KataÃifi (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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I have been fortunate enough to try this and even see the shredded dough at our grocers. Perhaps you have inspired me to give it a try.
I have this vision of my new year’s resolution flying out the door. I love this configuration. I use katafi (did I spell it right) to wrap apple pieces and then fry them and dust with icing sugar and it’s so to die for. I can’t imagine this could even remotely be anything but incredible.
Hmmm … I don’t know where my comment went. Oh well, I’ll try again. These look terrific! I’ve actually had these, and love them. It’s been a while, though, so I think I need some again! YUM!
First time here n love ur treasure trove of recipes.
u hve a neat blog…with great recipes.
i am adding you to my roll..hope its ok.
Amazing. I have looked at these in pastry stores and thought “impossible” and now I see they’re in the realm of reality.
I actually prefer kataifi to baklava. Yours looks perfect. I just love it and I could really go for a piece right now if I hadn’t polished off half a karidopita this week. lol.
Hello Mr. Peter. Wow, you’re a real gourmet and you’re into the financial business. I don’t have much orientation to Greek food this side of the planet but your blog is already a bridgeway to it. I’ll turn to you for further education.
I always wondered what form kataifi pastry came in. I’ve only seen the fininshed product. I’ll have to look for it:-)
oh my gosh what fun! I don’t have a place near me that sells kataifi, but i’m in LA at least once a week … they have to sell it some place there, right? this looks wonderful!
oh my gosh what fun! I don’t have a place near me that sells kataifi, but i’m in LA at least once a week … they have to sell it some place there, right? this looks wonderful!
oh my gosh what fun! I don’t have a place near me that sells kataifi, but i’m in LA at least once a week … they have to sell it some place there, right? this looks wonderful!
oh my gosh what fun! I don’t have a place near me that sells kataifi, but i’m in LA at least once a week … they have to sell it some place there, right? this looks wonderful!
oh my gosh what fun! I don’t have a place near me that sells kataifi, but i’m in LA at least once a week … they have to sell it some place there, right? this looks wonderful!
ohhh ahhhhh..these look aoooooo yummy. Great job Peter
This dessert is making my mouth water. Delicious!
I’ve seen this in many stores here, I wouldn’t have a clue what to do with it,you make this sound so easy, but it looks complcated to me. That being said this is the kind of stuff that would be very dangerous for me to have around. Crunchy and nutty my absolute favorite!
What a cute looking dessert
can I come over and get a bite of this?? I have got to try this.
cheers,trupti
the spice who loved me
Sounds and looks really delicious … there are two other filling you can use for it … one is cream and the other is cheese … and they taste mmmm soo yummy … Laila .. http://limeandlemon.wordpress.com
Ok, I will stalk my local rural grocery store and see if I can find some Kataifi. Otherwise I will have to look for it next time I go to my mom’s!
Oh my word, those look good! And still laughing at the Greek Food Taliban… That particular party seems to have quite a few very vocl chapters
I’ve never made Kataifi before, but I do love to eat it! Thanks for a great post and recipe.
Yum, yum, yum. I could use some of that kataifi right now.
[...] Kataifi – from Peter of Kalofagas [...]
Finally, I have found Kataifi pastry & cannot wait to try this wonderful dessert!!
BTW.. when I next make those wonderful pork chops & there will be a next time… I must take a photo!
Peter, finally my Kataifi post is up…. Thank you!