KATAIFI
- 6 days ago
- 4 min read
MY TAKE
I personally love using Kataifi pastry not only because it is delicious in recipes but it also looks like you have spent hours in the kitchen preparing your creations when in fact it only takes minutes and is so easy to bake!! The hardest part might be finding a local mediterranean store to actually buy it at!!
I have used kataifi in previous recipes on this blog - for edible nests , but today I am using it for a very special middle eastern/mediterranean cheese tart recipe - named Kanafeh.
As you know at Péché Mignon Life we love easy and delicious and I have to say that using kataifi ticks all our boxes. There are actually many different types of baklava and other desserts you can make with it.
HISTORY OF KATAIFI
Kataifi (also spelled kadaifi) is a traditional Middle Eastern and Mediterranean pastry made from finely shredded phyllo dough that resembles delicate threads, creating its signature light yet crisp texture. It originated in the culinary traditions of the Ottoman Empire, where it developed alongside other syrup-soaked pastries like baklava, and gradually spread across regions such as Greece and Turkey. Typically wrapped or layered around fillings like pistachios or walnuts, kataifi is baked until golden and then soaked in aromatic sugar syrup infused with rosewater or orange blossom, resulting in a dessert that balances crunch and tenderness while reflecting a long history of festive, refined pastry making.
Kataifi can be purchased in the freezer section of Mediterranean/Middle Eastern or Persian grocery stores.
My Baklava and Knafeh (Mediterranean/Middle Eastern Cheesecake) made with Kataifi.
HISTORY OF KANAFEH
Kataifi and kanafeh share deep roots in the rich culinary traditions of the Eastern Mediterranean and the wider Middle East, where syrup-soaked pastries have been cherished for centuries. Kataifi — those delicate strands of shredded phyllo — evolved from the pastry-making traditions of the former Ottoman Empire, where fine doughs were shaped into intricate desserts designed to showcase both texture and craftsmanship. Kanafeh emerged from this same heritage, becoming one of the region’s most beloved desserts, celebrated for its irresistible contrast of crisp pastry, soft cheese filling, and fragrant syrup. Over generations, these pastries travelled across countries such as Greece, Turkey, and throughout the Levant, with each culture adding its own unique interpretation. Today, both remain timeless symbols of Mediterranean hospitality and celebration, loved for their delicate balance of crunch, creaminess, and sweetness.
THE RECIPE - KANAFEH (SHREDDED PHYLLO) CHEESE TART WITH SYRUP -
Servings: 6-8 nests Prep time: 15 min Frying time:: 4 mins per nest
THE TART
INGREDIENTS
12 oz (340 g) 1 packet Kataifi also known as kadayif, kadaifi, or kadaif
⅔ cup (155 g) Butter, unsalted
10 oz (140 g) Ricotta cheese fresh
10 oz (140) Mozzarella cheese freshly grated
1/8 cup dried edible rose petals crushed
¼ cup (33 g) Pistachios (roasted), chopped
INSTRUCTIONS
Make the Syrup (see recipe below)
Prep the Kataifi
Preheat oven to 350°F (175°C). Place kataifi in a large bowl and gently separate strands. Pour melted butter over and toss well until all strands are coated.
Make the Cheese Filling
In a bowl, mix shredded mozzarella, and ricotta until smooth and spreadable.
Assemble
Grease a 9–10 inch round pan with butter. Press about two-thirds of the buttered kataifi firmly into the bottom (and slightly up the sides) to form an even base. Spread the cheese mixture evenly over the base. Cover with remaining kataifi, pressing gently to level the top.
Bake
Bake for 30–40 minutes, or until the top is deeply golden and crisp. Broil briefly at the end if needed for extra color (watch closely).
Pour syrup the Knafeh
Remove from the oven while hot. Slowly pour cooled sugar syrup evenly over the top, starting with about half and adding more to taste.
Flip & Garnish (Optional)
For a traditional presentation, place a serving platter over the pan and carefully invert so the crispy bottom becomes the top. Sprinkle with chopped pistachios and crushed rose petals (optional).
Serve
SIMPLE SYRUP
INGREDIENTS
4 cups white granulated sugar
2 cups water
6 strands of saffron ground into 2 tbsps cold water
2 tbsps. rose water
juice of ½ small lemon
1/4 tsp clove powder
1/4 tsp cinnamon
INSTRUCTIONS
1. Dissolve the sugar in the water: Measure and add the sugar and water into a medium saucepan. Mix to dissolve the sugar very well.
2. Boil: Bring the pot to medium heat. When the mixture starts to boil, time 5 minutes of boiling time. Then add in the saffron and rose water as well as lemon juice into the pan. Continue to boil for 2 more minutes. Do not over boil as the syrup should be a pale yellow - not brown!
3. Cool and store: Remove from heat and allow the syrup to cool completely before adding into a storage container or bottle.
NOTE:
I have also made mini Kanafeh tarts using a muffin pan (see photos of the mini tarts). I followed exactly the same recipe (apart from flipping the tarts at the end).
Watch the tarts for there colour change as a few minutes less cooking time is required.
You do not need to clarify butter but it helps to crisp the strands of kataifi and gives a rich flavour.
*CLARIFIED BUTTER
To clarify butter, gently melt it over low heat until it separates into three layers—foam on top, clear golden fat in the middle, and milk solids at the bottom—then carefully skim off the foam and pour or strain the pure butterfat into a clean container, leaving the solids behind.
LET'S TALK
Please let me know how you fare with this recipe and if you have any suggestions to improve it? Send me your photos and your comments. I would love to hear about your favourite vegetable soup recipes!
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