Greek Almond And Walnut Kataifi Recipe

Name: Greek Almond And Walnut Kataifi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb kataifi pastry, unfrozen per package instructions (may not be halal if contains lecithin, found in Greek and some Middle Eastern shops); 1 lb butter, melted (may use less but it's always good to have enough!); Filling; 1 cup walnuts, coarsely chopped; 1 cup almonds, coarsely ground (loz); 1/2 cup white sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1 large egg white, lightly beaten; 1 tablespoon water; Syrup; 2 cups white sugar (I use about 1/8 cup less); 1 1/8 cups water; 1/2 teaspoon lemon juice; 1 thin strip lemon peel; 3 whole cloves (fresh, or use 4); 1 tablespoon honey

Servings: persons

1 lb kataifi pastry, unfrozen per package instructions (may not be halal if contains lecithin, found in Greek and some Middle Eastern shops)
1 lb butter, melted (may use less but it's always good to have enough!)
Filling
1 cup walnuts, coarsely chopped
1 cup almonds, coarsely ground (loz)
1/2 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 large egg white, lightly beaten
1 tablespoon water
Syrup
2 cups white sugar (I use about 1/8 cup less)
1 1/8 cups water
1/2 teaspoon lemon juice
1 thin strip lemon peel
3 whole cloves (fresh, or use 4)
1 tablespoon honey

1
Preheat oven to 350F (175C).
2
Prepare syrup:
3
Heat the water in a saucepan over low heat. Add the sugar and stir to dissolve.
4
Add the lemon juice, peel, and cloves, and bring to a boil.
5
Reduce heat and simmer for 10 minutes.
6
Stir in the honey, remove from the heat, strain, and set aside to cool.
7
Prepare filling:
8
In a mixing bowl, combine all the ingredients for the filling and blend well with a wooden spoon.
9
A word about kataifi dough:
10
This dough comes commercially packaged in a long strip, about 3 inches wide. To prepare it for this recipe, lay the long strip out on a clean work surface and divide it into 18-24 pieces, gently spreading the strands out a bit if they clump together. Each piece will be used to create an individual kataifi roll. Keep unused dough covered with a piece of waxed paper and a damp towel on top of that to keep it from drying out.
11
Brush a strip with melted butter.
12
Place a tablespoon of the filling at one end of the strip and roll up into a cylinder, tucking in any stray pieces of dough. Take care to roll the pastry tightly so that the filling is securely enclosed.
13
Place the rolls seam side down in a lightly buttered baking dish, close together but not squashed, and brush well with butter. Bake for 45-60 minutes, until golden brown and crispy looking.
14
Remove from oven, pour cool syrup over the pastry and cover with a clean towel. Let cool about 3-4 hours as it absorbs the syrup.
15
Enjoy!

1753

kcal

Calories

131

Fat

145

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 kataifi pastry, unfrozen per package instructions (may not be halal if contains lecithin, found in Greek and some Middle Eastern shops), 1 lb butter, melted (may use less but it's always good to have enough!), Filling, 1 cup walnuts, coarsely chopped, and more.

Yes, Greek Almond And Walnut Kataifi 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!

Greek Almond And Walnut Kataifi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions