Cook and Scale
Kataifi Nests with Walnuts and Honey Syrup
6 servings · 55 min total
Crisp golden kataifi pastry nests filled with spiced walnuts and pistachios, soaked in fragrant honey-lemon syrup — a classic Greek and Middle Eastern sweet.
Ingredients
- 300 g kataifi pastry, thawed and loosened
- 150 g butter, melted
- 200 g walnuts, finely chopped
- 50 g pistachios, finely chopped
- 1 tsp ground cinnamon
- 250 g white sugar
- 2½ dl water
- 2 tbsp honey
- 1 tbsp lemon juice
- 1 cinnamon stick
Contains: Gluten, Milk, Tree nuts
Allergen info is best-effort — please verify yourself.
Method
- 1.
Mix the nut filling — Preheat the oven to 180°C (350°F). In a bowl, mix the chopped walnuts, pistachios and ground cinnamon.
- 2.
Butter the kataifi strands — Gently separate the kataifi pastry strands and toss them with the melted butter until evenly coated.
- 3.
Shape the nests — Take a small handful of buttered kataifi, flatten slightly, place a spoonful of the nut mixture in the center, and wrap or twist into a nest shape. Repeat with the remaining pastry, arranging the nests on a lined baking tray.
- 4.
Bake until golden — Bake for 20-25 minutes until golden and crisp.
- 5.
Make the honey syrup — Meanwhile, combine the sugar, water, honey and cinnamon stick in a saucepan and bring to a boil. Simmer for 8 minutes, then stir in the lemon juice and remove from heat.
- 6.
Soak with syrup — As soon as the nests come out of the oven, spoon the warm syrup evenly over them. Let them soak and cool to room temperature before serving.