Greek Kataifi Squares: The lazy version of Kataifi Rolls Dessert

Get the recipe here:

1 pound (500g) kataifi pastry, thawed and at room temperature
1/2 pound (225g) unsalted butter, melted
For the Walnut filling:

4 cups (400g) ground walnuts
2 heaping teaspoons ground cinnamon
1/2 teaspoon ground cloves
For the Syrup:

3 cups granulated sugar
3 cups water
juice of half of a lemon
2 teaspoons pure vanilla extract
1 cup honey

homemade whipped cream
iced cream
Preheat the oven to 350 F, 180 C.

Make the Syrup: In a saucepan combine the sugar, water, and lemon juice. Bring to a boil and mix together. Once the sugar has melted remove the pan from the heat and add the vanilla and honey. Stir together and set aside to cool completely.

Make the Nut Filling: Add the ground walnuts, cinnamon, and clove to a bowl and toss together until the nuts are coated in the spices. Add more cinnamon if desired. Set aside.

Prepare the Kataifi:

Remove the kataifi pastry from teh packaging and separate the strands. place the kataifi into a large bowl and pour the butter on top. Toss to coat the kataifi.

Take half of the prepared kataifi and place it in an even layer in the bottom of a 9 by 13-inch (23 by 33 cm) baking pan. Press it down so taht it's compact. Spread the walnut mixture evenly on top and press it down again. Top with the remaining kataifi. Wet your hands and press the katifi down. You can sprinkle about a half cup of water on top so that the kataifi lays flat. This will make serving it easier.

Bake on the center rack of the preheated oven for 35-40 minutes. The kataifi is ready when the top is golden.

As soon as it comes out of the oven pour the cooled syrup over the pastry. Set aside to cool and until the syrup has absorbed. About 1-2 hours.

Cut into 12 equal portions and serve topped with ice cream or whipped cream and sprinkled with cinnamon.

Kali Orexi!

The kataifi can be served warm or cold. It can be made a day ahead and stored in the refrigerator. I like to make some extra syrup to pour over it before serving so that it is juicy. Kataifi tends to dry out easily.Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

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