Pistachio and Walnut Kadayif
Ingredients
- 133.3 gUnsalted butter (melted)
- 266.7 gWhite sugar (for the syrup)
- 200 mlMineral water (for the syrup)
- 0.7 pcCitrus limon (L.) Burm. f. (juiced)
- 0.7 tbsprose water (for flavoring)
- 66.7 gRoasted salted pistachio (crushed)
- 66.7 gWalnut kernel (coarsely chopped)
- 333.3 gKadayif pastry (shredded phyllo) (fresh or thawed)
Method
Golden, ultra-crispy pastry strands hiding a roasted nut center. The rose syrup soaks through without softening the base, creating a contrast between the crunchy top and tender middle.
- 1
In a saucepan, mix white sugar and mineral water. Bring to a boil. Reduce over medium heat until the syrup coats the back of a spoon. Add the lemon juice and rose water at the end. Let cool completely.
- 2
Untangle the shredded pastry (kadayif) in a large dish. Melt the butter until it sizzles. Pour the butter over the dough and massage thoroughly so every strand is greasy and shiny.
- 3
Spread half of the dough in a buttered mold. Press down firmly with the bottom of a glass. Spread the crushed walnuts and roasted pistachios. Cover with the remaining dough and press again for a clean cut after baking.
- 4
Bake at 180°C. The crust should become uniformly amber and quite rigid to the touch. If the top browns too quickly, cover with a tray.
- 5
Remove the dish from the oven and immediately pour the cold syrup over the scorching pastry. You should hear a sizzling sound. Let rest for 2 hours so the center absorbs the moisture.
Frequently asked questions
How do you get this dish right?
- The secret is the thermal shock: cold syrup on hot pastry to maintain the crunch.
- Don't skimp on massaging the dough with butter; every strand must be coated.
- Let it rest before slicing, otherwise the syrup leaks out instead of soaking in.
How long does this dish keep?
Keeps for 3 days at room temperature in an open container to maintain crunchiness. Do not refrigerate.
