Kadaifi (Shredded Phyllo Dessert) Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g kadaifi pastry (shredded phyllo dough)</li><li class="ingredients-single-item">250g unsalted butter, melted</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">300g mixed nuts (walnuts, pistachios, almonds), finely chopped</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground cloves</li><li class="ingredients-single-item">2 tbsp granulated sugar</li><li class="ingredients-single-item">For the syrup:</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">300ml water</li><li class="ingredients-single-item">1 cinnamon stick</li><li class="ingredients-single-item">3 cloves</li><li class="ingredients-single-item">1 strip of lemon peel</li><li class="ingredients-single-item">2 tbsp honey</li><li class="ingredients-single-item">1 tbsp fresh lemon juice</li><li class="ingredients-single-item">1 tsp rose water (optional)</li><li class="ingredients-single-item">Garnish:</li><li class="ingredients-single-item">50g pistachios, finely chopped</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">33x23cm (13x9-inch) baking dish</li><li class="equipment-single-item">Food processor (for chopping nuts)</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Sharp knife</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Remove kadaifi pastry from packaging and allow it to come to room temperature for about 1 hour. This helps the strands separate easily without breaking. Once thawed, use your fingers to gently pull apart and loosen the strands, creating a fluffy pile of phyllo threads.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Preheat your oven to 170°C (340°F). While the oven is heating, prepare the filling by combining the chopped nuts, cinnamon, cloves, and sugar in a bowl. Mix well to ensure the spices are evenly distributed throughout the nuts.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Melt the butter in a small saucepan over low heat or in the microwave. The butter should be completely melted but not browned, as we want its flavor to remain delicate and not overpowering.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Brush the bottom and sides of your baking dish generously with melted butter. This creates a non-stick surface and adds flavor to the exterior of your kadaifi.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Take half of the kadaifi strands and spread them evenly in the bottom of the prepared baking dish. The layer should be loose and airy, not compacted. Drizzle half of the remaining melted butter over the kadaifi strands, making sure to reach the corners and edges.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Spread the nut mixture evenly over the buttered kadaifi layer, leaving a 1cm border around the edges. This border helps the kadaifi seal properly and prevents the filling from leaking out during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Cover the nut mixture with the remaining kadaifi strands, again creating a loose, airy layer. Press down very gently just to level the surface, being careful not to compact the delicate strands too much. Drizzle the remaining melted butter evenly over the top, ensuring all the pastry is coated. The butter helps the kadaifi achieve its golden color and crispy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Using a sharp knife, cut the unbaked kadaifi into diamond or square shapes, cutting all the way to the bottom of the dish. Pre-cutting allows the butter to seep into the cut lines and creates perfectly shaped pieces after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 40-45 minutes, or until the top is crisp and a deep golden brown color. If the kadaifi is browning too quickly, cover loosely with foil for the remainder of the baking time.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>While the kadaifi is baking, prepare the syrup. Combine sugar, water, cinnamon stick, cloves, and lemon peel in a medium saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves completely. Reduce heat and simmer for 5 minutes, then stir in honey and lemon juice. Simmer for another 2 minutes until slightly thickened but still pourable. Remove from heat and stir in rose water if using. Allow the syrup to cool to room temperature. The syrup must be cool when poured over hot kadaifi (or vice versa) for proper absorption.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>When the kadaifi comes out of the oven, immediately pour the cool syrup evenly over the hot pastry. You'll hear a satisfying sizzle as the syrup hits the hot pastry. Allow the kadaifi to sit for at least 2 hours to absorb the syrup fully. The contrast between hot pastry and cool syrup creates the perfect texture – crispy on top while soaked underneath.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Before serving, sprinkle the chopped pistachios over the top for color and extra flavor. Serve at room temperature. Kadaifi can be stored covered at room temperature for up to 5 days, though the texture is best within the first 3 days while the top still maintains some crispness.</li></ol>