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Ingredients
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Kataifi pastry and filling
Sugar syrup (soak)
Method
Kataifi pastry and filling
- 1
Prepare filling
In a bowl combine the chopped walnuts, 40 g granulated sugar, ground cinnamon, lemon zest, vanilla extract and a pinch of salt. Toss thoroughly so the sugar and spices are evenly distributed. Set aside.
- 2
Prepare kataifi
If the kataifi is tightly packed, gently loosen and fluff it with your hands, pulling strands apart so it’s easy to roll. Keep a damp towel over unused kataifi to prevent drying.
- 3
Assemble burma rolls
Preheat oven to 180°C (356°F). Brush a work surface lightly with some melted butter. Take a small bundle (about 60–70 g) of kataifi strands and spread it into a thin ribbon approximately 15 cm wide. Sprinkle about 2–3 tablespoons of the walnut filling along one edge of the ribbon. Fold the edge over the filling and roll tightly into a cigar shape, forming a spiraled or straight roll according to preference. Repeat to make 2 larger rolls (this recipe yields two substantial pieces). Brush each roll generously with melted butter, ensuring strands are well coated so they crisp evenly.
- 4
Bake
Place the buttered rolls on a parchment-lined baking sheet or in a small shallow baking dish. Bake in the preheated oven for 25–30 minutes, rotating the pan halfway through, until they are deep golden brown and crisp. If edges brown too quickly, tent loosely with foil for the last 5–10 minutes.
Sugar syrup (soak)
- 5
Make syrup
While the rolls bake, combine water, 180 g sugar, honey, lemon juice, cloves and the cinnamon stick in a small saucepan. Bring to a gentle boil over medium heat, stirring until the sugar dissolves. Lower heat and simmer for 6–8 minutes until slightly thickened. Remove from heat, discard the cloves and cinnamon stick, and let the syrup cool for 5 minutes (it should be warm but not hot).
- 6
Soak baked rolls
When the kataifi rolls are golden and crisp, remove them from the oven and immediately spoon or pour the warm syrup evenly over them — about 3–4 tablespoons per roll (use more if you prefer a wetter dessert). Allow the rolls to absorb the syrup for at least 15 minutes on a wire rack set over a tray to catch drips. The syrup will sink into the layers, softening the interior slightly while keeping the outer strands crisp.
- 7
Finish and serve
Transfer each roll to a serving plate. Optionally garnish with a sprinkle of finely chopped pistachios or extra ground cinnamon. Serve warm or at room temperature. This recipe yields 2 pieces; cut each roll in half crosswise if you prefer smaller portions. Store leftovers in an airtight container once fully cooled; best eaten within 24–36 hours for optimal texture.