Kadaifi with Aegina pistachios

Kadaifi with Aegina pistachios
5.0/5 rating (1 votes)

  • Complexity: medium


  • 500g kataifi pastry
  • 600g Aegina pistachios lightly roasted and finely chopped
  • 250g fresh butter, at room temperature
  • vanilla essence or powder
  • 2 tbs sugar
  • 1 white, lightly beaten egg
  • For the syrup

  • 2 cups sugar
  • 1 1/2 cup water
  • juice of 1/2 lemon
  • 1 stick cinnamon


  1. Defrost the kataifi pastry according to the instructions on the package. Gently open the pastry with your fingers and place in a large baking dish. Cover with a damp kitchen towel so that it does not dry out. Pour half the butter on top. When ready to stuff, take a tuft of pastry according to the size you want each portion to be. Mix the pistachios in a bowl, reserving a bit for sprinkling at the end. Add the vanilla, 2 tablespoons of water, the egg white and mix well.

  2. Place a small quantity of the mixture in each portion of pastry (on one side) and roll. Place the rolls on a baking dish and pour the remaining butter on top. Bake at 180ο C for approximately 45 minutes, until they begin to go golden. Prepare the syrup, boiling all the ingredients together for 5-6 minutes. Remove the cinnamon stick, and pour the syrup over the kataifi rolls when it has cooled a little bit. Sprinkle the remaining pistachios on top.


"Kadaifi" or "Kataifi", along with Baklava is one of the most popular Greek syrup desserts. It is made with this special type of pastry which is like angel's hair pasta. It is often referred to as shredded wheat dessert. The typical version of filling consists of a mixture a mixture of almonds and walnuts. We loved this delicious version with Aegina pistachios.

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