Greek Kataifi Bites (Shredded Phyllo Baklava's)
Difficulty: Easy
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Keyword: Nuts, Oven baked
Servings: 15 pieces
Calories: 224kcal
For The Pastries:
- 200 grams kataifi pastry
- 30 grams almonds
- 20 grams walnuts
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 teaspoon breadcrumbs
- 150 grams butter melted
For The Syrup:
- 250 grams water
- 350 grams sugar
NOTE: Unfreeze the Kataifi pastry in the fridge overnight. Once removed from package use immediately. Do not let the pastry sit uncovered because it air-dries easily.
Preheat oven to 180°C / 356°F.
Add walnuts, almonds, ground cinnamon, ground cloves and breadcrumbs in a blender. Blend until nuts look coarsely chopped.
Remove kataifi pastry from package and place on a working surface. Work the kataifi with your hands by gently tearing apart the shreds in order to get fluffy.
Take a few shreds of the pastry together and create a long strip. Place it on your working surface. Sprinkle the dough with some butter. Take a teaspoon of the filling and add right at the end. Roll the pastry tightly together until you reach the other end of the strip.
Grease the bottom of a pan with butter and place the rolls.
Bake for about 15 minutes or until they get a golden color.
For The Syrup:
While the pastries are in the oven start making the syrup.
In a small saucepan add sugar and water. Bring to a boil over high heat.
Reduce heat to medium and simmer for 5 minutes without stiring.
Pour the hot syrup on the pastries right as they come out of the oven.
Let them rest at room temperature for about 1 hour before serving.
Calories: 224kcal | Carbohydrates: 31g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 22mg | Sodium: 68mg | Potassium: 34mg | Fiber: 1g | Sugar: 23g