Gianniotiko

Kataifi and baklava came together and created this amazing dessert!

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My lazy version of gianniotiko is the best and easiest way to get it on your table. Gianniotiko is a Greek favorite that traditionally comes in rolls or pinwheels and combines kataifi and baklava. Since kataifi is almost identical in flavor to baklava, combining the two doesn’t change the delicious cinnamon syrupy flavor. However, it does create a new texture.  So, combining the crisp phyllo sheets used in baklava with the vermicelli-style shredded phyllo used in kataifi sends this dessert right over the top!

Why you’ll love this Gianniotiko

• Soft shredded kataifi center
• Sweet, nutty cinnamon baklava flavor
• Crispy phyllo exterior
• Super easy way to get Gianniotiko on your table!

Here’s what makes Gianniotiko so good

• #4 Phyllo pastry
• Unsalted butter

For the Syrup:

• Granulated sugar
• Water
• Lemon juice
• Cinnamon stick
• Pure vanilla extract
• Honey

For the Filling:

• Kataifi pastry
• Walnuts
• Almonds
• Ground cinnamon
• Ground cloves

How to prepare your kataifi and phyllo

Kataifi is sold in the frozen section of the grocery store. If you can’t find it in your store, you may have to look in Middle Eastern/Mediterranean shops. It’s important to thaw it and phyllo properly to make working with it more manageable. So, just place the kataifi and phyllo boxes in the refrigerator the night before you’re going to use them. In the morning, place the boxes on the countertop for a few hours to allow them to come to room temperature.  Please do not take them out of their packaging until ready to use, or they will dry up and crumble when you go to handle them. If you keep this tip in mind, assembling your Gionniotiko will be a piece of cake!

How to make lazy Gianniotiko

• Preheat the oven to 350 °F, 180 °C.

Make the syrup: 

• Combine the sugar, lemon juice, water, and cinnamon stick in a saucepan.
• Stir together and bring to a boil.
• As soon as the sugar dissolves, remove the pan from the heat and stir in the honey and vanilla extract. Set aside to cool completely.

Assemble the pastry:

• Remove the kataifi pastry from its packaging and untangle it. Set it aside and cover it with a damp kitchen towel.
• Combine the nuts with the cinnamon and clove powder and set aside.
• Remove the phyllo from its packaging and divide it into two stacks.
• In a 9 x 13-inch baking pan, layer half of the phyllo in the bottom of the pan a couple of sheets at a time. Drizzle butter between the layers as you go.
• Place half of the kataifi pastry over the phyllo and drizzle with some butter.
• Then, spread the nut mixture on top.
• Add the remaining kataifi on top of the nut mixture and drizzle it with lots of melted butter.
• Then, fold any phyllo that is hanging outside of the baking pan over the kataifi.
• Layer the remaining phyllo layers on top a couple of sheets at a time and drizzle melted butter in between each layer. Tuck the sheets in as you go.
• Score the top into 24 pieces. See video.
• Finally, pour the remaining butter all over the top and sides of the pastry.
• Bake on the center rack until golden –about 1 hour and 15 minutes.
• As soon as the pastry comes out of the oven, carefully slice through the Gianniotiko where you scored it to separate the pieces.
• Then, pour all of the syrup on top.
• Allow the pastry time to absorb all of the syrup –about 2 hours.
  
  

Serving

Gianniotiko is good any time of the day. However, you should always serve it with a hot cup of Greek coffee. They go together so well. And because you make this ahead of time, it’s an excellent dessert for dinner parties or to have on hand. You can store leftovers in an airtight container in the refrigerator for up to a week. Kali orexi!

More Desserts Made with Kataifi:

• Ekmek Kataifi
• Kataifi Nests

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Gianniotiko

Yield: Makes 24 pieces

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Ingredients

• 1 pound (#4) phyllo pastry, thawed and at room temperature
• 1 pound (454g) unsalted butter, melted

For the Syrup:

• 3 cups (620g) granulated sugar
• 3 cups water
• 2-3 tablespoons lemon juice
• 1 cinnamon stick
• 2 teaspoons pur vanilla extract
• 1 and 1/2 cups (570g) honey

For the Filling:

• 1 pound kataifi pastry, thawed and at room temperature
• 1 cup (170g) walnuts, ground
• 1 cup (120g) almonds, ground
• 2 heaping teaspoons ground cinnamon
• 1/2 teaspoon ground cloves

Instructions

Preheat the oven to 350 °F, 180 °C.

Make the syrup: Combine the sugar, lemon juice, water, and cinnamon stick in a saucepan. Mix together and bring to a boil. As soon as the sugar has dissolved remove the pan from the heat and stir in the honey and vanilla extract. Set aside to cool completely.

Assemble the pastry:
Remove the kataifi pastry from its packaging and untagle it. Set it aside and cover it with a damp kitchen towel.
Combine the nuts with the cinnamon and clove powder. Mix together and set aside.
Remove the phyllo fromits packaging and divide it into 2 stacks.
In a 9 by 13-inch baking pan, layer half of the phyllo to line the bottom of the pan. Drizzle butter between each layer.
Place half of the kataifi pastry over the phyllo and drizzle with some butter.
Spread the nut mixture on top.
Add the remaining kataifi on top of the nut mixture and drizzle it with lots of melted butter.
Fold any phyllo that is hanging outside of the baking pan over the kataifi. Layer the remaining phyllo layers on top and drizzle melted butter in between each layer.
Score the top into 24 pieces. See video.
Pour the remaining butter all over the top and sides of the pastry.

Bake on the center rack until golden. About 1 hour and 15-20 minutes.
As soon asthe pastry comes out of the oven, carefully slice through each of the pieces and pour all of the syrup on top. Allow the pastry time to absorb all of the syrup. About 2 hours.
Serve with coffee. Kali orexi!

Notes

Store leftovers in an airtight container in the refrigerator for up to a week.

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