Kataifi Nut Slice


  • 50g pine nuts
  • 100g walnuts
  • 100g pistachios
  • 50g almonds
  • 100g dried cherries or finely chopped dates
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground cloves
  • 75g sugar
  • 75g softened butter
  • 200g Antoniou Kataifi pastry
  • 75g melted butter
  • fresh cherries to garnish

For the syrup

  • 1/2 cup honey, warmed
  • 1 tsp orange blossom water


Combine the pine nuts, walnuts, pistachios and almonds in a pan on a medium heat and dry fry the nuts for 5 mins until toasted. Place the toasted nuts in a bowl and add the cherries or dates, ground cinnamon and cloves, sugar and softened butter, Mix thoroughly and set aside.

Add the melted butter to the kataifi strands ensuring it is well coated.

Preheat your oven to 180 deg C and brush and line a 1.25L loaf pan.

Spread 50g of the kataifi strands in the base of the loaf pan then spread over a quarter of the nut mixture. Repeat with kataifi and nuts to form 3 layers, finishing with a final layer of kataifi.

Bake in the oven for 25-30 mins. until golden. Allow to cool in the pan for ten minutes before inverting. Warm the honey over a medium heat for a few minutes combined with the orange blossom water and then drizzle over kataifi. Garnish with fresh cherries for a festive touch.

Recipe, styling and photography by Souvlaki for the Soul