Say goodbye to your search for where to buy Kataifi - we've got you covered! Explore the simplicity of crafting a traditional Greek almond and walnut pastry in syrup with our user-friendly recipe. Kataifi, known as "κανταΐφι" in Greek, has graced traditional Greek cuisine since the Ottoman Empire, featuring a distinctive pastry dough resembling delicate, thread-like strands, akin to vermicelli noodles but with its unique allure.
To create your kataifi masterpiece, gather these essential ingredients: kataifi shredded filo dough, butter, walnuts, sugar, water, lemon zest, and a cinnamon stick. Kataifi filo dough is composed of a blend of flour, cornstarch, salt, oil, and water. While you can make it from scratch, it's far more convenient to procure pre-made kataifi shredded filo dough, readily available in many delicatessens, gourmet shops, and Greek food stores.
Phonetically, the Greek pastry is pronounced as "cat-eye-E-fee," although you might also come across alternative spellings like kadaif, kadaifi, or kanafeh.
When handling kataifi, remember the same principles as working with phyllo dough: ensure thorough defrosting, work swiftly and maintain moisture. Much like baklava, this splendid Greek dessert calls for a generous drenching of syrup post-baking. This syrup not only infuses sweetness but also acts as a natural preservative, extending kataifi's shelf life. As a result, kataifi proudly claims its place in the illustrious category of "syropiasta" desserts.
Our authentic kataifi dessert recipe demands just 30 minutes of preparation and 60 minutes of cooking, yielding a delightful set of 10 pieces. Whether you're a seasoned culinary expert or an aspiring home cook, mastering kataifi promises both gastronomic satisfaction and an opportunity to savor a slice of Greek culinary heritage.
Kataifi Dessert - Ingredients
- 250g of kataifi dough
- 75g of butter
- 120g of walnuts, chopped
For the kataifi syrup:
- 200g sugar
- 200ml water
- lemon zest from ½ lemon
- 1 cinnamon stick
How to Make Kataifi
- Start this Greek kataifi dessert recipe by chopping the almonds. Make them coarsely grounded with the help of a mixer.
- Take a baking pan and cover it with parchment paper. Melt the butter in a small saucepan and using a brush, lightly grease the lined tray on which the kataifi will be baked.
- Lay the kataifi dough on your working surface and divide it into 8 – 10 pieces by gently spreading the strands and fluffing it. Each piece will be used to create an individual kataifi roll.
- Brush each piece with melted butter. Place a tablespoon of chopped almonds and walnut at one end of the strip and roll up into a cylinder, tucking in any stray pieces of dough.
- Roll the pastry tightly so that the filling is securely enclosed.
- Place it on your baking tin and continue with the next piece.
- The unused dough is better to be kept between damp towels (not soaked) to maintain its moisture.
- Place the rolls seam-side down on the lined baking tray, close together but not squashed, and brush well with the remaining butter.
- Bake for 45 to 60 minutes, until golden brown and crispy looking.
- In the meantime prepare the syrup. Put all the ingredients in a saucepan and bring to a boil.
- Simmer for 2 minutes, until the sugar is dissolved.
- Allow cooling at room temperature.
- Remove the kataifi from the oven and, while still hot, pour the syrup with a spoon, slowly, to let the kataifi absorb it. Let it rest for at least 3 hours before serving.