Kataïfi grec
Pâte filo effilochée roulée autour de noix épicées, cuite jusqu'à être croustillante puis imbibée de sirop au miel et à l'orange.
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Make the nut filling
In a bowl, mix the chopped walnuts with the cinnamon, cloves, sugar and orange zest until evenly combined. Set aside; this fragrant mixture is the heart of every roll.
- 300 g walnuts
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 2 tbsp sugar
- 1 orange zest
✅ C'est prêt quand : the walnuts look evenly coated and smell fragrant with spice
Loosen the strands
Unroll the kataifi pastry onto a work surface and gently pull the strands apart with your fingers so they separate loosely instead of staying clumped. Keep the pile covered with a slightly damp kitchen towel at all times, since the thin strands dry out and turn brittle within minutes of being exposed to air.
- 450 g kataifi pastry
✅ C'est prêt quand : the strands separate easily and feel soft and pliable, not dry or crumbly
Fill and roll
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Bake until crisp
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Make the syrup
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Soak and rest
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Make the nut filling
In a bowl, mix the chopped walnuts with the cinnamon, cloves, sugar and orange zest until evenly combined. Set aside; this fragrant mixture is the heart of every roll.
- 300 g walnuts
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 2 tbsp sugar
- 1 orange zest
✅ C'est prêt quand : the walnuts look evenly coated and smell fragrant with spice
Loosen the strands
Unroll the kataifi pastry onto a work surface and gently pull the strands apart with your fingers so they separate loosely instead of staying clumped. Keep the pile covered with a slightly damp kitchen towel at all times, since the thin strands dry out and turn brittle within minutes of being exposed to air.
- 450 g kataifi pastry
✅ C'est prêt quand : the strands separate easily and feel soft and pliable, not dry or crumbly
Fill and roll
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Bake until crisp
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make the syrup
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Soak and rest
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The Story Behind the Dish
Kataifi belongs to the same family of syrup-soaked nut pastries as baklava, and its name comes from the fine, hair-like phyllo strands used to wrap the filling. Like much of Greek pastry-shop sweets, it developed under Ottoman influence, when similar shredded-dough desserts were made across the eastern Mediterranean and the Balkans.
In Greece it became a fixture of the zacharoplasteio, the neighbourhood pastry shop, sold by the tray and cut into portions, as well as a festive dessert for name days and holidays.
⭐ Why It's Famous
The contrast between the crisp, buttery strands and the soft, honeyed walnut filling inside makes kataifi one of the most texturally satisfying sweets in Greek baking.
💡 Fun Fact
The same shredded dough is called kadayıf in Turkish and is used across the Middle East for both sweet rolls like this one and savoury or cheese-filled versions.
Greece, especially Thessaly, Macedonia and Constantinople-influenced bakeries
37.98°N, 23.73°E
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