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kataifi rolls with nuts on a dish ready for eating

Greek Kataifi Rolls Recipe (With Nuts and syrup)

Greek kataifi rolls are golden, crispy, filled with spiced nuts and soaked in sweet syrup. Buttery, flaky, and impossible to stop eating!
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Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Course Dessert
Cuisine Greek
Servings 18 pieces
Calories 319 kcal

Ingredients
  

Syrup ingredients

  • 1.5 cups Water
  • 1.5 cups Sugar
  • 1 Cinnamon stick
  • 6 Whole cloves
  • 1 tablespoon Honey
  • ½ Lemon (juiced)

Nut mixture

  • 100 grams Walnuts crushed
  • 100 grams Almonds crushed
  • 50 grams Pistachios crushed
  • 1 tablespoon Raw sugar
  • 1 teaspoon Ground cinnamon
  • ¼ teaspoon Ground cloves
  • 2 tablespoon Syrup from prepared syrup

For Assembly

  • 375 grams Kataifi pastry thin shredded filo strands
  • 250 grams Unsalted butter melted

Instructions
 

Make the syrup

  • In a saucepan, combine the sugar, water, lemon juice, cinnamon stick, cloves, and honey.
  • Place over medium heat, stirring occasionally, and bring the mixture to a boil.
  • Boil for 1 minute, then turn off the heat and set aside to cool completely.

Prepare the nut mixture

  • In a large bowl, combine the crushed walnuts, almonds, and pistachios.
  • Add the raw sugar, ground cinnamon, ground cloves, and syrup.
  • Mix well until evenly combined, then set aside.

Assemble the kataifi rolls

  • Preheat your oven to 160°C (320°F) fan-forced.
  • Brush the bottom and sides of your baking dish generously with melted butter.
  • Gently loosen and separate the kataifi pastry with your fingers, laying it out on your bench. Untangle the strands and remove any clumps. Cover with a damp kitchen towel while you work to prevent it from drying out.
  • Divide the pastry into strips roughly 10 cm wide and 20 cm long. Use scissors or a knife to portion them as evenly as you can.
  • Evenly divide the nut mixture along the bottom edge of each kataifi strip (it should be roughly 1 heaped tablespoon per roll).
  • Starting from the edge with the nuts, roll tightly like a cigar, tucking in the sides as you go to keep the filling secure.
  • Arrange the rolls snugly in the baking dish.
  • Brush each roll generously with melted butter, making sure to coat the tops and sides. Pour any remaining butter over the entire tray.

Baking and finishing

  • Bake in the preheated oven until golden brown and crisp, about 60 to 90 minutes.
  • Remove the tray from the oven and immediately pour the cooled syrup evenly over the hot kataifi rolls.
  • Let them rest for a few hours to fully absorb the syrup.
  • Serve and enjoy!

Video

Notes

  1. Portions: This recipe makes 18 kataifi rolls if you follow my measurements.
  2. Don’t Stress the Shape: They don’t need to look perfect. Once they’re golden, crisp, and soaked in syrup, they’ll taste just as good.

Nutrition

Calories: 319kcalCarbohydrates: 33gProtein: 4gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 30mgSodium: 109mgPotassium: 120mgFiber: 2gSugar: 19gVitamin A: 361IUVitamin C: 2mgCalcium: 34mgIron: 1mg
Keyword kataifi baklava, kataifi rolls, rolled kataifi, rolled kataifi with nuts
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