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Sweet, Savory and Sexy Appetizers for Valentine’s Day

Opposites attract and what better way to celebrate Valentine’s Day than with this Sweet-and-Savory Combo made from delicate and delicious Kataifi dough. Use as gorgeous bookends to a romantic meal, or skip the steak or salmon main courses and just snack on these creative and tasty dishes.

“This Valentine’s Day spread is a great way to start and end a romantic dinner for two,” said Steve Kontos, vice president and owner of Kontos Foods. “Kontos Kataifi Dough is a Greek specialty and wrapping it around brie makes for a decadent appetizer. The Berry and Apricot-Glazed Kataifi Nests, filled with custard and fresh fruit, are delicate and tasty morsels. Together these dishes provide beautiful accents to a special meal.”

These might look like a professional pastry chef created them, but using Kataifi Dough from Kontos Foods, maker of artisan flatbreads and other ethnic foods, both dishes easily come together in minutes, for even novice chefs. Fresh fruits, quality cheese, custards and jam will ensure the best results.

You’ll be looking for excuses to make these two dishes, separately or together, to impress your sweetheart. Bon appétit!

Note: The little “nests” have captured our imaginations here at Basil & Salt Magazine and we can also see these little beauties gracing the Easter dessert table with chocolate eggs for the kiddos. The ideas are limitless! Get creative, we would love to see what you come up with!

Berry Apricot-Glazed Kataifi Nests

Berry and Apricot-Glazed Kataifi Nests

Serves 2


  • Kontos Kataifi Dough, thawed
  • Extra virgin olive oil
  • Diced kiwi, blueberries, raspberries or sliced strawberries
  • ½ cup apricot jam
  • Prepared custardInstructions 
  1. Thaw Kontos Kataifi Dough prior to baking.
  2. Preheat oven to 350 degrees F.
  3. Cut Kontos Kataifi into 6-Inch by 1/2-Inch strands.
  4. Place ½ oz. portions into greased (olive oil) small muffin cups. Place on top shelf of oven and bake 7-10 minutes, or until golden brown. Remove from oven and let cool.
  5. Fill baked cups with custard (preferably homemade, but store-bought is OK) then top with diced kiwi and berries.
  6. Warm apricot jam with 1 oz. of water in a small saucepan to create a glaze; brush over the nests for a shining finish.


Kataifi-Wrapped Baked Brie

Serves 4


  • 1 wheel of brie, about 8 oz.
  • 3 tbsp. apricot jam
  • Kontos Kataifi Dough, thawed
  • 3 tbsp. melted butter
  • 1 baguette, sliced and toasted
  • Sliced apricots
  • Grapes, apricots and figs for garnish


  1. Thaw Kontos Kataifi Dough prior to baking.
  2. Preheat the oven to 400 degrees F. Place the brie on a small baking dish, lined with parchment paper. Top with apricot slices arranged in a spiral pattern and glaze with 3 tbsp. apricot jam.
  3. Gently loosen or break the strands of the Kataifi apart. Wrap the Kataifi around the sides of the cheese. Brush liberally with the melted butter.
  4. Bake until the Kataifi is crisp and golden brown—about 15-20 minutes depending on how thick the wheel of brie is. Garnish with grapes. Serve warm on a platter with toasted baguette slices, figs, grapes and apricots.

Kontos sells its products to retailers and foodservice establishments across North America and around the world. Follow Kontos Foods on Twitter, on Facebook  and on Pinterest.

About Kontos Foods
Founded in 1987, Kontos Foods, Inc. is a Paterson, New Jersey-based provider of traditional Mediterranean foods for restaurants, hotels, food service, retail specialty stores and supermarkets worldwide. The family-owned company specializes in hand-stretched flatbreads, including the Kontos Pocket-Less Pita®, Fillo dough, pastries, olives, gyro meats, and Greek yogurts, as well as nearly 50 varieties of multi-ethnic flatbreads. Kontos, which has over 225 employees and was founded by Evripides (Evris) Kontos with his son Steve, together bring over 100 years’ experience in the premium food industry. The company’s bread and Fillo products are made in the USA. 

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