Kataifi (Shredded Nut Pastries)
Submitted by verne
Kataifi pastries: shredded phyllo rolls stuffed with walnut, almond, and spice filling, baked golden, and drenched in lemon-cinnamon honey syrup. A Greek-Middle Eastern classic.
YIELD
40 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsKataifi (sometimes spelled kadaif or knafeh) is the shredded-phyllo cousin of baklava, and anyone who has unwrapped a box of the pale, hair-thin strands knows how striking they look even before baking. You spread a thin layer on a board, brush liberally with melted butter, pile a line of spiced nut filling along one edge, and roll the whole thing into a tight log. Cross between a pastry and a bird’s nest.
The filling is pure Greek-Middle Eastern: ground walnuts and almonds bound with superfine sugar, cinnamon, cloves, an egg white, and a splash of brandy. The syrup is where the magic really happens. Sugar, water, lemon juice and peel, whole cloves, and a cinnamon stick simmered hard for 10 minutes, then finished with honey and poured cool over the hot pastries. The hot-pastry-cold-syrup contrast is what makes kataifi soak up flavor without going limp.
Chef Tips
- Thaw kataifi strands thoroughly and cover with a damp cloth while you work. They dry out fast and turn brittle.
- Brush butter generously. Dry patches will burn before the rest browns.
- Pour syrup over hot pastries, not the other way around. Cold pastries refuse to absorb warm syrup.
- Press gently with a folded cloth while cooling; this helps the rolls hold their shape and even soaking.
Variations
- Add a handful of ground pistachios to the filling for color and Middle Eastern character.
- Swap brandy for rose water or orange blossom water for a more perfumed syrup.
- Finish with a sprinkle of chopped pistachios or dried rose petals over the cooled pastries.
Ingredients
Directions
Take an eighth of the pastry strands and spread out on a board to a 7×10 inch rectangle with strands running roughly lengthwise.
Using a pastry brush, dab some butter over strands.
Combine nut filling ingredients and spread about 2 tablespoons of filling along one narrow edge.
Roll up firmly into a neat roll. Repeat with remaining ingredients.
Place rolls close together in a slab cake pan or baking dish .
Brush top with remaining butter. Bake in a moderate oven, one shelf above centre, for 50 to 55 minutes until golden brown.
Meanwhile, dissolve sugar in water over heat, add lemon juice and rind, cloves and cinnamon.
Bring to the boil and boil over medium heat for 10 minutes.
Stir in honey, strain and cool. Pour cooled syrup over hot pastries and place a folded cloth on top.
Leave until cool. Cut each roll into 5 pieces diagonally if preferred.
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