Kadaifi Greek Pastry With Nuts And Syrup Recipes
KADAIFI (GREEK PASTRY WITH NUTS AND SYRUP)
Nearly everyone is familiar with baklava, but very few know 'kadaifi'. It's shredded wheat's cousin. I prefer kadaifi.
Provided by evelynathens
Categories Dessert
Time 1h10m
Yield 18-20 serving(s)
Number Of Ingredients 9
Steps:
- Open pastry and spread out on a baking sheet.
- Air dry for 15 minutes.
- Combine nuts, orange juice, 1/3 cup sugar and cinnamon in small bowl.
- Preheat oven to 340°F.
- Lightly butter a baking pan.
- Separate pastry strands into 18-20, 10 to 12 inch rectangles (beauty is not an issue here).
- Place 1 tbsp nut filling at narrow end of rectangle.
- Roll up tightly.
- Arrange in a round (12-14 inch diameter) baking pan; do not crowd, have them JUST touching each other.
- (you can use a square/rectangular pan too, you just usually see them in round pans here) Pour melted butter evenly over the pieces and bake until golden, 35-40 minutes.
- For syrup: Cook 1 ½ cup sugar, water and lemon juice in saucepan over low heat, swirling pan occasionally, until sugar dissolves.
- Simmer for 15 minutes.
- Pour hot syrup over pastry and allow pastry to cool.
- This can be kept, covered, at room temperature for at least a week.
KATAIFI (GREEK SHREDDED WHEAT PASTRY)
The weight of the box of shredded wheat pastry is a guess. It cuts surpisingly well - the bottoms layer becomes very soft/soggy, while the top
Provided by Nana Lee
Categories Dessert
Time 1h15m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Oven at 350ºF.
- Butter a 9x13" baking pan lined with foil to make removing the pastry easier.
- Combine sugar, water & lemon juice in a
- pot. (NOTE - you could also throw a cinnamon stick into the syrup mixture).
- Bring to a boil & simmer, uncovered for 15 minutes, then cool to room temperature.
- Spread half of pastry (or shredded wheat pastry) in bottom of pan.
- Drizzle with half the melted butter.
- Combine the walnuts with the cinnamon &
- nutmeg and sprinkle over the pastry.
- Layer the remaining pastry over the nut
- mixture.
- Drizzle with remaining butter.
- Give it a light 'press' at this stage to meld all the layers.
- Bake for 45 minutes.
- Remove from oven & pour syrup over hot pastry.
- When cool, cut in squares, then in half
- diagonally for triangles. (Allow to sit overnight - you should definitely allow it to sit several hours, unrefrigerated)
- remains crispy.
Nutrition Facts : Calories 417.8, Fat 30.8, SaturatedFat 12.1, Cholesterol 40.7, Sodium 200.8, Carbohydrate 35.2, Fiber 1.7, Sugar 25.5, Protein 3.5
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