Pistachio and Walnut Kadayif

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.

• Prep time: 25 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 1041
• Protein: 17 g
• Carbs: 134 g
• Fat: 49 g

Ingredients

• 133.3 g Minimum butter sweet ( melted )
• 266.7 g White sugar ( for the syrup )
• 200 ml Mineral water ( for the syrup )
• 0.7 piece Citrus limon (L.) Burm. f. ( juiced )
• 0.7 tbsp rose water ( for flavoring )
• 66.7 g Roasted salted pistachio ( crushed )
• 66.7 g Walnut kernel ( coarsely chopped )
• 333.3 g Kadayif pastry (shredded phyllo) ( fresh or thawed )

Instructions

1. Preparing the syrup

   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. Working the dough

   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. Assembling the dessert

   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. Baking and roasting

   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. Final soaking

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days at room temperature in an open container to maintain crunchiness. Do not refrigerate.