Nut-Free Kataifi

Indulge in the irresistible layers of flavor with Nut-Free Kataifi, a delightful twist on the classic Middle Eastern and Greek dessert, perfect for those with nut allergies. Encased in buttery, golden-brown strands of shredded kataifi pastry, this recipe features a creamy semolina filling infused with aromatic vanilla and a hint of zesty lemon. A honey-laced syrup spiced with cinnamon and cloves is poured over the baked rolls, creating a luscious dessert that is sweet, fragrant, and utterly satisfying. With no nuts in sight, this Nut-Free Kataifi delivers all the traditional charm and rich textures of the beloved original while catering to those with dietary restrictions, making it an excellent addition to any gathering or festive occasion.

Nutriscore Rating: 46/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 12

Ingredients

• 500 g Kataifi pastry
• 200 g Unsalted butter, melted
• 500 ml Full-fat milk
• 150 g Granulated sugar
• 100 g Fine semolina
• 1 tsp Vanilla extract
• 3 large Egg yolks
• 1 tsp Lemon zest
• 250 ml Water
• 150 g Honey
• 1 Cinnamon stick
• 2 whole Cloves

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

In a medium saucepan, combine the milk, 100g of sugar, and semolina. Cook over medium heat, stirring frequently, until the mixture thickens and starts to bubble, about 5-7 minutes.

Step 3

Remove the saucepan from heat and stir in the vanilla extract, egg yolks, and lemon zest. Mix well to combine and set aside to cool slightly.

Step 4

Take a handful of kataifi pastry, approximately 30g, and cover it with a clean, damp kitchen towel to prevent it from drying out.

Step 5

Gently separate the kataifi strands and brush them with melted butter.

Step 6

Place a tablespoon of the semolina mixture at one end of the buttered kataifi strands and roll it tightly to form a small log. Repeat the process with the remaining kataifi and semolina mixture.

Step 7

Arrange the kataifi rolls in a greased baking dish, ensuring they are close together and brush the tops generously with the remaining melted butter.

Step 8

Bake in the preheated oven for 30-35 minutes or until golden brown.

Step 9

While the kataifi is baking, prepare the syrup by combining 250ml of water, the remaining 50g of sugar, honey, cinnamon stick, and cloves in a small saucepan. Bring to a boil, then reduce the heat and simmer for about 10 minutes.

Step 10

Once the kataifi is baked, remove it from the oven and let it cool for 10 minutes before pouring the hot syrup evenly over the rolls.

Step 11

Allow the kataifi to absorb the syrup fully before serving, which may take approximately 1 hour.

Step 12

Serve the nut-free kataifi warm or at room temperature, and enjoy!

Nutrition Facts

Serving size	1933.3 grams (1933.3g)

Amount per serving	% Daily Value*
Calories	5588

Total Fat 293.90g	377%
Saturated Fat 167.40g	837%
Polyunsaturated Fat 0.60g
Cholesterol 1102mg	367%
Sodium 1262mg	55%
Total Carbohydrate 678.40g	247%
Dietary Fiber 17.10g	61%
Total Sugars 448.80g
Protein 65.40g	131%

Vitamin D 282IU	1409%
Calcium 943mg	73%
Iron 9mg	50%
Potassium 1700mg	36%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.1%

Protein: 4.7%

Carbs: 48.3%