Lemon Macaroon Kataifi Tarts


Lemon Macaroon Kataifi Tarts

Lemon Macaroon Kataifi Tarts

Oh the creative juices are flowing! After I made my first batch of Kataifi baskets I could not stop thinking about the possibilities of this new (for me) ingredient.  I felt a bit like a kid with her first package of Play-Doh. Myriad ideas of fantastic dishes, both savoury and sweet, kept popping into my head.  I had to hit the Greek Deli and buy more of my new favourite pastry!

I love the texture of Kataifi.  Each bite has that satisfying crunch.  For this recipe I filled the tart shells  with a soft, chewy macaroon filling, scented with lemon zest. It is a luxurious complement to the crack of the tart shell as you bite into it.  Drizzling them with a bit of melted chocolate adds another layer of flavour and texture and will transport you to another level of ecstasy, I promise!

I hope you enjoy this recipe and I vow that there are more Kataifi recipes on the horizon.

I am bringing a big plate of my latest creation over to Angie’s Fiesta Friday.  Please join our virtual blog party at FiestaFriday.net .  You will be thrilled with the talent and enthusiasm of all of the other bloggers that throng there every Friday.

This pastry is just so much fun to work with!

This pastry is just so much fun to work with!

  • Difficulty: relax and enjoy the fun
  • Print

Makes 12 tarts


½ pound Kataifi pastry, thawed

½ pound unsalted butter, melted

4 egg whites

4 tablespoons white sugar

½ teaspoon vanilla extract

2 teaspoons grated lemon zest

3 cups sweetened coconut

¾ cup chocolate chips or grated chocolate

Here's what to look for when you go shopping.

Here’s what to look for when you go shopping.


Preheat oven to 350° F.

Remove kataifi pastry from the package and gently shred into smaller pieces (about 3 or 4 inches long)

Place the shreds in a bowl with the melted butter and use your hands to incorporate the pastry and butter. The strands just need to be nicely coated  with the butter.

Place a small handful of the mixture into  medium-sized muffin tins and press against the bottom and sides to form the tart shells. Set aside.

In a medium bowl, lightly whip the egg whites with a whisk. Add the sugar, vanilla, and lemon rind and mix well. Add the coconut and stir until all ingredients are well blended.

Fill each tart shell with the macaroon mixture.

Bake for 15 – 20 minutes until pastry and filling are golden and the filling is set, but not dried out.

Once the tarts are cool enough to handle, place them on a cooling rack to cool completely.

Melt the chocolate in the top of a double boiler. Drizzle the cooled tarts with the chocolate.

Crunchy, chewy, sweet and addictive!

Crunchy, chewy, sweet and addictive!



58 Responses to “Lemon Macaroon Kataifi Tarts”

  1. Jess

    That kataifi pastry is so interesting, we don’t have that here where I live, but I love the creative way that you’ve used it here. These tarts are beautiful, great job 🙂

    • chefjulianna

      Thanks so much, Jess. I have been enjoying playing with the new ingredient! If you have any Greek delis or Middle Eastern stores where you live, you will find it there. 😀

  2. Geraldine

    Looks great sounds delish. You had my attention with all that coconut, loooooove all things coconut. Have a sweet weekend Julianna.😉

    • chefjulianna

      Oh thanks Geraldine! I am a huge fan of coconut as well! I can work it into almost any meal! I hope you are having a wonderful week! 😀

  3. Hilda

    I love the idea of using this pastry. Glad you brought it along to FF. Hope you have a lovely weekend.

  4. Jhuls

    Aha! This is the pastry used in my favorite Arabic sweets. Um, I don’t know the name, but it comes with Baklava. Anyway, these cups are so beautiful and so divine – I love the sauce drizzled on top. Do you mind if I take 3? 😀 And I better look up that pasty so I get to try this. Happy FF, Chef Julianna. xx

  5. Lili

    These look great Chef Julianna!! Inventive and must be lovely flavours and texture … yum! 🙂

  6. cookingwithauntjuju.com

    I am hooked with this second recipe using this special shredded dough. I will be looking for it locally and I already know I can buy it online (expensive shipping). Thanks Julianna for introducing me to something new – I just love new products 🙂

  7. Loretta

    I don’t think I’d be satisfied with just one Juliana, wow! amazing!! They do look like one of the girl scout cookies – similar ingredients, without that lovely pastry though. I’ll have to go on a search for it 🙂

  8. Pang

    It sounds SO AROMATIC; I can almost smell the lemon macaroon from here. And I love to see more how you work with Kataifi. These are so cute & truly suitable for Mother’s Day 🙂 Wonderful post, Julianna 🙂

    • chefjulianna

      Oh my gosh, Margy! Never feel guilty! There is lots of time to buy this dough and get busy with it! I happen to know that you are not a lazy person! I have seen all of your amazing creations! 😀

  9. Giramuk's Kitchen

    I really want to get my hands on Kataifi!! I can’t find it anywhere (where I live) I will have to check in some other speciality stores to track them down!
    These tarts look amazing and I LOVE the lemon Macaroon filling!

  10. Cecilia

    Wow, that looks and sounds totally delicious! I always enjoy your pictures, you have real talent! Thanks for sharing.

  11. elamb

    I love cooking with and eating kataifi pastry, and these little tarts you’ve created look spectacular! Thanks so much for sharing with FF#65

  12. tentimestea

    Oh my gosh, the texture of this sounds amazing–crispy and chewy, and it sounds so insanely light and fluffy as well! I’ve never worked with kataifi before, so I’ll look forwards to your future kataifi posts for even more ideas 🙂

  13. Experience Food Intl.

    Will have to look very hard for kataifi, as I have not seen it anywhere. I love working with phyllo dough, but I can see where kataifi is a must. An inspired recipe!

  14. petra08

    just gorgeous! I am drooling just looking at the lovely pictures! 🙂


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