Kataifi Pastry and Cheese Rolls
For this Greek specialty, kataifi, spaghetti-like strands of pastry similar to phyllo dough, are wrapped around a savory cheese filling (sometimes ham or bacon) and baked until golden. Kataifi can also be made into a sweet dessert.
Ingredients
- 4 tablespoons butter, plus extra for greasing
- 4 eggs
- Pepper
- 7 ounces feta cheese, crumbled
- 1 1/2 cups (6 ounces) grated kaseri or Gruyere cheese
- 11 ounces kataifi pastry
- 4 tablespoons corn oil
- 2/3 cup (1/4 pint) milk
- 2/3 cup (1/4 pint) heavy cream
Instructions
- Grease an ovenproof dish with butter and set aside.
- Lightly beat two of the eggs in a bowl, season with pepper, and stir in the cheeses.
- Tease out the kataifi pastry and divide into 20 to 25 long sections. Keep the sections covered with a damp cloth to keep them moist.
- Take one section of kataifi and pat it gently between your palms. Place 1 tablespoon of the cheese mixture on it and fold it over the filling, shaping a ball. Continue until all the sections of kataifi are filled. Place them in the prepared dish, close together. Heat the 4 tablespoons butter and corn oil together and pour a teaspoon over each roll.
- At this point you can wrap and freeze the rolls or store them in the refrigerator for 24 hours.
- One hour before baking, lightly beat together the milk, cream, and remaining eggs. Pour the mixture over the rolls and let them stand for 1 hour, until they have absorbed the liquid. Preheat the oven to 350°F (175°C). Bake the rolls for 35 to 40 minutes, or until golden brown. Serve immediately.
Video
Notes
You can substitute 1 cup (6 ounces) finely chopped cured ham or bacon for 1 cup (4 ounces) of the cheese mixture.
Nutrition
Serving: 1 portionCalories: 196 kcalCarbohydrates: 9 gProtein: 7 gFat: 15 gSaturated Fat: 7 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 5 gTrans Fat: 1 gCholesterol: 66 mgSodium: 267 mgPotassium: 57 mgFiber: 1 gSugar: 1 gVitamin A: 372 IUVitamin C: 1 mgCalcium: 157 mgIron: 1 mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Recipe © 2009 Vefa Alexiadou. Photo © 2009 Edward Park. All rights reserved.
That sounds so good! Would love to see your take on homemade kataifi pastry.
Peggy, I’m not sure we’re up for that!
Love your site. BUT kataifi is NOT a shredded dough, it is extruded.
Francois, thank you for that. It is indeed extruded. I’ve fixed the headnote.