Turkish Coffee Stuffed Kataifi Recipe

This Turkish Coffee Stuffed Kataifi recipe is a decadent fusion dessert that combines crisp golden kataifi pastry with a rich, velvety Turkish coffee mascarpone filling. Featured on Bring on the Karbs, Erica and Josh Karbelnik transform classic Middle Eastern flavours into an elegant plated dessert that balances crunch, creaminess, and bold coffee aroma in every bite.

The Inspiration

Kataifi pastry is a staple in Middle Eastern and Mediterranean desserts, often used in sweets like knafeh and nut-filled pastries. Its fine shredded texture allows it to bake into crisp, golden layers that hold both creamy and syrup-based fillings beautifully.

For the Stuff It episode of Bring on the Karbs, Erica and Josh Karbelnik reinterpret kataifi in a playful yet refined way by shaping it into cannoli-style shells. Instead of traditional fillings, they incorporate the deep, aromatic flavour of Turkish coffee into a smooth mascarpone cream, creating a dessert that feels both familiar and inventive.

The combination of coffee, cream, and crisp pastry mirrors the experience of enjoying a strong espresso alongside a delicate pastry in a café, while pistachios and cocoa add colour, texture, and subtle bitterness to balance the sweetness.

Ingredients

• 2 tbsp (29.6ml) instant coffee
• 1 cup (240ml) mascarpone cheese
• 1/4 cup (60ml) cream cheese at room temperature
• 1/4 cup (60ml) sugar
• 1 pack kataifi
• 1/4 cup (60ml) green pistachios, crushed
• 1 tbsp (14.8ml) cocoa powder
• 1/4 cup (60ml) unsalted butter, melted

Method

• Place sugar, mascarpone, cream cheese and coffee in a stand mixer fitted with the paddle attachment and mix until smooth. Transfer mixture to a piping bag.
• Place kataifi in a bowl and pour over melted butter. Wrap kataifi around cannoli molds, place on a baking sheet, and bake at 375 F (190 C) until the kataifi is golden. Remove kataifi from the oven, take off cannoli molds and allow to cool. Once the kataifi is cooled, pipe the coffee mix into the center of each cylinder.
• Garnish with cocoa and pistachios and serve.

Serving Suggestions

This Turkish Coffee Stuffed Kataifi dessert is best served fresh, when the kataifi shells are still crisp and the coffee cream is cool and smooth. It makes an excellent ending to a Mediterranean-inspired meal or an elegant addition to a dessert table featuring pastries, baklava, fresh fruit, and chocolate-based sweets. The bold coffee flavour pairs beautifully with after-dinner espresso, Turkish tea, or dessert wines such as port or muscat.

For entertaining, arrange the filled kataifi cylinders on a decorative platter and dust just before serving to maintain visual appeal. Add extra crushed pistachios or a light drizzle of honey for additional sweetness if desired. This dessert also works well as part of a tasting menu, offering a refined coffee-forward finish that guests will remember.

Final Thoughts

This Turkish Coffee Stuffed Kataifi recipe is a beautiful example of how traditional pastry techniques can be reimagined into modern, globally inspired desserts. The crisp kataifi shells provide a delicate crunch that perfectly contrasts the rich, aromatic coffee mascarpone filling, while pistachios and cocoa add balance and depth.

As featured on Bring on the Karbs, Erica and Josh Karbelnik continue to showcase inventive ways to transform familiar ingredients into exciting new dishes. Their creative approach blends comfort, culture, and indulgence, resulting in desserts that feel both nostalgic and contemporary.

Whether you’re hosting a dinner party or simply craving a sophisticated coffee-flavoured dessert, this recipe delivers elegance, texture, and bold flavour in every bite. It’s a standout finale to any meal and a true celebration of coffee and pastry artistry.

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