Sweet and Crunchy Almond Kataifi Pastries

Sweet and Crunchy Almond Kataifi Pastries

You must log in to upload a photo.

(unrated) Log in to rate this recipe!

Credit: Courtesy of Priscilla Martel, American Almond Products Company, Inc., Brooklyn, N.Y.
The National Culinary Review, October 2010


2½ cups granulated sugar
2 cups water
2 T. lemon juice
2 T. rose flower water
1 cup (6 oz.) whole almonds, chopped
½ cup (3 oz.) walnuts, chopped
½ cup (5 oz.) American Almond™ almond paste
1 t. cinnamon
1 lb. kataifi (shredded phyllo dough), thawed in refrigerator, if necessary
½-¾ lb. unsalted butter, melted


1. Preheat oven to 375ºF.

2. Combine sugar, water and lemon juice in small saucepan over high heat. Bring to a boil, stirring to dissolve sugar; boil 5 minutes. Remove from heat. Stir in rose flower water; keep syrup warm.

3. Combine almonds and walnuts in small bowl. Grate almond paste into mixture. Add cinnamon; stir with fork to combine. Add 2-3 T. syrup to make a soft paste. Set aside.

4. Spread out kataifi on flat work table. Divide into 4 long sections. Working with 1 section at a time, cut bunches of pastry into 24-32 (4-inch) pieces. Flatten cut portion; brush with melted butter. Spoon 1 t. (heaping) nut paste in center of dough; roll into tight cylinder, approximately 3 inches long by 1-inch wide. Place rolled pastry, seamside down, on ungreased 15 x 10-inch baking sheet. Repeat with remaining dough, placing each roll on baking sheet with sides touching. Brush roll tops with more melted butter. Bake 45-50 minutes, until rolls are evenly browned.

5. Remove pastry from oven; immediately ladle remaining warm syrup over rolls. Cover with foil; allow pastries to absorb syrup for at least 30 minutes. Serve warm or at room temperature.


24-32 pastries


Bread/Pastry, Dessert, The National Culinary Review

ACF reserves the right to remove inappropriate comments.

Association of Nutrition & Foodservice Professionals