🌀🍯 Greek Kataifi (Shredded Phyllo Pastry with Nuts & Syrup)

Serves: 12–16

Prep Time: 30–40 minutes

Bake Time: 60 minutes

Rest Time: 2–4 hours (for syrup absorption)

Ingredients

For the Kataifi

• 1 lb (450 g) kataifi pastry (shredded phyllo)

• 1 cup (225 g) unsalted butter, melted

• 2 cups chopped walnuts, pistachios, or a combo

• 1 tsp ground cinnamon

• ¼ tsp ground cloves (optional)

• 2 tbsp sugar

• Zest of ½ orange (optional but traditional)

For the Syrup

• 2 cups sugar

• 1 cup water

• ½ cup honey

• 1 lemon peel strip or 2 tbsp juice

• 1 cinnamon stick

• Optional: 3–4 whole cloves

Instructions

1. Make the Syrup (First!)

The syrup must cool before pouring over the hot pastry.

1. Combine sugar, water, honey, lemon peel, and cinnamon stick in a saucepan.

2. Bring to a boil, then simmer 10 minutes until slightly thickened.

3. Remove from heat and cool completely.

2. Prepare the Nut Filling

In a bowl, mix:

• walnuts/pistachios

• cinnamon

• cloves

• sugar

• orange zest (if using)

Set aside.

3. Prepare the Kataifi Dough

Kataifi dough is delicate — work gently.

1. Preheat oven to 350°F (180°C).

2. Open the kataifi package and gently pull apart and fluff the strands with your fingers.

3. Keep it covered with a slightly damp towel to prevent drying.

4. Assemble the Rolls

1. Take a small handful of fluffed kataifi (about 2–3 inches wide).

2. Lay it flat, brush lightly with melted butter.

3. Add 1–2 tbsp nut filling at one end.

4. Roll tightly into a log or small cigar shape.

5. Place seam-side down in a buttered baking dish.

Repeat until all dough or filling is used.

Brush the tops generously with remaining butter.

5. Bake

1. Bake uncovered for 50–60 minutes, until golden brown and crisp.

2. Remove from oven.

6. Syrup Time

Pour the cooled syrup slowly over the hot kataifi.

Let rest at least 2 hours, ideally overnight, so syrup absorbs fully.