Kataifi (Κανταΐφι) — Shredded Phyllo Pastry with Walnut Filling and Syrup

• 500 gkataifi (shredded phyllo dough), thawed (Thaw overnight in the refrigerator, then bring to room temperature for 1 hour)
• 300 gunsalted butter, melted (Keep warm so it stays fluid)
• 300 gwalnuts, finely chopped (Chop to a small, even crumb; avoid turning into paste)
• 70 ggranulated sugar
• 2 tspground cinnamon
• 0.25 tspground cloves (A little goes a long way)
• 0.25 tspfine salt
• 360 mlwater
• 120 ghoney (Thyme or wildflower honey works well)
• 2 striplemon peel (wide strips) (Use a vegetable peeler; avoid the bitter white pith)
• 30 mllemon juice
• 1 stickcinnamon stick
• 3whole cloves

Instructions

1. 1

   Make the syrup first so it has time to cool, which is essential for crisp pastry. In a saucepan, combine the sugar, water, honey, lemon peel, lemon juice, cinnamon stick, and whole cloves, then bring to a boil over medium-high heat.

2. 2

   Reduce heat to medium and simmer the syrup for 8 minutes, stirring once or twice to dissolve any remaining sugar crystals. Remove from the heat and let it cool completely to room temperature, then discard the lemon peel, cinnamon stick, and cloves.

3. 3

   Prepare the filling by mixing the chopped walnuts, sugar, ground cinnamon, ground cloves, and salt in a bowl until evenly combined. Set the bowl aside so you can work quickly once the kataifi strands are opened.

4. 4

   Preheat the oven to 170°C and position a rack in the middle for even browning. Brush a 33 x 23 cm baking pan with a thin layer of the melted butter, coating the corners well so the rolls don’t stick.

5. 5

   Gently open the kataifi and pull apart a small handful into a loose, airy sheet about 20 cm long, keeping the strands aligned rather than tangled. Drizzle about 1 tbsp (15 g) melted butter over the strands and lightly rub it in with your fingertips so the dough is evenly coated without compressing it.

6. 6

   Place about 1 tbsp (15–18 g) of the walnut filling along one short edge of the buttered kataifi. Roll it up into a tight cylinder, tucking in stray strands as you go, then place the roll seam-side down in the pan.

7. 7

   Repeat shaping until you have about 18 rolls, packing them snugly so they support each other and bake evenly. Pour the remaining melted butter over the top, making sure every exposed strand is moistened so it bakes golden rather than dry and pale.

8. 8

   Bake for 50–55 minutes, rotating the pan after 30 minutes, until the kataifi is deeply golden and crisp across the surface. Let it sit in the pan for 2 minutes so the bubbling butter settles before you syrup it.

9. 9

   Immediately pour the cooled syrup evenly over the hot kataifi, aiming for a steady stream across all rolls so they soak uniformly. Let the pastry rest uncovered for at least 3 hours at room temperature so the syrup is absorbed and the exterior re-crisps.

10. 10

    Cut between the rolls with a sharp serrated knife, wiping the blade as needed for clean edges. Serve at room temperature, when the walnut aroma is strongest and the texture is crisp outside with a syrupy, tender center.