Nut-Free Kataifi
Indulge in the sweet, buttery decadence of Nut-Free Kataifi—a delightful twist on a classic Greek dessert designed for those with nut allergies. This recipe features delicate strands of kataifi pastry rolled around a luscious semolina custard infused with vanilla and lemon zest, creating a creamy, aromatic filling. The pastry is baked to golden perfection and draped in a fragrant honey syrup spiced with cinnamon and cloves, ensuring a balance of sweetness and spice in every bite. Perfect for gatherings or as a unique treat, this nut-free kataifi is a crowd-pleasing dessert that offers traditional Mediterranean flavors with a heartwarming twist.
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Recipe Information
Ingredients
- 500 g Kataifi pastry
- 200 g Unsalted butter, melted
- 500 ml Full-fat milk
- 150 g Granulated sugar
- 100 g Fine semolina
- 1 tsp Vanilla extract
- 3 large Egg yolks
- 1 tsp Lemon zest
- 250 ml Water
- 150 g Honey
- 1 Cinnamon stick
- 2 whole Cloves
Instructions
Preheat your oven to 180°C (350°F).
In a medium saucepan, combine the milk, 100g of sugar, and semolina. Cook over medium heat, stirring frequently, until the mixture thickens and starts to bubble, about 5-7 minutes.
Remove the saucepan from heat and stir in the vanilla extract, egg yolks, and lemon zest. Mix well to combine and set aside to cool slightly.
Take a handful of kataifi pastry, approximately 30g, and cover it with a clean, damp kitchen towel to prevent it from drying out.
Gently separate the kataifi strands and brush them with melted butter.
Place a tablespoon of the semolina mixture at one end of the buttered kataifi strands and roll it tightly to form a small log. Repeat the process with the remaining kataifi and semolina mixture.
Arrange the kataifi rolls in a greased baking dish, ensuring they are close together and brush the tops generously with the remaining melted butter.
Bake in the preheated oven for 30-35 minutes or until golden brown.
While the kataifi is baking, prepare the syrup by combining 250ml of water, the remaining 50g of sugar, honey, cinnamon stick, and cloves in a small saucepan. Bring to a boil, then reduce the heat and simmer for about 10 minutes.
Once the kataifi is baked, remove it from the oven and let it cool for 10 minutes before pouring the hot syrup evenly over the rolls.
Allow the kataifi to absorb the syrup fully before serving, which may take approximately 1 hour.
Serve the nut-free kataifi warm or at room temperature, and enjoy!
Nutrition Facts
Calories |
5588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 293.9 g | 377% | |
| Saturated Fat | 167.4 g | 837% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1102 mg | 367% | |
| Sodium | 1262 mg | 55% | |
| Total Carbohydrate | 678.4 g | 247% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 448.8 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 943 mg | 73% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1700 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
