Greek Kataifi Recipe

Greek Kataifi

Introduction

Kataifi looks like someone spun golden angel hair into tiny, sweet rolls and whispered, “Be crunchy, be syrupy, be irresistible.” This Greek pastry is a cousin to baklava, but with shredded filo that turns into crispy lace when baked. Inside, you’ll find a cozy nest of nuts and warm spices, all soaked in honey syrup that clings like sunshine in spring. One bite and you might just feel like you’re standing in a little bakery in Athens, the air thick with sugar dreams.

Ingredients

For the pastry

• 1 package kataifi dough (shredded filo pastry)

• 200 g unsalted butter, melted

• 1 cup walnuts or pistachios, finely chopped

• 1 teaspoon cinnamon

For the syrup

• 1 cup sugar

• 1 cup water

• ½ cup honey

• 1 cinnamon stick

• 1 strip lemon peel (optional)

Instructions

1. Prepare the syrup first. Combine sugar, water, honey, cinnamon stick, and lemon peel in a pot.

2. Bring to a gentle boil, simmer 8 to 10 minutes, then set aside to cool.

3. Preheat oven to 350°F (180°C).

4. Gently separate kataifi strands with your fingers so they’re fluffy like edible straw.

5. Take a small handful, flatten slightly, and add a spoonful of nuts mixed with cinnamon.

6. Roll it up snugly like a tiny pastry sleeping bag.

7. Place rolls in a buttered baking dish and brush generously with melted butter.

8. Bake for 40 to 50 minutes until deep golden and crisp.

9. Remove hot pastry from oven and pour cool syrup over immediately.

10. Let rest until the syrup soaks in, the pastry glistens, and angels start singing in your kitchen.

Conclusion

Kataifi is a pastry that plays both sides: crisp and delicate on the outside, soft and sticky-sweet at heart. It’s a treat that brings celebration energy with every bite. Serve it with pistachio sprinkles, a cup of strong coffee, and maybe a slow sigh of joy. Your taste buds just took a mini vacation to Greece.

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