Print Recipe

Kadaifi

Ingredients

  • 12 ounces walnuts or almonds, coarsely chopped
  • 2 ounces sugar
  • 1 egg, slightly beaten
  • 2 tablespoons brandy
  • 1 teaspoon ground cinnamon for walnut filling or 1 tablespoon grated lemon peel for almond filling
  • 1 pound thread-like Kadaifi pastry
  • 6 ounces unsalted butter, melted
  • 1 tablespoon ground cinnamon, for the top (optional)
  • 1 pound caster sugar
  • 3/4 pint water
  • 1 tablespoon lemon juice
  • 1-2 pieces lemon rind

Instructions

  1. Mix all the filling ingredients well, in a bowl.
  2. Brush a large baking dish with butter. Pull a small handful of pastry lightly and spread it flat on a wooden board. Place a large tablespoon of filling in one end of the pastry and roll the pastry tightly over it, making sure the filling is securely enclosed. The result should resemble a cylindrical fat parcel, about 4 inches long. Place these parcels in rows in the baking dish with space in between so the sides can brown.
  3. Melt butter, and pour 1-2 tablespoons over each piece of kadaifi.
  4. Bake in a preheated oven, 350 degrees F, for 30 minutes.
  5. Increase temperature to 425 degrees F and bake an additional 10 minutes. The pastries should have a crisp and pale golden appearance. Let them cool while making the syrup.
  6. Dissolve the sugar in water, add the lemon juice and rind, and boil gently for 8-10 minutes, until the syrup thickens slightly.
  7. Pour the hot syrup slowly over the cool kadaifi and let stand in the dish until the syrup is completely absorbed.
  8. Sprinkle a little cinnamon on each piece.








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