🍯 Kataifi
Kataifi is a pastry of fine shredded phyllo threads wrapped around a filling of chopped walnuts and cinnamon, baked until crisp and golden, then soaked in honey syrup. The result is a crunchy, nest-like roll that is sticky and sweet, with a warm spice note. It is cut into pieces and served at room temperature with coffee.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 450 g kataifi (shredded phyllo) dough
- 250 g walnuts, chopped
- 1 tsp ground cinnamon
- 100 ml light oil
- For the syrup: 250 g honey, 200 g sugar, 250 ml water, 1 cinnamon stick, a strip of lemon peel
Method
- Simmer the syrup ingredients for 10 minutes and let cool completely.
- Mix the walnuts with the cinnamon.
- Loosen the pastry threads, take a handful, place a spoon of walnuts at one end and roll tightly.
- Place the rolls in a tray, drizzle with the oil and bake at 180 °C for 40–45 minutes until golden.
- Pour the cool syrup over the hot pastry and leave for several hours to absorb.
How to make it lighter
- Cut small pieces — this is a dense, syrupy sweet.
- Use less syrup; the pastry stays crisp with only a light soaking.
- Reduce the walnut filling slightly and add more cinnamon for flavour.
History
Shredded-pastry sweets are found across the former Ottoman lands, known as kadayıf in Turkey and kunafa in the Arab world. The walnut-and-syrup roll is especially popular in Greece, where it is a standard of pastry shops.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →