Kataifi - Kataifi pastry with Nuts

Kataifi - Kataifi Pastry with Nuts Recipe from Cyprus

Region / culture: Cyprus | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 8

Introduction

Kataifi is a delicious pastry made from shredded phyllo dough that is popular in Middle Eastern and Mediterranean cuisine. This recipe for Kataifi with Nuts combines the crispy texture of the pastry with a sweet and nutty filling, making it a perfect dessert or snack.

History

Kataifi pastry has been a staple in Middle Eastern and Mediterranean cuisine for centuries. The shredded phyllo dough is believed to have originated in the Ottoman Empire and has since spread to various countries in the region. The addition of nuts to the pastry filling adds a rich and crunchy texture that complements the sweetness of the syrup.

Ingredients

0.5 kg of kataifi pastry
0.75 cup of melted butter
1.5 cup of coarsely chopped almonds
1.5 cup of coarsely chopped walnuts
3 tbsp of caster sugar
1 slightly beaten egg
2 tbsp of commandaria (sweet red wine)

For the syrup

2.5 cups of sugar
3 cups of hot water
the rind of half an orange
small pieces of cinnamon bark
3 cloves
2 tbsp of lemon juice

How to prepare

In a bowl, mix both kinds of nuts with sugar. Add egg and wine, and blend well into a soft and smooth filling.
Take a handful of kataifi pastry, spread the threads slightly into a square. Fold both ends into a rectangle and dab with butter using a brush.
Take a tablespoon of filling and spread it lengthwise on one side of the pastry.
Roll up the pastry around the filling into 3-inch long tubes. Repeat the procedure to make the other kataifi and place them next to each other in a greased oven dish.
Sprinkle the remaining butter on top and bake the kataifi in a moderate oven for about 45 minutes until golden.
In the meantime, dissolve sugar in a saucepan with hot water. Add the remaining syrup ingredients and let it boil for about 15 minutes until a thin syrup is formed.
Remove the orange rind and cloves, and let the syrup cool.
Remove the kataifi from the oven and while hot, pour the cooled syrup over it.
Cover the pastries with a thick serviette and leave them for one hour to absorb the syrup and become soft.

Variations

Substitute the almonds and walnuts with pistachios or hazelnuts for a different flavor profile.
Add a sprinkle of cinnamon or nutmeg to the nut filling for a warm and spicy twist.

Cooking Tips & Tricks

Make sure to spread the kataifi pastry threads evenly to create a uniform texture.

- Be careful when handling the hot syrup to avoid burns.

- Allow the kataifi to absorb the syrup for at least an hour to ensure a moist and flavorful pastry.

Serving Suggestions

Serve Kataifi with Nuts warm with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert.

Cooking Techniques

Bake the Kataifi with Nuts in a moderate oven to ensure that the pastry is crispy and golden brown.

Ingredient Substitutions

If you don't have commandaria, you can substitute it with sweet red wine or orange juice.

Make Ahead Tips

You can prepare the kataifi pastry and nut filling ahead of time and assemble the pastries just before baking.

Presentation Ideas

Serve the Kataifi with Nuts on a decorative platter garnished with fresh mint leaves or a dusting of powdered sugar.

Pairing Recommendations

Pair Kataifi with Nuts with a cup of strong coffee or a glass of sweet dessert wine for a delightful combination.

Storage and Reheating Instructions

Store any leftover Kataifi with Nuts in an airtight container at room temperature for up to 2 days. Reheat in the oven at a low temperature to crisp up the pastry.

Nutrition Information

Calories per serving

Each serving of Kataifi with Nuts contains approximately 300 calories.

Carbohydrates

Each serving of Kataifi with Nuts contains approximately 30 grams of carbohydrates.

Fats

Each serving of Kataifi with Nuts contains approximately 20 grams of fats.

Proteins

Each serving of Kataifi with Nuts contains approximately 5 grams of proteins.

Vitamins and minerals

Kataifi with Nuts is a good source of vitamin E from the nuts.

Alergens

This recipe contains nuts and eggs.

Summary

Kataifi with Nuts is a delicious dessert that is rich in carbohydrates and fats, making it a satisfying treat.

Summary

Kataifi with Nuts is a delightful dessert that combines the crispy texture of shredded phyllo dough with a sweet and nutty filling. This recipe is sure to impress your family and friends with its unique flavors and textures. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was captivated by its flavors. It was a warm summer day and I was visiting my friend Maria in her cozy kitchen. As I walked in, I was immediately greeted by the sweet aroma of cinnamon and nuts wafting through the air.

Maria was busy at her kitchen counter, meticulously layering delicate strands of kataifi pastry with a mixture of chopped nuts, sugar, and spices. She explained to me that kataifi is a traditional Greek dessert made with shredded phyllo dough, similar to baklava but with a unique texture and taste.

I watched in awe as Maria expertly rolled and twisted the pastry into small nests, each one filled with a generous amount of nut mixture. She then drizzled them with a fragrant syrup made of honey, sugar, and lemon juice before popping them into the oven to bake.

As the kataifi pastries baked, the kitchen filled with an intoxicating scent that made my mouth water. When they emerged from the oven golden brown and glistening with syrup, Maria offered me a warm piece to taste.

The first bite was pure bliss. The crispy, golden strands of pastry gave way to a rich, nutty filling that was perfectly balanced with the sweet, sticky syrup. It was a flavor explosion in my mouth, and I knew I had to learn how to make this exquisite dessert myself.

Maria was more than happy to share her recipe with me, passing down the tradition of making kataifi from generation to generation. She taught me the delicate art of working with the thin strands of pastry, showing me how to handle them with care to create the perfect nests for the nut mixture.

I practiced tirelessly in my own kitchen, honing my skills until I could roll and twist the kataifi pastry with ease. I experimented with different types of nuts and spices, adjusting the flavors to suit my own taste preferences.

Over the years, I have made kataifi for countless family gatherings and special occasions, each time receiving rave reviews from my loved ones. The dessert has become a staple in my repertoire, a symbol of the love and care I put into my cooking.

I have since shared the recipe with friends and neighbors, passing on the joy of making and enjoying kataifi to others. It brings me great pleasure to see the delight on their faces as they take their first bite of this delectable dessert.

As I sit here now, reflecting on the journey that led me to discover the magic of kataifi, I am filled with gratitude for the traditions and recipes that have been passed down to me. Cooking has always been a way for me to connect with my heritage, to honor the flavors and aromas of my culture.

And so, I will continue to make kataifi for years to come, sharing the love and warmth of my kitchen with all who enter. It is a recipe that holds a special place in my heart, a reminder of the joy and satisfaction that comes from creating something truly delicious.