Greek Kataifi (Kataifi Nut Rolls)
Κανταΐφι KataifiSay it: ka-ta-EE-fee
Kataifi is a classic Greek dessert made from delicate shredded phyllo pastry wrapped around a spiced walnut filling and baked until crisp, then drenched in fragrant honey syrup. Found in bakeries and homes across Greece, it is a favorite during holidays, name days, and festive gatherings. The contrast of the crunchy, buttery pastry with the moist, sweet interior and aromatic notes of cinnamon, clove, and citrus makes it irresistibly special.
Greek Kataifi (Kataifi Nut Rolls)
Κανταΐφι, Kataifi
Pronounced ka-ta-EE-fee
- Serves
- 6
- Prep
- 30 min
- Cook
- 50 min
- Total
- 1 hr 20 min
- Level
- Medium
Also egg-free.
Allergens: contains gluten, milk, nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Syrup
Method
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.
Regional variants
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.
Cook's notes
- 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.
Serve with
Strong Greek coffee or a glass of chilled dessert wine.
Make ahead and storage
Kataifi tastes even better the next day. Store covered at room temperature up to 3 days; reheat gently in a low oven if desired.
