Kataifi is a string pastry resembling noodle-like strands. Topped here with a layer of vanilla custard and finished with cream and almonds. 






Skill level

Average: 3.4 (27 votes)



  • 200 g caster sugar
  • 200 ml water
  • rind of half a lemon
  • 3 tbsp lemon juice
  • cinnamon stick

Kataifi Base


  • 3 eggs
  • 70 g cornflour
  • 75 g caster sugar
  • pinch salt
  • 1 tsp vanilla extract
  • 750 ml milk

Cream topping

  • 400 ml pouring cream
  • 1½ tbsp caster sugar
  • 75 g toasted slivered almonds
  • ½ tsp ground cinnamon
  • 1 tbsp caster sugar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Before you begin this Kataifi Pastry recipe, take your Kataifi Pastry out of the fridge for at least 2 hours, still in its plastic bag to allow it to come up to room temperature.

Setting time: 2-4 hours

1. Prepare the syrup by combining all the sugar, water, cinnamon stick, lemon rind and juice in a saucepan over a medium heat. Allow the mixture to come to a boil, reduce the heat to low and simmer for 5 mins until slightly this. Allow to cool completely.

2. Preheat your oven to 180°C. 

3. Unravel the Kataifi Pastry and begin separating the Kataifi strands with your fingers, then pour over the melted butter. Place the Kataifi on the bottom of a pie dish measuring 24 cm in diameter and 5 cm deep. Push it down slightly with your hands to compress. Cook for 25 mins until golden and crispy. Once cooked immediately pour over the cooled sugar syrup made earlier. Set aside.

4. Place the eggs, corn flour, sugar, salt and vanilla in a large bowl and whisk until well combined. Set aside. Warm the milk on a low heat. Once heated, slowly add a ladleful of the milk to the beaten eggs. Continue to whisk repeating with more milk until the mixture is tempered. Place the custard back into the pot over a low heat and continue to whisk until thickened. Set aside.

5. Combine the cream and sugar in a bowl and whisk until the cream is whipped. Place in the fridge to cool. Combine the slivered almonds, sugar and cinnamon and set aside.

6. To construct the dessert, start by spreading the cooled custard mixture over the base of the cooked Kataifi. Spread to form an even layer. Add the whipped cream to form the top layer and place the in the fridge for 2-4 hours.

7. Before serving top with the cinnamon sugar almonds and slice to serve.



Recipe & photography for Antoniou Fillo Pastry by Souvlaki for the Soul.