Introduction

Crisp golden kataifi filled with silky custard and drenched in fragrant mastiha syrup — this dessert brings the essence of Greek patisseries right to your kitchen. With every bite you get the perfect balance of flaky pastry, creamy center, and a delicate aromatic sweetness. Using Sweetifi Kataifi Pastry ensures an irresistibly light, crunchy texture.

Ingredients

For the Kataifi Pastry

• 375 g (13 oz) Sweetifi Kataifi Pastry

• 220 g (7.7 oz) unsalted butter, melted

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 egg, lightly beaten

For the Mastiha Syrup

• 750 ml (3 cups) water

• 225 g (1 cup) sugar

• 1 ribbon of orange rind

• 60 ml (¼ cup) mastiha liqueur (optional)

Method

1. Prepare the kataifi
Bring the kataifi pastry to room temperature. Gently separate the strands with your fingers so they become fluffy and loose.

2. Make the syrup
In a small saucepan, combine water, sugar, and orange rind. Boil over medium heat for about 20 minutes until the syrup slightly thickens. Remove from heat and stir in mastiha liqueur if using. Let it cool completely.

3. Make the custard
In a separate saucepan, whisk together milk, semolina, sugar, and butter. Cook over medium heat until thick and creamy, stirring continuously. Take off the heat, add the beaten egg, and whisk quickly until smooth. Pour into a shallow dish, cover with plastic wrap touching the surface, and let it cool.

4. Assemble
Preheat your oven to 180 °C (355 °F) fan-forced.
Place the loosened kataifi into a large bowl and drizzle over melted butter. Toss gently with your hands to coat every strand.

Using a 12-hole cupcake tin, add about 30 g of buttered kataifi per cup, pressing gently to create a nest shape. Fill each nest with 1½ tablespoons of custard, then cover loosely with a small handful of kataifi. Do not press down — keeping it airy helps it bake crisp.

5. Bake
Bake for 35–40 minutes until beautifully golden. Remove from oven and immediately spoon the cooled syrup over the hot pastries. Allow the syrup to soak before serving.

💛 Sweetifi Tip

For extra crunch, toast a few shredded kataifi strands separately and sprinkle them on top right before serving.

🍽️ Serving Suggestion

Serve at room temperature with crushed pistachios or a dusting of cinnamon. Pairs wonderfully with strong Greek coffee or espresso.

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