Description

These crispy kataifi rolls with pistachios are a classic Middle Eastern dessert made with shredded phyllo dough, rich nuts, and fragrant syrup. Crunchy on the outside, tender inside, and soaked in a floral citrus syrup—perfect for Ramadan, Eid, or any special occasion.

Ingredients

For the Kataifi Rolls:

1/2 lb (225g) kataifi dough, thawed

1/2 cup unsalted butter, melted

1 cup shelled pistachios, finely chopped

1/4 cup sugar

1/2 tsp cinnamon (optional)

For the Syrup:

1 cup sugar

3/4 cup water

1 tbsp lemon juice

1 tsp rose water or orange blossom water

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Instructions

1. Preheat oven to 350°F (175°C). Grease a baking dish with butter.

2. Gently pull apart kataifi dough to loosen the strands.

3. In a bowl, mix chopped pistachios, sugar, and cinnamon (if using).

4. Take a small handful of kataifi dough, spread flat, and add 1 tbsp filling at one end. Roll tightly into a log.

5. Place seam-side down in dish and repeat with remaining dough and filling.

6. Brush all rolls generously with melted butter.

7. Bake for 40–45 minutes, until crisp and golden brown.

9. While baking, combine syrup ingredients in a saucepan. Simmer for 10–12 minutes until slightly thickened. Cool slightly.

10. Pour warm syrup over hot rolls right after removing from oven.

11. Let rest at least 30 minutes before serving. Garnish with extra pistachios.

Notes

• Kataifi dough is found in the freezer section near phyllo pastry.

• Rolls can be made ahead and frozen—just bake from frozen and add syrup.

• Store leftovers covered at room temp for up to 3 days.