Walnut Kadaifi Recipe

<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>

<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>

<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>