Crispy Kataifi Layers with Creamy Milk Syrup, Pistachios & Hazelnuts
Cold Kataifi Dessert is a luxurious Turkish-style dessert that brings together golden, buttery kataifi pastry, crunchy nuts and a silky milk-based syrup. Unlike traditional syrup-soaked desserts, this version is served chilled, creating a wonderfully refreshing contrast between crisp pastry, creamy sweetness and roasted nuts.
Ingredients
For the Kataifi
500 g fresh kataifi pastry
250 g unsalted butter, melted
1 cup roughly chopped hazelnuts
1 cup roughly chopped pistachios
For the Milk Syrup
6 cups full-cream milk
3½ cups caster sugar
200 ml pouring cream
Method
1. Prepare the Milk Syrup
Place the milk and sugar in a large saucepan over medium heat.
Stir gently until the sugar has completely dissolved. Do not bring the milk to a boil.
Remove from the heat and allow the mixture to cool completely.
Once cold, add the pouring cream and whisk until beautifully smooth and creamy. Set aside in the refrigerator.
2. Prepare the Kataifi
Gently separate the kataifi strands with your hands, loosening any clumps.
Pour the melted butter over the pastry and gently work it through the strands with your fingers, making sure the butter is evenly distributed.
3. Create the Layers
Grease a large rectangular baking dish.
Place half of the buttered kataifi into the base and spread it evenly.
Press the pastry firmly into the dish to create a compact first layer. A flat tray or clean chopping board can help you press it evenly.
Scatter the chopped hazelnuts and pistachios over the kataifi, creating an even layer of nuts.
Add the remaining kataifi on top and gently press it down again so the layers hold together during baking.
4. Bake Until Golden
Preheat the oven to 180°C fan-forced.
Bake the kataifi for approximately 50 minutes, or until both the top and bottom are deeply golden and crisp.
Keep an eye on the pastry during baking. If the top becomes golden before the base, carefully turn the dessert over using another baking tray and return it to the oven until the underside is beautifully browned.
5. Add the Cold Milk Syrup
Remove the golden kataifi from the oven and allow it to rest for approximately 3 minutes.
Pour half of the chilled milk syrup evenly over the hot pastry.
Allow it to soak for a moment, then cut the dessert into portions.
Pour the remaining cold syrup over the sliced kataifi, making sure each piece receives plenty of the creamy milk mixture.
6. Chill
Allow the dessert to cool completely at room temperature.
Transfer it to the refrigerator and chill for at least 2–3 hours.
For the best texture and flavour, serve it thoroughly chilled.
7. Garnish & Serve
Before serving, decorate with extra chopped pistachios, hazelnuts or your favourite Sultanella-style topping.
For an elegant finish, add a light sprinkle of finely ground pistachios over each slice.
Sultanella Chef's Tip
The secret to exceptional Cold Kataifi is the contrast between golden, buttery pastry and the cold, creamy milk syrup. Make sure the syrup is completely chilled before pouring it over the freshly baked kataifi, and give the dessert enough time in the refrigerator to absorb the milk mixture without losing all of its delicate texture.
