Royal Pistachio Kataifi Recipe

Thaw kataifi

Remove kataifi pastry from freezer and thaw in its packaging in the refrigerator for 3–4 hours or at room temperature for 30–45 minutes until pliable but still cold. Keep covered with a lightly damp cloth to prevent drying.

Preheat and prepare pan

Preheat oven to 180°C (350°F). Lightly butter a baking sheet or line with parchment. Have a pastry brush and small bowls of melted butter and oil ready.

Gently tease apart the kataifi strands with your fingers to loosen, taking care not to break into clumps. Work in small portions so pastry stays pliable; cover unused pastry with a damp cloth.

Make the filling

In a mixing bowl combine the finely chopped pistachios, powdered sugar, semolina (if using), pinch of salt, vanilla extract and orange blossom water. Add the 15 g melted butter and mix until the mixture holds together slightly when pressed. Taste and adjust flavor with a touch more orange blossom or salt if needed.

Divide the filling into 24 equal portions (approximately 12 g each). Roll each portion into a small oblong or ball that will fit into a kataifi nest.

Form nests

Take a small handful (about 15–18 g) of loosened kataifi strands. Lightly brush the strands with melted butter and a touch of vegetable oil to make them pliable. Wrap the buttered strands around a finger or small ladle to form a little nest shape with an open center, or form a small cup on the baking sheet. Press the ends underneath to secure. Repeat to make 24 nests.

Fill nests

Place one portion of pistachio filling into the center of each kataifi nest, pressing gently so the filling is slightly recessed. Lightly brush the tops and exposed edges of the nests with remaining melted butter to encourage golden browning.

Bake

Arrange nests on the prepared baking sheet about 1–2 cm apart. Bake in the preheated oven for 20–25 minutes, rotating the tray halfway through, until the kataifi is crisp and deep golden brown but the filling remains moist. Baking time may vary slightly with oven; watch closely last 5 minutes to avoid burning.

Make the syrup

While the nests bake, combine granulated sugar and water in a small saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer gently for 6–8 minutes until slightly thickened. Remove from heat and stir in lemon juice and orange blossom water. Allow syrup to cool until lukewarm (syrup should be warm but not hot when used on hot pastry).

Soak with syrup

When kataifi nests come out of the oven, let them rest 2 minutes then spoon or lightly brush approximately 1–1.5 teaspoons of warm syrup over each nest (adjust to taste). Allow nests to absorb syrup for 10–15 minutes on a cooling rack placed over a tray to catch excess. The pastry should remain crisp while the filling becomes fragrant and slightly moist.

Garnish each nest with a few crushed whole pistachios and, if desired, a light dusting of powdered sugar. Serve at room temperature.