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Pistachio Kataifi Cookies with delicate layers and nutty topping

Pistachio Kataifi Cookies

These Pistachio Kataifi Cookies feature crispy kataifi strands wrapped around a sweet, honeyed pistachio filling, making them a perfect treat for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: Bakery, Middle Eastern
Calories: 150
Ingredients Method Notes

Ingredients
  

For the kataifi cookies
  • 1 package shredded phyllo dough (kataifi) Purchase frozen kataifi and thaw in the refrigerator overnight.
  • 1 cup unsalted pistachios, chopped Use unsalted, fresh nuts for a bright flavor.
  • 1/2 cup sugar Adjust sweetness as needed.
  • 1/2 cup unsalted butter, melted Melt and slightly cool before use.
  • 1/4 cup honey Use a mild, runny honey.
  • 1 teaspoon vanilla extract Adds flavor to the filling.
  • 1/2 teaspoon cinnamon Optional but recommended.
  • to taste powdered sugar for dusting Adds a finishing touch before serving.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, combine chopped pistachios, sugar, honey, vanilla, and cinnamon if using. Stir until homogeneous and slightly sticky.
  3. Gently separate the kataifi strands into manageable portions.
  4. Brush sections of the kataifi with melted butter and shape into nests on a baking sheet.
  5. Spoon pistachio filling into each nest, pressing lightly.
Baking and Cooling
  1. Bake for 15–20 minutes until golden brown.
  2. Cool on a rack for 5 minutes before transferring to cool completely.
  3. Dust with powdered sugar before serving.

Notes

Store cooled cookies in an airtight container at room temperature for up to 3 days. They can be frozen for up to 2 months and reheated for best texture.