Ginger Spiced Persimmon Nut Kataifi Rolls Recipe

I just tried out this wild recipe that mixes juicy persimmons with crunchy kataifi pastry soaked in a warm honey and cinnamon syrup and i gotta admit, every bite felt like a flavor rollercoaster i couldnt get enough of.

I love making these Ginger Spiced Persimmon Nut Kataifi Rolls. My recipe uses shredded kataifi pastry, diced persimmons, melted unsalted butter with brown sugar, ground ginger and a mix of walnuts with pistachios.

They deliver vitamins, fiber and healthy fats while giving a hearty energy boost.

Ingredients

• Kataifi pastry: Crispy, shredded phyllo dough bursting with carbs, providing a satisfying crunchy base.
• Persimmons: Naturally sweet fruit, full of fiber and vitamins; they brighten up every bite.
• Walnuts and pistachios: Nutty, crunchy treats rich in healthy fats and protein for energy.
• Fresh ginger and spices: Zesty, aromatic notes that bring warming flavor and spice.
• Orange zest: Bright citrus aroma that gives vitamin C and an extra tangy kick.
• Honey syrup: Sweet, silky glaze made with honey, water, lemon juice, and a cinnamon stick.

Ingredient Quantities

• 500g kataifi pastry (shredded phyllo dough)
• 2 medium ripe persimmons, peeled and diced
• 1/2 cup unsalted butter, melted
• 1/3 cup brown sugar
• 1/2 tsp ground ginger
• 1/4 tsp ground cinnamon
• Pinch of ground nutmeg
• 1/4 tsp ground allspice
• 1 tablespoon freshly grated ginger
• 1/2 cup finely chopped walnuts
• 1/4 cup finely chopped pistachios
• Zest of 1 orange
• Pinch of salt
• For the syrup: 1/2 cup honey
• 1/2 cup water
• 1 tablespoon lemon juice
• 1 small cinnamon stick

How to Make this

1. Preheat your oven to 350°F. While it heats up, prepare all your ingredients so they’re ready to go.

2. In a big bowl, mix the diced persimmons, brown sugar, ground ginger, cinnamon, nutmeg, allspice, freshly grated ginger, orange zest, chopped walnuts, chopped pistachios, and a pinch of salt until everything is well combined.

3. Place the kataifi pastry in another bowl and drizzle the melted butter over the shredded dough. Toss it gently so that every strand gets coated.

4. Take a small handful of the persimmon and nut mixture and spread it evenly on a section of the kataifi pastry. Then roll it up tightly into a neat little roll.

5. Lay the rolls on a parchment-lined baking tray, and if you have any extra butter, drizzle a little bit on top of the rolls before baking.

6. Pop them in the oven and bake for about 20-25 minutes or until the rolls turn golden and crispy.

7. While the rolls are baking, prepare the syrup. In a small saucepan, combine the honey, water, lemon juice and a small cinnamon stick. Bring it to a simmer and let it cook for about 5 minutes, then take out the cinnamon stick.

8. Once the rolls are out of the oven, immediately pour the warm syrup over them so they soak up all that sweet, spicy flavor.

9. Let the rolls cool for a few minutes; then serve them warm and enjoy the delicious mix of flavors and crunch.

Equipment Needed

1. Preheated oven (set to 350°F)
2. Large mixing bowl for combining the diced persimmons, nuts, and spices
3. Another bowl for tossing the kataifi pastry in melted butter
4. Parchment-lined baking tray for arranging the rolls
5. Small saucepan for making the syrup
6. A set of measuring cups and spoons to get your ingredients right
7. Knife and cutting board for dicing the persimmons and chopping the nuts
8. Grater for zesting the orange and grating the fresh ginger
9. A spatula or wooden spoon for mixing everything together

FAQ

• Q: Can i make the kataifi pastry rolls ahead of time?
  A: Yes, you can prep them ahead and store in an airtight container. Just be sure to reheat in a warm oven to restore the crispiness before serving.
• Q: Where can i find kataifi pastry?
  A: Kataifi pastry is often found in Middle Eastern markets or specialty grocery stores. Sometimes its available frozen, so check the freezer section if you don’t see it.
• Q: Can i substitute different nuts if i don’t have walnuts or pistachios?
  A: Sure thing, you can use almonds or pecans instead. The flavor may change a bit, but it will still be tasty.
• Q: Should i drizzle the syrup before or after baking?
  A: Drizzle the syrup over the hot, freshly baked rolls. This helps them absorb the syrup better and gives a nice shiny finish.
• Q: Do i have to use both freshly grated ginger and ground ginger?
  A: You can use both, as they bring different intensities to the dish, but if you’re short on time you can choose one. Fresh ginger gives a brighter flavor while the ground version warms it up.

Ginger Spiced Persimmon Nut Kataifi Rolls Recipe Substitutions and Variations

• Kataifi pastry: If you cant find kataifi, try using shredded phyllo dough or tear up regular phyllo into thin strips for a similar texture.
• Unsalted butter: If unsalted butter is hard to come by, you can use regular butter or even margarine, but the flavour might be a bit different.
• Brown sugar: You can substitute brown sugar with coconut sugar or mix white sugar with a little molasses to get that rich taste.
• Pistachios: If you don’t have pistachios, opt for chopped almonds or cashews instead, they give a nice crunch too.
• Honey: You may use maple syrup or agave nectar as an alternative, especially if you’re looking for a vegan option.

Pro Tips

1. Make sure you prep all the ingredients before you start. It might sound simple but having everything ready makes the process a lot smoother and helps the flavors mix better.
2. Be really gentle when mixing the melted butter into the kataifi. You dont wanna break the strands too much, because that can affect the texture of your rolls.
3. Watch the baking time closely. Ovens can be different so check your rolls around the 20 minute mark to make sure they dont overcook, otherwise you might end up with a burnt taste.
4. Pour the syrup on the rolls immediately after taking them out of the oven. The warmth of the rolls helps them absorb more flavor and makes the dish extra tasty.