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Kataifi
Greek shredded wheat pastry nests filled with crushed nuts and soaked in honey syrup — delicate and crunchy.
Ingredients
Instructions
Make syrup by boiling sugar, water, honey, rose water and lemon until slightly thickened. Cool.
Separate kataifi strands and toss with melted butter.
Mix pistachios with cinnamon.
Take a small bundle of kataifi, place nut filling in the centre.
Roll into a log or nest shape, pressing firmly.
Place on a buttered baking tray.
Bake at 180C for 25 minutes until golden.
Pour cold syrup over hot kataifi. Rest 1 hour before serving.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
