Kataif Canollo

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During the holy month of Ramadan, kitchens pulse with a special energy. As the sun sets, iftar is not just a meal: it’s a shared embrace, a sweet whisper after the wait. And it is precisely in that golden moment that our most evocative creation is born: Kataif Canollo, a creation by our chef José Carlos.

The soul of kataif

Qatayef is one of the great protagonists of Ramadan. Traditionally filled with nuts or cheese and bathed in syrup, this Levantine sweet symbolizes gathering, generosity, and celebration. Its delicate texture and crescent shape have accompanied generations of family tables.

Today, we reinterpret it without losing its spirit.

Kataif Canollo: tradition reimagined

Our Kataif Canollo takes the essence of classic kataif and wraps it in a contemporary, almost sculptural format, where each element dialogues with the next:

  • Date Syrup Veil: a brilliant and silky mantle made with our Elastic product, which provides flexibility and structure. The result is a syrup that not only sweetens but envelops like a translucent fabric with deep, caramelized notes.
  • Baladi and Mascarpone filling: the heart of the Kataif Canollo beats within. A silky filling where the slightly salty character of Baladi cheese melts with the velvety texture of Mascarpone Elle&Vire. Thanks to the incorporation of Konjac, we achieve a firm yet delicate texture that maintains its shape when cut and, at the same time, melts smoothly in the mouth.
  • Fresh Lemon Gel: thickened with Gelcrem Cold, it provides a vibrant, luminous, almost sparkling counterpoint. It is the citrus flash that awakens the whole and harmonizes the sweetness of the date and the creaminess of the cheese.
  • Green Olive Pearls: small spheres made with Agar Agar, which surprise with an unexpected salty touch. They are green jewels that burst softly and elevate the experience to a more gastronomic territory.

A sweet treat to share

Ramadan is about introspection, gratitude, and community. In this context, the Kataif Canollo becomes more than a dessert: it is a bridge between cultures, between tradition and innovation, between memory and creativity.

A recipe that honors the legacy of classic kataif and, at the same time, dares to dress it with contemporary techniques. Because celebrating is also reinterpreting.

Kataif Canollo

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During the holy month of Ramadan, kitchens pulse with a special energy. As the sun sets, iftar is not just a meal: it’s a shared embrace, a sweet whisper after the wait. And it is precisely in that golden moment that our most evocative creation is born: Kataif Canollo, a creation by our chef José Carlos.

Ingredients

Prepared by

  • Kunafa Crispy Roll
    1. Roll the kataifi dough around the stainless steel tube and brush with melted butter.
    2. Bake at 150 °C for 12 minutes or until golden brown.

  • Za’atar and Pistachio Powder
    1. Mix all ingredients in a small bowl until fully incorporated.

  • Date Syrup Veil
    1. Mix the syrup, water, and Elastic in a saucepan over low heat until completely dissolved.
    2. Bring the mixture to a boil and pour it into a ½ stainless steel flat tray.
    3. Tip: keep the ½ tray in a preheated oven at 50 °C to prevent the gel from hardening too quickly before it can be spread properly.

  • Baladi and Mascarpone Filling
    1. Mix the konjac, salt, and milk and bring to a boil.
    2. Add the gelatin mixture, grated Baladi cheese, and mascarpone, whisking until well incorporated and lump-free.
    3. Seal one end of the stainless steel pastry tube (the same one used for the kunafa roll) and add an internal acetate layer to facilitate unmolding.
    4. Pour the mixture, place the tube upright, and let it set in the refrigerator overnight.

  • Candied Lemon Fluid Gel
    1. Remove the seeds from the lemon, then blend the whole lemon with water until most of the fiber has broken down.
    2. Strain the mixture and reserve the liquid.
    3. Thicken with Gelcrem Cold until the desired texture is achieved.

  • Green Olive Pearls
    1. Blend the pitted green olives with the brine until the fibers are almost completely broken down.
    2. Strain the mixture and reserve the liquid.
    3. Add the agar-agar, bring to a boil, and let cool slightly.
    4. Pour the mixture into a squeeze bottle with a fine nozzle.
    5. Carefully pour the olive drops into a deep container filled with cold vegetable oil (15 °C) for the pearls to set.
    6. Strain the pearls from the oil and rinse if necessary.

  • Final Assembly: Kataif Canollo
    1. Cut a disk from the date syrup veil and place it on the final plate.
    2. Cut a smaller disk to create the illusion of a crescent moon.
    3. Cut the cheese cylinder to the same length as the crispy kataifi dough.
    4. Coat the cheese in the za'atar and pistachio mixture and fill the kataifi with the coated cheese.
    5. Decorate the filled roll with candied lemon gel, lemon zest brunoise, green olive pearls, and rose petals.

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