Pistachio Kadaifi Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">450g kadaifi pastry (shredded filo pastry)</li><li class="ingredients-single-item">225g unsalted butter, melted</li><li class="ingredients-single-item">300g pistachios, shelled and unsalted</li><li class="ingredients-single-item">50g sugar</li><li class="ingredients-single-item">1 tsp ground cardamom</li><li class="ingredients-single-item">1 tbsp orange blossom water (or rose water)</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">For the syrup:</li><li class="ingredients-single-item">350g sugar</li><li class="ingredients-single-item">250ml water</li><li class="ingredients-single-item">80g honey</li><li class="ingredients-single-item">1 cinnamon stick</li><li class="ingredients-single-item">3 cardamom pods, lightly crushed</li><li class="ingredients-single-item">1 strip of lemon peel</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">1 tbsp orange blossom water (or rose water)</li><li class="ingredients-single-item">For garnish:</li><li class="ingredients-single-item">50g pistachios, finely chopped</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">30 x 20cm (12 x 8 inch) baking dish</li><li class="equipment-single-item">Food processor</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 the kadaifi pastry from its packaging and gently spread it out on a clean work surface. Using your fingers, carefully loosen and separate the strands to remove any clumps or knots. Let it sit at room temperature for about 15-20 minutes to fully defrost if frozen.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Preheat your oven to 180°C (160°C fan). While the oven is heating, prepare the pistachio filling. Place the pistachios in a food processor and pulse until coarsely ground (not too fine—you want some texture). Transfer to a bowl and mix with the sugar, ground cardamom, cinnamon, and orange blossom water until well combined.</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. Brush your baking dish generously with some of the melted butter to prevent sticking. The fat will help create that characteristic crispy texture when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Take half of the kadaifi pastry and spread it evenly in the buttered baking dish, pressing down gently to create a compact base layer. Drizzle half of the remaining melted butter over this layer, making sure to get it into the corners and edges. The butter helps the pastry strands stick together and creates a golden, crispy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Spread the pistachio filling evenly over the kadaifi base, leaving about 1cm border around the edges. Press down gently on the filling to compact it, which will help keep the pastry intact when cutting later.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Cover the pistachio layer with the remaining kadaifi pastry, spreading it evenly and tucking in any stray strands. Pour the remaining melted butter evenly over the top, making sure to saturate all the pastry. This creates a beautiful golden brown, crispy top when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Before baking, use a sharp knife to cut the kadaifi into diamond or square shapes, cutting all the way through to the bottom of the dish. This makes serving easier after baking and allows the syrup to penetrate deeply.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 40-45 minutes, or until the top is crisp and deep golden brown. The extended baking time allows the butter to permeate the pastry strands and create a perfectly crisp texture. If the top is browning too quickly, cover loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the kadaifi is baking, prepare the syrup. Combine the sugar, water, honey, cinnamon stick, cardamom pods, and lemon peel in a medium saucepan. Bring to a boil over medium heat, then reduce heat and simmer for 10 minutes until slightly thickened. The syrup should coat the back of a spoon but still be quite fluid.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove the syrup from heat, strain to remove the spices and lemon peel, then stir in the lemon juice and orange blossom water. The acid in the lemon juice prevents the syrup from crystallizing, while the floral water adds an authentic aromatic note.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>When the kadaifi comes out of the oven, immediately pour the warm syrup evenly over the hot pastry. You should hear a satisfying sizzle as the syrup hits the hot kadaifi. This temperature difference is crucial—hot pastry, warm syrup ensures proper absorption without sogginess.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Let the kadaifi cool completely in the baking dish, at least 3-4 hours or overnight at room temperature. This resting time allows the syrup to be fully absorbed and the flavors to deepen and meld together.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Before serving, sprinkle the finely chopped pistachios over the top for a beautiful garnish and extra crunch. The kadaifi keeps well at room temperature, covered with a clean kitchen towel, for up to 3 days, and the flavor actually improves after the first day as the syrup fully penetrates the pastry.</li></ol>