Cinnamon & orange blossom kataifi rolls

4 servings
10 min
20 min
Very Easy


Number of serving: 4
Kataifi pastry 500g

250g salted butter, melted

For the filling:

Peanuts 240g

2 tablespoons ground cinnamon

Granulated sugar 60g

For the syrup:

Sugar 400g

Water 360ml

1 teaspoon vanilla extract

2 tablespoons orange flower water


  • Mix all the filling ingredients and set aside.
    In a large, clean surface carefully separate the kataifi dough until it is as thin as possible without large gaps in it. Make sure that the strands are left together.
  • Cut dough into rectangles 6X10inch and work quickly on the long edge, butter dough with a pastry brush.
  • Next, place 2-3 tablespoons of stuffing in a horizontal line across the dough an inch from the bottom.
  • Carefully and tightly roll the long side of the dough from the bottom.
    Place them in a buttered baking sheet and brush the tops of all with more butter.
  • Repeat the above process to the rest of the dough. Compacting each roller in the cooking container, one beside the other.
  • Bake at 140 degress Celsius kataifi for about an hour. If you find it burning and brush on more butter and bake at a lower temperature more.
  • Meanwhile, combine the sugar and water in a saucepan and bring to boil.
  • Continue to boil over medium heat until the syrup is of a consistency to a rope (the soft ball stage on a candy thermometer).
  • Remove from heat and add vanilla and orange flower water. Carefully swirl the pan and set aside.
  • Once the kataifi is golden brown all over, remove from heat and gently ladle the hot sugar syrup.
  • Cover the tray with a piece of aluminum foil and let rest and absorb for a minimum of 8-12 hours, although 24 hours would be ideal.
  • When rested and cooled, cut the dough into logs 1-inch pieces and place on baking paper. Serve with Arabic coffee (from qawah) or espresso.


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