Crispy Kataifi Ice Cream with Mastiha Syrup

Introduction

This dessert marries the unmistakable crunch of kataifi pastry with the smooth creaminess of vanilla ice-cream and the exotic aromatic bite of mastiha syrup. It’s a fun, crowd-pleasing treat that brings Mediterranean flair to any occasion.

Ingredients

For the kataifi base

• 375 g (≈13 oz) Sweetifi Kataifi pastry

• 200 g (≈7 oz) unsalted butter, melted

• 125 g pistachio nuts, finely chopped (plus extra for garnish)

For the ice-cream layer

• 2 litres vanilla ice-cream (softened slightly)

For the mastiha syrup

• 450 g (≈2¼ cups) sugar

• 450 ml (≈1¾ cups) water

• 1 ribbon of orange rind

• 90 ml (≈⅜ cup) mastiha liqueur or mastiha spirit

Method

1. Pre-heat & prep pastry
   Remove the kataifi pastry from refrigeration and let it come to room temperature in its packaging. Pre-heat your oven to 180 °C (≈355 °F).

2. Make the syrup
   In a small saucepan combine the sugar, water and orange rind. Bring to a gentle boil and continue for ~20 minutes until the syrup has thickened slightly. Remove from heat, stir in the mastiha liqueur. Set aside to cool.

3. Bake the kataifi base
   Place a tray approximately 33 × 22 × 5 cm in front of you. Loosen the kataifi strands (tear roughly into shorter pieces) and place in the tray. Pour the melted butter evenly over the kataifi and use your fingers to massage the strands so they’re fully coated. Bake for about 40 minutes or until the strands are a rich golden brown.

4. Add syrup & pistachio
   As soon as you remove the kataifi from the oven, pour the cooled syrup over the hot pastry so it sizzles and soaks in. Sprinkle the chopped pistachios over the top. Reserve about ¼ of the baked kataifi mixture for decoration later. Let the tray cool completely.

5. Assemble with ice-cream
   Scoop about ¾ of the vanilla ice-cream into the cooled kataifi tray and gently fold it into the pastry mixture so the kataifi strands are distributed throughout. Then spread the remaining ice-cream on top. Decorate with the reserved kataifi strands and extra pistachios. Cover with cling wrap and freeze for at least a few hours (or overnight for best texture).

6. Serve
   Remove from freezer a few minutes before serving so it’s easier to scoop. Serve in slices or scoops, with extra pistachios sprinkled on top for crunch.

💡 Sweetifi Tip

For an extra touch of Mediterranean colour, serve with a few fresh pomegranate arils or a drizzle of warmed honey just before serving — it adds brightness, texture, and a lovely finish.

🍽️ Serving Suggestion

This dessert is perfect after a relaxed dinner with friends. Pair it with a glass of chilled mastiha-infused soda or a simple espresso for contrast.

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