Kataifi Rolls with Pistachios and Cream Cheese
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- Baking sheet
- Pastry molds or cannelloni tubes
- Piping bag with star tip
INGREDIENTS
- 14 ounces/400 grams kataifi pastry, thawed per package instructions
- 1¼ cups/300 grams unsalted butter, melted
- 1⅓ cups/200 grams crushed pistachios
- Powdered sugar, for dusting
Filling:
- 1 cup/250 grams cream cheese
- 1¼ cups/300 milliliters heavy cream
- 3 tablespoons/35 grams vanilla instant pudding mix
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
INSTRUCTIONS
- Preheat the oven to 400°F (200°C), convection setting.
- Wrap oven-safe pastry molds or cannelloni tubes with parchment paper. Gently separate the kataifi strands and lay them on a clean work surface. Cut into manageable strips. Working one strip at a time, brush with melted butter, then roll it tightly around the parchment-wrapped mold. Press gently to secure and brush the outside with more butter. Arrange the rolls on a parchment-lined baking sheet. Repeat with remaining pastry.
- Bake for 25 minutes, or until deep golden brown. Let cool completely before carefully removing the kataifi from the molds. Hold each roll in one hand while gently pulling out the parchment with the other.
- To make the filling, combine the cream cheese, heavy cream, pudding mix, sugar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Beat until stiff peaks form. Transfer to a piping bag fitted with a star tip.
- Pipe the cream cheese filling into each kataifi roll and arrange on a tray. Freeze for 20 minutes to firm up. Just before serving, sprinkle generously with crushed pistachios and dust with powdered sugar. Keep refrigerated until ready to serve.
FAQ
How can I prevent kataifi rolls from falling apart?
It’s essential to let them cool completely before handling. When warm, the kataifi pastry is delicate and more likely to break. Wrap the molds with parchment paper before rolling, as this helps reduce sticking. Once baked and cooled, hold the kataifi roll gently with one hand and slowly slide out the parchment from the other side. Avoid using force, and always work patiently.
Can I prepare these kataifi rolls in advance and freeze them?
The kataifi rolls can be prepared in advance and frozen, either before or after filling. If freezing them unfilled, bake and cool completely, then store in an airtight container with parchment between layers to prevent sticking. If you freeze them after piping in the cream cheese filling, allow them to firm up in the freezer for 20 minutes first, then transfer to a freezer-safe container. Thaw in the refrigerator before serving.
Is there a substitute for instant pudding mix?
You can substitute it with a combination of cornstarch and powdered sugar for stabilization and sweetness. Use about 1½ tablespoons of cornstarch and 2 tablespoons of powdered sugar per cup of cream. Add a bit of vanilla extract for flavor. Whip the mixture until stiff peaks form. While the texture may not be identical to the pudding-stabilized version, it will still hold its shape and work well inside the kataifi rolls.
Can I make kataifi rolls without molds or cannelloni tubes?
You can make kataifi rolls without molds, but the shape will be looser and less cylindrical. One alternative is to roll the buttered kataifi into small nests or cigar shapes by hand and bake them flat on a tray. You can also wrap the kataifi around the handle of a wooden spoon or another oven-safe cylindrical object if available.
Can I make the kataifi rolls gluten-free?
A few specialty brands offer gluten-free kataifi made from rice or other alternative flours. These are typically available at health food stores or online. If using gluten-free kataifi, handle it gently as it can be more fragile than the wheat-based version.
Can I make a savory version of kataifi rolls?
Instead of cream cheese with sugar and vanilla, use a savory cheese mixture like feta and ricotta, or goat cheese with herbs. You can also include spinach, mushrooms, or even minced spiced meat. Brush the kataifi pastry with butter or olive oil before baking, and serve the rolls warm or at room temperature.
What is the best way to reheat kataifi rolls without losing crispness?
Use a conventional oven or toaster oven set to 300°F (150°C). Place the rolls on a baking sheet lined with parchment and heat for 8 to 10 minutes. Avoid microwaving, as it will make the pastry soggy. If the rolls were refrigerated, let them come to room temperature for about 10 minutes before reheating.
Can I use a different nut instead of pistachios?
Crushed almonds, hazelnuts, or walnuts work especially well and pair nicely with the cream cheese filling. Toast the nuts lightly before using to enhance their flavor and texture. Make sure to chop them finely for easier sprinkling and better presentation.
How do I keep kataifi pastry from drying out while assembling the rolls?
Keep it covered with a slightly damp kitchen towel while you assemble the rolls. Unwrap only a small amount at a time and work quickly. If the strands begin to dry, you can very lightly mist them with water using a spray bottle—but don’t overdo it, as too much moisture will make them sticky and hard to shape.
How long do kataifi rolls stay fresh in the refrigerator?
Up to 3 days when stored properly in an airtight container. Keep them on a flat tray lined with parchment and cover gently with plastic wrap to prevent the pastry from absorbing excess moisture. While the filling remains stable, the pastry may lose some crispness over time. For the best texture, serve kataifi rolls within 24 hours of assembling. If storing longer, you can refresh the shells in a low oven before piping the filling to restore some of their crispness.
