Kadaifi
Submitted by MaryPerry
Greek kadaifi pastry with shredded dough layered around a cinnamon-almond filling, baked golden and soaked in honey-lemon syrup. A baklava cousin.
YIELD
16 servingsPREP
15 minCOOK
40 minREADY
55 minThink of kadaifi as baklava’s wilder cousin. Instead of layered phyllo sheets, this Greek dessert uses shredded pastry dough that looks like fine, tangled angel hair. The strands bake up crispy and golden, then soak up a hot honey-lemon syrup that turns every bite sticky-sweet and fragrant.
The almond filling is a paste of finely chopped blanched almonds mixed with sugar, cinnamon, and orange juice. The orange juice binds the dry ingredients into something spreadable, and its citrus flavor weaves through the cinnamon and nuts during baking.
Air the kadaifi dough for 10 to 15 minutes before working with it. Fresh from the package, the strands clump together. A brief rest at room temperature loosens them so you can spread the dough evenly in the pan without tearing or bunching.
The hot syrup goes over the cooled pastry, not the other way around. Hot syrup on hot pastry makes it soggy. Hot syrup on cool pastry soaks in gradually, keeping the top layer crispy while the interior turns tender and saturated.
Chef Tips
- Brush the butter generously between the dough layers. The butter keeps the shredded strands separated so they crisp individually.
- The pastry is done when the top is evenly golden. Check at 35 minutes since ovens vary.
- Cover with a dry towel after adding the syrup. The towel absorbs surface moisture and prevents condensation from making the top soggy.
- Let it cool completely before cutting. Warm kadaifi falls apart. Cold kadaifi slices cleanly into diamonds or squares.
Variations
- Walnut filling: Swap almonds for walnuts and add a pinch of ground cloves for a more traditional Greek flavor.
- Rose water syrup: Add a tablespoon of rose water to the syrup for a floral, Persian-inspired twist.
- Pistachio version: Use chopped pistachios in the filling and garnish with crushed pistachios on top for color.
Ingredients
Directions
Open the raw kadaifi dough to the air for 10 to 15 minutes.
Spread half the pastry evenly over the bottom of a 9 x 12 x 3-inch baking pan and brush with half the butter.
Meanwhile, combine the almonds, ½ cup sugar, 1 tablespoon cinnamon, and orange juice in a small bowl.
(The orange juice will make the mixture like a paste that can be spread with a knife.)
Spread the almond mixture over the kadaifi and cover with the remaining dough.
Brush with the remaining butter and bake in a moderate oven (350 F) for 40 minutes or slightly longer, until golden on top.
Meanwhile, boil the remaining 3 cups sugar with water for 5 minutes.
Stir in the honey and lemon juice, bring to a boil and keep hot.
When done, remove the pastry to a rack to cool in the pan, then spoon the hot syrup over the pastry.
Cover with a dry towel and allow to cool thoroughly.
When cool, cut into square or diamond shapes of any desired size.
Dust with additional ground cinnamon just before serving on dessert plates.
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