Dessert
Kataifi with Almonds: A Crunchy Greek Dessert
Original name: Kataifi with Almonds
About this dish
Kataifi with almonds is a beloved Greek dessert made with shredded phyllo dough wrapped around a sweet almond filling and soaked in fragrant syrup. This recipe brings together the crispy texture of kataifi and the rich nuttiness of almonds for a treat that's perfect for any occasion.
Ingredients
UK and US measurements are both included for every recipe.
Kataifi pastry
grain450 g
Imperial measurement: 1 pound
Blanched almonds, finely chopped
other200 g
Imperial measurement: 1 1/2 cups
Granulated sugar
other150 g
Imperial measurement: 3/4 cup
Unsalted butter, melted
fat150 g
Imperial measurement: 2/3 cup
Ground cinnamon
spice1 tsp
Ground cloves
spice1/4 tsp
Water
liquid200 ml
Imperial measurement: 3/4 cup + 1 tbsp
Granulated sugar (for syrup)
other200 g
Imperial measurement: 1 cup
Honey
other2 tbsp
Fresh lemon juice
liquid1 tbsp
Cinnamon stick
spice1
Method
Prepare the syrup
15 minutesIn a saucepan, combine water, 200 g sugar, honey, lemon juice, and cinnamon stick (if using). Bring to a boil, then simmer for 10 minutes until slightly thickened. Remove from heat and let cool.
Prepare the filling
5 minutesIn a bowl, mix chopped almonds, 150 g sugar, and ground cinnamon (and cloves if using). Set aside.
Prepare the kataifi
5 minutesUnroll kataifi pastry and separate into strands. If it's too long, cut into shorter lengths. Keep covered with a damp cloth to prevent drying.
Assemble the kataifi rolls
15 minutesPreheat oven to 180°C (350°F). Take a handful of kataifi strands, spread out, and brush with melted butter. Place a spoonful of almond filling along one edge, then roll tightly. Place in a buttered baking dish. Repeat with remaining ingredients.
Bake
45 minutesBrush the top of the rolls with melted butter. Bake for 40-45 minutes, until golden brown and crispy.
Add syrup and rest
30 minutesPour cooled syrup over hot kataifi. Let it rest for at least 30 minutes to absorb the syrup before serving.
Equipment
- Baking dish
- Saucepan
- Pastry brush
- Food processor (for chopping almonds)
- Measuring cups and spoons
Nutrition facts
Tips
- Ensure the kataifi is at room temperature before unrolling to avoid breakage. Work gently with the strands.
- Pour the cooled syrup over the hot kataifi to prevent it from becoming soggy. The temperature contrast helps the pastry stay crispy.
- If you don't have blanched almonds, you can blanch them yourself by soaking in hot water for a few minutes, then removing the skins.
- Store leftover kataifi at room temperature for up to 2 days, but it's best enjoyed fresh.
Serving suggestions
- Serve with a dollop of Greek yogurt or a scoop of vanilla ice cream.
- Pair with a cup of Greek coffee or a glass of cold milk.
- Garnish with extra crushed almonds and a sprinkle of cinnamon before serving.
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Recipe by
Nikos Kyriazis
Specialises in Greek cuisineNikos is the Papadakis family rebel who puts feta in everything, including milkshakes. He is banned from two churches.
Describe yourself in three words: Weird, brave, feta-obsessed.