Kataifi-Shredded-Nut-Pastries

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Servings: 40 Difficulty: Advanced
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Crispy, buttery shredded pastry rolls filled with spiced nuts and soaked in fragrant honey syrup.
Kataifi (Shredded Nut Pastries recipe image
Kataifi (Shredded Nut Pastries recipe image
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Kataifi-Shredded-Nut-Pastries

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 40 Calories: 979.0

Description

This classic Greek dessert transforms delicate kataifi pastry into golden, crunchy rolls packed with a sweet and nutty filling. The contrast between the crisp, flaky exterior and the soft, spiced walnut interior creates a delightful texture that is both comforting and elegant. Soaked in a warm syrup infused with lemon, cloves, and cinnamon, these pastries are incredibly aromatic and rich. They are a perfect centerpiece for festive gatherings, holidays, or as a luxurious end to a hearty meal. While they require some patience to assemble, the result is a timeless treat that brings a touch of Mediterranean warmth to any table.

Ingredients

Directions

  1. Preheat oven to 350&# 194;°F (175ðC).
  2. Separate the kataifi pastry strands by hand to ensure they are not tangled.
  3. Take a portion of the pastry strands and spread them out on a board to form a 18 x 25 cm (7 x 10 inch) rectangle with strands running lengthwise.
  4. Brush the pastry strands lightly with melted butter.
  5. Spread about 2 tablespoons of nut filling along one narrow edge of the pastry rectangle.
  6. Roll the pastry up firmly into a neat log.
  7. Repeat the process with the remaining pastry and filling until all filling is used.
  8. Place the rolls close together in a 20 x 30 cm (8 x 12 inch) baking dish.
  9. Brush the tops of the rolls with the remaining melted butter.
  10. Bake for 50-55 minutes, or until the pastries are golden brown and crisp.
  11. While baking, combine sugar, water, lemon juice, lemon rind, cloves, and cinnamon in a saucepan.
  12. Bring the mixture to a boil over medium heat and simmer for 10 minutes.
  13. Stir in honey, then strain the syrup to remove spices and rind. Let the syrup cool completely.
  14. Pour the cooled syrup evenly over the hot pastries immediately after removing them from the oven.
  15. Place a folded cloth over the dish and let the pastries cool completely to absorb the syrup.
  16. Cut each roll into 5 diagonal pieces before serving.

Nutrition Facts

Servings 40

Amount Per Serving
Calories 979.0kcal
% Daily Value *
Total Fat 76.1g118%
Saturated Fat 43.1g216%
Cholesterol 129.0mg43%
Sodium 843.3mg36%
Total Carbohydrate 66.3g23%
Dietary Fiber 1.2g5%
Sugars 1.9g
Protein 9.3g19%

* 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

Nut Filling: The recipe ingredients list is incomplete for the filling. Traditional fillings typically include finely chopped walnuts or almonds mixed with sugar, cinnamon, and a bit of butter. Ensure you have approximately 2-3 cups of nut mixture for 500g of pastry.

Alternative Shaping: For smaller, bite-sized rolls, take a small handful of pastry strands, spread compactly, dab with butter, and place a tablespoon of nut filling shaped like a short sausage at one end. Roll up firmly. This method yields about 30 small rolls.

Syrup Tip: It is crucial to pour cool syrup over hot pastries (or hot syrup over cool pastries) to prevent the pastry from becoming soggy. The contrast in temperature helps the pastry absorb the flavor while maintaining its crunch.

Storage: Store in an airtight container at room temperature for up to 3 days. The pastry may soften slightly over time due to the syrup.

Keywords: kataifi, shredded pastry, greek dessert, nut filling, honey syrup, walnuts, baking, pastry rolls, cinnamon, cloves, lemon, crunchy, festive, middle eastern, vegetarian, sweet, traditional, holiday baking, pastry, dessert recipe
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