Kataifi-Shredded-Nut-Pastries_1

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Servings: 40 Difficulty: Intermediate
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Flaky, golden threads of kataifi dough baked until crisp and soaked in sweet syrup.
Kataifi (Shredded Nut Pastries recipe image
Kataifi (Shredded Nut Pastries recipe image
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Kataifi-Shredded-Nut-Pastries_1

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 40 Calories: 548.8

Description

This classic Middle Eastern and Greek dessert features delicate strands of kataifi pastry baked until golden brown and crispy. The pastry is typically filled with a mixture of ground pistachios, almonds, or walnuts, creating a wonderful contrast between the crunchy exterior and the rich, nutty interior. Once baked, the pastries are drenched in a simple sugar syrup that penetrates the layers, adding moisture and sweetness without making them soggy. It is an elegant yet approachable treat that shines at holiday gatherings, festive celebrations, or as a luxurious after-dinner indulgence. The aroma of toasted nuts and warm spices fills the kitchen, promising a delicious end to any meal.

Ingredients

Directions

  1. Separate the strands of kataifi pastry with your fingers to fluff them up.
  2. Melt butter or oil and toss the shredded pastry until evenly coated and glossy.
  3. Prepare the nut filling by finely chopping pistachios, almonds, or walnuts.
  4. Divide the pastry into small portions and flatten each piece into a thin oval.
  5. Place a tablespoon of nut filling in the center of each pastry oval.
  6. Fold the pastry over the filling and pinch the edges to seal, forming a crescent shape.
  7. Arrange the pastries in a single layer in a greased baking dish.
  8. Brush the tops with remaining melted butter and sprinkle with cinnamon or rose water if desired.
  9. Bake in a preheated oven at 350&# 194;°F (175ðC) for 30-40 minutes until golden brown and crisp.
  10. While baking, boil sugar, water, and lemon juice to make a simple syrup.
  11. Pour the hot syrup over the hot pastries immediately after removing them from the oven.
  12. Allow the pastries to cool and absorb the syrup for at least 1 hour before serving.

Nutrition Facts

Servings 40

Amount Per Serving
Calories 548.8kcal
% Daily Value *
Total Fat 27.5g43%
Saturated Fat 12.5g63%
Cholesterol 0.0mg0%
Sodium 457.5mg20%
Total Carbohydrate 66.2g23%
Dietary Fiber 1.2g5%
Sugars 1.9g
Protein 8.8g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For the best texture, ensure the kataifi pastry is thoroughly separated and coated with fat before baking.

Traditional nut fillings often include pistachios, almonds, and walnuts. You can adjust the ratio based on preference.

The syrup should be slightly thicker than water but thinner than honey. It will thicken as it cools.

Serve at room temperature or slightly chilled. The pastries will become softer as they absorb the syrup.

If using vegan butter, ensure it has a high water content to mimic the texture of traditional butter.

Rose water or orange blossom water can be added to the syrup for an aromatic floral note.

Store leftovers in an airtight container at room temperature for up to 3 days.

Keywords: kataifi, pastry, nuts, greek, dessert, shredded, pistachio, almond, syrup, baking, crispy, traditional, sweet, pastry dough, holiday, middle eastern, lemon, butter, crunchy, indulgent
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