Kataïfi (καταϊφι)
Jan 29th, 2009 | By Peter Minakis | Category: Baking, Butter, Dessert, Greek, Honey, Nuts, Phyllo, Recipe, Syrup
The sister dessert to Baklava has to be Kataifi. The more common and popular dessert is baklava but don’t let that keep you from trying out this dessert that’s easy to assemble, fabulous to look at and ever a delight to eat.
Much like Baklava, Kataifi exists in the dessert repertoire of Greek, Turkish, Middle Eastern and some Arabic nations. Kataifi is a pastry that resembles “shredded wheat” but that’s where the similarity begins and ends.
Kataifi behaves like phyllo dough in that one has to work quick, be fresh and be kept moist when handling it (like phyllo). Where does one buy Kataifi? That’s easy, you’ll likely see packages of Kataifi pastry for sale in stores that sell phyllo pastry and quite often, they are beside each other in the freezer!
The most common filling for the Greek Kataifi is chopped walnuts but I don’t think the Greek Food Taliban will fault you for making up your own nut mix. One can try pistachios, almonds, pecans or go ultra-rich with pine nuts!
During the Christmas holidays, I was in a mood for a combo of pistachios, almonds and walnuts, do I hear a “Hell Yeah”?
Having some leftover filling from my chocolate baklava, I went & got some Kataifi pastry from my Greek grocer and set out to make some Kataifi!
Sandie, this one’s for you!
Kataïfi (καταϊφι)
1 package (1lb) of Kataifi pastry, thawed
1/2 lb. of melted butter
Filling
2/3 cup of walnuts, fine chop
2/3 cup of pistachios, fine chop
2/3 cup of blanched almonds, fine chop
1/2 cup of sugar
1 tsp. of ground cinnamon
1/4 tsp. of ground cloves
1 egg white, lightly beaten
Syrup
3/4 cup of honey
2 cups of sugar
2 1/2 cups of water
1 cinnamon stick
rind of 1 lemon
juice of 1 lemon
some reserved nuts for topping
Pre-heated 350F oven
- Buy your Kataifi pastry from a store that sells alot of phyllo and kataifi pastry (high turnover). This ensures you’re buying a fresh product each time. Thaw in the fridge overnight and take out of the fridge about 15 minutes before working with it to come to room temperature.
- In a food processor, pulse your nut mixture until you’ve achieved a crumbly nut mixture. Empty into a bowl and mix in the remaining ingredients in the filling list.
- After you’ve brought your Kataifi to room temperature, open the pastry. The Kataifi I work with comes rolled up in a package. Carefully unroll it and using some scissors, cut up into 2″X5″ strips. Keep your supply of Kataifi pieces covered with a damp towel as you assemble the Kataifi rolls.
- Drizzle the surface of your Kataifi piece and place 1 Tbsp. of the nut mixture at one end of the Kataifi strip and roll it up tightly into a small cylinder. Place the the assembled rolls of Kataifi on a buttered 11″X 15″ pan and sprinkle them with melted butter.
- Bake in a preheated 350F oven (middle rack) for 1 hour. Allow to cool.
- Prepare the syrup as follows: add all the syrup ingredients in a pot and bring to a boil, then simmer over medium heat for 15 minutes. Keep the syrup hot until your Kataifi has cooled from the oven (Katiafi must be cool – syrup hot).
- Using a ladle, pour the hot syrup over the entire surface of your Kataifi. You may see pooling of syrup but no worries, the Kataifi will absorb the syrup up. Sprinkle the reserved nuts over the Kataifi pieces.
- Allow to cool before serving. Keep stored in an airtight container (room temperature) for a week.
If you are not reading this post in a feed reader or at http://kalofagas.blogspot.com then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.
© 2007-2009 Peter Minakis
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That was the first dessert I had when I went to Greece for the first time.
It looks fantastic. (Probably messy and complicated)
Wow, I love the way that looks!
I have never tried this dessert, but I really want to now! It looks spectacular!
I’ve only had this once at the Greek Festival here in Phoenix. It was pretty delicious, but my oh my, this looks fabulous! Yours looks larger and the mixture of ingredients a better choice!
e this dessert, when ever we go to France there is this supermarket which sells these delciious Kataifi’s. And i biy few of them and i have to admit it is me who finishe them off shamelessley.
These ones looks so yummy delcisious that i am craving for it.
I don’t think i will ever make them at home as it loooks so complicated.
OMG, that’s a delicious dessert! I love Kataifi, but it’s sad that this special pastry is hard to find in Geneva…
Cheers,
Rosa
OMG, that’s a delicious dessert! I love Kataifi, but it’s sad that this special pastry is hard to find in Geneva…
Cheers,
Rosa
OMG, that’s a delicious dessert! I love Kataifi, but it’s sad that this special pastry is hard to find in Geneva…
Cheers,
Rosa
OMG, that’s a delicious dessert! I love Kataifi, but it’s sad that this special pastry is hard to find in Geneva…
Cheers,
Rosa
OMG, that’s a delicious dessert! I love Kataifi, but it’s sad that this special pastry is hard to find in Geneva…
Cheers,
Rosa
OMG, that’s a delicious dessert! I love Kataifi, but it’s sad that this special pastry is hard to find in Geneva…
Cheers,
Rosa
I want some kataifi for my birthday!!!!! I will look for it as you say beside the puf pastry and see if I find it here… Just saw Tony’s video on Baklava and… I’m in the mood for nuts♥
I love kataifi, I made a short documentary of my mom and for b-roll I had her make kataifi. So neat! She has always made it in a sheet pan, but of course I have seen it rolled up like this too! Nice!
“Hell Yeah!”
Peter, I’m THRILLED you moved this dessert up in the Kalofagas schedule—now I can make my favorite, mystery, vacation dessert at home! Thanks so much for id-ing the photo, Kataifi is absolutely fabulous—I like to think of it as Baklava’s wild cousin (or as you mentioned, sister).
You rock, and I owe you one!
You said this isn’t really similar to Shredded Wheat, but that hasn’t stopped me from wanting to eat a bowl of these for breakfast. :\
Oh I really like this, I made it before and the whole family go insane. They love it.
Cheers,
Elra
It sounds delicious and it looks like it would be so much *fun* to make!
Oh my. I’ve never had this before but it looks and sounds amazing. Mouth watering good.
Sounds and looks incredible – I have never seen anything like this before!! Would love to take a big ol bite of this baby!!
“The Greek Food Taliban!”…oh my! I love this version…and pistachios. Perfect in this Peter.
it’s been a while since i had this dessert, i prefer it to baklava, as the syrup tensd to become better absorbed
i’ve never heard of this before! i looove baklava, so i’m sure i would adore this. i will have to give it a try!
I think I will prefer this to baklava…..the former being a tad too sweet for me. Great post, my friend!
I have seen these before. I don’t know if I’ve tried it though. They always look like shredded wheat to me.
The first picture looked like a bird’s nest with my first quick glance. It looks like it would be a great thing to try! I guess the Kataifi pastry comes shredded, from your pictures; that would make an interesting texture.
I’ve never seen these, nor any dessert quite like them. Fascinating. And yes, I’m thinking I would say hell yeah to all those nuts!
You made your own kantaifi??? Super!!!!
You can also make kantaifi with some kinds ofcheese, also nice, like a cheese pie.
Peter,this look absolutely nice and tasty!! delicious and prefer than baklawa too! beauty post as well! Gloria xx
I’m voting for the pine nuts. I have never seen this wonderment! I want to try, if I can locate kataifi…it’s difficult here. Online?
Do you have a recipe for ekmek? I believe it uses the kataifi pasta but is layered like a cream pie.
Peter, is this as sweet as baklava?
Kataïfi is always my first choice if loukoumades isn’t available. That’s how much I like it. I adore it in Osmalilleh, but that’s Lebanese.
Looks delicious Peter. I’ve never made kataifi before. will have to try it out.
Peter I love the texture of this and the filling with the cloves and cinnamon along with the syrup containing the lemon flavors must have ones taste buds really dancing!
I’ve eaten kataifi a million times of course but never made it myself … just thgouht I’d clarify, cause what kind of Greek would Ibe if I hadn’t ever devoured kataifi?!
the Greek food Taliban…very funny. I was expecting soup, but these will do nicely!
Those look really good! I have never seen Kataifi in stores. Maybe I will have to try Greek town.
Hell yeah!OK? LOL
But I never had this and have never even seen it til now. Very interesting. Good post, kid
LOL at Hell Yeah!
I’ve never seen this dessert before, it looks really yummy.
Hell yes! But I have never seen kataifi pastry for sale – I can get filo at the supermarket but not kataifi.
Now I want baklava for lunch!
i haven’t met baklava’s sister, but after reading your post, i feel a strong need to do so. what a unique treat!
I came over from Organically Cooked. You are right, this is a great dish to look at (eat too,I’m sure!).
Oooh my this looks and must taste amazing!!! I've been on a search in my local area & have not found this kataifi pastry yet… I love Baklava, I must find a source for those crispy strands!!
I LOVE this stuff. Always my favourite thing to eat when in Greece. Never quite the same elsewhere…
i love this dessert but have never tried to make it. You’ve inspired me to give it a try, Peter.
So delish Peter. Bring me any Greek desserts and I’m in heaven. Have a good day!
Looks delicious. I’ve had these before and they are wonderful. I’m glad I ate them before reading your blgo because I think I might have passed after reading your Shredded Wheat reference.
Well, of COURSE yours are perfect! I’m too much of a wimp to try. I can so see a big lump of goo in a pan as a result.
Hi Peter – I’ve been reading your blog for a few months now and absolutely love everything you share (esp. being of Greek descent myself)! The explanation and photos of kataifi are wonderful…mmmm
I love kataifi but I make it “nistisimo” with almonds and no butter and no egg and usually make it on Kathara Deftera.