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

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Crispy, citrusy, syrup-soaked kataifi and creamy vanilla ice cream in every bite!

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.

If you’re looking for a simple, beautiful summer dessert, this is the one for you. Greek kataifi became really popular recently with Dubai chocolate, but this isn’t the super crispy version. This is the crispy, juicy, syrupy, buttery, delicious Greek version. Paired with cold, creamy ice cream, warm cinnamon, and crunchy pistachios, these sundaes turn into delicious, elegant little trifles everyone will love.

Why you’ll love these sundaes

Crispy golden, buttery

Fragrant, syrupy soaked kataifi

Cold, creamy vanilla ice cream

Warm, sweet cinnamon

Crunchy nutty pistachio

What do I need for the kataifi?

Kataifi pastry is made from fine strands of phyllo dough that bake into a delicate, crispy nest-like texture. Once soaked in syrup, it becomes sweet, buttery, and irresistibly crunchy.

Unsalted butter coats the kataifi strands, helping them bake to a deep golden brown while adding rich flavor.

What’s in the syrup?

Granulated sugar creates the sweet syrup that gives the kataifi its signature flavor and texture.

Water forms the base of the syrup and helps dissolve the sugar evenly.

Lemon or orange juice balances the sweetness and adds a subtle citrus brightness.

Vanilla extract adds warmth and enhances the flavor of the syrup.

Do I need anything for serving?

Ground cinnamon adds a warm, aromatic finish that pairs beautifully with the buttery pastry and vanilla ice cream.

Vanilla ice cream provides a cool, creamy contrast to the crisp kataifi and fragrant spices.

Pistachios add a satisfying crunch and nutty flavor while bringing beautiful color to the finished dessert.

How do I 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.

What makes the kataifi crispy?

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.

When do I 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.

How do I 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 and serve immediately. You could also top with whipped cream, a drizzle of honey, or warm chocolate sauce.

Can I make these sundaes ahead of time?

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

Filoxenia Tip:

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

Do you have more kataifi desserts?

Kataifi Portokalopita

No-Bake Chocolate Berry Kataifi Trifle with Hazelnut Cream

Kataifi Squares: The Lazy version of classic Kataifi Rolls

Kataifi Ice cream

Pistachio Kataifi Tarts with Semolina Custard

Kataifi Galaktoboureko

Kataifi Nests: The Perfect Greek Make-Ahead Dessert

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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.

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Greek Kataifi with Vanilla Ice Cream