Kataifi with Walnuts

Kataifi with walnuts seasoned with cinnamon, sandwiched together in shredded pastry dough and drizzled with syrup infused with rose and flower water. This dessert may be presented in various ways. You can prepare it in a baking dish, roll it up into individual rolls or bake it in cupcake pans. The rolled up or cupcake versions of kataifi with walnuts, also work very well if you’re doing a buffet style entertaining. I will show you how the other methods are done in future posts. This method of making kataifi with walnuts is very simple and at the end they all taste just as good. Check out my other kataifi recipe Kataifi with Ashtah Cream.

Skill level: Easy

Click here to view Slideshow, Share, & Comment

Kataifi with Walnuts

2014-06-30 22:56:55

Serves 12

Velvet Edition: “Mediterranean” Recipe

Write a review

Save Recipe

Prep Time

30 min

Cook Time

30 min

Total Time

1 hr

Prep Time

30 min

Cook Time

30 min

Total Time

1 hr

Ingredients

1 package 16 oz. Kataifi shredded phyllo dough (see note #1 below)
3 cups chopped walnuts or pecans
2 tablespoons sugar
1 teaspoon cinnamon (see note #2 below)
1 cup melted unsalted butter

Syrup

2 cups sugar
1 cup water
1 tablespoons lemon juice
1 tablespoon orange blossom water (see note #3 below)

Instructions

Grease a 3 quart glass heatproof baking dish with cooking spray. (see note #4 below)
Heat the oven to 350 degrees.
Melt the butter and gently mix with the kataifi.
Divide the dough into half and spread half the mixture over the baking dish.
Mix the walnuts, sugar and cinnamon and spread evenly over the kataifi layer.
Gently spread the remaining kataifi over the top.
Bake until golden brown.
Prepare the syrup by placing the sugar and water in a saucepan and bringing the mixture to a boil.
Once it starts to boil add the lemon juice and continue to simmer on medium low heat for about 3 minutes. The syrup should not be thin. If you find that it is thin after it cooled, reheat and simmer it for another 2 minutes.
Remove from heat, add the rose and flower water and leave to cool.
Once the kataifi is baked, and slightly cooled (about 5 minutes) spread the syrup evenly over the top with a spoon. The kataifi needs to be slightly warm and the syrup needs to be cool.

♣ Notes

1. Kataifi shredded phyllo dough is available in most supermarkets and Middle Eastern stores in the freezer section.
2. You may omit the cinnamon for those who are allergic.
3. Add the orange blossom water when the syrup is cool. If you add it when the mixture is hot, the essence will evaporate.
4. The 3 quart baking dish is slightly larger that the standard 2 quart (13″ x 9″) baking dish, but widely available.

Velvet Edition https://www.velvetedition.com/