Introduction

These golden rolls combine the crisp, flaky strands of kataifi with a smooth semolina custard and a fragrant spiced walnut mix. Each roll soaks up a warm syrup, giving you that signature Mediterranean dessert experience — perfect for sharing over coffee or as a special treat.

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Ingredients

Makes about 12 rolls

For the kataifi & butter

• 375 g (≈13 oz) Sweetifi Kataifi pastry

• 220 g (≈7.7 oz) unsalted butter, melted

For the nut mixture

• 70 g walnuts, finely chopped

• 1 tsp ground cinnamon

For the custard filling

• 500 ml (≈2 cups) milk

• 50 g (≈¼ cup) fine semolina

• 50 g (≈¼ cup) caster sugar

• 30 g (≈2 tbsp) unsalted butter

• 1 large egg, lightly beaten

For the syrup

• 225 g (≈1 cup) caster sugar

• 750 ml (≈3 cups) water

• 1 cinnamon stick

• A squeeze of lemon juice

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Method

1. Remove the kataifi pastry from the fridge and let it come to room temperature in its packaging.

2. Make the syrup: In a small saucepan combine sugar, water, cinnamon stick and a squeeze of lemon. Bring to a boil and simmer for about 20 minutes or until slightly thickened. Set aside to cool.

3. Prepare the custard: In another saucepan add milk, semolina, sugar and butter. Cook over medium heat, stirring continuously until it thickens. Remove from heat, quickly whisk in the egg until smooth. Pour into a shallow dish, cover the surface with cling wrap (touching the custard) and allow to cool.

4. Prepare the nut mixture: In a bowl mix the chopped walnuts with the ground cinnamon.

5. Assemble the rolls: Pre-heat oven to 180 °C (356 °F) fan-forced. Loosen the kataifi pastry strands in a large bowl by gently separating them with your fingers. Pour over the melted butter and rub through the strands until evenly coated.

   • Weigh out about 40–45 g of the buttered kataifi for each roll.

   • On your work surface spread the strands so they sit close enough to hold the filling.

   • Spoon around 1½ tablespoons of the custard onto the bottom of each kataifi portion, followed by approx. 1½ teaspoons of the nut mixture.

   • Gently roll up from the bottom, keeping the ends tucked in, and place into a baking dish.

   • Repeat with remaining ingredients. If there’s any leftover butter, brush it over the rolls.

6. Bake: Place in the oven and bake for approximately 45–50 minutes or until the kataifi has turned a deep golden brown. When done, remove from oven and immediately pour the cooled syrup over the hot rolls. Allow to sit and soak for about 30 minutes before serving.

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💡 Sweetifi Tip

For an extra touch, garnish each roll with a little extra chopped walnut or a fine dusting of cinnamon right before serving—adds both texture and a beautiful finish.

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🍽️ Serving Suggestion

Serve these rolls at room temperature with a strong Greek coffee or espresso. They’re delightful with a small scoop of vanilla gelato on the side for a modern twist.

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