Winter 2024

Salted Walnut & Cinnamon Kataifi

Print this Recipe

Serving: 6-8 People

Prep Time: 45 minutes

Cook Time: 55 minutes

Salted Walnut and Cinnamon Kataifi


350g unsalted butter, melted

100g roasted pistachios

100g roasted walnuts

1 teaspoon Maldon Sea Salt flakes

1 teaspoon ground cinnamon

¼ teaspoon freshly ground nutmeg

¼ teaspoon ground cloves

1 tablespoon caster (superfine) sugar

250g kataifi pastry (shredded pastry)


440g (2 cups) caster (superfine) sugar

Peeled zest of 1 orange

1 cinnamon stick


Helena Moursellas’ Salted Walnut and Cinnamon Kataifi brings together the perfect balance of sweet and savoury, topped off with Maldon Sea Salt. Enjoy with a Greek cup of coffee!

  1. Pre-heat the oven to 180°C. Grease the base and sides of a 22cm x 16cm rectangular baking dish with some of the melted butter.
  2. For the syrup, combine the ingredients and 250ml (1 cup) of water in a small saucepan over high heat. Bring to a simmer, then reduce the heat to medium and cook, stirring occasionally, for 8-10 minutes, until the sugar dissolves. Set aside to cool completely.
  3. In a mini food processor, whizz the pistachios and walnuts until the nuts are finely chopped. Place in a mixing bowl along with the salt, cinnamon, nutmeg, clove, and sugar and mix to combine.
  4. Unroll the kataifi pastry and, using your hands, gently separate the pastry. Be careful when handling kataifi pastry – it is very fragile.
  5. Tear off a piece of kataifi, 4 cm wide and 14 cm long, brush with melted butter and place 1 tablespoon of the nut filling on top at the short end. Roll the pastry tightly to form a 7cm cylinder. Place on the prepared dish and repeat the process with the remainder of the pastry and filing. Any remaining butter, pour over the kataifi.
  6. Brush the tops of all the kataifi rolls with butter, and bake in the oven for 45 minutes.
  7. Once the kataifi are cooked, evenly pour the cold syrup over the top and allow to cool to room temperature and all the syrup has been absorbed.
0/5 (0 Reviews)

Join our mailing list

Keep up to date and stay inspired with the latest recipes.

  • This field is for validation purposes and should be left unchanged.