Kataifi traditional Greek dessert with shredded phyllo and nuts

kataifi pastry

🥗Healthier: phyllo dough

💰Cheaper: shredded wheat

Phyllo dough is more accessible and lower in calories.

ground nuts

🥗Healthier: oats

💰Cheaper: sunflower seeds

Oats provide fiber and are often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is dairy-free.

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup is lower on the glycemic index.

Melt 2.5 sticks of butter on the stove.

In a food processor, combine 3/4 cup whole walnuts and 3/4 cup almonds; process until mixed.

Pour the nut mixture into a bowl and add 1 teaspoon of cinnamon, 1/2 teaspoon of ground clove, and the zest from 1 orange.

Add half of the melted butter to the nut mixture and mix well.

Take the kataifi pastry out and lay it out on a clean surface, breaking it into 15 equal pieces.

Brush each piece of kataifi with the remaining melted butter.

Place about a big tablespoon of the nut mixture at the edge of each kataifi piece.

Roll each piece tightly, folding in loose pieces as you go, and place seam-side down in a buttered Pyrex dish.

Pour the remaining melted butter over the kataifi rolls in the baking dish.

Bake in the oven at 350°F for about 50 minutes until golden brown and crispy.

While the kataifi is baking, prepare the syrup by combining 2.5 cups of water, 3 cups of sugar, and a lemon peel in a saucepan; cook until the sugar dissolves.

Let the syrup cool completely before using.

Once the kataifi is baked, pour the cooled syrup over the hot kataifi rolls and let them soak for a few minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens