Ingredients FOR THE KATAIFI 500 gr kataifi pastry 300 gr walnuts, finely chopped (or raw Aegina pistachios) 1 tsp ground cinnamon 2-3 pinches ground glove 300 gr sheep-and-goat butter, melted (the kind sold in jars at the supermarket) Chopped walnuts or pistachios, for garnish FOR THE SYRUP 3 cup sugar 2½ cup water Juice of 1/2 lemon Lemon peel Equipment Baking tray Grill rack Pot TAGS PAN DESSERTS BUTTER LOW BUDGET GREEK Ingredients FOR THE KATAIFI 500 gr kataifi pastry 300 gr walnuts, finely chopped (or raw Aegina pistachios) 1 tsp ground cinnamon 2-3 pinches ground glove 300 gr sheep-and-goat butter, melted (the kind sold in jars at the supermarket) Chopped walnuts or pistachios, for garnish FOR THE SYRUP 3 cup sugar 2½ cup water Juice of 1/2 lemon Lemon peel Instructions PREPARING THE PASTRY Prepare the pastry by loosening the strands gently with your fingers. In a bowl, combine the chopped nuts with the cinnamon and mix well. Divide the pastry into 12 portions to make 12 rolls, or more if you prefer smaller pieces. SHAPING & BAKING To shape the kataifi, spread one portion into a thin rectangle. Place a spoonful of filling at one end and roll it up tightly, folding in the sides to seal. Repeat with the remaining pastry and filling. Arrange the rolls snugly in a buttered baking dish. Drizzle the melted butter evenly over the rolls, making sure the seams are well coated. Bake in a preheated oven at 170°C (340°F), on the lower rack with top and bottom heat, for about 1 hour and 15 minutes, or until deep golden brown. Alternatively, bake with a fan at 150°C (300°F) on the middle rack for about 1 hour and 10 minutes. We bake the kataifi until it is deeply golden and prepare the syrup. Once the kataifi is evenly browned all around and moves freely when you gently shake the pan, a sign that it is fully baked, we transfer it to the countertop. Using a ladle, slowly pour the hot syrup over each roll, ensuring they are evenly coated. Allow the kataifi to rest in the pan until completely cooled. For all tray-baked desserts, it is best to let them sit overnight so that they fully absorb the syrup. SYRUP Place the sugar, water, and lemon peel in a saucepan. Heat over medium flame, stirring until the sugar dissolves. Once the mixture reaches a boil, do not stir again to prevent the syrup from crystallizing. Boil for 3-4 minutes, then add the lemon juice. The syrup should be hot, and it should be poured gradually over the hot kataifi while it is still in the pan. Tips Good kataifi is an easy recipe, but to make it unforgettable for anyone who tastes it, its few ingredients must be of exceptional quality. Very good butter, aromatic and rich in flavor, along with high-quality, fresh nuts, is the key to kataifi that leaves a lasting impression. Open the kataifi very well with your hands, as if you are combing hair, so that each strand of the pastry separates, creating a fluffy mound of kataifi that separates strand by strand. The pastry must be handled quickly in a draft-free area to prevent it from drying out and to allow it to roll properly. While preparing the kataifi, it is advisable to cover the fluffed pastry with a damp cloth so it does not dry out. The butter you use must be free of proteins, as they will burn quickly during baking and darken the kataifi. A crucial element of perfectly syruped kataifi is proper baking. Use moderate heat and a longer baking time so it cooks all the way through. Well-baked kataifi will absorb the syrup correctly while remaining crisp on the outside and juicy in the center without dripping syrup. Patience is essential, and baking slowly at low heat will give it a deep golden, irresistible color. There is nothing worse than being served pale, soft kataifi that oozes syrup. To fully enjoy it and make it memorable, the kataifi should rest for a full night to absorb the syrup completely and dry properly. TAGS PAN DESSERTS BUTTER LOW BUDGET GREEK
