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
Course Dessert
Cuisine Greek
Keyword greek sweets
Prep Time 30 minutes
Cook Time 35 minutes
Resting Time 20 minutes
Total Time 1 hour 5 minutes
Servings 32
Calories 222kcal
Author Dimitra



  • 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


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


  • 250 g butter melted
  • 400 g kataifi pastry


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


  • Preheat your oven to 180'C


  • 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?
    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


  • 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 (",)



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