.
- Bake for 30–35 minutes, or until the top is deep golden brown and crisp. If the top browns too quickly, cover loosely with foil.
- Remove the kataifi from the oven and immediately pour the cooled syrup evenly over the hot pastry. The sizzling sound is normal. Let it absorb the syrup for at least 30 minutes before cutting.
- Cut into squares or diamonds and serve warm or at room temperature.
Tips
- Thaw properly: Kataifi dough is usually frozen. Thaw it overnight in the refrigerator, then let it sit at room temperature for 1 hour before using. If it’s too cold, the strands will break.
- Syrup temperature is key: Always pour cold syrup over hot pastry, or hot syrup over cold pastry. This ensures the pastry stays crisp rather than soggy.
- Butter generously: Don’t skimp on the butter—it gives the kataifi its rich flavor and crispy texture. Use a pastry brush to coat the dish and make sure every strand is lightly coated.
- Substitute nuts: If you don’t have walnuts or pistachios, use almonds or a mix. Toast them lightly for extra flavor.
Serving Suggestions
Serve kataifi as a dessert or with afternoon tea or Greek coffee. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a traditional touch, garnish with crushed pistachios and a sprinkle of cinnamon. It’s also lovely alongside fresh berries or a drizzle of honey.
Variations
- Baklava-style kataifi: Layer the kataifi with a spiced nut mixture (walnuts, cinnamon, cloves) and use a honey-lemon syrup instead of sugar syrup.
- Chocolate kataifi: Add ½ cup (85 g) semisweet chocolate chips to the nut filling, or drizzle melted chocolate over the baked pastry before serving.
- Savory kataifi: Use the same pastry strands to wrap feta cheese or shrimp, then bake until crisp. Omit the syrup and serve as an appetizer with a drizzle of honey and sesame seeds.
- Vegan kataifi: Substitute the butter with a high-quality vegan butter or coconut oil, and use a syrup made with agave or maple syrup instead of sugar.
Storage and Reheating
Store leftover kataifi in an airtight container at room temperature for up to 3 days. The pastry will soften slightly as it sits, but it will still be delicious. To re-crisp, place pieces on a baking sheet and warm in a 300°F (150°C) oven for 5–7 minutes. Avoid microwaving, as it will make the pastry chewy. For longer storage, refrigerate for up to 5 days, but bring to room temperature before serving. Kataifi can also be frozen (without syrup) for up to 2 months; thaw, bake, and syrup as directed.
Frequently Asked Questions
Is kataifi the same as shredded phyllo? Yes, kataifi dough is essentially shredded phyllo dough. It comes in long, thin strands that resemble vermicelli noodles. You can find it in Middle Eastern grocery stores or the freezer section of well-stocked supermarkets.
Can I make kataifi without nuts? Absolutely. Simply omit the nut layer and bake the pastry plain, then soak with syrup. You can also add a layer of sweetened ricotta or custard instead of nuts.
Why is my kataifi soggy? Sogginess usually happens if you pour warm syrup over warm pastry, or if you use too much syrup. Always let the syrup cool completely, and pour it evenly—don’t drown the pastry. Also, ensure the pastry is fully baked and crisp before adding syrup.
Can I use honey instead of sugar in the syrup? Yes, you can substitute honey for part or all of the sugar. Keep in mind that honey has a stronger flavor and may darken the pastry. Use about 1 cup (340 g) honey with ½ cup (120 ml) water, and skip the lemon juice if you prefer a milder tang.
How do I keep kataifi crisp for a party? Bake and syrup the kataifi, but don’t cut it until serving. Keep it in a low oven (200°F / 95°C) for up to 30 minutes, or cover loosely with foil. For longer holds, re-crisp in the oven as described above.
Can I prepare kataifi ahead of time? Yes, you can assemble the kataifi (without baking) up to 24 hours in advance. Cover and refrigerate, then bake and syrup when ready to serve. The syrup can also be made ahead and stored in the refrigerator for up to a week.
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