Four golden pastry nests sit on a pale platter, each filled with a cloud of white yogurt and topped with emerald snow pea ribbons, translucent grape halves, pistachio crumbs, mint leaves, lemon zest, and glistening honey syrup.

Honeyed Snow Pea & Grape Kataifi Nests with Mastiha Yogurt

Name: Honeyed Snow Pea & Grape Kataifi Nests with Mastiha Yogurt
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 8 oz snow peas remove strings; 1 cup seedless green grapes halve; 6 oz kataifi pastry thaw and gently separate; 1 1/2 cups full-fat Greek yogurt; 3/8 cup honey divide; 1/3 cup shelled pistachios roughly chop; 1 large lemon finely zest half, juice 2 tablespoons, and cut two wide strips of peel; 1 teaspoon orange blossom water; 1/8 teaspoon ground mastiha, or 1/2 teaspoon vanilla extract ground mastiha, or vanilla extract; 2 tablespoons, plus small leaves for garnish fresh mint finely slice the 2 tablespoons and reserve small leaves for garnish; 2 tablespoons water; 2 cups ice set aside for an ice bath; 5 tablespoons unsalted butter melt; 1 tablespoon granulated sugar; 1/8 teaspoon, plus a pinch flaky sea salt

Golden kataifi nests meet honeyed snow peas and mastiha yogurt.

Category Dessert

Prep 30 minutes

Cook 20 minutes

Style Greek

Technique Baking

Diet Friendly Vegetarian

Daily recipe · August 28, 2026

A little about this dish

This playful Greek-inspired dessert treats snow peas in the spirit of a spoon sweet: a quick blanch keeps them emerald and crisp, while honey and lemon add a glossy, citrusy finish. Juicy late-summer grapes, buttery kataifi pastry, tangy yogurt, mastiha, mint, and toasted pistachios create a striking balance of freshness, floral aroma, crunch, and sweetness.

Ingredients (for 4)

Snow peas — 8 oz — remove strings
Seedless green grapes — 1 cup — halve
Kataifi pastry — 6 oz — thaw and gently separate
Full-fat greek yogurt — 1 1/2 cups
Honey — 3/8 cup — divide
Shelled pistachios — 1/3 cup — roughly chop
Lemon — 1 large — finely zest half, juice 2 tablespoons, and cut two wide strips of peel
Orange blossom water — 1 teaspoon
Ground mastiha, or vanilla extract — 1/8 teaspoon ground mastiha, or 1/2 teaspoon vanilla extract
Fresh mint — 2 tablespoons, plus small leaves for garnish — finely slice the 2 tablespoons and reserve small leaves for garnish
Water — 2 tablespoons
Ice — 2 cups — set aside for an ice bath
Unsalted butter — 5 tablespoons — melt
Granulated sugar — 1 tablespoon
Flaky sea salt — 1/8 teaspoon, plus a pinch

Preparation

Step 1 — 🔥🧈

Heat the oven to 375°F (190°C). Brush four jumbo muffin-tin wells generously with some of the melted unsalted butter.
Step 2 — 🥮✨

Toss the kataifi pastry with the remaining melted butter and granulated sugar. Divide it among the prepared wells, pressing it up the sides to form nests. Bake for 16–18 minutes until deeply golden and crisp. Cool for 10 minutes, then loosen carefully.
Step 3 — 🫛🧊

Boil lightly salted water. Blanch the whole snow peas for 45 seconds, then transfer them to the ice bath. Drain, pat dry, and slice diagonally into thin ribbons.
Step 4 — 🍯🍋

Simmer 1/4 cup honey, 2 tablespoons water, the two lemon peel strips, and a pinch of flaky sea salt for 2 minutes. Cool until warm. Toss the snow pea ribbons with 2 tablespoons syrup and 1 tablespoon lemon juice; rest for 10 minutes.
Step 5 — 🍇🥄

Toss the halved green grapes with 1 tablespoon of the honey syrup and the remaining lemon juice. Reserve the rest of the syrup for drizzling.
Step 6 — 🥣🌼

Whisk the Greek yogurt with the remaining 2 tablespoons honey, orange blossom water, ground mastiha or vanilla, half of the lemon zest, and a tiny pinch of flaky sea salt.
Step 7 — 🌰🍳

Toast the chopped pistachios in a dry skillet over medium-low heat for 2–3 minutes, stirring often. Cool briefly.
Step 8 — 🍽️🌿

Place one kataifi nest on each plate. Spoon about 1/3 cup of yogurt into each center, then arrange the honeyed snow pea ribbons and grapes on top. Scatter with toasted pistachios and sliced mint.
Step 9 — ✨🍯🌱

Drizzle with the reserved honey syrup. Finish with the remaining lemon zest and small mint leaves, then serve immediately while the pastry is crisp.

A final fox tip

Mastiha is a traditional Greek aromatic resin with a clean pine-citrus fragrance; use it sparingly because its flavor is potent. Vanilla makes an easy substitute. For the best texture, prepare the pastry and components ahead, but fill the nests only at the table. Children can help loosen kataifi strands, separate grapes, and sprinkle the pistachios and mint.