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Kataifi (Greek Shredded Wheat Pastry)

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“The weight of the box of shredded wheat pastry is a guess. It cuts surpisingly well - the bottoms layer becomes very soft/soggy, while the top”
READY IN:
1hr 15mins
SERVES:
24
UNITS:
US

Ingredients Nutrition

  • SYRUP
  • 3 cups sugar
  • 2 tablespoons fresh lemon juice
  • 1 34 cups water
  • FILLING
  • 3 cups finely chopped walnuts (a combo of walnut, & almonds can be used)
  • PASTRY
  • 1 lb butter, melted
  • 1 teaspoon cinnamon (or to taste)
  • 1 teaspoon freshly grated nutmeg (or to taste)
  • 1 (1 lb) boxshredded wheat pastry dough, thawed

Directions

  1. Oven at 350ºF.
  2. Butter a 9x13" baking pan lined with foil to make removing the pastry easier.
  3. Combine sugar, water & lemon juice in a
  4. pot. (NOTE - you could also throw a cinnamon stick into the syrup mixture).
  5. Bring to a boil & simmer, uncovered for 15 minutes, then cool to room temperature.
  6. Spread half of pastry (or shredded wheat pastry) in bottom of pan.
  7. Drizzle with half the melted butter.
  8. Combine the walnuts with the cinnamon &
  9. nutmeg and sprinkle over the pastry.
  10. Layer the remaining pastry over the nut
  11. mixture.
  12. Drizzle with remaining butter.
  13. Give it a light 'press' at this stage to meld all the layers.
  14. Bake for 45 minutes.
  15. Remove from oven & pour syrup over hot pastry.
  16. When cool, cut in squares, then in half
  17. diagonally for triangles. (Allow to sit overnight - you should definitely allow it to sit several hours, unrefrigerated)
  18. remains crispy.

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