Gluten Free Kataifi Recipe

Kataifi is usually all about paper-thin strands of pastry, lots of butter, warm spice, nuts, and syrup that soaks into every crisp edge. Making it gluten free is a little tricky, but this version uses a simple batter piped into a non-stick pan to create flexible strands that roll beautifully around an almond and pistachio filling.

Watch video here

Ingredients

This recipe makes 8 kataifi rolls.

For the pastry

• 100 g potato starch

• 80 g tapioca starch

• 40 g rice flour

• 200 ml water

• 1 tsp sugar

• Pinch of salt

• 1/4 tsp xanthan gum

  
  

For the syrup

• 200 g sugar

• 160 ml water

• 1 cinnamon stick

• Peel from 1 orange

• Juice of 1/2 orange

• 1 spoonful honey, or to taste

  
  

For the filling

• 100 g almonds

• 100 g pistachios

• 60 g melted butter

• 2 tsp ground cinnamon

  
  

For baking

• 100 g butter, melted

  
  

Equipment you will need

You do not need a specialist kataifi machine for this recipe, but you do need the right simple tools.

• A good non-stick frying pan

• A piping bottle or piping bag

• A very thin piping nozzle

• A sieve

• A food processor or blender

• A baking dish

• A pastry brush

  
  

The piping nozzle matters. If the opening is too wide, the pastry will cook as thick ribbons rather than fine strands. If using a piping bag, snip only the tiniest hole at the tip.

How to make the gluten-free kataifi pastry

1. Add the potato starch, tapioca starch, rice flour, water, sugar, salt, and xanthan gum to a mixing bowl. Whisk until the batter looks completely smooth.

   
   

2. Pass the batter through a sieve. This step is worth doing because even small lumps can block the piping nozzle. Once sieved, pour the batter into your piping bottle or piping bag.

   
   

3. Place a non-stick pan over a low heat. Pipe the batter into the pan in a loose spiral, letting the lines overlap slightly. It should cook very quickly, usually around 30 seconds on the first side. Flip carefully, then cook briefly on the other side.

   
   

4. Remove the pastry from the pan and repeat until you have used all the batter.

   
   

You are looking for pastry that is slightly firm but still malleable. If it turns crisp in the pan, the heat is too high or it has cooked for too long. If it tears as soon as you lift it, give it a few more seconds before flipping.

Make the orange cinnamon syrup

1. Add the sugar, water, cinnamon stick, orange peel, orange juice, and honey to a small saucepan.

   
   

2. Bring to the boil, then reduce the heat and simmer for 15 minutes. The syrup should smell fragrant and look lightly glossy. Remove it from the heat and set it aside while you prepare the filling and bake the pastries.

You can leave the cinnamon stick and orange peel in the syrup as it cools, then remove them before pouring.

Prepare the almond pistachio filling

1. Add the almonds and pistachios to a food processor and blitz until finely chopped. Aim for a coarse crumb rather than a nut butter. Some texture makes the filling much better.

   
   

2. Tip the nuts into a bowl, then stir through the melted butter and cinnamon. The mixture should hold together lightly when pressed with a spoon.

Shape and bake the kataifi

1. Heat the oven to 180°C.

   
   

2. Divide the cooked kataifi pastry into 8 strips or portions. Place a small spoonful of the nut filling at one end of each piece, then roll it up gently. Do not pack the filling too tightly, as a little space helps the syrup soak in after baking.

   
   

3. Arrange the rolls in a baking dish. Brush them generously with the melted butter, making sure the tops and sides are well coated.

   
   

4. Bake for 25 minutes, then remove the dish from the oven. Baste the kataifi with the melted butter from the dish, then return it to the oven for another 15 minutes, or until golden and crisp at the edges.

   
   

5. As soon as the kataifi comes out of the oven, drizzle over the syrup. Let it cool before eating. This rest is important because the pastry firms up and the syrup settles into the layers.

   
   

Storage

Store leftover kataifi in a sealed container for up to 5 days. Keep it at room temperature if your kitchen is cool, or in the fridge if your home is warm.

The pastry will soften over time as it sits in the syrup, but it will still taste rich and fragrant. For a little crispness, warm it briefly in the oven before serving.

This gluten free kataifi recipe with almond pistachio filling gives you all the joy of the classic pastry without wheat flour: crisp edges, spiced nuts, buttery layers, and sticky orange syrup in every bite.