“These look nice and are delicious according to all who have tried them including DH who supposedly hates walnuts. I suggest looking at photos on Google if you have never seen these before trying to prepare them. Modified from a recipe on http://greekfood.about.com”
1hr 25mins
18-24 Pastries

Ingredients Nutrition

  • 1 lb kataifi pastry, unfrozen per package instructions (may not be halal if contains lecithin, found in Greek and some Middle Eastern shops)
  • 1 lb butter, melted (may use less but it's always good to have enough!)
  • Filling
  • 1 cup walnuts, coarsely chopped
  • 1 cup almonds, coarsely ground (loz)
  • 12 cup white sugar
  • 1 teaspoon ground cinnamon
  • 12 teaspoon ground cloves
  • 1 large egg white, lightly beaten
  • 1 tablespoon water
  • Syrup
  • 2 cups white sugar (I use about 1/8 cup less)
  • 1 18 cups water
  • 12 teaspoon lemon juice
  • 1 thin strip lemon peel
  • 3 whole cloves (fresh, or use 4)
  • 1 tablespoon honey


  1. Preheat oven to 350F (175C).
  2. Prepare syrup:.
  3. Heat the water in a saucepan over low heat. Add the sugar and stir to dissolve.
  4. Add the lemon juice, peel, and cloves, and bring to a boil.
  5. Reduce heat and simmer for 10 minutes.
  6. Stir in the honey, remove from the heat, strain, and set aside to cool.
  7. Prepare filling:.
  8. In a mixing bowl, combine all the ingredients for the filling and blend well with a wooden spoon.
  9. A word about kataïfi dough:.
  10. This dough comes commercially packaged in a long strip, about 3 inches wide. To prepare it for this recipe, lay the long strip out on a clean work surface and divide it into 18-24 pieces, gently spreading the strands out a bit if they clump together. Each piece will be used to create an individual kataïfi roll. Keep unused dough covered with a piece of waxed paper and a damp towel on top of that to keep it from drying out.
  11. Brush a strip with melted butter.
  12. Place a tablespoon of the filling at one end of the strip and roll up into a cylinder, tucking in any stray pieces of dough. Take care to roll the pastry tightly so that the filling is securely enclosed.
  13. Place the rolls seam side down in a lightly buttered baking dish, close together but not squashed, and brush well with butter. Bake for 45-60 minutes, until golden brown and crispy looking.
  14. Remove from oven, pour cool syrup over the pastry and cover with a clean towel. Let cool about 3-4 hours as it absorbs the syrup.
  15. Enjoy!

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