Greek Kataifi Shredded Pastry Cake

Name: Greek Kataifi Shredded Pastry Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 12 servings
Cuisine: Greek
Ingredients: 1 pound (454 g) kataifi dough (shredded pastry), thawed, separated into strands; 10 tablespoons (142 g) unsalted butter, melted, cooled slightly; 2 cups (200 g) walnuts, finely chopped; 1½ teaspoons (6 g) ground cinnamon; ¼ teaspoon (½ g) ground nutmeg; ½ cup (100 g) granulated sugar; 1½ cups (510 g) honey; 1 cup (240 ml) water; 1 teaspoon (4 g) ground cinnamon; ½ teaspoon (2½ ml) vanilla extract; 1 tablespoon (15 ml) fresh lemon juice

From the MyKitchenBank Kitchen

A traditional Greek pastry made from crispy, shredded kataifi dough layered with spiced walnuts and baked until golden. The cake is finished with a warm honey-cinnamon syrup that soaks in, creating a tender, sweet treat. Aromatic with cinnamon and nutmeg, this pastry is perfect for special occasions or holiday celebrations.

Prep: 20 min
Cook: 40 min
Wait: 30 min
Total: 1 hr 30 min
Makes: 1 cake (12 pieces)

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Steps

Before you start

Thaw kataifi dough at room temperature for 30 minutes if frozen—do not unwrap until ready to use
Preheat the oven to 350°F (175°C)
Have honey and syrup ingredients measured and ready
Keep melted butter at hand; it thickens quickly

1
Prepare the walnut filling
- In a medium bowl, combine the finely chopped walnuts, ½ cup sugar, 1½ teaspoons ground cinnamon, and ¼ teaspoon ground nutmeg.
- Stir until evenly mixed.
- Set aside.
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Ready when: Mixture is evenly combined with no pockets of sugar
Tip: Don't overwork the mixture; a light hand ensures texture in the finished pastry
2
Prepare the baking pan
- Brush the bottom and sides of a 9×13-inch (23×33 cm) baking pan generously with melted butter.
- Reserve about 2 tablespoons of butter for later layers.
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Ready when: Pan is evenly coated with a light layer of butter
Tip: Generous buttering prevents sticking and helps create a crispy crust
3
Layer the bottom kataifi
- Spread half of the thawed, separated kataifi dough evenly into the prepared pan, gently pressing it to form a compact base layer about ¾ inch thick.
- Drizzle the remaining melted butter (about 6 tablespoons) evenly over the kataifi, using a pastry brush or spoon to coat it thoroughly.
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Ready when: Kataifi is evenly pressed in the pan and butter is distributed throughout
Tip: Keep strands loose and separated; don't compact too tightly or the pastry becomes dense instead of crispy
4
Add the walnut layer
- Spread the walnut mixture evenly over the buttered kataifi layer, distributing it in a single, relatively even layer.
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Ready when: Walnut mixture covers the entire surface
Tip: Spread gently so walnuts don't sink through; they should sit on top of the kataifi
5
Top with final kataifi layer
- Spread the remaining half of the kataifi dough over the walnut layer, again pressing gently to create an even top.
- Drizzle the reserved 2 tablespoons of melted butter over the surface, using a pastry brush or spoon to coat evenly.
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Ready when: Top kataifi is evenly distributed and butter shines across the surface
Tip: The butter helps the shredded pastry become crispy and golden during baking
6
Cut into portions
- Using a sharp knife, cut the kataifi cake into 12 pieces (3 rows by 4 columns makes rectangular portions, or cut into squares as preferred).
- Cut all the way through to the pan bottom so pieces will separate easily when baked.
- Wipe the knife between cuts for clean lines.
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Ready when: Cake is evenly portioned with clean cuts
Tip: Cutting before baking makes it much easier to serve; the pieces won't crack after soaking with syrup
7
Bake the pastryOven 350°F / 175°C
- Place the pan in a preheated 350°F (175°C) oven.
- Bake for 35–40 minutes, until the kataifi is golden brown and crispy throughout, with the edges and top a deeper golden color.
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Ready when: Kataifi is deep golden brown throughout; edges are a rich amber color
Tip: If the top is browning too quickly, loosely tent with foil halfway through baking
8
Make the honey syrup
- While the pastry bakes, combine 1 cup water, 1½ cups honey, and 1 teaspoon ground cinnamon in a small saucepan.
- Bring to a simmer over medium heat, stirring occasionally to dissolve the honey.
- Once simmering, remove from heat and stir in ½ teaspoon vanilla extract and 1 tablespoon fresh lemon juice.
- Let the syrup cool to lukewarm (about 10 minutes) before using.
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Ready when: Syrup is smooth, well-combined, and has cooled to just warm—not piping hot
Tip: Cool syrup is essential; pouring boiling syrup can make the pastry soggy instead of properly soaked. Warm syrup absorbs better than hot or cold
9
Soak the hot pastry with syrup
- Remove the baked kataifi cake from the oven.
- While it is still hot, slowly and evenly pour the warm syrup over the entire surface, allowing it to soak in gradually.
- Pour about two-thirds of the syrup first, then slowly add the rest, giving it time to absorb between pours.
- The pastry will fizz and crackle slightly as the syrup soaks in—this is normal.
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Ready when: Most of the syrup has been absorbed; only a thin layer may remain on the surface
Tip: Soaking hot pastry with warm syrup ensures the shredded dough absorbs the flavors evenly; this is what makes kataifi tender and sweet throughout
10
Cool and set
- Allow the cake to cool in the pan at room temperature for 30 minutes, which allows the syrup to set and the cake to firm up slightly.
- This also makes serving easier, as the pieces stay together.
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Ready when: Cake is warm or at room temperature and feels slightly firm when touched
Tip: Don't skip this cooling period; it's essential for the cake to hold together when served

Good to know

Tips

Kataifi dough is delicate and prone to drying out; keep it covered until the moment you use it. Work quickly once it is unwrapped.
The key to crispy kataifi is generous butter and a moderate oven temperature. Too-high heat burns the exterior before the inside crisps.
Soaking hot pastry with warm (not boiling) syrup ensures even absorption without making the cake soggy; cold syrup doesn't penetrate as well.
If you can't find kataifi dough fresh or frozen at a regular supermarket, check Mediterranean, Greek, or Middle Eastern specialty grocers—it's a staple in those sections.

Make ahead

Kataifi can be assembled in the pan (through the cutting step) up to 4 hours ahead; cover loosely with plastic wrap and refrigerate. Bring to room temperature before baking. The finished cake keeps well and is often better the next day as flavors meld.

Storage & reheating

Room temperature (covered loosely with foil or in an airtight container) for up to 4 days. Refrigerate for up to 1 week. Freeze (wrapped well in plastic wrap and foil) for up to 2 months; thaw at room temperature. Reheat individual pieces in a 300°F (150°C) oven for 5–10 minutes if desired, though this pastry is excellent at room temperature or chilled.

Substitutions

walnuts → finely chopped pistachios or almonds. Pistachios lend a more delicate, slightly sweet flavor; almonds work well but are a bit milder. Use the same weight as walnuts.
honey → light agave syrup or corn syrup. Honey gives the most authentic flavor, but agave or corn syrup can substitute; the result will be slightly less rich and complex.
ground cinnamon → ground ginger or a blend of ginger and allspice. Use half the amount of ginger or experiment with warming spices to suit your taste. Allspice adds depth without overwhelming the nuts.
vanilla extract → omit or use orange blossom water (¼ teaspoon). Orange blossom water is traditional in some Greek preparations and adds a floral note; vanilla can simply be left out for a cleaner flavor.