{"id":66725,"date":"2025-10-19T00:42:12","date_gmt":"2025-10-19T00:42:12","guid":{"rendered":"https:\/\/travelshelper.com\/?p=66725"},"modified":"2026-02-28T18:44:35","modified_gmt":"2026-02-28T18:44:35","slug":"kataifinotrullar","status":"publish","type":"post","link":"https:\/\/travelshelper.com\/sv\/world-of-food\/greece-national-food\/kataifi-shredded-phyllo-nut-rolls\/","title":{"rendered":"Kata\u00effi: Strimlade filodej-n\u00f6trullar"},"content":{"rendered":"\t\t
\n\t\t\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Kata\u00effi (pronounced kah-tah-EE-fee) is a dreamy Greek pastry that looks almost like mini cinnamon rolls wrapped in shredded phyllo. It\u2019s sister to baklava: the flavor (nuts and syrup) is very similar, but the texture is unique. Instead of flat phyllo sheets, kataifi uses vermicelli-like strands of phyllo dough that nestle around a spiced nut filling. After baking these golden rolls, a perfumed syrup bath gives them shine and sweetness. The name and style came from Ottoman-era recipes and are common throughout Greece at holidays and tea times.<\/p>

Imagine gently unraveling a handful of ultra-thin kataifi dough (available frozen in many markets) and brushing it with butter. A spoonful of finely ground walnuts mixed with cinnamon and orange juice is placed at one edge, and then it\u2019s rolled tight. The result before baking is like little logs. As they bake, those shaved strands become crisp and straw-colored around the edges, giving each roll a crackly exterior. Poured over hot from the oven is a homemade honey sugar syrup flavoured with cinnamon and lemon. As each swells, the kataifi soaks in the sweet liquid, locking in flavor. The taste is crunchy on the first bite, then tender and very sweet inside.<\/p>

Kataifi can be made in rolls (this recipe) or layered like a pie. In Greek households, many serve it on special occasions \u2013 it\u2019s festive and impressive. It\u2019s also very freezer-friendly, so make a batch to enjoy for weeks. This recipe highlights the classic version: shredded phyllo, walnuts, cinnamon, and a citrus honey syrup. An orange twist brightens the deep sweetness. If you love baklava, you\u2019ll adore these sweet, nutty spirals with their flaky-crispy appeal.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t
\"Kataifi
\n\t \n\t \t\n \t \t \n \t \t<\/SVG>\n\t \tPin<\/span>\n\t <\/a>\n\t <\/div>
\n\t \n\t \t\n\t \t \n\t \t \n\t \t \n\t \t \n\t \t \n\t \t \n\t \t <\/g>\n\t \t<\/SVG>\n\t Print<\/span>\n\t <\/a>\n\t <\/div><\/figcaption><\/figure><\/div>

Kataifi \u2013 Crisp Greek Shredded Phyllo Rolls (Nut & Honey Pastry)<\/h2>Recipe by Travel S Helper<\/span>Course: Dessert<\/mark><\/span>Cuisine: Greek<\/mark><\/span>Difficulty: Moderate<\/mark><\/span><\/div>
<\/span>Servings<\/span>

18<\/p>rolls<\/span><\/div>

<\/span>Prep time<\/span>

20<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

50<\/p>minutes<\/span><\/div>

<\/span>Calories<\/span>

345<\/p>kcal<\/span><\/div><\/div><\/div>

Kata\u00effi rolls are made by spreading thawed kata\u00effi dough into strips, brushing with butter, then enclosing a sweet walnut filling. The nut mixture (walnuts, sugar, breadcrumbs, cinnamon, lemon or orange juice) is rolled inside each strip of dough. The rolls are placed in a baking dish, brushed with more butter, and baked until golden. After baking, they are drenched in a warm honey-lemon syrup. As they rest, each kata\u00effi roll becomes tender with syrup while remaining crispy. Serve garnished with chopped nuts or a zest of citrus.<\/p>

Ingredients<\/h3>
  • <\/span>

    Kata\u00effi Dough:<\/strong> 1 (1 lb) package kata\u00effi (shredded phyllo) dough, thawed \u2013 sold in the freezer aisle. Handle gently as it easily dries out.<\/p><\/span><\/div><\/li>

  • <\/span>

    Butter:<\/strong> \u00bd pound (1 cup, 225 g) unsalted butter, melted \u2013 for brushing the dough. (Clarified butter or margarine also work.)<\/p><\/span><\/div><\/li>

  • Filling<\/strong><\/li>
  • <\/span>

    1 cup ground walnuts \u2013 finely chopped for filling.<\/p><\/span><\/div><\/li>

  • <\/span>

    \u00bc cup granulated sugar \u2013 sweetens the nut mixture.<\/p><\/span><\/div><\/li>

  • <\/span>

    \u00bc cup breadcrumbs \u2013 helps absorb moisture and bind the nuts.<\/p><\/span><\/div><\/li>

  • <\/span>

    1 teaspoon ground cinnamon \u2013 signature warm spice.<\/p><\/span><\/div><\/li>

  • <\/span>

    \u00bd teaspoon ground cloves \u2013 optional, for depth.<\/p><\/span><\/div><\/li>

  • <\/span>

    \u00bc cup freshly squeezed orange juice (or lemon juice) \u2013 moistens the filling and adds citrus flavor.<\/p><\/span><\/div><\/li>

  • Syrup<\/strong><\/li>
  • <\/span>

    2 cups honey \u2013 thick and floral Greek honey preferred.<\/p><\/span><\/div><\/li>

  • <\/span>

    1 cup sugar<\/p><\/span><\/div><\/li>

  • <\/span>

    2\u00bd cups water<\/p><\/span><\/div><\/li>

  • <\/span>

    1\u20132 cinnamon sticks<\/p><\/span><\/div><\/li>

  • <\/span>

    Peel of 1 orange or lemon (a few strips) \u2013 for citrus aroma.<\/p><\/span><\/div><\/li>

  • <\/span>

    (Also \u00bc cup orange or lemon juice added at end of syrup, plus 1 tsp vanilla for extra flavor.)<\/p><\/span><\/div><\/li><\/ul><\/div>

    Directions<\/h3>

    • Prepare syrup:<\/strong> In a saucepan, combine 1 cup sugar, 2\u00bd cups water, and cinnamon stick(s) with the orange\/lemon peel. Bring to a boil. Simmer 5 minutes until syrupy. Remove from heat and stir in \u00bc cup orange juice (and vanilla, if using). Let cool completely. (Hot syrup will be poured over the hot pastry later.) (Time: simmer ~5 min; + cool).<\/strong><\/p><\/li>

    • Preheat oven<\/strong>: Preheat oven to 350\u00b0F (175\u00b0C). Butter the bottom and sides of a baking dish (9\u00d713 inches or similar).<\/p><\/li>

    • Mix filling<\/strong>: In a bowl, combine 1 cup ground walnuts, \u00bc cup sugar, \u00bc cup breadcrumbs, 1 tsp cinnamon, \u00bd tsp cloves, and \u00bc cup orange juice. The mixture should be moist enough to clump.<\/p><\/li>

    • Prepare kata\u00effi strips<\/strong>: Unroll the thawed kata\u00effi dough on a work surface. Using scissors or a knife, cut it lengthwise into 3\u20134-inch-wide strips. Keep the remaining dough covered with a damp cloth to prevent drying.<\/p><\/li>

    • Fill and roll<\/strong>: Lay a strip flat and brush it generously with melted butter. Place about 1\u20132 teaspoons of the nut filling at one short end of the strip. Fold any loose threads inward and roll the strip tightly away from you to form a cylinder with the filling inside. Repeat with remaining strips and filling until done. You should get about 18\u201320 rolls.<\/p><\/li>

    • Arrange and bake<\/strong>: Place each roll seam-side down in the prepared pan, packing them snugly in rows. Once all are in place, brush the tops with more melted butter.<\/p><\/li>

    • Bake<\/strong>: Bake for 40\u201350 minutes, until the kata\u00effi is golden and crisp. The tops and edges should be a deep golden color.<\/p><\/li>

    • Add honey syrup<\/strong>: Remove rolls from oven. Immediately pour the cooled syrup evenly over the hot rolls. Ensure each piece gets syrup on top. Let them sit for at least 1 hour to absorb the syrup.<\/p><\/li>

    • Serve<\/strong>: Transfer rolls to a serving platter, spooning any excess syrup from the pan on top. Garnish with extra chopped nuts or a sprinkle of cinnamon. Serve at room temperature.<\/p><\/li><\/ul><\/div>

      Tips, Troubleshooting & Variations<\/h3>
      • Serving Suggestions & Pairings: Kata\u00effi rolls are very sweet, so serve them with unsweetened coffee or tea. They can be garnished with finely chopped pistachios or almonds for color. A small scoop of vanilla ice cream or a dollop of whipped cream pairs well. For a savory contrast, serve with a few slices of sharp cheese on the side (like kefalograviera) to nibble between bites.<\/li>
      • Storage & Reheating: Store kata\u00effi at room temperature in an airtight container for up to 5\u20137 days; refrigerating can soften the crust. To revive crispness after storage, reheat in a low oven (300\u00b0F) for a few minutes. The leftover syrup (if any) can be reheated and drizzled over pancakes or yogurt.<\/li>
      • Variations & Substitutions (4 ideas):\n- Nut Variations: Substitute pistachios or almonds for some (or all) of the walnuts. Greek kataifi often uses a mix of nuts. Adjust sugar since pistachios are sweeter.\n- Orange Blossom Syrup: After making the syrup, stir in a teaspoon of orange blossom or rose water for a floral note typical of Middle Eastern sweets.\n- Kataifi Bar: Instead of rolls, spread buttered kataifi in the pan to cover bottom, sprinkle all filling on top, then top with more kataifi. Bake and pour syrup as above, then cut into bars. (Similar effect, easier assembly.)\n- Spice-Free: For a milder flavor, omit cloves and use less cinnamon. Some families prefer just walnuts, sugar, and butter, letting the syrup do most of the flavoring.<\/li>
      • Chef\u2019s Tips:\n- Thaw dough properly: Kata\u00effi must be fully thawed before use. Thaw overnight in the fridge, then at room temp about 1 hour. Cold dough will break.\n- Keep it covered: Work under a damp towel to prevent the strands from drying while filling and rolling.\n- Pack rolls snugly: Close spacing in the pan helps them stay juicy inside.\n- Even buttering: Make sure the butter reaches inside the crevices of the shredded dough or some areas may stay pale.<\/li>
      • Optional Add-Ons: Shopping list: kata\u00effi dough, walnuts, honey, butter, orange\/lemon. The syrup can be made ahead (it lasts 1 week refrigerated). Nut filling can be mixed a day ahead and stored covered. Rolls can be assembled a few hours before baking; just cover pan and refrigerate, then bake when ready.<\/li>
      • Equipment Needed: Baking dish, saucepan, pastry brush, mixing bowl, sharp scissors or knife, slotted spoon (for syrup if needed).<\/li><\/ul><\/div>