Pistachio Kataifi Honey Rolls Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Pistachio Kataifi Honey Rolls wrap finely shredded phyllo around crunchy pistachio filling then soak in aromatic honey syrup for shatter-crisp Middle Eastern dessert perfection.

Ready in 60 minutes bake plus soak, they serve 20 with sticky sweetness and nutty crunch.

Why This Recipe Works

Kataifi’s fine strands create maximum crunch surface area. Pistachios provide signature green color and buttery richness. Cold syrup on hot pastry ensures full absorption without sogginess. Rose water adds floral perfume. Multiple butter layers guarantee flaky texture.

Ingredients & Prep

Filling:

• 2 cups shelled pistachios, finely chopped
• ¼ cup sugar
• 1 tsp cinnamon
• ½ tsp ground cloves

Pastry:

• 1 lb kataifi dough, thawed
• 1½ cups unsalted butter, melted

Syrup:

• 2 cups sugar
• 1½ cups water
• ½ cup honey
• 1 tbsp lemon juice
• 1 tsp rose water
• 1 cinnamon stick

Step-by-Step Instructions

1. Make syrup: Boil sugar, water, cinnamon stick 5 minutes. Add honey, lemon, rose water. Cool completely.
2. Mix pistachios, sugar, cinnamon, cloves.
3. Cut kataifi into 4-inch strips. Brush generously with butter.
4. Place 1 tsp filling at end; roll tightly sealing ends.
5. Arrange rolls in buttered pan; brush tops butter. Bake 350°F 40 minutes golden.
6. Pour cold syrup over hot rolls. Soak 30 minutes.

Flavor Variations

Storage Tips

Room temp airtight 5 days; syrup keeps crisp.

FAQs

Soggy pastry?
Cold syrup + hot rolls essential.

Filling falls out?
Tuck kataifi strands inward; butter seals.

Too sweet?
Less syrup; perfect rolls absorb exactly.

Conclusion

Pistachio Kataifi Honey Rolls crunchy-hugs sweetness sticky perfection.

Pistachio Kataifi Honey Rolls Recipe

Print Recipe

Pistachio Kataifi Honey Rolls wrap crunchy shredded phyllo dough around fragrant ground pistachios and cinnamon, baked golden then drenched in citrus-honey syrup. Greek-Middle Eastern dessert delivers shatteringly crisp layers with nutty center.

• Author: ssam
• Prep Time: 45 mins
• Cook Time: 45 mins
• Total Time: 2 hours
• Yield: 30 rolls 1x
• Category: Dessert
• Method: Oven
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 lb kataifi dough thawed
• 2 cups pistachios finely ground
• ½ cup walnuts ground
• ½ cup sugar
• 1 tsp ground cinnamon
• ¼ tsp ground cloves
• 2 tbsp orange blossom water
•  
• Butter mixture:
• 1½ cups unsalted butter melted
•  
• Honey syrup:
• 2 cups sugar
• 1½ cups water
• 1 cup honey
• 1 cinnamon stick
• Peel of 1 orange
• Juice of ½ lemon

Instructions

• 1. Make syrup first: combine sugar, water, honey, cinnamon stick, orange peel, lemon juice. Boil 5 mins, simmer 10 mins. Cool completely.
• 2. Mix pistachios, walnuts, sugar, cinnamon, cloves, orange blossom water until holds together when squeezed.
• 3. Preheat oven 350°F. Unroll kataifi, cut into 18-20 strips 3 inches wide. Keep covered with damp towel.
• 4. Take 2 tbsp kataifi strands, brush generously with melted butter. Sprinkle 1 heaping tsp nut filling at one end. Roll tightly into cylinder. Repeat.
• 5. Place rolls seam-side down in buttered 9×13 baking dish, close together. Brush tops with remaining butter. Bake 40-45 mins until deep golden.
• 6. Ladle cold syrup over hot rolls immediately. Let absorb 30 mins. Sprinkle extra pistachios.

Notes

• Syrup must be cold, rolls must be hot for perfect absorption.
• Finely ground pistachios create dense filling vs chopped.
• Orange blossom water = authentic flavor secret.
• Kataifi must stay moist during assembly – damp towel essential.
• Store room temp 3 days in airtight container.

Nutrition

• Serving Size: 1 roll
• Calories: 185
• Sugar: 22g
• Sodium: 45mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 20mg

Keywords: pistachio kataifi rolls, greek kataifi dessert, honey nut phyllo rolls