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Pistachio Kataifi Honey Rolls Recipe

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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.

Ingredients

Scale
  • 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
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  • Butter mixture:
  • 1½ cups unsalted butter melted
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  • 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

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

Find it online: https://dishfoody.com/pistachio-kataifi-honey-rolls-recipe/