Baklava vs. Kataifi — What's the Difference?

Baklava is a rich, sweet pastry made of layers of filo dough filled with chopped nuts and sweetened with syrup or honey. It is a traditional dessert in many Middle Eastern and Mediterranean countries, celebrated for its delicate layers and crisp texture. Whereas, kataifi uses a unique form of shredded wheat dough instead of the smooth sheets of filo used in baklava. This creates a distinctive texture that is both crunchy and tender, providing a different mouthfeel.

The filling for baklava typically includes a variety of nuts such as walnuts, pistachios, and almonds, often spiced with cinnamon or cloves to enhance the flavor. On the other hand, kataifi, while also using nuts for the filling, might incorporate additional ingredients like cream or cheese in some variations, offering a broader range of flavors and textures.

Baklava is usually cut into small pieces, either in triangles, squares, or diamond shapes, before baking. The syrup or honey is poured over the cooked pastry, allowing it to soak into the layers. Kataifi, however, is often rolled or layered into different shapes, such as coils or nests, before the syrup is added, making the presentation and texture markedly different.

The syrup used in baklava often contains lemon juice or rose water, adding a subtle flavor complexity to the sweetness. Kataifi’s syrup might similarly be flavored but can also include ingredients like orange blossom water, providing a different but equally aromatic sweetness.

Despite their differences, both baklava and kataifi are served as desserts and are especially popular during festive occasions and celebrations. They share a richness and sweetness that make them favorites for many, though their textures and specific flavors set them apart.