Kataifi, a beloved dessert in Greek cuisine, is a unique pastry made from shredded phyllo dough that has a delightful texture reminiscent of vermicelli.
Traditionally filled with an array of ingredients—ranging from sweet combinations like nuts and honey to savory options such as cheese and spinach—kataifi is versatile enough to cater to any palate.
Whether you’re preparing for a festive occasion or simply looking to impress friends and family with your culinary skills, our collection of over 25 Greek kataifi recipes will inspire your kitchen adventures.
Join us as we explore the rich flavors and textures of this timeless Greek delicacy, showcasing both traditional and innovative fillings that highlight the essence of Greek cooking.
25+ Irresistible Greek Kataifi Recipes for Every Occasion
From sweet to savory, the possibilities with kataifi are endless.
This collection of 25+ Greek kataifi recipes not only celebrates the traditional flavors of Greece but also encourages experimentation in the kitchen.
Each recipe offers a unique take on this delightful pastry, ensuring there’s something for everyone to enjoy.
Whether you opt for a rich chocolate filling, a refreshing lemon curd, or a savory spinach and feta blend, you’re sure to delight your taste buds and those of your loved ones.
Embrace the joy of cooking and savor the delicious results—your next culinary masterpiece awaits!
Greek Kataifi with Walnuts and Cinnamon
This traditional Greek kataifi is a delightful combination of crunchy shredded pastry filled with a sweet walnut mixture, flavored with cinnamon and sugar. Topped with a rich syrup, it offers a perfect balance of textures and flavors. Ideal for a festive occasion or as a comforting dessert, this dish captures the essence of Greek culinary tradition and is sure to impress your guests.
Ingredients:
- 1 package kataifi pastry (about 400g)
- 200g walnuts, finely chopped
- 100g sugar
- 1 tsp ground cinnamon
- 150g unsalted butter, melted
- 200g sugar (for syrup)
- 200ml water
- 1 tsp vanilla extract
- A pinch of salt
Instructions:
- Preheat the oven to 180°C (350°F).
- Prepare the filling: In a mixing bowl, combine the chopped walnuts, 100g of sugar, cinnamon, and a pinch of salt. Mix well to combine.
- Prepare the kataifi: Carefully separate the strands of the kataifi pastry. Take a handful of pastry and spread it out on a clean surface. Drizzle with melted butter and gently toss to coat.
- Assemble the kataifi: Place about a tablespoon of the walnut mixture at one end of the pastry. Roll it tightly into a cylinder shape and place it in a greased baking dish. Repeat with the remaining pastry and filling.
- Bake: Brush the tops of the rolled kataifi with the remaining melted butter. Bake in the preheated oven for about 30-35 minutes, or until golden brown and crispy.
- Make the syrup: While the kataifi is baking, prepare the syrup. In a saucepan, combine 200g of sugar, 200ml of water, and vanilla extract. Bring to a boil and simmer for 10 minutes, then remove from heat and let it cool.
- Finishing touches: Once the kataifi is baked, remove it from the oven and immediately pour the cooled syrup over the hot pastry. Allow it to soak for at least 30 minutes before serving.
This Greek kataifi with walnuts and cinnamon is a perfect representation of the rich flavors of Greek cuisine. The crispy outer layer complements the sweet, nutty filling, while the syrup adds a luscious sweetness that binds the entire dish together. Whether served warm or at room temperature, this dessert is sure to be a crowd-pleaser. Enjoy it with a cup of coffee or tea for a delightful treat!
Kataifi with Cheese Filling
This savory kataifi dish features a creamy cheese filling, offering a delightful contrast to the crispy exterior. The kataifi pastry, when baked, becomes a golden-brown nest of flavors that holds a luscious cheese mixture, making it perfect for an appetizer or a snack. With a hint of herbs and spices, this recipe is a wonderful way to enjoy the versatility of kataifi in a savory context.
Ingredients:
- 1 package kataifi pastry (about 400g)
- 300g feta cheese, crumbled
- 100g ricotta cheese
- 2 eggs
- 1 tsp dried oregano
- 1 tsp black pepper
- 150g unsalted butter, melted
- 50ml olive oil
- Fresh herbs (for garnish)
Instructions:
- Preheat the oven to 190°C (375°F).
- Prepare the cheese filling: In a bowl, combine crumbled feta cheese, ricotta cheese, eggs, oregano, and black pepper. Mix until well blended.
- Prepare the kataifi: Separate the strands of kataifi pastry, tossing them with melted butter and olive oil until well coated.
- Assemble the kataifi: Take a handful of the pastry and spread it out on a clean surface. Place a spoonful of the cheese mixture at one end and roll it tightly into a nest shape. Place in a greased baking dish. Repeat with the remaining pastry and filling.
- Bake: Brush the tops with any remaining melted butter. Bake for 25-30 minutes, or until the nests are golden brown and crispy.
- Serve: Garnish with fresh herbs and serve warm.
This kataifi with cheese filling is a delightful twist on traditional Greek flavors. The combination of creamy cheese and the crispy pastry creates a satisfying texture that is irresistible. Perfect as a starter for a dinner party or a delicious snack, these savory nests will bring a taste of Greece to your table. Enjoy with a side of tzatziki or a fresh salad for a complete meal experience!
Kataifi with Almonds and Orange Blossom
This unique kataifi recipe features a fragrant almond filling enhanced by the delicate notes of orange blossom water. The sweet syrup, infused with hints of citrus, complements the nutty flavor beautifully, making it a refreshing dessert option. This dish is perfect for special occasions, offering a sophisticated twist on the classic kataifi dessert that will leave a lasting impression.
Ingredients:
- 1 package kataifi pastry (about 400g)
- 200g almonds, finely chopped
- 100g sugar
- 1 tsp orange blossom water
- 150g unsalted butter, melted
- 200g sugar (for syrup)
- 200ml water
- 1 tsp lemon juice
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 180°C (350°F).
- Prepare the almond filling: In a bowl, mix together chopped almonds, 100g sugar, and orange blossom water until well combined.
- Prepare the kataifi: Separate the kataifi strands and toss them with melted butter until evenly coated.
- Assemble the kataifi: Take a handful of the pastry and lay it flat. Place a spoonful of the almond mixture at one end and roll it into a cylinder. Place in a greased baking dish, continuing until all the filling and pastry are used.
- Bake: Brush the tops with any leftover melted butter and bake for 30-35 minutes until golden brown.
- Make the syrup: In a saucepan, combine 200g sugar, 200ml water, lemon juice, and vanilla extract. Bring to a boil, then simmer for 10 minutes. Remove from heat and let cool.
- Finish the dish: Once baked, pour the cooled syrup over the hot kataifi. Allow to soak for at least 30 minutes before serving.
This kataifi with almonds and orange blossom is a luxurious dessert that brings together the richness of nuts and the freshness of citrus. The aromatic flavors elevate this dish to something truly special, making it a wonderful addition to any dessert table. Whether you serve it at a festive gathering or enjoy it as a personal indulgence, this kataifi is bound to enchant with its exquisite taste and texture. Pair it with a cup of tea or coffee for a complete experience!
Kataifi with Chocolate and Hazelnut
This indulgent kataifi dessert combines the rich flavors of chocolate and hazelnuts, creating a decadent treat that chocolate lovers will adore. The crispy kataifi pastry forms a perfect shell around the creamy chocolate filling, while the addition of hazelnuts adds a delightful crunch. This recipe is ideal for a special occasion or as a luxurious end to a meal, bringing a sweet, nutty flavor profile that satisfies any sweet tooth.
Ingredients:
- 1 package kataifi pastry (about 400g)
- 200g dark chocolate, chopped
- 100g hazelnut spread (like Nutella)
- 150g unsalted butter, melted
- 50g hazelnuts, chopped (for topping)
- 200g sugar (for syrup)
- 200ml water
- 1 tsp vanilla extract
- A pinch of salt
Instructions:
- Preheat the oven to 180°C (350°F).
- Prepare the chocolate filling: In a heatproof bowl, melt the dark chocolate over a double boiler or in the microwave. Once melted, mix in the hazelnut spread until smooth. Allow to cool slightly.
- Prepare the kataifi: Separate the kataifi strands and drizzle with melted butter, tossing to coat evenly.
- Assemble the kataifi: Take a handful of the kataifi and spread it out on a clean surface. Place about a tablespoon of the chocolate-hazelnut mixture at one end and roll it into a cylinder shape. Place in a greased baking dish. Repeat with the remaining kataifi and filling.
- Bake: Brush the tops with any remaining melted butter. Bake for 30-35 minutes until golden brown and crispy.
- Make the syrup: In a saucepan, combine 200g of sugar, 200ml of water, and vanilla extract. Bring to a boil and simmer for 10 minutes. Let cool before using.
- Finishing touches: Once the kataifi is baked, pour the cooled syrup over the hot pastry and top with chopped hazelnuts. Allow to soak for at least 30 minutes before serving.
This kataifi with chocolate and hazelnut is a decadent twist on traditional Greek dessert offerings. The combination of crispy pastry with the smooth, rich filling creates a delightful contrast in texture, making every bite a pleasure. Perfect for dinner parties or as a luxurious treat for yourself, this dessert is sure to impress and satisfy any chocolate craving. Pair it with a scoop of vanilla ice cream for an extra indulgent experience!
Kataifi with Spinach and Feta
This savory kataifi dish brings together the classic flavors of Greek spanakopita, using kataifi pastry instead of phyllo. Filled with a delicious mixture of spinach, feta cheese, and herbs, this recipe offers a unique take on a traditional favorite. It’s perfect as an appetizer, a side dish, or even a light meal, providing a tasty way to enjoy greens and cheese wrapped in crispy pastry.
Ingredients:
- 1 package kataifi pastry (about 400g)
- 300g fresh spinach, washed and chopped
- 200g feta cheese, crumbled
- 2 eggs
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp dried dill (optional)
- Salt and pepper, to taste
- 150g unsalted butter, melted
Instructions:
- Preheat the oven to 190°C (375°F).
- Prepare the filling: In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until softened. Add the chopped spinach and cook until wilted. Remove from heat and allow to cool slightly.
- Combine the filling: In a bowl, mix together the cooked spinach mixture, crumbled feta, eggs, dill, salt, and pepper until well combined.
- Prepare the kataifi: Separate the strands of kataifi pastry and toss with melted butter until evenly coated.
- Assemble the kataifi: Take a handful of the pastry and spread it out. Place a spoonful of the spinach and feta filling at one end and roll it into a cylinder shape. Place in a greased baking dish. Repeat with the remaining filling and pastry.
- Bake: Brush the tops with any leftover melted butter. Bake for 30-35 minutes or until golden and crispy.
- Serve: Allow to cool slightly before serving warm.
This kataifi with spinach and feta offers a delightful balance of flavors and textures. The crispy, flaky exterior contrasts beautifully with the creamy, savory filling, making it a satisfying dish for any occasion. Whether served as an appetizer or a light meal, this dish is sure to be a hit among vegetarians and meat-eaters alike. Enjoy with a side of Greek yogurt or tzatziki for a refreshing complement!
Kataifi with Pistachio and Rose Water
This elegant kataifi dessert is infused with the exotic flavors of pistachios and rose water, creating a fragrant and colorful dish that is both visually appealing and delicious. The crunchy kataifi pastry envelops a sweet pistachio filling, which is further enhanced by a fragrant syrup. Perfect for special occasions or as a luxurious treat, this kataifi will transport you to the heart of Greece with its unique combination of flavors.
Ingredients:
- 1 package kataifi pastry (about 400g)
- 200g pistachios, finely chopped
- 100g sugar
- 2 tbsp rose water
- 150g unsalted butter, melted
- 200g sugar (for syrup)
- 200ml water
- 1 tsp lemon juice
- 1 tsp vanilla extract
- A pinch of salt
Instructions:
- Preheat the oven to 180°C (350°F).
- Prepare the pistachio filling: In a bowl, combine chopped pistachios, 100g sugar, rose water, and a pinch of salt. Mix well to create a filling.
- Prepare the kataifi: Separate the strands of kataifi and drizzle with melted butter, tossing to coat evenly.
- Assemble the kataifi: Take a handful of the pastry and spread it out on a clean surface. Place a spoonful of the pistachio mixture at one end and roll it into a cylinder shape. Place in a greased baking dish. Repeat with the remaining pastry and filling.
- Bake: Brush the tops with any remaining melted butter. Bake for 30-35 minutes, or until golden brown and crispy.
- Make the syrup: In a saucepan, combine 200g sugar, 200ml water, lemon juice, and vanilla extract. Bring to a boil, then simmer for 10 minutes. Let cool.
- Finish the dish: Once the kataifi is baked, pour the cooled syrup over the hot pastry. Allow it to soak for at least 30 minutes before serving.
This kataifi with pistachio and rose water is a beautiful and aromatic dessert that brings together the crunch of the pastry and the creamy richness of pistachios. The delicate fragrance of rose water elevates this dish, making it a memorable treat for special occasions. Serve it at celebrations or as a luxurious end to a meal, and watch your guests delight in the exquisite flavors. Pair it with a cup of herbal tea for a complete and delightful experience!
Kataifi with Spiced Pumpkin Filling
This delightful kataifi recipe features a spiced pumpkin filling that captures the essence of autumn. Infused with warm spices such as cinnamon and nutmeg, this sweet and creamy filling is wrapped in crispy kataifi pastry and drizzled with syrup for a deliciously comforting dessert. Ideal for fall gatherings or holiday celebrations, this dish offers a unique twist on traditional kataifi that will warm your heart and satisfy your sweet tooth.
Ingredients:
- 1 package kataifi pastry (about 400g)
- 400g pumpkin puree (canned or freshly cooked)
- 100g brown sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 2 eggs
- 150g unsalted butter, melted
- 200g sugar (for syrup)
- 200ml water
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 180°C (350°F).
- Prepare the filling: In a bowl, combine pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and eggs. Mix well until smooth and set aside.
- Prepare the kataifi: Separate the kataifi strands and drizzle with melted butter, tossing to coat evenly.
- Assemble the kataifi: Take a handful of the kataifi and spread it out on a clean surface. Place about a tablespoon of the pumpkin filling at one end and roll it into a cylinder shape. Place in a greased baking dish. Repeat with the remaining filling and pastry.
- Bake: Brush the tops with any leftover melted butter. Bake for 30-35 minutes or until golden brown and crispy.
- Make the syrup: In a saucepan, combine 200g of sugar, 200ml of water, and vanilla extract. Bring to a boil and simmer for 10 minutes, then remove from heat and let cool.
- Finishing touches: Once the kataifi is baked, pour the cooled syrup over the hot pastry. Allow it to soak for at least 30 minutes before serving.
This kataifi with spiced pumpkin filling is a perfect way to celebrate the flavors of fall. The combination of crispy pastry and a warm, spiced filling creates a comforting dessert that is sure to be a hit at any gathering. Whether enjoyed at Thanksgiving or any autumn event, this dish is both festive and delicious. Pair it with whipped cream or vanilla ice cream for an extra touch of sweetness!
Kataifi with Coconut and Almond
This kataifi recipe offers a tropical twist with a filling made from coconut and almond, bringing a refreshing flavor to the traditional pastry. The combination of sweet shredded coconut and crunchy almonds enveloped in crispy kataifi pastry creates a delightful treat that transports you to sunny shores. Perfect for summer gatherings or as a light dessert, this kataifi will be a hit among coconut lovers and anyone looking for a unique dessert.
Ingredients:
- 1 package kataifi pastry (about 400g)
- 200g sweetened shredded coconut
- 100g almonds, finely chopped
- 100g sugar
- 2 tbsp almond extract
- 150g unsalted butter, melted
- 200g sugar (for syrup)
- 200ml water
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 180°C (350°F).
- Prepare the filling: In a bowl, mix together shredded coconut, chopped almonds, 100g sugar, and almond extract until well combined.
- Prepare the kataifi: Separate the kataifi strands and toss with melted butter until evenly coated.
- Assemble the kataifi: Take a handful of the kataifi and spread it out on a clean surface. Place about a tablespoon of the coconut-almond filling at one end and roll it into a cylinder shape. Place in a greased baking dish. Repeat with the remaining pastry and filling.
- Bake: Brush the tops with any remaining melted butter. Bake for 30-35 minutes or until golden brown and crispy.
- Make the syrup: In a saucepan, combine 200g sugar, 200ml water, and vanilla extract. Bring to a boil and simmer for 10 minutes. Let cool.
- Finish the dish: Once the kataifi is baked, pour the cooled syrup over the hot pastry. Allow to soak for at least 30 minutes before serving.
This kataifi with coconut and almond is a delightful escape to tropical flavors. The crunchy pastry, combined with the sweet and nutty filling, creates a light yet satisfying dessert that is perfect for warm-weather occasions. Serve this dish with a side of fresh fruit or a coconut sorbet for a refreshing treat that is sure to please everyone at the table!
Kataifi with Mixed Berries and Cream Cheese
This refreshing kataifi recipe features a delightful mixture of fresh berries and creamy cheese, providing a deliciously fruity twist on the classic dessert. The combination of tart berries and sweet cream cheese wrapped in crispy kataifi pastry creates a beautiful presentation and an irresistible flavor profile. Perfect for summer gatherings or as a light dessert after a hearty meal, this dish is sure to be a hit with family and friends.
Ingredients:
- 1 package kataifi pastry (about 400g)
- 200g cream cheese, softened
- 100g powdered sugar
- 1 tsp vanilla extract
- 250g mixed berries (strawberries, blueberries, raspberries)
- 150g unsalted butter, melted
- 200g sugar (for syrup)
- 200ml water
- 1 tsp lemon juice
Instructions:
- Preheat the oven to 190°C (375°F).
- Prepare the filling: In a bowl, mix together softened cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the mixed berries, being careful not to crush them.
- Prepare the kataifi: Separate the kataifi strands and drizzle with melted butter, tossing to coat evenly.
- Assemble the kataifi: Take a handful of the pastry and spread it out. Place a spoonful of the berry and cream cheese mixture at one end and roll it into a cylinder shape. Place in a greased baking dish. Repeat with the remaining filling and pastry.
- Bake: Brush the tops with any leftover melted butter. Bake for 30-35 minutes, or until golden brown and crispy.
- Make the syrup: In a saucepan, combine 200g sugar, 200ml water, and lemon juice. Bring to a boil and simmer for 10 minutes, then remove from heat and let cool.
- Finishing touches: Once the kataifi is baked, pour the cooled syrup over the hot pastry. Allow to soak for at least 30 minutes before serving.
This kataifi with mixed berries and cream cheese offers a delightful balance of flavors, making it an ideal choice for a light and refreshing dessert. The crispy exterior complements the creamy, fruity filling perfectly, providing a delightful contrast in every bite. Whether served at a summer barbecue or a dinner party, this kataifi is sure to impress with its beautiful presentation and delicious taste. Enjoy it chilled for a refreshing end to your meal!
Kataifi with Walnut and Cinnamon
This kataifi recipe features a rich walnut and cinnamon filling that brings warmth and comfort to the dessert table. The crunchiness of the kataifi pastry perfectly complements the sweet, spiced walnut mixture, creating a delightful treat that is both aromatic and satisfying. Ideal for family gatherings or festive occasions, this dessert embodies the essence of traditional Greek sweets, making it a perfect way to celebrate any special moment.
Ingredients:
- 1 package kataifi pastry (about 400g)
- 200g walnuts, finely chopped
- 100g sugar
- 1 tsp ground cinnamon
- 150g unsalted butter, melted
- 200g sugar (for syrup)
- 200ml water
- 1 tsp vanilla extract
- A pinch of salt
Instructions:
- Preheat the oven to 180°C (350°F).
- Prepare the filling: In a bowl, combine finely chopped walnuts, 100g sugar, cinnamon, and a pinch of salt. Mix well until the ingredients are evenly distributed.
- Prepare the kataifi: Separate the kataifi strands and drizzle with melted butter, tossing to coat evenly.
- Assemble the kataifi: Take a handful of the kataifi and spread it out on a clean surface. Place about a tablespoon of the walnut mixture at one end and roll it into a cylinder shape. Place in a greased baking dish. Repeat with the remaining filling and pastry.
- Bake: Brush the tops with any remaining melted butter. Bake for 30-35 minutes or until golden brown and crispy.
- Make the syrup: In a saucepan, combine 200g of sugar, 200ml of water, and vanilla extract. Bring to a boil and simmer for 10 minutes, then let cool.
- Finishing touches: Once the kataifi is baked, pour the cooled syrup over the hot pastry. Allow to soak for at least 30 minutes before serving.
This kataifi with walnut and cinnamon is a delightful dessert that captures the essence of traditional Greek flavors. The combination of crunchy kataifi and the sweet, spiced walnut filling makes it a comforting treat perfect for any occasion. Serve it warm or at room temperature, perhaps alongside a scoop of vanilla ice cream or a dollop of Greek yogurt for added richness. This dish is bound to be a crowd-pleaser and a beloved addition to your dessert repertoire!
Kataifi with Lemon Curd and Meringue
This innovative kataifi dessert features a tangy lemon curd filling topped with a fluffy meringue, creating a bright and refreshing treat. The tartness of the lemon curd contrasts beautifully with the sweet meringue and the crispy kataifi pastry, making it a perfect dessert for spring and summer gatherings. This recipe is not only visually stunning but also offers a delightful balance of flavors, appealing to those who enjoy a zesty twist on traditional sweets.
Ingredients:
- 1 package kataifi pastry (about 400g)
- 3 large eggs (separated)
- 150g sugar (for lemon curd)
- 100ml fresh lemon juice
- Zest of 2 lemons
- 150g unsalted butter
- 200g sugar (for meringue)
- 1 tsp vanilla extract
- A pinch of salt
Instructions:
- Preheat the oven to 180°C (350°F).
- Prepare the lemon curd: In a saucepan, whisk together the egg yolks, 150g sugar, lemon juice, lemon zest, and butter over low heat. Cook while whisking until the mixture thickens, about 10 minutes. Strain into a bowl and let cool.
- Prepare the kataifi: Separate the kataifi strands and drizzle with melted butter, tossing to coat evenly.
- Assemble the kataifi: Take a handful of the kataifi and spread it out on a clean surface. Place about a tablespoon of lemon curd at one end and roll it into a cylinder shape. Place in a greased baking dish. Repeat with the remaining filling and pastry.
- Bake: Brush the tops with any leftover melted butter. Bake for 30-35 minutes, or until golden brown and crispy.
- Prepare the meringue: In a clean bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add 200g of sugar and vanilla extract, whisking until stiff peaks form.
- Finish the dish: Once the kataifi is baked, pipe or spread the meringue over the top and return to the oven for an additional 10-15 minutes, until the meringue is lightly browned. Allow to cool before serving.
This kataifi with lemon curd and meringue is a stunning dessert that brings a burst of flavor and texture to any table. The combination of the crispy pastry, tangy lemon curd, and fluffy meringue creates a delightful contrast that is both refreshing and satisfying. Perfect for special occasions or summer gatherings, this dish will surely impress your guests and leave them wanting more. Serve it chilled for a light and elegant end to your meal!
Kataifi with Apricot and Honey
This delightful kataifi recipe combines the sweetness of dried apricots and honey, creating a fragrant and luscious dessert. The chewy apricot filling complements the crispy kataifi pastry, while a drizzle of honey adds a touch of sweetness. This dish is perfect for those who appreciate the natural flavors of fruits and honey, offering a light and satisfying dessert option that celebrates the simplicity of Greek ingredients.
Ingredients:
- 1 package kataifi pastry (about 400g)
- 200g dried apricots, chopped
- 100g honey
- 50g walnuts, chopped (optional)
- 150g unsalted butter, melted
- 200g sugar (for syrup)
- 200ml water
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 180°C (350°F).
- Prepare the filling: In a bowl, mix together chopped dried apricots, honey, and walnuts (if using) until well combined.
- Prepare the kataifi: Separate the kataifi strands and drizzle with melted butter, tossing to coat evenly.
- Assemble the kataifi: Take a handful of the kataifi and spread it out on a clean surface. Place about a tablespoon of the apricot mixture at one end and roll it into a cylinder shape. Place in a greased baking dish. Repeat with the remaining filling and pastry.
- Bake: Brush the tops with any remaining melted butter. Bake for 30-35 minutes or until golden brown and crispy.
- Make the syrup: In a saucepan, combine 200g of sugar, 200ml of water, and vanilla extract. Bring to a boil and simmer for 10 minutes. Allow to cool.
- Finishing touches: Once the kataifi is baked, pour the cooled syrup over the hot pastry. Allow to soak for at least 30 minutes before serving, and drizzle with extra honey before serving.
This kataifi with apricot and honey is a light and flavorful dessert that highlights the natural sweetness of its ingredients. The chewy apricots and crunchy walnuts wrapped in crispy kataifi create a satisfying texture that pairs beautifully with the drizzled honey. Ideal for warm weather or as a sweet snack any time of the year, this dessert is both simple and elegant. Serve it at your next gathering, and enjoy the delightful flavors of Greece in every bite!
Kataifi with Creamy Chocolate Filling
This kataifi recipe introduces a rich and indulgent chocolate filling that is perfect for chocolate lovers. The creamy chocolate center is enveloped in crispy kataifi pastry, creating a delightful contrast in texture and flavor. Topped with a chocolate drizzle or a sprinkle of powdered sugar, this dessert is a decadent treat for special occasions or a delightful finish to any meal. It brings a touch of luxury to the traditional kataifi, making it an irresistible option for gatherings.
Ingredients:
- 1 package kataifi pastry (about 400g)
- 200g dark chocolate (70% cocoa), chopped
- 150ml heavy cream
- 50g powdered sugar
- 150g unsalted butter, melted
- 200g sugar (for syrup)
- 200ml water
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 180°C (350°F).
- Prepare the chocolate filling: In a saucepan, heat the heavy cream over low heat until just simmering. Remove from heat and add the chopped dark chocolate. Stir until smooth and glossy. Allow it to cool slightly, then mix in the powdered sugar.
- Prepare the kataifi: Separate the kataifi strands and drizzle with melted butter, tossing to coat evenly.
- Assemble the kataifi: Take a handful of the kataifi and spread it out on a clean surface. Place about a tablespoon of the chocolate filling at one end and roll it into a cylinder shape. Place in a greased baking dish. Repeat with the remaining filling and pastry.
- Bake: Brush the tops with any remaining melted butter. Bake for 30-35 minutes or until golden brown and crispy.
- Make the syrup: In a saucepan, combine 200g of sugar, 200ml of water, and vanilla extract. Bring to a boil and simmer for 10 minutes, then remove from heat and let cool.
- Finishing touches: Once the kataifi is baked, pour the cooled syrup over the hot pastry. Allow to soak for at least 30 minutes before serving. Optionally, drizzle with melted chocolate before serving.
This kataifi with creamy chocolate filling is a showstopper that will please any chocolate enthusiast. The combination of crispy pastry and rich chocolate creates a truly decadent dessert experience. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a truly indulgent treat. Whether for a birthday celebration, a dinner party, or just a sweet craving, this kataifi will surely impress your guests and become a favorite in your dessert repertoire!
Kataifi with Cardamom and Rosewater
Infused with aromatic spices, this kataifi recipe features a filling of cardamom and rosewater, offering a unique and fragrant twist on the classic dessert. The delicate flavors of cardamom and floral notes of rosewater bring a taste of the Middle East to this Greek favorite, making it a captivating choice for those looking to explore new flavors. This dessert is perfect for special occasions or when you want to treat yourself to something elegant and unique.
Ingredients:
- 1 package kataifi pastry (about 400g)
- 150g unsalted butter, melted
- 150g ground almonds
- 100g sugar
- 1 tsp ground cardamom
- 2 tbsp rosewater
- 200g sugar (for syrup)
- 200ml water
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 180°C (350°F).
- Prepare the filling: In a bowl, mix together ground almonds, sugar, cardamom, and rosewater until well combined.
- Prepare the kataifi: Separate the kataifi strands and drizzle with melted butter, tossing to coat evenly.
- Assemble the kataifi: Take a handful of the kataifi and spread it out on a clean surface. Place about a tablespoon of the almond filling at one end and roll it into a cylinder shape. Place in a greased baking dish. Repeat with the remaining filling and pastry.
- Bake: Brush the tops with any remaining melted butter. Bake for 30-35 minutes or until golden brown and crispy.
- Make the syrup: In a saucepan, combine 200g of sugar, 200ml of water, and vanilla extract. Bring to a boil and simmer for 10 minutes, then let cool.
- Finishing touches: Once the kataifi is baked, pour the cooled syrup over the hot pastry. Allow to soak for at least 30 minutes before serving.
This kataifi with cardamom and rosewater offers a delightful sensory experience with its fragrant flavors and crispy texture. The combination of aromatic spices and the floral notes of rosewater elevates this dessert, making it a perfect choice for festive occasions or when you want to impress your guests with something extraordinary. Serve it with a side of Greek yogurt for added creaminess and enjoy this elegant treat that showcases the rich flavors of the region!
Kataifi with Savory Spinach and Feta
This unique kataifi recipe takes a savory approach, filling the crispy pastry with a delightful mixture of spinach and feta cheese. The combination of the earthy spinach and creamy feta wrapped in kataifi creates a delicious appetizer or light meal option. This dish is perfect for gatherings, parties, or as a snack, showcasing the versatility of kataifi beyond its traditional sweet fillings.
Ingredients:
- 1 package kataifi pastry (about 400g)
- 300g fresh spinach, chopped (or frozen, thawed)
- 200g feta cheese, crumbled
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 50g unsalted butter, melted
- 1 egg (optional, for binding)
- Salt and pepper, to taste
Instructions:
- Preheat the oven to 180°C (350°F).
- Prepare the filling: In a pan, sauté the chopped onion and minced garlic in a little olive oil until soft. Add the spinach and cook until wilted (if using fresh spinach). Remove from heat, then stir in the crumbled feta cheese, salt, pepper, and egg (if using). Allow to cool.
- Prepare the kataifi: Separate the kataifi strands and drizzle with melted butter, tossing to coat evenly.
- Assemble the kataifi: Take a handful of the kataifi and spread it out on a clean surface. Place about a tablespoon of the spinach and feta filling at one end and roll it into a cylinder shape. Place in a greased baking dish. Repeat with the remaining filling and pastry.
- Bake: Brush the tops with any remaining melted butter. Bake for 30-35 minutes or until golden brown and crispy.
- Finishing touches: Allow to cool slightly before serving.
This savory kataifi with spinach and feta is a wonderful departure from the traditional sweet variants, showcasing the versatility of this delightful pastry. The flaky, crispy exterior paired with the rich, cheesy filling makes for a delicious appetizer or light meal that can be enjoyed at any time of day. Serve it warm with a side of yogurt or tzatziki for a refreshing contrast, and enjoy a taste of Greece that highlights both flavors and textures. This dish is sure to become a favorite for anyone seeking something unique and satisfying!
Note: More recipes are coming soon!
