GREEK KATAIFI ROLLS WITH ALMONDS

Kataifi rolls are a popular Greek dessert just like galaktoboureko and baklava. Kataifi pronounced  ‘kah-tah-EE-fee’. Make sure when you say kataifi you emphasise the ‘EE’ sound so you sound like a true Greek (“,). Is a delicious dessert made with roughly chopped aromatic almonds (or any nut of your choice) scented with cinnamon, cloves and rose water, wrapped with crispy buttery kataifi pastry and drenched with a sweet, sticky cinnamon, clove, rose syrup.

KATAIFI PASTRY – DOUGH

What makes kataifi rolls special is the pastry. Kataifi is made from shredded filo pastry dough. Each strand is as fine as a piece of hair, and this fineness gives kataifi its unique texture.

WHERE TO BUY KATAIFI PASTRY – DOUGH IN THE UK

You can buy kataifi pastry from Greek, Turkish or Middle Eastern supermarkets and bakeries. You are more likely to get frozen kataifi pastry from the supermarkets and fresh kataifi pastry from the bakeries.

WHICH IS BETTER FRESH OR FROZEN KATAIFI PASTRY – DOUGH

Hands down I will always say fresh is best regardless the ingredient.

FROZEN KATAIFI PASTRY – DOUGH

I have used frozen kataifi dough a few times and did have a bad experience once. Lets just say when I opened my kataifi pastry there was a patch of mould growing in the middle even when the expiry date was for next year. Just make sure if you are using frozen kataifi pastry to open it up fully and check for any mould patches.

FRESH KATAIFI PASTRY – DOUGH

The last time I made kataifi I bought my pastry for the first time from the bakery. The kataifi dough came in a big clear plastic bag (you can see in my video below) so you know it is fresh and made onsite. I usually buy the fresh kataifi dough in a pre-packaged box which has been made in a factory and then transported to the shop.

There was quite a difference between the freshly made bakery kataifi pastry and the fresh factory pre-packaged kataifi pastry.

• The bakery kataifi was light and the strands were thin whereas the factory fresh kataifi was heavier and the strands thicker
• The bakery kataifi was flexable and laid flat. But the factory fresh kataifi was stiff and hand kinks in it from being in the box. This led to my strandsbraking when I tried to lay them flat
• The fresh kataifi rolled easier than the factory kataifi
• The bakery katifit pastry smell better than the factory kataif
• The bakery fresh kataifi dough tasted better than the factory kataifi pastry, I don’t know why but I find the pre-packaged factory kataifi dough has a strange smell, cardboardy sort of and even after cooking the smell runs through into the flavour

WHAT DO GREEK KATAIFI  ROLLS TASTE LIKE

Kataifi rolls are just like any other traditional Greek dessert, sweet, decadent and drenched in lots and lots of sticky syrup.

But, kataifi rolls are on another level because of the unique texture of the pastry. The fine strands crisp up but still retain their shape so with every bite it feels like you are eating a mouthful of hair lol. Don’t let this put you off. The mouthful of hair sensation quickly disappears as the kataifi pastry dissolves and then you are left with the crunch of the aromatic almonds in your mouth.

From the first sensation of the first bite, the textures and flavours you feel and taste when chewing, to actual swallowing. It is something else. Your mouth will be having a party! When you take your first bite you will know what I mean. Let me know in the comments below when you experience it.

HOW TO MAKE KATAIFI ROLLS

Making kataifi rolls can get a little messy but it is so simple to make and a very impressive dessert to serve up. As long as you have everything set up and ready before you start you will be good to go and have a tray of golden kataifi rolls in your hands to serve up in no time.

Greek Kataifi Rolls Video Tutorial

KATAIFI SYRUP

The first thing you need to do is make your syrup because you don’t want to pour hot syrup over hot kataifi or cold syrup over cold kataifi. If we do the syrup wont penetrate into the kataifi and give it an impactful flavour.

The syrup is really easy you add your water, sugar, cinnamon sticks and cloves to a pan and leave them to come to the boil. When your syrup starts bubbling turn the heat down. Add your lemon juice and leave it to simmer for 5 minutes or until it thickens a little. Then take it off of the heat add your honey and a splash of rose water and leave it to cool while you start on your kataifi. It’s very simple init?

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KATAIFI NUTS

You can use any kind of nut to fill your kataifi rolls with. I prefer almonds but you do whatever tickles your fancy. Just make sure to crush them so they have a nice texture to bite. You don’t want them too big because they will take away the dainty texture of the shredded phyllo pastry dough and you don’t want them so small that they taste like mush and make your dessert have a soggy texture. Look at my picture below to see how I chopped my nuts.

When you have crushed your nuts add your cinnamon, sugar, and rose water to together stir them up and now the fun can truly start.

PREP WORK

First we need to set everything up so we can work neatly, swiftly and get our kataifi made:

• Line a baking tray with baking paper
• Melt your butter and get your pastry brush
• Get your nuts and a spoon
• Don’t forget the start of the show, your kataifi pastry

HOW TO ROLL KATAIFI

1. Get a strip of pastry about 20-30cm long and 5cm wide. Make sure it is compact and there are no holes in it because your nuts will end up falling out
2. Baste your strip of pastry well with melted butter
3. Add a big spoon of to the bottom
4. Hold the base of your pastry and start rolling upwards. As you roll tuck each side in, every couple of rolls forwards so you end up with a tight roll. Check my video above to see a close up view of me rolling my kataifi.
5. Baste the top of your kataifi roll with butter and out it in your tray and continue until you have made all your kataifi

Kataifi Rolls

Kataifi pastry wrapped around cinnamon, clove and rose crushed almonds. The pastry has a delicious nutty flavour and crisp texture that is softened with the complimentary sweet, sticky cinnamon,clove and rose syrup

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Prep Time: 30 minutes

Cook Time: 35 minutes

Resting Time: 20 minutes

Total Time: 1 hour 5 minutes

Course: Dessert

Cuisine: Greek

Keyword: greek sweets

Servings: 32

Calories: 222kcal

Author: Dimitra

Ingredients

Syrup

• 2 1/2 cups sugar
• 2 1/2 cups water
• 3 cinnamon sticks
• 5 cloves
• 1 tsp lemon juice
• 1 tbsp honey
• splash rose water

Nuts

• 300 g almonds (crushed)
• 2 tsp cinnamon (ground)
• 4 tbsp sugar
• splash rosewater

Pastry

• 250 g butter (melted)
• 400 g kataifi pastry

Equipment

• 1 saucepan
• 2 tablespoons
• 1 medium bowl
• 1 small bowl
• 1 pastry brush
• 1 baking tray (40x30cm)
• baking paper

Instructions

• Preheat your oven to 180'C

Syrup

• Add 2 1/2 cups water, 2 1/2 cups sugar, 3 cinnamon sticks and 5 cloves to a pan and leave them to come to the boil
• When your syrup starts bubbling turn the heat down, add 1 tsp lemon juice and leave it to simmer for 5 minutes or until it thickens a little. Then take it off of the heat add 1 tbsp honey and a splash of rose water and leave it to cool while you start on your kataifi
•  . It's very simple init?

  KATAIFI NUTS

  PREP WORK

  First we need to set everything up so we can work neatly, swiftly and get our kataifi made:

  Melt your butter and get your pastry brush

  Get your nuts and a spoon

  Don't forget the start of the show, your kataifi pastry

  HOW TO ROLL KATAIFI

Nuts

• Add 2 tsp cinnamon, 4 tbsp sugar, and a splash of rose water to 300g crushed almonds and stir well

Kataifi Rolls

• Line a baking tray with baking paper
• Get a strip of pastry about 20-30cm long and 5cm wide. Make sure it is compact and there are no holes in it because your nuts will end up falling out
• Baste your strip of pastry well with melted butter
• Add a big spoon of to the bottom
• Hold the base of your pastry and start rolling upwards. As you roll tuck each side in, every couple of rolls forwards so you end up with a tight roll. Check my video below to see a close up view of me rolling my kataifi
• Baste the top of your kataifi roll with butter and put it in your tray and continue until you have made all your kataifi
• When you have finished baste the top of your kataifi with any leftover butter and bake for 25 minutes or until they look golden brown like the pictures above

Syrup & Kataifi

• When you take your kataifi out of the oven pour your cooled syrup over your kataifi straight away and leave it to soak in for at least 20 minutes and then dig in (",)

VIDEO

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Nutrition

Calories: 222kcal | Carbohydrates: 24g | Protein: 3g | Fat: 12g | Sodium: 17mg | Sugar: 17g

Kali Orexi (“,)

If you liked this you may also like some of my other desserts, click here for more delicious dessert recipes.