Kataifi (Shredded Pastry Dessert)

• 14 oz kataifi (shredded phyllo dough)
• 1/2 cup unsalted butter, melted
• 1 cup chopped pistachios
• 1/2 cup sugar
• 1 tsp ground cinnamon
• 1/4 cup orange blossom water
• 1/4 cup honey
• Powdered sugar for garnish

Steps

1. 1 Preheat oven to 350°F.
2. 2 In a bowl, combine chopped pistachios, 1/4 cup sugar, and cinnamon.
3. 3 Separate kataifi into strands and mix with melted butter until well coated.
4. 4 Grease a baking sheet. Mold kataifi into nests, pressing a tablespoon of pistachio mixture into the center of each.
5. 5 Bake for 10-15 minutes until golden brown.
6. 6 In a small saucepan, gently heat orange blossom water and honey until just combined.
7. 7 Brush the warm syrup over the kataifi nests.
8. 8 Cool slightly, then dust with powdered sugar before serving.

Equipment

• Baking sheet
• Mixing bowls
• Saucepan

Variations

• Swap pistachios for walnuts or almonds.
• Add a drizzle of chocolate sauce for a decadent twist.

Substitutions

• If kataifi is unavailable, use shredded phyllo dough as a substitute.

Pairings

• Serve alongside fresh berries or a citrus salad.

Nutrition

Tips

• Work quickly with the kataifi as it dries out fast.
• For a richer flavor, toast the pistachios before mixing with sugar and cinnamon.

Storage

Store in an airtight container at room temperature for up to 2 days.

Freezing: Freezes well for up to a month; thaw at room temperature and re-crisp in a warm oven if necessary.

Serving Suggestions

• Serve with a scoop of vanilla ice cream.
• Pair with strong Turkish coffee for a traditional experience.

FAQ