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Kataifi (Shredded Phyllo Pastry)
Crispy shredded phyllo rolls filled with walnuts and spices, drenched in honey syrup.
Kataifi is baklava's dramatic cousin - instead of phyllo sheets, it uses shredded phyllo that looks like angel hair pasta. This creates an incredibly crispy, nest-like texture that shatters at first bite, revealing a spiced walnut filling within, all soaked in fragrant honey syrup.
The shredded phyllo (which you can buy ready-made) is carefully separated into portions and wrapped around a mixture of ground walnuts, cinnamon, and cloves. Each roll is brushed with butter and baked until deeply golden and crispy. Hot from the oven, cool honey syrup is poured over, and the kataifi drinks it up eagerly.
The result is extraordinary - you get the crunch of thousands of crispy strands, the richness of nuts and butter, the sweetness of honey, and the warmth of cinnamon and cloves. At Lauer House, our kataifi is always a showstopper on the dessert tray.
The shredded phyllo (which you can buy ready-made) is carefully separated into portions and wrapped around a mixture of ground walnuts, cinnamon, and cloves. Each roll is brushed with butter and baked until deeply golden and crispy. Hot from the oven, cool honey syrup is poured over, and the kataifi drinks it up eagerly.
The result is extraordinary - you get the crunch of thousands of crispy strands, the richness of nuts and butter, the sweetness of honey, and the warmth of cinnamon and cloves. At Lauer House, our kataifi is always a showstopper on the dessert tray.
Prep: 40 mins
Cook: 50 mins
Serves: 24 pieces
Advanced
Ingredients
500g kataifi (shredded phyllo)
300g walnuts, finely chopped
1/2 cup sugar
1 tsp cinnamon
1/4 tsp ground cloves
200g butter, melted
For syrup:
1.5 cups sugar
1 cup honey
1.5 cups water
1 cinnamon stick
Strip of lemon zest
1 tbsp lemon juice
300g walnuts, finely chopped
1/2 cup sugar
1 tsp cinnamon
1/4 tsp ground cloves
200g butter, melted
For syrup:
1.5 cups sugar
1 cup honey
1.5 cups water
1 cinnamon stick
Strip of lemon zest
1 tbsp lemon juice
Instructions
1. Remove kataifi from packaging and gently separate the strands with your fingers. Keep covered with a damp towel.
2. Mix walnuts, sugar, cinnamon, and cloves.
3. Take a small handful of kataifi strands and spread flat. Place 1-2 tablespoons of nut mixture at one end. Roll up tightly, tucking in sides.
4. Place rolls seam-side down in a buttered baking dish, close together.
5. Drizzle melted butter generously over all the rolls.
6. Bake at 175C for 45-50 minutes until deep golden brown and crispy.
7. Make syrup: Boil all ingredients for 10 minutes. Remove cinnamon and zest.
8. Pour hot syrup over hot kataifi. Let cool and absorb for several hours before serving.
2. Mix walnuts, sugar, cinnamon, and cloves.
3. Take a small handful of kataifi strands and spread flat. Place 1-2 tablespoons of nut mixture at one end. Roll up tightly, tucking in sides.
4. Place rolls seam-side down in a buttered baking dish, close together.
5. Drizzle melted butter generously over all the rolls.
6. Bake at 175C for 45-50 minutes until deep golden brown and crispy.
7. Make syrup: Boil all ingredients for 10 minutes. Remove cinnamon and zest.
8. Pour hot syrup over hot kataifi. Let cool and absorb for several hours before serving.
