You simply cannot go wrong with this dessert. It’s a great dessert recipe to serve when entertaining because it can be made a few days ahead of time. Kataifi is almost identical in flavor to baklava except, instead of phyllo pastry, a vermicelli-style shredded phyllo is used instead. Use your favorite ground nut combination to create this exquisite dessert.
Kataifi is sold in the frozen section of the grocery store (usually found in Middle Eastern/Mediterranean shops). It’s important to thaw it properly before using. Just place the kataifi box in the refrigerator the night before you will use it. In the morning place the box on the countertop and leave it at room temperature for a few hours so that it is very easy to work with. Do not take it out of its packaging until ready to use or it will dry up and crumble when you go to handle it. If you keep these helpful tips in mind you will create many delicious recipes with ease!
Greek Kataifi Rolls
These Greek Kataifi Rolls are a delightful dessert made with shredded kataifi dough, filled with a spiced walnut mixture, and soaked in a fragrant honey syrup. Crispy on the outside and sweetly spiced on the inside, they’re a perfect treat for any occasion!
Ingredients
- 1 package kataifi dough (1 pound), completely thawed out and at room temperature.
- 1/2 pound unsalted butter, melted
Filling:
- 1 cup ground walnuts
- 1/4 cup sugar
- 1/4 cup panko breadcrumbs
- 1/4 cup orange juice or lemon juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
Syrup:
- 2 cups honey
- 1 cup sugar
- 2 and 1/2 cups water
- 1-2 cinnamon sticks
- orange peel or lemon peel
- 1/4 cup orange juice or lemon juice
- 1 teaspoon pure vanilla extract
Instructions
Prepare the Syrup:
- Combine sugar, water, cinnamon sticks, orange/lemon peel, and juice in a saucepan.
- Bring to a boil, then reduce to a simmer and cook for 5 minutes until the sugar dissolves.
- Remove from heat, stir in the vanilla extract and honey and let the syrup cool completely.
Make the Filling:
- In a bowl, combine the ground walnuts, sugar, breadcrumbs, orange or lemon juice, cinnamon, and cloves.
Prepare the Kataifi Dough:
- Preheat the oven to 350°F (175°C).
- Gently unroll the kataifi dough and separate it into 3–4 inch-wide strips. Keep the dough covered with a damp towel to prevent drying.
Assemble the Rolls:
- Brush each strip of dough generously with melted butter.
- Place a small amount of the walnut filling at one end of the strip.
- Roll tightly, tucking the filling inside as you go. Repeat with the remaining dough and filling.
Bake:
- Arrange the rolls snugly in a buttered baking dish. Brush the tops with more melted butter.
- Bake in the preheated oven for 40–50 minutes, or until golden and crisp.
Add the Syrup:
- Once baked, remove the rolls from the oven and immediately pour the cooled syrup evenly over the hot rolls. Let them absorb the syrup for at least 1 hour.
7. Serve:
- Serve the kataifi rolls at room temperature, garnished with extra chopped walnuts if desired.
Notes
Thaw Kataifi Dough Properly:
- Thaw the dough in the refrigerator overnight and bring it to room temperature before using. This prevents the strands from becoming brittle.
Prevent Drying Out:
- Cover unused dough with a damp kitchen towel while working to keep it pliable and easy to handle.
Customize the Filling:
- Substitute ground almonds, pistachios, or a mix of nuts for the walnuts to suit your taste.
Syrup Consistency:
Make the syrup first and let it cool completely. Hot rolls and cold syrup help the dessert absorb the syrup evenly.
Butter is Key:
Generously butter each layer of kataifi dough to ensure crisp, golden rolls. Melted butter can also be brushed onto the baking dish to prevent sticking.
Storage:
Kataifi rolls can be stored in an airtight container at room temperature for up to a week. Avoid refrigeration as it may affect their texture.
Reheat Syruped Rolls:
If needed, reheat in the oven for a few minutes to refresh their crispiness.
Serving Idea:
Drizzle extra honey or sprinkle with crushed nuts when serving for an elegant touch! Serve with ice cream.
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Instead of individual rolls can I make a 9×13 pan using this recipe?
Yes, you can. I do this to make Ekmek Kataifi
Thank you for the recipe and video. It turned out perfect! I look forward to enjoying it with my family.
Trying this, this weekend ! Looking forward to posting a review !
That sounds delicious… Although, could I just used the honey and leave out the sugar or is it integral to the syrup?
Where can I buy kataifi dough
Should serve on a plate. We want to see the inside on close-up & have a bite we want to see how it is eaten & served. Plus what compliment this dish. Can you have variation of fruits & whipped cream. More ideas please. Thanks.
Thanks for the recipe.
Can i freeze it with syrup on top and then warm up a different Day?
I don’t recommend that. It tastes best fresh.
I have tried your Spanakopita, its lovely!
Now making this as is my son’s favourite. never tried it before so wish me luck!
what do you do with the panko?
Hello Dimitra, I use to live in Queens, NY close to Astoria where they have many delicious Greek Restaurants. Miss the wonderful dishes that I was able to choose from. Back 25 years ago. Now living in NJ and cannot find good Greek food here.
2/19/22.
I’m interested in making the greek dish called Spankapita (Spinach Pie) Looking forward to hearing back from you.
I grew up in Astoria too. What a small world. Spanakopita is one of my most popular recipes. If you type it in the search bar, it will take you to the recipe 🙂
Hi, I just wanted to clarify something. Kataifi, (despite what it may say on a frozen box), is NOT shredded filo. Filo is flat, and if it was shredded, it would be flat in cross section. Kataifi is round in cross section. Filo is basically made from dough, however, kataifi is made from batter. It’s eaten by Greeks; Armenians; Albanians; Turks, Arabs and others, but the basic pastry itself is usually made by professionals, traditionally. Kataifi starts as a liquid batter that is poured through a special device, which is perforated, onto what is essentially, a hot plate. It pours out in a very fine stream which is almost immediately cooked enough to become solid, then it’s scraped off the hot plate, and gets bagged or boxed, and sold partially cooked, while its color is still pastry-white. Then, you can proceed to prepare it as you do with your recipe here. There are other dishes, mostly sweet, that are also made with it, for example Kunife, eaten by Greeks, Arabs and Turks, which is dippped in butter, fried in a skillet, with a layer of cheese on top, sandwiched with another layer of Kataifi pastry. Once the bottom is golden-brown, it’s carefully flipped so the other side becomes golden-brown. Simple syrup is then poured over it, and it’s finally topped with chopped pistachios. Yum
Thank you for the detailed explanation! You’re absolutely right—kataifi and phyllo dough are quite different in their preparation and appearance. Kataifi, with its unique round cross-section, has a distinct texture and is used in various delicious dishes. Your description of kunefe sounds mouthwatering! I appreciate you sharing this insight and enriching the understanding of these wonderful pastries. If you have any more tips or recipes to share, I’d love to hear them!
I’ve always loved baklava, but I recently tried kataifi for the first time, and I’m hooked! The shredded phyllo dough gives it such a unique texture compared to regular phyllo pastries. The combination of crunchy nuts and the sweet honey syrup is just divine. I appreciate how the recipe allows the nuts to shine while being perfectly complemented by the syrup. I can’t wait to try making this at home—thanks for sharing such a delicious, authentic recipe!
I’m so happy to hear that you’ve discovered and fallen in love with kataifi! It really does have such a unique texture, and that balance of crunchy nuts with sweet syrup is something special, isn’t it? I think you’ll enjoy making it just as much as eating it—there’s something so satisfying about working with shredded phyllo dough. Thank you for your kind words, and I can’t wait to hear how it turns out when you make it at home!
This awesome! Thanks for the great shared info.
You’re very welcome! I’m so glad you liked it! If you ever need more recipes or tips, feel free to reach out. Enjoy your cooking!
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