Baked Kataifi Shredded Filo

Baked Kataifi Shredded Filo is pure celebration in each bite. This is where crisp golden pastry meets a lush filling of spiced nuts and soaks up a fragrant syrup you pour while it’s piping hot. If you adore classic baklava but want something with extra texture and drama on the table this Greek dessert checks every box and then some.

When I first made this kataifi for a family dinner the scent drew everyone into the kitchen before it was done baking. Now it’s requested for birthdays and holidays no matter the season.

Ingredients

• Kataifi pastry: about 400 grams Go for fresh refrigerated or properly thawed batches so the strands are soft and easy to separate
• Walnuts: finely chopped They add earthy bitterness and a solid crunch choose plump ones without shriveled spots
• Pistachios: finely chopped Their sweetness and color brighten the filling look for unsalted raw nuts for best layering
• Almonds: finely chopped Mild and creamy the almonds mellow the blend buy raw and slice yourself for freshest flavor
• Ground cinnamon: Choose high-quality cinnamon for warmth and intensity it balances the sweetness
• Ground cloves: These pack a punch a little goes far so measure carefully for depth
• Granulated sugar: Essential to both the filling and syrup sticks the nuts together and caramelizes during baking
• Unsalted butter: melted The richness soaks into each strand and crisps up the pastry use premium butter for extra flavor
• Fresh lemon juice and zest: Adds bright balance to the syrup and keeps the sweetness lively pick firm lemons for juicier results
• Honey: Offers floral notes and bridges the syrup’s flavors try wildflower or Greek honey if available
• Cinnamon stick: Gives the syrup complexity and aroma go for whole sticks not powdered
• Water: Needed for syrup and to dissolve the sugar use filtered if your tap water is strong or chlorinated

Instructions

Prep the Pan and Oven:

Start by heating your oven to 180 degrees Celsius or 350 degrees Fahrenheit. Take a little melted butter and cover a 23 by 33 centimeter baking dish making sure not to miss any corners. A good grease will protect the pastry from sticking and boost browning.

Mix the Nut Filling:

Place walnuts pistachios and almonds in a wide bowl. Toss in cinnamon ground cloves and a spoonful or two of sugar. Stir gently until every bit is coated with spice and sweet. The nuts should smell fragrant already.

Prepare Kataifi Pastry:

Open up your kataifi pastry and take time to unravel and separate each strand. Use your fingertips to fluff and lighten the mass so there are no clumps or damp patches. Gentle hands keep the pastry long and even.

Fill and Roll Each Log:

Pull off about 30 grams of kataifi and lay it on your surface in a loose 20 centimeter strip. Spoon a neat two tablespoons of the nut mixture onto one end. Roll up tightly from that end creating a snug log where the nuts are tucked inside but not smashed.

Arrange in Dish:

Place each log you make seam-side down so they hold together as they bake. Repeat the filling and rolling until you have a single packed layer in your pan.

Butter the Logs:

Take your pastry brush and coat every log’s surface and sides with melted butter. Pay special attention to unraveled edges since those brown and crisp the best. Go slowly to avoid dragging apart the strands.

Bake to Golden Crisp:

Slide the dish into the oven and let bake for 45 to 50 minutes. You’re looking for deep gold coloring and a sound that is distinctly crunchy. Rotate the pan halfway through for even color.

Make the Syrup:

During baking gather your sugar water cinnamon stick lemon zest and juice in a small saucepan. Bring to a gentle boil then lower to a simmer for ten minutes. Take off the heat and add the honey stirring until it melts in. Let that syrup cool just until it’s warm not hot.

Soak and Rest:

As soon as the kataifi is done pour the warm syrup slowly and evenly over the hot pastry. Watch for bubbling and crackle as the syrup soaks in. Leave to cool and absorb for at least two hours before slicing and serving.

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The syrup sets rather than soaks fully giving layers extra crunch Nut mixes make each bite unique and the cinnamon is the magic touch. Watching everyone try to guess the spice in the filling never gets old. My favorite part is peeling the first log—everyone gathers round to see if it pulls apart cleanly.

Storage tips

Store cooled kataifi in an airtight container at room temperature for three days. If stacking use parchment between layers to protect the crispness. For longer keeping freeze pieces individually and thaw at room temperature. Refrigerating is possible but expect softer strands and less crunch.

Ingredient substitutions

Feel free to swap hazelnuts or pecans in place of pistachios or walnuts. Orange zest stands in for lemon if you prefer a more floral finish. If you need a dairy-free version olive oil or vegan butter works but always use a richly flavored brand.

Serving suggestions

Serve kataifi with thick Greek yogurt on the side or a scoop of vanilla ice cream. Sprinkle extra toasted nuts over each piece for more color. A light dusting of powdered sugar is charming if you want added sweetness.

Cultural context

Kataifi is beloved in Greek and Middle Eastern traditions most often made for religious holidays and special family feasts. The shredded pastry’s signature texture sets it apart from baklava while the syrup soaks up traditional flavors that carry across generations.

Seasonal adaptations

Stir in a dash of orange blossom water to the syrup in spring for floral notes Use walnuts and pecans only in the fall for earthy harvest flavors Add extra honey and sliced almonds for a summer party dessert

Success stories

I once gave a tray of this kataifi to friends at a Greek Easter celebration. The compliments rolled in as soon as people discovered how the syrup stayed at the top and the filling floated inside. One friend even brought leftovers for their morning coffee.

Freezer meal conversion

Wrap each baked kataifi roll tightly after it cools and freeze in a single layer. When ready to serve bring to room temperature and heat on low in the oven for ten minutes to revive the crispness before drizzling with extra syrup.

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This fragrant kataifi is a showstopper dessert that rewards patience with crunch and luxurious flavor. Serve it up and savor how everyone keeps reaching for another bite.

Recipe Help & Support

→ How do I keep kataifi pastry from drying out?

Work quickly and cover unused strands with a damp towel to prevent them from drying while assembling.

→ Can I substitute other nuts for the filling?

Yes, hazelnuts, pecans, or cashews can replace or mix with walnuts, pistachios, and almonds as desired.

→ Is kataifi pastry gluten-free?

No, kataifi is made from wheat, so it contains gluten. Look for gluten-free alternatives if needed.

→ When should I pour syrup over the pastry?

Pour the warm syrup immediately over the hot baked kataifi so the strands absorb it and become tender.

→ How should baked kataifi be stored?

Keep in an airtight container at room temperature for up to 3 days; the syrup helps preserve freshness.

→ Can this dessert be made ahead?

Yes, kataifi improves as it sits in syrup. Prepare a day in advance for best flavor and texture.