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Katayeff (Sweet Filled Pastry)
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Katayeff is a pastry made from shredded wheat and it is used to make desserts similar to baklava. Some attribute it’s origins to Jews from Yemen but it is popular throughout the Middle East and even in Greece. This recipe includes your choice of two fillings – cream or nuts. For the nut filling, choose your favorite – pistachio is always a great choice.

Serves: About 3 doz.

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Mizrahi Dairy Dessert

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1 lb katayeff pastry
2 sticks butter (8 oz), melted
1 bottle Karo syrup

For cream filling:
3 tsp. cream of rice (large)
1 1/2 cup milk
1/2 cup water
4 tsp. sugar
2 tbs. vanilla
8 oz heavy whip cream

For the nut filling:
4 cup nuts (ground)
1/2 cup sugar
2 tbs cinnamon


  1. Spread katayeff out in a 9 x 14 inch pan and spread melted butter through out.
  2. Prepare the cream filling: Mix milk, cream of rice, water, sugar and vanilla and heat on low temperature for 10 minutes. Set aside to cool. Whip cream and fold then fold in the cooled mixture.
  3. Prepare the nut filling: Mix ingredients
  4. Divide the katayeff into two sections, half covering the bottom of the pan.
  5. Spread the filling (which ever you chose to make) evenly over the katayeff pastry, then cover with the remaining pastry.
  6. Bake at 350 degrees (F) for 45 minutes then turn up the heat to 450 degrees (F) for a few minutes until it becomes golden brown.
  7. Pour one bottle of karo syrup after katayeff cools.

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