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Almond and cardamom Kataifi

  • 8-10
Almond and cardamom Kataifi

Kataifi is a shredded pastry which looks like yellow vermicelli. The dough is similar to filo but it's pushed through a perforated metal plate and then lightly cooked before being packaged. Let it come to room temperature before you use it.


  • 4x 70 gram packets ground almonds
  • ½ cup pistachio nuts, shelled
  • ½ cup caster sugar
  • 1 tablespoon ground cardamom
  • 1 egg, beaten
  • 2 tablespoons brandy
  • 150 grams unsalted butter, melted
  • 1 packet Kataifi
  • Syrup
  • 1 cup sugar
  • ½ cup water
  • 1 tablespoon orange blossom water
  • 1 vanilla pod, or a drop of vanilla essence


  1. Take two of the packets of almonds and toast in 180ºC oven until lightly golden, about 5 minutes, or in a non-stick pan over a low heat.
  2. In a bowl mix together the toasted ground almonds, remaining ground almond, pistachio nuts, cardamom, sugar, beaten egg and brandy to form a thick paste.
  3. Take the Kataifi from the fridge and allow to come to room temperature. Shake the pastry to loosen the strands.
  4. Each strip of shredded Kataifi pastry will be about 5cm wide. Brush a strip with melted butter and place a tablespoon of the mixture at the top. Roll the shredded pastry up tightly. Place in a greased 23cm x 19cm baking dish. Repeat with remaining pastry and mixture. Use any leftover butter to brush over the top of the Kataifi.
  5. Bake at 160ºC for 40-45 minutes until the pastry is golden.
  6. Syrup
  7. Put all the ingredients into a saucepan and stir until the sugar has dissolved. Simmer 5 minutes. Remove vanilla pod. Allow the Kataifi to cool before pouring the syrup over.
  8. Serve with sweetened whipped cream scented with a little orange blossom water. Great with coffee for dessert.

Cooks Tips

- If you don't have orange blossom water, add the peel of half an orange to the water and remove after simmering.

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