Baked Kataifi Shredded Filo (Printable)

Delicate strands of shredded filo are baked crisp around nuts, then drenched in fragrant syrup for a satisfying treat.

# Ingredient List:

→ Kataifi Pastry

01 - 14 oz kataifi (shredded filo) pastry, thawed

→ Nut Filling

02 - 1 cup walnuts, finely chopped
03 - 3/4 cup pistachios, finely chopped
04 - 1/3 cup almonds, finely chopped
05 - 1 teaspoon ground cinnamon
06 - 1/4 teaspoon ground cloves
07 - 2 tablespoons granulated sugar

→ Butter

08 - 7 oz unsalted butter, melted

→ Syrup

09 - 1 1/4 cups granulated sugar
10 - 3/4 cup water
11 - 1 tablespoon lemon juice
12 - 1 tablespoon honey
13 - 1 cinnamon stick
14 - 2 strips lemon zest

# How to Make:

01 - Preheat oven to 350°F. Lightly grease a 9x13 in baking dish with a portion of melted butter.
02 - In a mixing bowl, blend walnuts, pistachios, almonds, cinnamon, cloves, and 2 tablespoons sugar until evenly combined. Set aside.
03 - Gently separate kataifi strands using your fingers to loosen and aerate the pastry.
04 - Take approximately 1 oz kataifi, spread into an 8 in strip. Place 2 tablespoons nut filling at one end and roll tightly to form a log.
05 - Position the log seam-side down in the prepared dish. Repeat with remaining kataifi and filling until dish is filled.
06 - Generously brush tops and sides of each log with melted butter to ensure complete coverage.
07 - Bake for 45 to 50 minutes until pastry is crisp and golden brown.
08 - While baking, combine granulated sugar, water, cinnamon stick, lemon zest, and lemon juice in a saucepan. Bring mixture to a boil, then simmer for 10 minutes. Remove from heat, stir in honey, and allow to cool slightly.
09 - Immediately after removing kataifi from oven, pour warm syrup evenly over the pastry. Let soak and cool for at least 2 hours before serving.

# Expert Tips:

01 -
  • Uses only a handful of pantry-friendly ingredients you can find at most stores
  • No fancy pastry skills needed just gentle hands and a pastry brush
  • The syrup is deeply aromatic from honey citrus and cinnamon
  • Perfect for making ahead and sharing with a crowd
02 -
  • High in fiber from all three nuts and the pastry
  • Stays crisp for days at room temp
03 -
  • Take your time teasing apart kataifi strands as rushed prep leads to clumps and uneven baking.
  • Use freshly ground spices for a deeper filling aroma the difference is noticeable.
  • Always pour syrup when pastry is hot and syrup is warm for perfect absorption and crunch.

Return