Golden Kataifi Pastry with Sweet Anthotyro Layers

Known in Greece as Καταΐφι (Kataifi), this delicate shredded filo pastry creates a crisp, golden base and topping for a luscious filling of creamy Anthotyro cheese. Traditionally enjoyed as a decadent dessert in Greek households and pastry shops, this sweet treat is drenched in fragrant syrup, allowing the flaky pastry to absorb its rich, citrusy essence. Anthotyro, a mild and unsalted cheese, balances the syrup’s sweetness, making this dish both indulgent and harmoniously refined. Kataifi pastry is widely used in Mediterranean and Middle Eastern cuisines for both savory and sweet preparations, and this version is a staple in celebratory feasts, including Easter and family gatherings.

Time to complete

Prep

20min

Cook

25min

Wait

6min

Total

51min

Ingredients (Makes 8 portions)
  • 450 - 500 g (16 - 18 oz) kataifi pastry, thawed
  • 150 g (5 oz) cow butter, melted
  • 300 g (10.5 oz) Anthotyro cheese, unsalted and softened
  • 450 g (16 oz) white sugar
  • 250 ml (8.5 fl oz) water
  • Juice of 1 lemon
Nutrition Information (per 100g)
  • Calories: 350
  • Fat: 15
  • Protein: 4
  • Carbohydrates: 50
  • Fiber: 1
Directions

Prepare the Syrup

  • 1. In a saucepan, combine sugar, water, and lemon juice. Bring to a boil over medium heat, then let simmer for 5 minutes. Remove from heat and allow to cool completely.

Prepare the Kataifi Base

  • 2. Preheat the oven to 180°C (350°F). Generously butter a baking pan. Fluff the kataifi pastry by hand, gently pulling apart the strands to create a light texture.

Assemble the Layers

  • 3. Spread half of the kataifi evenly across the bottom of the prepared pan, ensuring full coverage. Drizzle half of the melted butter over the kataifi layer. Evenly distribute the softened Anthotyro cheese in a uniform layer over the kataifi.

Top and Bake

  • 4. Cover the cheese layer with the remaining kataifi, pressing down gently. Pour the remaining melted butter over the top. Bake for 20-30 minutes, or until golden brown and crisp.

Finish with Syrup

  • 5. Remove from the oven and immediately pour the cooled syrup over the hot pastry, ensuring even distribution. Let sit for 5-6 minutes to absorb before serving.
Cookix's Secrets

Alternative Cooking Methods

  • Try individual kataifi nests filled with cheese and baked in muffin tins for single-serve portions.

Healthier Variation

  • Substitute honey for sugar and use Greek yogurt instead of Anthotyro for a lighter version.

Optimal Syrup Absorption

  • Pour the syrup immediately after baking to allow the pastry to absorb it evenly.

Perfect Kataifi Texture

  • Ensure the kataifi pastry is fully fluffed before layering to achieve a crisp, airy texture.

Seasonal Tweaks

  • Enhance the syrup with orange blossom water or cinnamon for a seasonal twist.