This Easy Homemade Kataifi is a fun dessert made with thin, noodle-like pastry filled with nuts and sweet syrup. It’s crispy, sweet, and oh-so-delicious!
Making this treat from scratch is surprisingly simple! Just roll the pastry around your favorite nuts, bake until golden, and drizzle with syrup. It’s a sweet win! 🍯
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the kataifi. If you want a gluten-free option, you could try a gluten-free flour blend, though the texture may differ slightly.
White Vinegar: It helps improve the batter’s flexibility. You can substitute with lemon juice if that’s more convenient or if you’re avoiding vinegar.
Nuts: Traditional fillings are often made with walnuts or pistachios. If you prefer, try almonds, pecans, or even a nut-free option using seeds like sunflower or pumpkin seeds.
Syrup: For the syrup, a mix of sugar, water, and lemon juice is typical, but you can add rose water or orange blossom water for extra flavor if you have it on hand. Don’t skip the syrup—it’s what brings the dish together!
How Do I Make Those Perfect Thin Strands?
Creating the kataifi strands is crucial for the texture. Here are some steps to follow:
- Make sure your pan is well-heated but not too hot to avoid burning the strands.
- Use a squeeze bottle or piping bag for more control when creating the thin threads.
- Pipe the batter in a quick crisscross pattern across the pan for even strands.
- Cook just until they appear dry to avoid overcooking. Carefully remove them to cool.
With practice, you’ll get the hang of it, and those strands will come out beautifully thin and ready for filling!
Easy Homemade Kataifi Recipe From Scratch
Ingredients:
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup water (approximately)
- 1/2 teaspoon white vinegar
- Butter or oil, for brushing or drizzling
(For the traditional kataifi dessert, you will also need filling and syrup ingredients; see instructions below.)
Total Time Needed:
This recipe takes about 20 minutes to prepare the kataifi batter and shape the pastries, plus another 30-40 minutes for baking. Allow extra time for making the syrup and letting the kataifi cool and soak in the syrup before serving.
Instructions:
1. Prepare the Kataifi Batter:
In a mixing bowl, whisk together the flour and salt until well combined. Gradually add the water along with the white vinegar, continuing to whisk until you achieve a smooth, thin batter that resembles crepe batter—just a bit thinner.
2. Create the Kataifi Strands:
Heat a non-stick pan over medium heat. To form the kataifi strands, use a squeeze bottle or a piping bag fitted with a very small round tip. Pipe long, thin threads back and forth over the hot pan to create noodle-like strands. Aim for a crisscross pattern.
3. Cook and Cool the Strands:
Cook the strands for about 1-2 minutes until they appear dry. Carefully lift them off the pan and place them on parchment paper to cool. Repeat this process until all the batter is used, making multiple nests or bundles of the kataifi strands.
4. Prepare the Nut Filling:
In a mixing bowl, shred nuts such as walnuts or pistachios. Mix them with sugar and cinnamon to taste. This will be the filling for your kataifi.
5. Assemble the Kataifi Pastries:
Take a small amount of the nut mixture and place it on one end of the kataifi nests. Roll or fold the strands over the filling and place them in a buttered baking dish, seam-side down.
6. Bake the Kataifi:
Brush the assembled nests with melted butter to ensure they become golden and crisp while baking. Bake in a preheated oven at 350°F (175°C) for about 30-40 minutes or until they turn a lovely golden brown.
7. Make the Simple Syrup:
While the kataifi is baking, prepare your simple syrup. In a saucepan, combine sugar, water, and a splash of lemon juice. Bring to a boil and simmer until the sugar has dissolved and the syrup starts to thicken slightly.
8. Finish and Serve:
Once the kataifi is out of the oven, immediately pour the cooled syrup over the hot pastries. Allow them to soak and cool down for a bit before serving.
This homemade kataifi pastry is a wonderful treat enjoyed in various Middle Eastern and Mediterranean cultures. The crispy outer shell, paired with the rich nut filling and sweet syrup, is sure to impress your friends and family. Enjoy your delicious creation!
FAQ for Easy Homemade Kataifi Recipe
Can I Make Kataifi in Advance?
Yes, you can prepare the kataifi strands in advance. Make them a day ahead and store them in an airtight container in the fridge. Simply fill and bake them on the day you plan to serve for the best texture.
What if I Don’t Have a Squeeze Bottle or Piping Bag?
No problem! You can use a regular plastic bag with a tiny hole cut in one corner as a piping bag. Alternatively, you can use a fork to spread the batter into strands, though they may not be as uniform.
How Do I Store Leftover Kataifi?
Any leftovers can be stored in an airtight container in the fridge for up to 3 days. The kataifi will lose some crispiness, but you can re-crisp them by placing them in the oven for a few minutes at 350°F (175°C) before serving.
Can I Use Different Fillings?
Absolutely! While nuts are traditional, feel free to get creative with fillings. You can use shredded coconut, chocolate, or even cream cheese for a different flavor profile. Just adjust the sugar amounts in the filling according to your preference.
