Gianniotiko Kataifi embodies the art of Greek pastry-making at its finest. The combination of phyllo dough and shredded phyllo (kataifi) creates a perfect balance of flakiness and crispiness. Inside each roll lies a hearty filling of walnuts, breadcrumbs, and spices, delivering a satisfying texture and depth of flavor.
Once baked to golden perfection, these rolls are drenched in a sweet, aromatic syrup, which not only enhances the flavors but also gives a beautiful, glossy finish. This recipe offers a modern touch by blending butter and margarine, ensuring an evenly golden and crisp exterior.
Gianniotiko Kataifi is more than a dessert—it’s a testament to the ingenuity and tradition of Greek cuisine. Whether served at a festive gathering or as a special treat, these syrupy rolls are sure to impress.
A Tradition Born in Ioannina
The origins of Gianniotiko trace back to the city of Ioannina (also called Giannena or Giannina) in Epirus, Greece. The story goes that housewives, while making traditional desserts like baklava, saragli, or kataifi, often had leftover phyllo, kataifi pastry, and nut filling. Instead of discarding these remnants, they created Gianniotiko. The result was a new, flavorful dessert that quickly gained popularity.
In essence, Gianniotiko is a creative combination of two classic syrupy desserts.
What is Phyllo
Phyllo Beirut (Φύλλο Βηρυτού) is a special type of phyllo dough known for its thin, elastic, and delicate texture. Its name links it to Beirut, Lebanon, a city celebrated for its exquisite Middle Eastern cuisine. This dough is perfect for creating light, crisp, and refined pastries.
Key Characteristics
- Ultra-Thin: It is thinner than standard phyllo, almost paper-like, and highly elastic.
- Delicate Texture: Ideal for achieving fine, flaky results.
- Versatile: Works well in both sweet and savory recipes.
Popular Culinary Uses
- Desserts:
- Baklava: The thin layers absorb syrup beautifully without becoming heavy.
- Kunafa/Knafeh: Often used as a base or topping for this cheese- or cream-filled dessert soaked in syrup.
- Savory Pastries:
- Cheese Rolls: Perfect for wrapping creamy or salty fillings.
- Spring Rolls: Great for making light and crispy savory wraps.
- Creative Dishes: Its thinness allows for intricate designs like spirals, rolls, or cups.
Handling Tips
- Thaw Properly: Let frozen dough thaw in the refrigerator overnight to avoid cracks.
- Work Quickly: Cover unused sheets with a damp towel to keep them from drying out.
- Brush Layers: Add butter, oil, or ghee between layers to enhance flavor and create crispness.
Why It Stands Out
Phyllo Beirut’s ultra-thin and elastic nature makes it a favorite among chefs and home cooks. It delivers refined textures and allows for creative, intricate culinary presentations. If this ulta-thin phyllo cannot be found, use the regular pastry dough phyllo. The results will be similar.
What is Kataifi Pastry?
You might already know phyllo pastry, but kataifi pastry may be new to you. Kataifi, or kadaifi, is a unique, thread-like pastry often used in Greek and Mediterranean sweets. It looks like shredded phyllo and creates a crispy, nest-like texture when baked. This pastry adds a distinctive look and flavor to Gianniotiko.
Uses of Kataifi Dough
Desserts:
- Kataifi: A classic Greek dessert. Nuts are wrapped in kataifi dough, baked until golden, and soaked in honey, cinnamon, and citrus syrup.
- Kunafa/Knafeh: A popular Middle Eastern treat. Kataifi dough is layered with sweet cheese or cream, baked, and drenched in syrup.
Savory Dishes:
- Wrap savory fillings like shrimp, chicken, or cheese for crispy and elegant appetizers.
- Combine with herbs and spices to create complex flavors.
Decorative Garnish:
- Crispy strands add texture and a striking look to dishes.
How to Use Kataifi Dough
- Preparation: Handle gently, as it’s delicate and dries out fast. Keep it covered with a damp towel while working.
- Shaping: Shape it into nests, rolls, or layers depending on your recipe.
- Cooking: Brush with butter or oil before baking or frying to get a golden, crispy finish.
You can find pre-made kataifi dough in the freezer section of supermarkets or specialty stores. It’s a versatile ingredient that enhances both sweet and savory dishes with its flavor and texture.
Why Make Gianniotiko?
This dessert is a fantastic way to enjoy the nutty filling and crispy texture of baklava with the added charm of kataifi. It’s perfect for festive occasions or as a sweet treat to share with loved ones.
How do I combine the two kinds of pastry for Gianniotiko rolls?
Combining phyllo dough and kataifi dough to create Gianniotiko requires a careful and methodical approach to achieve the perfect texture and flavor. Here’s how to do it:
- Prepare the Kataifi Dough
Start by gently separating the threads of the kataifi dough. Use your fingers to loosen and fluff them, ensuring there are no clumps. This step is essential for even baking and crispiness. - Lay the Phyllo Dough
Take one sheet of phyllo dough and place it on a clean, flat surface. Brush it lightly with melted butter or the butter-margarine mixture. Lay a second sheet of phyllo dough on top, aligning the edges perfectly, and brush it again with butter. - Add the Kataifi Layer
Spread a thin, even layer of fluffed kataifi dough over the phyllo sheets. Focus on distributing it evenly so that each roll has the right balance of textures. - Add the Filling
Spoon the walnut, breadcrumb, and spice filling along the edge of the layered phyllo and kataifi. Leave a small border to make rolling easier. - Roll It Up
Starting from the edge with the filling, carefully roll the phyllo and kataifi into a tight cylinder. Use your hands to keep the roll firm but not overly tight to avoid tearing the dough. - Seal the Ends
Once rolled, tuck in the edges slightly to secure the filling. Place the roll seam-side down on a greased baking tray. - Repeat
Repeat the process for all rolls until you’ve used up the dough and filling.
By layering the phyllo and kataifi this way, you achieve a delightful contrast between the flaky phyllo and the crunchy kataifi, making Gianniotiko truly special.
Facts About Gianniotiko Kataifi
- Nut-Based Delight: Walnuts and breadcrumbs form the heart of the filling.
- Flaky Texture: The combination of phyllo and kataifi ensures a light, crispy exterior.
- Syrup Soaked: The rolls are soaked in a cold syrup for extra sweetness.
- Versatile Ingredients: Butter and margarine enhance the golden, crisp texture.
Tips for Success
- Butter and Margarine: This combination ensures a perfectly crispy texture for the rolls.
- Syrup Resting: Let the syrup soak into the rolls for several hours to achieve the ideal texture and flavor.
- Nuts and Spices: Feel free to adjust the amount of cinnamon and cloves to suit your taste.
- Syrup Temperature: Make sure the syrup is col when you pour it over the rolls for better absorption.
Gianniotiko Kataifi with Phyllo and Kataifi Pastry
Ingredients
Filling
- 450 gr walnuts finely chopped
- 100 gr breadcrumbs
- 2 tsp ground cinnamon
- 1 tsp ground clove
- 50 gr granulated sugar
Rolls
- 450 gr phyllo dough 14 sheets, 2 sheets per roll
- 450 gr kataifi dough 62g per roll, separated into strands
- 250 gr butter melted
- 250 gr margarine melted
Syrup
- 900 gr sugar
- 700 ml water
- 100 gr honey
- 1 cinnamon stick
- Juice of 1/2 lemon
Instructions
Prepare the Syrup
- In a saucepan, bring water, sugar, lemon juice, and the cinnamon stick to a boil.
- Once its boilng remove and set the syrup aside and add a tablespoon of honey. Stir gently and let the syrup cool.
- Make sure the syrup is cold.
Prepare the Filling
- Combine walnuts, breadcrumbs, sugar,cinnamon, and clove in a bowl. Set aside.
- Measure 86 gr of kantaifi for each roll.
Prepare the Kataifi Pastry
- Thaw the kantaifi pastry and fluff it gently to separate the strands.
- Measure 62 gr of kantaifi for each roll and keep covered.
Assemble the Rolls
- Lay two sheets of phyllo on a clean surface, one on top of the other, and brush with the melted butter and margarine mix.
- Spread kataifi pastry on the lower part of the phyllo.
- With the brush spribkle the melted butter and margarine mix. Do not brush the kataifi dough.
- Sprinkle the walnut mixture evenly on top of the kataifi.
- Roll tightly from the filled edge, sealing the sides.
- Repeat for the remaining rolls.
Bake the Rolls
- Preheat the oven to 160°C (320°F).
- Arrange the rolls in a greased or parchment-lined dish.
- Brush the tops with the remaining butter-margarine mix.
- Bake for 50 minutes, or until golden brown and crispy.
Soak the Rolls in Syrup
- Pour the cold syrup over the warm Gianniotiko rolls and let them soak the syrup,
