Kataifi is famous for its golden, crispy exterior and soft, syrupy interior. Traditionally filled with nuts such as walnuts or pistachios, it’s baked until deeply golden, then soaked in warm syrup infused with citrus and aromatics. The contrast of textures is what makes kataifi unforgettable.

Why Making Kataifi From Scratch Is Worth the Effort

Kataifi is not just a dessert — it is craftsmanship. Known for its delicate shredded pastry, crisp exterior, and syrup-soaked tenderness, kataifi sits at the intersection of Middle Eastern and Greek pastry traditions. While store-bought kataifi dough exists, making kataifi from scratch gives you full control over texture, freshness, and authenticity.

This recipe is for cooks who appreciate process as much as outcome. The transformation of simple batter into fine strands, the layering of butter and nuts, and the final soaking in fragrant syrup create a dessert that feels ceremonial, celebratory, and deeply satisfying.

If you’ve ever wanted to understand kataifi beyond the bakery window, this guide walks you through it step by step.

Ingredients

Kataifi Dough

1 cup all-purpose flour
1 cup water
1 tablespoon cornstarch
1 teaspoon vegetable oil
Pinch of salt

Filling

2 cups finely chopped walnuts or pistachios
2 tablespoons sugar
1 teaspoon ground cinnamon

Assembly

1 cup unsalted butter, melted

Syrup

1½ cups sugar
1 cup water
1 tablespoon lemon juice
1 strip lemon peel
1 teaspoon orange blossom water (optional)

Instructions

Making the Kataifi Dough

In a bowl, whisk together flour, cornstarch, salt, water, and oil until smooth and lump-free.
Heat a nonstick pan over medium heat.
Pour batter into a squeeze bottle or piping bag with a very small opening.
Drizzle thin lines of batter onto the pan, cooking just until set — do not brown.
Remove strands and repeat until batter is finished. Let strands cool completely.

Preparing the Syrup

In a saucepan, combine sugar, water, lemon juice, and lemon peel.
Bring to a boil, then reduce heat and simmer for 8–10 minutes.
Remove from heat, add orange blossom water if using, and cool.

Assembling the Kataifi

Preheat oven to 350°F (175°C).
Gently separate kataifi strands and spread them out.
Brush strands generously with melted butter.
Place a small amount of nut filling in the center and roll loosely.
Arrange rolls in a buttered baking dish.
Brush tops with remaining butter.

Baking & Soaking

Bake for 35–40 minutes until deeply golden and crisp.
Remove from oven and immediately pour cooled syrup evenly over hot pastry.
Allow kataifi to absorb syrup for at least 1 hour before serving.

Texture, Flavor, and Aroma Explained

The magic of kataifi lies in temperature contrast: hot pastry meets cool syrup. This ensures crisp strands remain intact while absorbing sweetness. The butter enhances richness, while citrus in the syrup prevents cloying sweetness.

Common Mistakes to Avoid

Overcooking dough strands (they should be pale)
Under-buttering the pastry
Pouring hot syrup on hot kataifi
Packing rolls too tightly

Flavor Variations

Pistachio Kataifi: Use finely chopped pistachios
Chocolate Kataifi: Add chocolate chips to filling
Rosewater Syrup: Replace orange blossom water
Cream-Filled Kataifi: Pipe custard after baking

Storage and Serving

Kataifi keeps well at room temperature for 2 days. Avoid refrigeration, which softens the pastry. Serve with coffee, tea, or a scoop of vanilla ice cream.