Preparation info

  • Serves


    • Difficulty


Appears in

The Real Greek

The Real Greek

By Tonia Buxton

Published 2016

  • About

A glass of iced water goes well with this super-sweet pastry. I also like to eat it with a dollop of sharp Greek yoghurt. If kataifi pastry is a new ingredient to you, it is like shredded wheat! You can buy it in Middle Eastern and Greek delis. I tend to give the slab a good tap on the table to loosen and separate it well before handling.


  • 450 g kataifi pastry strands
  • 150 g melted butter


  • Make the syrup: Place the sugar and water in a saucepan. Bring to the boil then simmer steadily for 10 minutes. Stir in the orange blossom water and leave to cool.
  • Mix together the ingredients for the filling, moistening with 2 tbsp. cold water.
  • To make the kataifi, pull off a length of the pastry strands and spread out on the clean work surface to look like an oblong straw mat. Spoon a line of the filling along the length of the strands to just within the edge. Working away from you, roll up the kataifi, wrapping around the filling, and tucking in the ends and edges. You should end up with a long cigar shape.
  • Place the kataifi into a shallow, lightly oiled baking tray. Repeat the process until the tray is filled with rolls of pastry. Sprinkle the melted butter over the top.
  • Bake in a preheated oven at 180°C (fan 160°C) / Gas 4 or until crisp and golden.
  • Pour the cooled syrup over the hot kataifi and leave in the baking tray to soak for half an hour before cutting and serving. It is best stored in the baking tray too.