Kataifi squares with spiced walnut filling and honey syrup
Greek cuisine · Dimitra's Dishes · ♥ 526 likes · 22.4K views · 6 min video
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Read about phyllo and strudel in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 cup granulated sugar
- 3 cup water
- ½ whole lemon
- 1 cup Greek honey
- 2 tsp pure vanilla extract
Bring the sugar, water and lemon juice to a boil over medium-high heat in a saucepan; once the sugar dissolves, take off the heat and stir in the honey and vanilla. Cool completely.
Kataifi squares, the lazy version
- 1 lb kataifi pastry
Thaw the kataifi overnight in the fridge, then an hour or two at room temperature; separate the strands in a bowl so it is light.
Preparing the kataifi pastry
- ½ lb unsalted butter
Pour the melted butter over the kataifi and toss so every strand is coated.
- 400 g walnuts
- 2 tsp ground cinnamon
- ½ tsp ground cloves
- 1 tsp ground cinnamon
Finely chop the walnuts in a food processor without taking them to walnut butter; toss with the cinnamon and cloves.
- water
Press half the buttered kataifi into a 9 by 13 inch pan, spread the walnut filling evenly, top with the remaining kataifi, and press down with wet hands; clean the pan edges.
Layering in the pan
Bake on the center rack at 350F for about 35 to 40 minutes until golden on top.
Let the syrup absorb, about an hour, and serve at room temperature, or make a day ahead and serve cold.
Serving
- vanilla whipped cream
- cinnamon
Serve with a dollop of vanilla whipped cream and a little cinnamon.