Kataïfi: Shredded-Phyllo Nut Rolls

Kataifi – Crisp Greek Shredded Phyllo Rolls (Nut & Honey Pastry)

Kataïfi (pronounced kah-tah-EE-fee) is a dreamy Greek pastry that looks almost like mini cinnamon rolls wrapped in shredded phyllo. It’s 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.

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’s 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.

Kataifi can be made in rolls (this recipe) or layered like a pie. In Greek households, many serve it on special occasions – it’s festive and impressive. It’s 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’ll adore these sweet, nutty spirals with their flaky-crispy appeal.

Kataifi – Crisp Greek Shredded Phyllo Rolls (Nut & Honey Pastry)
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Kataifi – Crisp Greek Shredded Phyllo Rolls (Nut & Honey Pastry)

Recipe by Travel S HelperCourse: DessertCuisine: GreekDifficulty: Moderate
Servings

18

rolls
Prep time

20

minutes
Cooking time

50

minutes
Calories

345

kcal

Kataïfi rolls are made by spreading thawed kataïfi 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 kataïfi roll becomes tender with syrup while remaining crispy. Serve garnished with chopped nuts or a zest of citrus.

Ingredients

  • Kataïfi Dough: 1 (1 lb) package kataïfi (shredded phyllo) dough, thawed – sold in the freezer aisle. Handle gently as it easily dries out.

  • Butter: ½ pound (1 cup, 225 g) unsalted butter, melted – for brushing the dough. (Clarified butter or margarine also work.)

  • Filling

  • 1 cup ground walnuts – finely chopped for filling.

  • ¼ cup granulated sugar – sweetens the nut mixture.

  • ¼ cup breadcrumbs – helps absorb moisture and bind the nuts.

  • 1 teaspoon ground cinnamon – signature warm spice.

  • ½ teaspoon ground cloves – optional, for depth.

  • ¼ cup freshly squeezed orange juice (or lemon juice) – moistens the filling and adds citrus flavor.

  • Syrup

  • 2 cups honey – thick and floral Greek honey preferred.

  • 1 cup sugar

  • 2½ cups water

  • 1–2 cinnamon sticks

  • Peel of 1 orange or lemon (a few strips) – for citrus aroma.

  • (Also ¼ cup orange or lemon juice added at end of syrup, plus 1 tsp vanilla for extra flavor.)

Directions

  • Prepare syrup: In a saucepan, combine 1 cup sugar, 2½ 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 ¼ 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).

  • Preheat oven: Preheat oven to 350°F (175°C). Butter the bottom and sides of a baking dish (9×13 inches or similar).

  • Mix filling: In a bowl, combine 1 cup ground walnuts, ¼ cup sugar, ¼ cup breadcrumbs, 1 tsp cinnamon, ½ tsp cloves, and ¼ cup orange juice. The mixture should be moist enough to clump.

  • Prepare kataïfi strips: Unroll the thawed kataïfi dough on a work surface. Using scissors or a knife, cut it lengthwise into 3–4-inch-wide strips. Keep the remaining dough covered with a damp cloth to prevent drying.

  • Fill and roll: Lay a strip flat and brush it generously with melted butter. Place about 1–2 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 18–20 rolls.

  • Arrange and bake: 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.

  • Bake: Bake for 40–50 minutes, until the kataïfi is golden and crisp. The tops and edges should be a deep golden color.

  • Add honey syrup: 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.

  • Serve: 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.

Tips, Troubleshooting & Variations

  • Serving Suggestions & Pairings: Kataïfi 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.
  • Storage & Reheating: Store kataïfi at room temperature in an airtight container for up to 5–7 days; refrigerating can soften the crust. To revive crispness after storage, reheat in a low oven (300°F) for a few minutes. The leftover syrup (if any) can be reheated and drizzled over pancakes or yogurt.
  • Variations & Substitutions (4 ideas): - 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. - 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. - 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.) - 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.
  • Chef’s Tips: - Thaw dough properly: Kataïfi must be fully thawed before use. Thaw overnight in the fridge, then at room temp about 1 hour. Cold dough will break. - Keep it covered: Work under a damp towel to prevent the strands from drying while filling and rolling. - Pack rolls snugly: Close spacing in the pan helps them stay juicy inside. - Even buttering: Make sure the butter reaches inside the crevices of the shredded dough or some areas may stay pale.
  • Optional Add-Ons: Shopping list: kataïfi 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.
  • Equipment Needed: Baking dish, saucepan, pastry brush, mixing bowl, sharp scissors or knife, slotted spoon (for syrup if needed).

Nutrition Facts (per roll)

NutrientAmount per Serving
Calories345 kcal
Total Fat12.7 g
    Saturated Fat7 g
Carbohydrates58 g
    Sugars35 g
Protein3 g
Sodium150 mg

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