Almond And Walnut Kataifi (Cake Style) Recipe

Name: Almond And Walnut Kataifi (Cake Style)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb phyllo dough, shredded (Actually kataifi, defrosted per package instructions); 1/2 lb butter, melted; For the filling; 1 cup walnuts, coarsely chopped; 1 cup almonds, coarsely ground; 1/2 cup extra finely granulated sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1 egg white, lightly beaten; 1 tablespoon brandy; For the syrup; 2 cups sugar; 1 1/4 cups water; 1/2 teaspoon lemon juice; 1 thin strip lemon peel; 4 whole cloves; 1 tablespoon honey

Servings: persons

1 lb phyllo dough, shredded (Actually kataifi, defrosted per package instructions)
1/2 lb butter, melted
For the filling
1 cup walnuts, coarsely chopped
1 cup almonds, coarsely ground
1/2 cup extra finely granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 egg white, lightly beaten
1 tablespoon brandy
For the syrup
2 cups sugar
1 1/4 cups water
1/2 teaspoon lemon juice
1 thin strip lemon peel
4 whole cloves
1 tablespoon honey

1
Preheat oven to 350.
2
Mix the filling ingredient in a small bowl.
3
In an 8x10 (or other size) pan, place one quarter of the kataifi in a layer and brush with butter.Add a layer of filling.
4
Layer of kataifi, brush with butter layer of filling.
5
Layer of kataifi, brush with butter layer of filling.
6
Top with the remaining kataifi and brush with butter.
7
Bake 45-60 minutes until the top is golden,.
8
Place all the syrup ingredients in a small pot, Heat until sugar dissolves. Take off heat and allow to cool.
9
Remove from oven and pout syrup, evenly, over the top. Cover with a clean towel and let it cool for 3-4 hours so it can absorb the syrup.
10
These are very rich, serve small pieces.

1346

kcal

Calories

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 lb phyllo dough, shredded (Actually kataifi, defrosted per package instructions), 1/2 lb butter, melted, For the filling, 1 cup walnuts, coarsely chopped, and more.

Yes, Almond And Walnut Kataifi (Cake Style) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Almond And Walnut Kataifi (Cake Style)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions