Kataïfi: Greek Almond and Walnut Pastry in Syrup
A traditional Kataïfi pastry features a nut filling wrapped in shredded dough, baked until golden, and then soaked in a sweet sugar and honey syrup.
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Instructions
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Preheat the oven to 350 F (175 C) and lightly butter a 9x13 baking dish.
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To make the syrup, heat water with 2 cups sugar until dissolved, then add lemon juice, peel, and cloves. Bring to a boil, simmer for 10 minutes, stir in honey, remove from heat, and strain; set aside to cool.
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For the filling, combine walnuts, almonds, cinnamon, ground clove, egg white, brandy, and 1/2 cup sugar in a bowl and stir.
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Divide the thawed dough into 18-24 pieces, keeping unused portions covered.
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Brush each dough strip with melted butter, place a tablespoon of filling at one end, and tightly roll into a cylinder.
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Arrange the rolls seam-side down in the prepared dish, brush with butter, and bake for 45-60 minutes until golden brown.
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Remove from oven, pour the cooled syrup over the hot pastry, cover, and let cool for 3-4 hours to absorb the syrup.