Greece National Food
Kataïfi: Shredded-Phyllo Nut Rolls
Last updated: 2026-02-28 18:44:35
Recipe at a glance
Kataïfi: Shredded-Phyllo Nut Rolls
Key recipe details from the source.
- Servings
- 18
- Preparation
- 20 minutes
- Cooking
- 50 minutes
- Calories
- 345 kcal
Greek recipe
Kataifi – Crisp Greek Shredded Phyllo Rolls (Nut & Honey Pastry)
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.
01 · Overview
Overview
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.
02 · Ingredients
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.)
03 · Directions
Directions
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.
04 · Nutrition
Nutrition
- Calories
- 345 kcal