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1
Make the syrup first
10 minutes + cooling
Boiling 100°C (212°F), then cool to room temperature 20°C (68°F)
Put the sugar (450 g), water (330 ml), lemon peel strip (10 g) and cinnamon stick (3 g) in a pan. Bring to the boil over medium heat, stirring until the sugar dissolves, then simmer for 5 minutes. Lift out the peel and cinnamon stick and set the syrup aside to cool completely — the syrup must be cool when it meets the hot pastry.
Cool syrup on hot pastry is the rule for every Greek syrup dessert: hot syrup on hot pastry steams the strands soft instead of soaking in.
Done when: Syrup slightly thickened, clear, and fully cool.
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2
Mix the walnut filling
5 minutes
Room temperature 20°C (68°F)
Mix the finely chopped walnuts (250 g) with the sugar (25 g), ground cinnamon (3 g) and ground cloves (0.5 g) in a bowl until evenly combined.
Taste a pinch — you should smell cinnamon first and clove second; if the clove shouts, you used too much.
Done when: An even, fragrant nut mixture with visible pieces of walnut.
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3
Loosen and divide the kataifi
10 minutes
Room temperature 20°C (68°F)
Heat the oven to 180°C (350°F). Pull the thawed kataifi (450 g) apart gently with your fingers into loose strands, then divide it into 24 equal portions. Keep the portions you are not working with under the damp cloth.
Do not tug hard — the strands are delicate and snap. Tease them apart slowly and they stay long enough to wrap.
Done when: 24 loose, even portions of strands, none dried out.
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4
Roll the kataifi
15 minutes
Room temperature 20°C (68°F)
Take one portion of strands and spread it into a flat rectangle about 15 cm long. Brush it generously with melted butter (250 g in total across all rolls). Spoon about 1 tablespoon of the walnut filling across one short end, then roll it up firmly, tucking in the sides as you go to make a neat roll about 8 cm long. Set seam-side down in a buttered baking tray and brush the top with more butter. Repeat with the remaining 23 portions, packing the rolls snugly side by side.
Roll firmly but do not squeeze — a tight roll holds its shape in the syrup, a loose one falls apart when you serve it.
Done when: 24 firm, even rolls, seam-side down, brushed all over with butter.
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5
Bake until deep golden
35 minutes
Oven 180°C (350°F)
Bake for 30–35 minutes until the rolls are deep golden all over and crisp to the touch. The strands should look dry and toasty, not pale or damp, and the tray should smell of toasted nuts and butter.
Pale kataifi is underdone and chewy inside — wait for a proper deep gold on top and underneath before taking the tray out.
Done when: Deep golden rolls, crisp strands, no pale or damp patches.
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6
Pour the syrup and rest
5 minutes + 4 hours resting
Syrup at room temperature 20°C (68°F)
As soon as the tray comes out of the oven, ladle the cool syrup slowly and evenly over the hot rolls — it will hiss and bubble. Leave the tray uncovered for at least 4 hours, ideally overnight, so the syrup soaks through without softening the crisp outside.
Do not cover the tray while it rests — trapped steam is what kills the crunch you just baked for 35 minutes.
Done when: Syrup absorbed, rolls still crisp on the outside, holding their shape.
auto_awesome Finishing Touches & Plating
Serve the kataifi at room temperature, two rolls per person, with strong Greek coffee or mountain tea. A spoonful of plain yoghurt on the side cuts the sweetness nicely.
Greece
2h
