Make these sweet kataifi nests for your next dinner party. They’re the perfect Greek dessert. Easy to assemble and they can be made ahead for stress-free entertaining.
Printable recipe: www.dimitrasdishes.com/kataif...
Makes about 30 pastries
1-pound (455 grams) kataifi pastry, thawed and at room temperature
½ pound (230 grams) unsalted butter, melted
For the Syrup:
4 cups (800 g) granulated sugar
4 cups (1 liter) water
Half of a lemon peel
1 tablespoon lemon juice
2 teaspoons pure vanilla extract
For the topping:
Toasted almonds
Ground salted pistachios
Toasted hazelnuts
Sour cherry preserves, jam, your favorite preserves
Ice cream
Whipped cream
Chocolate ganache
Preheat the oven to 350 °F,
Make the Syrup: Combine the sugar, water, and lemon peel in a small pot stir together and bring to a boil. Remove from the heat once the sugar has dissolved. Add the vanilla extract and lemon juice. Mix together and set aside.
Assemble the kataifi nests:
Remove the kataifi from its packaging and loosen the strands of pastry. Keep the kataifi covered with a. damp kitchen towel so that it does not dry out.
Pull about 1-inch thick bundles of kataifi and loosen the strands. Roll the strip of kataifi around your index finger into a spiral (see the video). Use 2 fingers (index and middle fingers) to create a larger whole for the nests.
Place the nests in a baking tray next to each other.
Brush them liberally with the melted butter.
Bake on the center rack for about 30 minutes or until they are golden.
Remove them from the oven and immediately pour the warm syrup over the nests.
Set them aside to absorb the syrup. Approximately 30-45 minutes.
Garnish with ground pistachios or your favorite toppings and serve with Greek coffee. Enjoy!
Notes:
Thaw the kataifi pastry properly: Thaw the kataifi (in its packaging) overnight in the refrigerator. Allow it to sit at room temperature for 1-2 hours before making the pastries. Do not take it out of its packaging before assembling the kataifi nests or it will dry up and crumble.
Make-Ahead Freezer Instructions: Assemble the nests and brush them with butter. Wrap the tray in plastic wrap and store in the freezer for up to 3 months. Thaw overnight in the refrigerator and then remove the plastic to bake as per the recipe’s instructions.
Make-Ahead Instructions: Make the pastries a day ahead and store them in the refrigerator. Before serving, make a very small batch (a quarter) of syrup and drizzle it over the kataifi nests. Serve with coffee.
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