Baklava Kataifi Rolls is a mouthful for its name for sure, but it is just as full of desirable and delectable filling from the mixture of honey pistachio and walnut. The recipe for Kataifi Rolls gives an impression of being time-consuming, but it is actually quite simple to make, and the result will never disappoint someone who loves a sweet nutty flavor.
Also, check baklava rolls recipe
This dish offers a distinct flavor that you can easily recognize coming from the smooth filling within the fried kataifi pastry. Crispy golden wrapper filled with flavorful filling is what makes this recipe so favorable among the crowd.
This dish is a well-known delicacy to be served for desserts, especially in Middle Eastern countries. The mild sweetness of each bite makes it more appealing to be served with a complete batch of the main course. However, another good thing about this recipe is that you can serve it as a stand-alone meal. You don't have to make this exclusive for dessert only. You can serve this as a snack, or even as your main lunch. It is satiating for real.
Origin Of Baklava Kataifi Rolls
In spite of the claims of certain Greeks that baklava was invented in the Byzantine Empire, the most compelling evidence shows that this dessert was originally created in Central Asia by the Turkic region under the Ottoman Empire. Whatever the real origin of Baklava Kataifi is, no one can deny its excellent taste that many favors so well. This particular recipe is just one of the many variations of Baklava. With Pistachio and walnut as the main stuffing and crisp golden pastry as the wrapper, nothing can go wrong with this dish. The only problem you will ever have is how to stop eating them.
Why Does This Recipe Work?
Baklava Kataifi is just another version of Baklava Rolls, but you cannot deny yourself such excellent taste! You must try making this at home for these reasons:
- It is a five-ingredient recipe. You are probably wondering how these few ingredients can make something extraordinary and delicious. Fear not because even with that short list of ingredients, this dish will still come up excellently!
- Satiating and delicious! One serving of this dish is already satisfying and will relieve you of your hunger! Perfect for a heavy lunch at work.
- Simple recipe, yet it gives one of the most delicious and appealing tastes that a party would definitely love.
- You can easily fit this recipe in at any meal you plan to make for your family as a dessert for breakfast, lunch, or dinner.
- This recipe is the definition of yummy! It is one of the desserts that you will never say no with!
Baklava Kataifi Rolls Ingredients
Pistachio and walnut. As the main flavor for the filling, pistachio and walnut should not be forgotten in this recipe. They imparts a distinct mild sweetness with fresh and nutty taste to the dish.
Honey. It amplifies a special taste buzz and delicate floral sweetness to your nuts. The silky texture of the honey also makes the nuts moist and more mouthwateringly good.
Kataifi Pastry. Make sure to envelop the nuts mixture with your fried kataifi pastry for the complete touch of the recipe!
Ghee. Cook your pastry in ghee. Ghee adds an almost buttery taste to your pastry, but with a more roasted nutty touch of flavor that will surely enhance the flavor of the pastry once cooking is done. Although ghee might be rare to find in your nearest grocery store, it is way richer and more decadent than your typical butter.
Simple Syrup. Don't sweat yourself over this ingredient, you can easily use any of your favorite syrup for this dish!
How To Make Baklava Kataifi Rolls?
Put the pastry in the food processor, and pulse until it becomes small strips.
In a mixing bowl, mix pistachio, walnut and honey well until combined.
Lay a sheet of plastic wrap in a clean surfer and brush it with oil, then distribute the pistachio mixture in the centre along the length of the sheet, and roll it tightly, forming a cylinder shape. Put in the freezer for 10-20 minutes.
Now heat the ghee in a large skillet over medium heat, add the pastry and fry for 5-6 minutes (stirring constantly) until golden brown.
As soon as you take the pastry out of the heat, pour the cold syrup over it, stir well until combined and then allow it to cool for 10 minutes.
Lay a plastic wrap sheet on a clean surface, spread the kataifi pastry on the sheet length wise and about 20 cm wide; put another sheet of plastic wrap over it and use a rolling pin to press it down, then remove the above sheet.
Now, take the pistachio mixture out of the freezer unwrap it and Put on top of the kataifi pastry, roll the pastry tightly around the filling, close the ends of the wrap well, and put it in the freezer for 20 minutes.
Cut it into about 5 cm slices, then take out the wraps and put on a serving plate, drizzle with more syrup and serve.
- Freeze the Baklava Kataifi for at least 20 minutes before cutting them into smaller slices. This will prevent the filling from spilling out.
- If you want a syrup that easily compliments this dish, consider making your own. You only need two parts sugar to one part water, a squeeze of lemon juice, and a couple of tablespoons of honey. Combine all these ingredients and bring them to a boil. Let the mixture cool down and you already have the most complimentary syrup for your rolls!
- Ghee is not always available in the market near you, if you just want a quick do for this recipe, you may use clarified butter instead of ghee.
- Add ricotta cheese to your honey and nuts mixture. Ricotta cheese is known for its creamy, mild, and salty nutty flavor that will easily blend with the honey and pistachio mixture.
- A filling with a bit of spice is never a bad thing. Season your filling mixture with a bit of cinnamon powder, for a more flavorful and slight spiced dish!
- For the smoothest pistachio and honey mixture, you may process the pistachio first in the food processor until it is smoothly and finely grounded to bits. This will help you easily combine or incorporate the two ingredients.
You can always serve Baklava Kataifi Rolls as a standalone meal. However, it would be best to serve it as a dessert after a meal of Lahmacun, a famous Turkish pizza, and Turkish Stuffed Eggplant for lunch. For dinner, you may serve this recipe as a side dish for Doner Kebab. If you have no plans to make all these Turkish-inspired meals, you may simply serve your Baklava Kataifi with roasted chicken and vegetable salad.
Absolutely! This recipe is freezer-friendly. Your leftover Rolls will last up to three months in the freezer.
Unfortunately, ghee is not vegan-friendly, making the whole dish not vegan-friendly as well.
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Baklava Kataifi Rolls - Middle Eastern Dessert
- Put the Kataifi pastry in the food processor, and pulse until it becomes small strips.
- In a mixing bowl, mix pistachio, walnut and honey well until combined.
- Lay a sheet of plastic wrap in a clean surfer and brush it with oil, then distribute the pistachio mixture in the centre along the length of the sheet, and roll it tightly, forming a cylinder shape. Put in the freezer for 10-20 minutes.
- Now heat the ghee in a large skillet over medium heat, add the pastry and fry for 5-6 minutes (stirring constantly) until golden brown.
- As soon as you take the pastry out of the heat, pour the cold syrup over it, stir well until combined and then allow it to cool for 10 minutes.
- Lay a plastic wrap sheet on a clean surface, spread the pastry on the sheet length wise and about 20 cm wide; put another sheet of plastic wrap over it and use a rolling pin to press it down, then remove the above sheet.
- Now, take the pistachio mixture out of the freezer unwrap it and Put on top of the pastry, roll the Kataifi pastry tightly around the filling, close the ends of the wrap well, and put it in the freezer for 20 minutes.
- Cut it into about 5 cm slices, then take out the wraps and put on a serving plate, drizzle with more syrup and serve.
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