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Greek Kataifi with Walnut and Almond Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 72 reviews
  • Author: Melanie
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Greek

Description

Greek Kataifi is a traditional dessert made with shredded phyllo pastry filled with a crunchy mixture of walnuts and almonds, baked to golden perfection, and drenched in a fragrant vanilla-lemon syrup. This sweet treat offers a delightful combination of crispy texture and rich nutty flavors, perfect for festive occasions or as a special indulgence.

Ingredients

Scale

Pastry

  • 400 grams kataifi pastry
  • 200 grams unsalted butter, melted

Nut Filling

  • 200 grams walnuts, finely chopped
  • 100 grams almonds, finely chopped
  • 100 grams sugar

Syrup

  • 500 ml water
  • 400 grams sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice

Instructions

  1. Preheat Oven: Preheat your oven to 180°C (350°F) to prepare for baking the kataifi dessert evenly.
  2. Prepare Nut Mixture: In a medium bowl, combine the finely chopped walnuts and almonds with 100 grams of sugar to create the sweet nut filling.
  3. Unwind Kataifi Pastry: Take small sections of the kataifi pastry and gently unwind the strands to separate them, making layering easier.
  4. Layer Kataifi and Butter: In a baking tray, spread a layer of kataifi strands, brushing them thoroughly with melted butter to ensure crispiness and richness.
  5. Add Nut Filling: Evenly spread the prepared nut mixture over the kataifi layer to distribute flavor evenly in each bite.
  6. Continue Layering: Repeat layering kataifi strands brushed with butter and nut filling until all ingredients are used, finishing with a kataifi layer generously buttered.
  7. Bake: Place the assembled tray in the oven and bake for 30 to 40 minutes or until the kataifi is golden brown and crispy.
  8. Prepare Syrup: While baking, combine water, 400 grams sugar, vanilla extract, and lemon juice in a saucepan. Bring to a boil and simmer until the syrup thickens slightly.
  9. Pour Syrup: When the kataifi is baked, immediately pour the hot syrup evenly over the hot pastry to soak in the sweet flavors.
  10. Cool and Serve: Allow the kataifi to cool completely so the syrup sets and the dessert becomes easier to cut and serve.

Notes

  • Ensure the kataifi is well brushed with melted butter between layers to achieve a crispy texture.
  • The syrup must be poured over the kataifi while both are hot to allow for proper absorption.
  • Use finely chopped nuts for even layering and texture.
  • You can substitute almonds or walnuts with pistachios for a different flavor profile.
  • Store leftovers in an airtight container at room temperature for up to 3 days.

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Find it online: https://flavorfestkitchen.com/greek-kataifi-with-walnut-and-almond-filling-recipe/