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Walnut Kadaifi Recipe

Walnut Kadaifi Recipe

Learn how to make authentic homemade walnut kadaifi with this foolproof recipe. This easy Greek pastry features crispy shredded phyllo dough wrapped around a sweet walnut filling, soaked in honey syrup. The best traditional Mediterranean dessert that's simpler than it looks!
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
24 pieces
An overhead shot of diamond-shaped walnut kadaifi pieces arranged on an ornate copper serving platter, with soft natural light highlighting the golden-brown crispy pastry strands. A close-up reveals the delicate threads forming a nest around the rich walnut filling, glistening with honey syrup. The cross-section shows layers of textures—crisp exterior giving way to the nutty interior. Scattered walnut halves and a small pot of honey with a wooden dipper add rustic charm, while a dusting of ground cinnamon and chopped pistachios provides vibrant color contrast against the amber-hued pastry.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g kadaifi pastry (shredded phyllo dough), defrosted if frozen</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">400g walnuts, coarsely chopped</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground cloves</li><li class="ingredients-single-item">2 tbsp sugar</li><li class="ingredients-single-item">2 tbsp breadcrumbs</li><li class="ingredients-single-item">For the syrup:</li><li class="ingredients-single-item">300g sugar</li><li class="ingredients-single-item">300ml water</li><li class="ingredients-single-item">150g honey</li><li class="ingredients-single-item">1 cinnamon stick</li><li class="ingredients-single-item">3 whole cloves</li><li class="ingredients-single-item">1 strip lemon peel</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">Optional garnish:</li><li class="ingredients-single-item">2 tbsp ground pistachios</li></ul>

Equipment

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

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare by removing the kadaifi pastry from its packaging and spreading it out on a clean work surface. Using your fingers, gently tease apart the strands to loosen them, taking care not to break them too much. Cover with a slightly damp kitchen towel to prevent drying out while you prepare the other ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Preheat your oven to 170°C (340°F). Generously brush your baking dish with some of the melted butter to prevent sticking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>For the filling, combine the chopped walnuts, cinnamon, cloves, sugar, and breadcrumbs in a large bowl. Mix thoroughly with your hands until evenly distributed. The breadcrumbs will help absorb moisture during baking, keeping the filling from becoming soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Take half of the kadaifi pastry and place it in the bottom of your buttered baking dish. Drizzle with about one-third of the melted butter, ensuring the strands are evenly coated. Using your hands, gently press the pastry down to create an even base layer.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Spread the walnut filling evenly over the kadaifi base, pressing down lightly to compact it.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Cover with the remaining kadaifi pastry, again teasing the strands apart to create a light, airy top layer. Drizzle the remaining melted butter all over, making sure to coat the edges and corners thoroughly. The butter is crucial for achieving that golden, crispy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Using a sharp knife, score the top of the kadaifi into diamond or square shapes, cutting all the way to the bottom. This pre-cutting makes serving easier after baking and allows the syrup to penetrate more effectively.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 45-50 minutes, until the top is crispy and a deep golden brown. If the pastry is browning too quickly, cover loosely with foil for the remainder of the baking time.</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, cloves, and lemon peel in a saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat, discard the spices and lemon peel, and stir in the lemon juice. The acidity of the lemon juice helps prevent the syrup from crystallizing and balances the sweetness.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>When the kadaifi comes out of the oven, it should be hot while the syrup is cooled to room temperature (this temperature contrast is key for proper absorption). Slowly and evenly pour the cooled syrup over the hot kadaifi, allowing it to be absorbed between the layers. You'll hear a satisfying sizzle as the syrup hits the hot pastry!</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the kadaifi to cool completely in the pan, which gives it time to absorb the syrup, usually about 3-4 hours or overnight for best results. The pastry needs this resting time to soak up the flavors and achieve the perfect texture.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once cooled, cut along the score marks to separate the pieces. Sprinkle with ground pistachios if desired, for a beautiful color contrast and extra flavor. Serve at room temperature. Your walnut kadaifi will keep well covered at room temperature for up to 5 days, though the texture is best within the first 3 days.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 piece
🔥 Calories: 285 calories
🥑 Fat: 18 g
🧈 Saturated Fat: 7 g
🍞 Carbohydrates: 28 g
🍭 Sugar: 22 g
🍗 Protein: 4 g
🫀 Cholesterol: 25 mg
🧂 Sodium: 65 mg

Chef’s Notes

A few helpful details for making this recipe.

What ingredients are used in Walnut Kadaifi Recipe?

The main ingredients include kadaifi pastry (shredded phyllo dough), unsalted butter, walnuts, cinnamon, cloves, sugar, breadcrumbs, honey, lemon, and optional pistachios for garnish. These combine to create the signature crispy texture and sweet, nutty flavour of this traditional Greek dessert.

How to cook Walnut Kadaifi Recipe at home?

Learn how to cook Walnut Kadaifi by layering buttered kadaifi pastry strands with a spiced walnut filling, baking until golden brown, then pouring cool honey syrup over the hot pastry. The key techniques include properly handling the delicate strands, achieving the right balance of spices, and ensuring the temperature contrast between hot pastry and cool syrup for perfect absorption.

Why is temperature contrast important when adding syrup to kadaifi?

The temperature contrast of pouring cool syrup over hot kadaifi is crucial because it creates the perfect absorption rate. Hot syrup on hot pastry would make it soggy, while cool syrup on cool pastry wouldn't penetrate properly. This technique ensures the kadaifi maintains its crispy exterior while absorbing just enough sweetness.

Can shredded phyllo pastry be made at home instead of using store-bought kadaifi?

While technically possible, making shredded phyllo (kadaifi) at home is extremely challenging and time-consuming. The process requires special skills to create the ultra-thin, hair-like strands. For best results, use store-bought kadaifi pastry, which is readily available in Middle Eastern or Mediterranean food shops.

How long does Greek honey-soaked pastry stay fresh?

Properly stored in an airtight container, honey-soaked kadaifi pastry stays fresh at room temperature for up to 5 days, though the texture is best within the first 3 days. Unlike many desserts, refrigeration isn't recommended as it can make the pastry tough. For longer storage, it freezes well for up to 3 months.

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The best traditional Mediterranean dessert that's simpler than it looks!", "prepTime": "PT45M", "cookTime": "PT50M", "totalTime": "PT1H35M", "keywords": "walnut kadaifi, Greek dessert, honey syrup dessert, Mediterranean pastry, shredded phyllo", "recipeYield": "24", "recipeCategory": "Dessert", "recipeCuisine": "Greek", "nutrition": { "@type": "NutritionInformation", "calories": "285 calories", "carbohydrateContent": "28 g", "proteinContent": "4 g", "fatContent": "18 g", "saturatedFatContent": "7 g", "cholesterolContent": "25 mg", "sodiumContent": "65 mg", "sugarContent": "22 g", "servingSize": "1 piece" }, "recipeIngredient": [ "500g kadaifi pastry (shredded phyllo dough), defrosted if frozen", "250g unsalted butter, melted", "400g walnuts, coarsely chopped", "2 tsp ground cinnamon", "1/4 tsp ground cloves", "2 tbsp sugar", "2 tbsp breadcrumbs", "300g sugar", "300ml water", "150g honey", "1 cinnamon stick", "3 whole cloves", "1 strip lemon peel", "1 tbsp lemon juice", "2 tbsp ground pistachios (optional, for garnish)" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Prepare kadaifi", "text": "Remove the kadaifi pastry from its packaging and spread it out on a clean work surface. Using your fingers, gently tease apart the strands to loosen them, taking care not to break them too much. Cover with a slightly damp kitchen towel to prevent drying out while you prepare the other ingredients." }, { "@type": "HowToStep", "name": "Preheat oven", "text": "Preheat your oven to 170°C (340°F). Generously brush your baking dish with some of the melted butter to prevent sticking." }, { "@type": "HowToStep", "name": "Make filling", "text": "For the filling, combine the chopped walnuts, cinnamon, cloves, sugar, and breadcrumbs in a large bowl. Mix thoroughly with your hands until evenly distributed. The breadcrumbs will help absorb moisture during baking, keeping the filling from becoming soggy." }, { "@type": "HowToStep", "name": "Create base layer", "text": "Take half of the kadaifi pastry and place it in the bottom of your buttered baking dish. Drizzle with about one-third of the melted butter, ensuring the strands are evenly coated. Using your hands, gently press the pastry down to create an even base layer." }, { "@type": "HowToStep", "name": "Add filling", "text": "Spread the walnut filling evenly over the kadaifi base, pressing down lightly to compact it." }, { "@type": "HowToStep", "name": "Top layer", "text": "Cover with the remaining kadaifi pastry, again teasing the strands apart to create a light, airy top layer. Drizzle the remaining melted butter all over, making sure to coat the edges and corners thoroughly. The butter is crucial for achieving that golden, crispy texture." }, { "@type": "HowToStep", "name": "Score and bake", "text": "Using a sharp knife, score the top of the kadaifi into diamond or square shapes, cutting all the way to the bottom. Bake in the preheated oven for 45-50 minutes, until the top is crispy and a deep golden brown. If the pastry is browning too quickly, cover loosely with foil for the remainder of the baking time." }, { "@type": "HowToStep", "name": "Make syrup", "text": "While the kadaifi is baking, prepare the syrup. Combine the sugar, water, honey, cinnamon stick, cloves, and lemon peel in a saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat, discard the spices and lemon peel, and stir in the lemon juice." }, { "@type": "HowToStep", "name": "Soak with syrup", "text": "When the kadaifi comes out of the oven, slowly and evenly pour the cooled syrup over the hot kadaifi, allowing it to be absorbed between the layers. You'll hear a satisfying sizzle as the syrup hits the hot pastry!" }, { "@type": "HowToStep", "name": "Rest and serve", "text": "Allow the kadaifi to cool completely in the pan, which gives it time to absorb the syrup, usually about 3-4 hours or overnight for best results. Once cooled, cut along the score marks to separate the pieces. 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My dinner guests were impressed and thought I'd bought it from a specialty bakery.", "name": "Restaurant Quality Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Rossi", "datePublished": "2024-04-12", "reviewBody": "Better than my Greek grandmother's! (Don't tell her I said that). The addition of breadcrumbs in the filling was genius - it kept everything from getting soggy. The honey syrup soaked in perfectly and the kadaifi strands stayed wonderfully crisp.", "name": "Perfect Texture", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Francisco Hernandez", "datePublished": "2024-04-18", "reviewBody": "Impressed everyone at dinner party! I added the optional pistachios for garnish which gave beautiful color contrast. 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