Name: Greek Kataifi with Vanilla Ice Cream
Yield: 8
Cuisine: Greek
Ingredients: 1 package kataifi pastry, thawed; 1/2 pound unsalted butter, melted; 1 recipe syrup from my Kataifi Squares recipe; 2 teaspoons ground cinnamon; 1 quart vanilla ice cream; 1/2 cup shelled pistachios, chopped; 3 cups granulated sugar; 3 cups water; juice of half of a lemon or an orange; 2 teaspoons pure vanilla extract

Jump to Recipe

Watch the Video

Greek Kataifi with Vanilla Ice Cream

Yield: Serves 8

This easy Greek-inspired dessert layers crispy syrup-soaked kataifi with creamy vanilla ice cream, fragrant cinnamon, and crunchy pistachios. Served in individual dessert cups, it's a simple yet elegant treat that's perfect for entertaining and comes together with just a few ingredients. The contrast of warm spices, crisp pastry, and cold ice cream makes every bite irresistible.

Ingredients

1 package kataifi pastry, thawed
1/2 pound unsalted butter, melted
1 recipe syrup from my Kataifi Squares recipe
2 teaspoons ground cinnamon
1 quart vanilla ice cream
1/2 cup shelled pistachios, chopped

For the Syrup:

3 cups granulated sugar
3 cups water
juice of half of a lemon or an orange
2 teaspoons pure vanilla extract

Instructions

Make the syrup: Combine the water, sugar, and lemon juice in a pot and bring to a boil. Mix together and simmer until the sugar dissolves. Remove from the heat and add the vanilla extract. Set aside to cool completely.

Bake the Kataifi:

Preheat the oven to 350 °F.

Separate the kataifi strands with your hands and place them in a large bowl.

Pour the melted butter over the kataifi and toss until evenly coated.

Transfer to a 9 x 13-inch baking dish and spread into an even layer.

Bake for 40–45 minutes or until deep golden brown and crisp.

Add the Syrup:

As soon as the kataifi comes out of the oven, pour the cooled syrup evenly over the top.

Sprinkle with the cinnamon.

Allow the kataifi to cool completely.

Assemble the Sundaes:

Spoon some of the cooled kataifi into serving glasses or dessert bowls.

Top with a scoop of vanilla ice cream.

Sprinkle with chopped pistachios.

Serve immediately.

Notes

Make-Ahead Tip:

The kataifi can be prepared up to 3 days in advance and stored at room temperature in an airtight container.

Serving Variations:

Top with whipped cream, a drizzle of honey, or warm chocolate sauce.

Filoxenia Tip:

Set up a dessert bar with bowls of pistachios, walnuts, chocolate shavings, and extra cinnamon so guests can customize their own sundae.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Greek Kataifi with Vanilla Ice Cream

Watch the Video