Quick Recipe: Kataifi, a Yummy Greek Dessert!

After our annual visit to the Bayport Greek Festival, Erik S. and I realized we don’t feature many Greek recipes here on Poor Couples Food Guide, so we decided to change that! This classic dessert, kataifi, is one you’ll find in many diners and at Greek festivals that tastes like nothing else. While it seems exotic and complex, it’s actually fairly simple to make (after a quick trip to the store for some phyllo dough)!

  • 1 cup finely chopped nuts (almonds, peanuts, etc, your choice!)
  • 2 tbsp sugar
  • 1 egg white
  • Pinch salt
  • 1/2 pack of shredded dough
  • 4 tbsp melted butter
  • 1/2 cup honey
  • 1/2 c sugar
  • 1/4 c water
  • 2 tbsp lemon juice
  • 1 tsp cinnamon
  1. Preheat your oven to 350° and grease a medium-sized baking dish with cooking spray.
  2. If you haven’t chopped your nuts yet, grind or chop them to a fine consistency. Not too small, but not too chunky either.
  3. In a medium saucepan, mix together the honey, sugar, water, lemon juice, and cinnamon. Place on a medium heat and let cook until it thickens into a syrup. (You can let it do this while you do the next step!)
  4. In a large bowl, combine the nuts, sugar, egg white, and salt together and mix until they form a paste.
  5. Keep an eye on your honey mixture, and once it comes to a boil and reaches the consistency of maple syrup, remove from the heat and set aside.
  6. Take your phyllo dough and begin pulling it apart so that it resembles loose yarn. Take a bundle of it and place about 2-3 tbsp of the nut mixture onto one end and roll it tightly until it forms a bundle. Place this bundle into your baking dish.
  7. Repeat Step 5 with the remainder of the nut mixture.
  8. After your baking dish is full, brush your melted butter evenly onto the kataifi bundles, and place into the oven.
  9. Bake the kataifi for 40-50 minutes until the phyllo is golden brown and crisp.
  10. To finish, pour the syrup over your kataifi and let it all soak in. Serve warm!

Posted on August 10, 2018, in Etcetera and tagged , , , , , . Bookmark the permalink. Leave a comment.


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