Kataifi Rolls with Pistachio

Indulge in these crispy kataifi rolls filled with sweet ricotta and pistachios, drizzled with honey syrup for a light yet satisfying dessert.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Dessert, Snack

Cuisine: Mediterranean, Middle Eastern

Calories: 150

Ingredients Method Notes

Ingredients

Filling

250 grams Ricotta cheese You can substitute with mascarpone for richness.
100 grams Pistachios, finely chopped Swap for walnuts or almonds if preferred.
50 grams Powdered sugar For a healthy option, consider coconut sugar.
1 teaspoon Vanilla extract Substitute with almond extract if desired.
2 tablespoons Honey Maple syrup offers a unique flavor twist.

Pastry & Baking

200 grams Kataifi pastry, thawed This unique pastry provides a light crunch.
100 grams Butter, melted Olive oil can work in a pinch.

Syrup

1 cup Water Essential for creating a sweet glaze.
1 cup Granulated sugar You can cut back to taste.
1 tablespoon Lemon juice Fresh orange juice might add an interesting twist.

Method

Preparation

Preheat the oven to 375°F (190°C).
In a bowl, mix ricotta cheese, powdered sugar, chopped pistachios, honey, and vanilla extract until well combined.
Take a handful of kataifi pastry and spread it out on a clean surface.
Place a tablespoon of the filling at one end of the kataifi and roll it tightly to form a cylinder.
Brush the rolled kataifi with melted butter and place it seam-side down on a baking sheet.
Repeat until all the filling is used.

Baking

Bake for 25-30 minutes or until golden brown.

Syrup Preparation

While the rolls are baking, prepare the syrup by combining water, granulated sugar, and lemon juice in a saucepan.
Bring to a boil, then simmer for 10 minutes.

Final Assembly

Once the kataifi rolls are golden, remove them from the oven and immediately drizzle the syrup over them.
Let them cool slightly before serving to allow the syrup to soak in.

Notes

Serve warm, drizzled with honey syrup and garnished with extra pistachios. Pair with vanilla ice cream for an indulgent dessert experience. Store leftovers in an airtight container at room temperature for up to two days or freeze for a month.