Greek Recipes

Greek and Cypriot recipes

Kateifi (Shredded Pastry with almonds)


  • 400 or 500g packet Kateifi pastry
  • 150 – 200g coarsely ground almonds
  • 4 tablespoons of sugar
  • 1 tablespoon ground cinnamon and cloves mixed together
  • 1 glass vegetable oil or cup melted spry or butter. Butter was traditionally used but people with high cholesterol are better to have spry or oil
Shredded Pastry with almonds

Shredded Pastry with almonds


  • Divide Kateifi into two equal parts. It may be necessary to rub the pastry together loosen it
  • Grease a medium backing tin.
  • Put half the Kateifi in the bottom of the tin.
  • Mix the almonds, sugar and spices together and sprinkle on top of Kateifi
  • Cover with the remainder of the Kateifi
  • Spoon the oil or butter on top of the Kateifi mixture and sprinkle with water.
  • Bake is a medium oven fro approximately half an hour or until golden brown

The syrup:

  • In a largish saucepan, put 3 cups of water and 4 cups of sugar. Put on to heat, when boiled for about 5-7 minutes or until syrup begins to form put 1 cinnamon stick and lemon or orange peel. Leave to boil until syrup forms. Add rose water to syrup a few minutes before you take it off the heat. Remember, either cake or syrup must be cold when combining.
  • Cover with napkin till cool then cut into required shapes.

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