Kataifi Filled with Pistachio

Mediterranean Shakshouka
28/06/2015
Chocolate Mousse with Honeycomb
04/07/2015

Kataifi Filled with Pistachio

Kataifi Filled with Pistachio

This is my kind of sweet – Kataifi Filled with Pistachio. A real treat for anyone who has a sweet tooth. You need a glass of water with it or a nice cup of mint tea as it is very sweet.

It looks really good, a nice colour and beautifully sticky with the syrup. In Cyprus they use their own almonds as nuts but if you go to the Middle East they use walnuts or pistachios. I prefer pistachio nuts, I also think their colour adds something to the appearance.

Sometimes I drizzle honey over it, but it’s really not a good idea, as it will get quite heavy, this is why it is generally made with light syrup. What I like about this pastry is that you can freeze it or keep it in the fridge for a long time. I had mine in the fridge for 3 months only because I did not have the chance to use it up.

This Kataifi Filled with Pistachio is a lovely idea to serve to your unexpected guests. Kataifi is just a shredded filo pastry, it’s quite popular in the Middle East, it is made of a special form of thinly shredded filo dough strips made from wheat and water. I can’t really compare this recipe to everyone else as we all have our own version. I always say eat with your eyes and not with your belly, I know some of you will disagree with me but I know what I like.

Let’s bake this delicate Kataifi Filled with Pistachio:

Save

Print Recipe
Kataifi Filled with Pistachio
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Cake
Cuisine Greek
Prep Time 20 minutes
Cook Time 35 minutes
Servings
portions
Ingredients
For the syrup:
For the pastry:
For the filling:
Course Cake
Cuisine Greek
Prep Time 20 minutes
Cook Time 35 minutes
Servings
portions
Ingredients
For the syrup:
For the pastry:
For the filling:
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
For the syrup:
  1. In a saucepan, bring the water, sugar and lemon rind to the boil, then simmer for about 15 mins. Add the orange flower water and then turn off the heat. Let it cool down before pouring.
For the kataifi:
  1. Have your kataifi ready, cover with a damp cloth and leave to rest it for about 10 mins to soften.. Open the kataifi, mix all the filling ingredients, and sprinkle over the kataifi, then roll up like a cigar.
  2. You can leave them as long cigars or ring them like I have done, then drizzle with melted butter over each one. Make sure you drizzle evenly .
  3. Preheat the oven gas mark 3/160c Bake in the oven on the middle shelf for about 35 mins or until they are a nice golden colour.
  4. Take out from the oven then pour the cold syrup over the hot kataifi.
  5. Sprinkle with the reserved pistachio, then serve with a glass of mint tea.
Share this Recipe

9 Comments

  1. kushi says:

    This is something new to me!! It looks so beautiful and delicious dear!!!Loved the recipe!

  2. Liz says:

    What a gorgeous dessert! I haven’t seen kataifi around here, but I’ll keep looking!

    • Cook with Sally says:

      Thank you Liz for your visit and thank you for admiring Kataifi yes the recipe is beautiful.

  3. Anitha Gowda says:

    I love this dessert. Tailor made for me.I dont know the local name for kataifi here bug have seen something similar to this…shall relook.

  4. Wow this is something new to me..looks delicious !!

  5. what a beautiful dessert and delicious too! Thanks for sharing this recipe! Shall try it soon and keep you posted.

Leave a Reply

Your email address will not be published. Required fields are marked *