Kataifi grec (Kataifi Nut Rolls)
Κανταΐφι KataifiDites-le : ka-ta-EE-fee
Le kataifi est un dessert grec classique fait d'une délicate pâte filo effilochée enroulée autour d'une garniture de noix épicée et cuite jusqu'à ce qu'elle soit croustillante, puis imbibée d'un sirop de miel parfumé. Présent dans les boulangeries et les foyers à travers la Grèce, c'est un favori pendant les fêtes, les jours de fête et les rassemblements festifs. Le contraste entre la pâte croustillante et beurrée avec l'intérieur moelleux et sucré et les notes aromatiques de cannelle, clou de girofle et agrumes le rend irrésistiblement spécial.
Kataifi grec (Kataifi Nut Rolls)
Κανταΐφι, Kataifi
Se prononce ka-ta-EE-fee
- Pour
- 6
- Préparation
- 30 min
- Cuisson
- 50 min
- Total
- 1 h 20 min
- Niveau
- Moyen
Aussi sans œufs.
Allergènes : contient gluten, lait, noix. Vérifiez les étiquettes des ingrédients emballés.
Ingrédients
Les quantités sont ajustées. Les temps de cuisson et les tailles de plats restent les mêmes.
Syrup
Méthode
Preheat oven to 350°F (175°C). Brush a 9x13-inch (23x33 cm) baking dish with some of the melted butter.
In a bowl, mix the chopped walnuts with cinnamon, cloves, sugar, and orange zest until evenly combined.
Take a small handful of kataifi strands (about 2 tablespoons) and spread them into a 4-inch (10 cm) strip on your work surface. Keep remaining pastry covered with a damp towel to prevent drying.
Place a heaped teaspoon of the walnut mixture at one short end, then roll the pastry tightly around the filling into a small cylinder. Tuck in any loose strands and place seam-side down in the prepared dish. Repeat with remaining pastry and filling, arranging the rolls snugly in the dish.
Drizzle the remaining melted butter evenly over all the rolls.
Bake for 45-50 minutes until the kataifi is deep golden brown and the edges are crisp.
While the pastry bakes, prepare the syrup. combine sugar, honey, water, cinnamon stick, and orange peel in a saucepan. Bring to a boil, then simmer for 8 minutes. Remove from heat, stir in lemon juice, and let cool slightly.
As soon as the kataifi comes out of the oven, slowly pour the warm syrup over the hot rolls. Let it soak for at least 2 hours at room temperature before serving so the pastry absorbs the syrup fully.
Variantes régionales
In some regions a simple sugar syrup without honey is used, while modern versions sometimes add rosewater or orange blossom water to the syrup for floral notes.
Notes du cuisinier
- Work quickly with the kataifi and keep it covered; it dries out fast and becomes brittle.
- The syrup must be warm (not hot) and the pastry hot when poured so it absorbs properly without becoming soggy.
- Chopped pistachios or a mix of walnuts and almonds can replace some of the walnuts for extra flavor and color.
Servir avec
Strong Greek coffee or a glass of chilled dessert wine.
Préparation à l'avance et conservation
Kataifi tastes even better the next day. Store covered at room temperature up to 3 days; reheat gently in a low oven if desired.
