Walnut Kataifi Rolls

Crisp, golden kataifi pastry wrapped around spiced walnut filling, soaked in fragrant syrup.

Ingredients

For the Syrup
  • 2 cups (400 g) sugar
  • 1 cup (240 ml) water
  • 1 tbsp lemon juice
  • 1 strip of lemon peel or ½ tsp vanilla (optional)
For the Walnut Filling
  • 2 cups (200 g) walnuts, finely chopped
  • 1–2 tsp cinnamon
  • ¼ tsp ground cloves (optional)
  • 2–3 tbsp sugar (optional, if you like a sweeter filling)
For the Kataifi Rolls
  • 1 package kataifi pastry (about 450–500 g)
  • 1 cup (220 g) melted butter (or a mix of butter + light olive oil)
Prepare the Syrup (do this first!)
  • In a saucepan, combine sugar, water, lemon juice, and lemon peel/vanilla if using.
  • Bring to a boil, then lower heat and simmer 8–10 minutes until slightly thickened.
  • Remove from heat and let cool completely.

    • Cold syrup + hot pastry = perfect absorption and crispness.

Make the Walnut Filling
  • Mix together the chopped walnuts, cinnamon, cloves, and sugar (if using).
  • Set aside.
Prepare the Kataifi Pastry
  • Preheat oven to 350°F (180°C).
  • With your fingers, gently separate and fluff the kataifi dough so it’s loose and stringy.
  • Cut it into strips (about 4–5 inches wide) to make rolling easier.
Assemble the Rolls
  • Take a small handful of kataifi strands and lay them flat.
  • Drizzle or brush with melted butter.
  • Place 1 tablespoon of walnut filling at one end.
  • Roll tightly into a log.
  • Arrange in a buttered baking dish.
  • Repeat until all filling is used.
  • Brush the tops generously with melted butter.
Bake
  • Bake for 45–60 minutes, until the rolls are deep golden and crisp.
Syrup the Kataifi
  • Remove from oven and immediately pour cold syrup over the hot rolls.
  • Let rest several hours (or overnight) to absorb the syrup fully.
Tips for Best Results
  • Don’t oversoak—you want crisp, not soggy. Pour syrup slowly and stop when rolls are saturated but still hold shape.
  • Toast walnuts lightly before chopping for extra flavor.
  • Rolls freeze very well before baking; bake straight from frozen and syrup as usual.
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