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Ingredients
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Kataifi & Assembly
Syrup (Şerbet)
Finishing
Method
Syrup (Şerbet)
- 1
Make syrup
Combine 150 g granulated sugar and 120 ml water in a small saucepan with the orange peel (if using). Bring to a boil over medium heat, stirring occasionally until sugar dissolves. Reduce heat and simmer gently for 7–8 minutes until slightly thickened. Add 1 tablespoon fresh lemon juice, stir, remove from heat and discard orange peel. Let the syrup cool to warm (not hot) before using. For best texture, prepare syrup before baking so it is ready to pour over hot pastry.
Kataifi & Assembly
- 2
Prepare kataifi
Preheat oven to 180°C (350°F). Take 150 g kataifi and gently loosen the strands with your fingers so they separate but do not shred into dust. Place the kataifi in a bowl and pour 80 g melted butter over it, working with your hands to distribute the butter evenly until the strands are fully coated.
- 3
Form and fill
On a clean work surface, lay out a small rectangle of buttered kataifi about 10 x 8 cm. Press half (about 75 g) into a flat strip. Mix 80 g finely chopped pistachios with 15 g granulated sugar and 1 teaspoon orange blossom water (optional). Place the pistachio mixture along the center of the kataifi strip and roll or fold the kataifi around the filling to form a single closed roll or parcel roughly 10 cm long and 3–4 cm wide. Alternatively, shape into a neat oval or coil as preferred, ensuring the filling is enclosed and the ends are sealed by tucking or pressing the strands together.
- 4
Bake
Place the assembled pistachio kataifi on a parchment-lined baking sheet seam-side down. Brush the outside lightly with any remaining melted butter. Bake in the preheated oven for 25–30 minutes, rotating the tray once, until the kataifi is deep golden brown and crisp. Baking time may vary depending on thickness; ensure interior is hot and the outside evenly crisped.
- 5
Syrup finish
When the pastry is fully baked and piping hot from the oven, immediately spoon or gently pour about 40–60 ml warm syrup over the kataifi (use more or less to achieve desired sweetness and moistness). Allow the syrup to absorb for 10–15 minutes; the pastry should be moist but not soggy. If the syrup has cooled completely, warm it slightly before applying (do not boil).
Finishing
- 6
Garnish and serve
Transfer the syrup-soaked pistachio kataifi to a serving plate. Sprinkle 10 g ground pistachio over the top and dust lightly with 5 g powdered sugar if desired. Serve warm or at room temperature. Keeps for 24–48 hours in an airtight container at room temperature; reheat briefly in a low oven to refresh crispness before serving.