Kataifi with Walnuts

Name: Kataifi with Walnuts
Cuisine: Greek
Ingredients: 500g (about 1 lb) kataifi pastry (shredded phyllo dough), thawed if frozen; 250g (2 1/2 cups) walnuts, finely chopped; 50g (1/4 cup) granulated sugar; 1 tsp ground cinnamon; 1/4 tsp ground cloves; 200g (1 cup) unsalted butter, melted; For the syrup: 400g (2 cups) granulated sugar; 500ml (2 cups) water; 1 tbsp lemon juice; 1 cinnamon stick; 2 tbsp honey

Grdir Editorial — 4 September 2026

Kataifi with walnuts is the most familiar form of this traditional Greek pastry. Fine, shredded phyllo strands are rolled around a filling of chopped walnuts and warm spices, then baked until golden and crisp. While still warm, the pastry is soaked in a hot sugar syrup, part of the same technique used for baklava and other syrup-sweetened desserts. This contrast between the crispy outer pastry and the syrup-soaked interior is what defines the texture.

Rather than belonging to one particular region, kataifi with walnuts is a staple found in bakeries and patisseries across Greece. It is typically served in small portions, often alongside unsweetened Greek coffee, as a sweet finish to a meal or with afternoon visitors.

Ingredients

500g (about 1 lb) kataifi pastry (shredded phyllo dough), thawed if frozen
250g (2 1/2 cups) walnuts, finely chopped
50g (1/4 cup) granulated sugar
1 tsp ground cinnamon
1/4 tsp ground cloves
200g (1 cup) unsalted butter, melted
For the syrup: 400g (2 cups) granulated sugar
500ml (2 cups) water
1 tbsp lemon juice
1 cinnamon stick
2 tbsp honey

Instructions

Make the syrup first so it has time to cool: combine the sugar, water, lemon juice, and cinnamon stick in a saucepan, bring to a boil, then simmer for 8-10 minutes until slightly thickened. Stir in the honey, then let cool completely.
Preheat the oven to 170°C (340°F) and butter a baking dish (roughly 25x35cm/10x14 inch).
In a bowl, combine the chopped walnuts, sugar, cinnamon, and cloves.
Gently separate and fluff the kataifi pastry strands so they don't tear, dividing the mass into roughly 16-20 equal portions.
Take one portion, flatten it slightly into a rectangle, spoon a tablespoon of the walnut filling along one edge, and roll it up snugly into a cylinder, tucking in loose strands as you go; repeat with the remaining portions.
Arrange the rolls seam-side down in the prepared dish, close together, and brush generously with the melted butter, making sure it soaks down between the rolls too.
Bake for 35-45 minutes, until deep golden brown and crisp all over.
As soon as the pastry comes out of the oven, ladle the cooled syrup evenly over the hot rolls (cold syrup over hot pastry keeps the texture crisp rather than soggy).
Let the pastry absorb the syrup for at least 2-3 hours, ideally overnight, before serving at room temperature.