Kataifi (Κανταΐφι) — Shredded Phyllo Walnut Pastry in Syrup

• 450 gkataifi (shredded phyllo) dough, thawed (Thaw overnight in the fridge, then bring to room temp for 1 hour)
• 220 gunsalted butter, melted (Keep warm so it stays fluid)
• 300 gwalnuts, finely chopped
• 80 ggranulated sugar
• 2 tspground cinnamon
• 0.25 tspground cloves
• 0.25 tspfine sea salt
• 360 mlwater
• 80 ghoney (Thyme honey is traditional if available)
• 4 striplemon peel (wide strips) (Use a peeler; avoid white pith)
• 30 mllemon juice
• 1 stickcinnamon stick

Instructions

1. 1

   Make the syrup first so it has time to cool completely. In a saucepan, combine the water, sugar, honey, lemon peel, lemon juice, and cinnamon stick, then bring to a boil over medium-high heat.

2. 2

   Reduce the heat to medium-low and simmer the syrup for 10 minutes, stirring occasionally so the sugar dissolves fully. Remove from the heat and let it cool to room temperature, then discard the lemon peel and cinnamon stick.

3. 3

   Preheat the oven to 170°C and position a rack in the middle. Brush a 33×23 cm baking pan with a thin layer of melted butter, making sure the corners are coated so the pastry releases cleanly.

4. 4

   Prepare the filling by mixing the chopped walnuts, sugar, cinnamon, cloves, and salt in a bowl until evenly combined. Keep the filling covered so it stays fragrant and doesn’t dry out while you shape the rolls.

5. 5

   Gently separate the kataifi strands with your fingers to loosen and aerate them, working with small handfuls at a time. Keep the dough covered with a lightly damp towel so it doesn’t dry and snap while you shape.

6. 6

   Take about 35 g of kataifi and spread it into a thin rectangle, roughly 12–14 cm long, with the strands running left to right. Sprinkle 25 g of walnut filling along the lower third, then roll up tightly into a compact log so the nuts are enclosed.

7. 7

   Place the log seam-side down in the buttered pan and repeat until you have 12 rolls arranged snugly in one layer. Brush the tops lightly with melted butter, then spoon the remaining butter evenly over the rolls so the strands are well saturated.

8. 8

   Bake for 50–55 minutes, rotating the pan after 30 minutes, until the kataifi is deeply golden and crisp at the edges. If the top browns too quickly, lay a sheet of foil loosely over the pan for the final 10 minutes so the interior finishes baking.

9. 9

   Remove the hot kataifi from the oven and immediately ladle the cooled syrup evenly over the pastry, aiming for all the gaps between rolls. Let it stand for at least 2 hours so the syrup is absorbed and the texture settles into a crisp top with a juicy center.

10. 10

    Cut between the rolls with a sharp knife and serve at room temperature for the best contrast of crunch and syrupy richness. If desired, re-crisp briefly in a low oven before serving, but do not add extra syrup or it will become soggy.