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Kataifi Rolls with Pistachio

Delightfully flaky kataifi pastry filled with creamy ricotta and topped with crispy pistachios, perfect for sweet moments with loved ones.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 pieces
Course: Dessert, Sweet Treat
Cuisine: Greek, Middle Eastern
Calories: 220
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 250 g ricotta cheese Softened for easier mixing
  • 50 g powdered sugar Add more for sweetness if desired
  • 1 tsp vanilla extract Enhances flavor
  • 2 tbsp honey Adjust to taste
Pastry and Topping
  • 200 g kataifi pastry Thawed before use
  • 100 g pistachios, finely chopped For topping
  • 100 g unsalted butter, melted For brushing and rolling
Syrup Ingredients
  • 1 cup water For syrup
  • 1 cup granulated sugar For syrup
  • 1 tbsp lemon juice Adds flavor to syrup

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F).
  2. In a mixing bowl, blend the ricotta cheese, powdered sugar, vanilla extract, and honey until smooth.
  3. Gently separate the kataifi pastry strands and brush a baking tray with melted butter.
Assembling the Rolls
  1. Place a small dollop of the ricotta filling at one end of the kataifi strands.
  2. Roll tightly around the filling, tucking in the ends with more melted butter.
  3. Lay the rolls seam-side down on the baking tray and brush tops with melted butter.
Baking
  1. Bake in the oven for 25-30 minutes until golden brown.
Making the Syrup
  1. In a saucepan, combine water, granulated sugar, and lemon juice. Bring to a gentle boil for 10 minutes until slightly thickened.
Serving
  1. Drizzle the syrup over warm rolls, allowing it to seep in. Sprinkle with finely chopped pistachios before serving.
  2. These rolls are best enjoyed warm with tea or coffee.

Notes

Store any leftover rolls in an airtight container in the fridge for up to three days. Reheat in the oven to restore crispness. Feel free to substitute pistachios with nuts of your choice.