Best 3 Kadaifi Greek Pastry With Nuts And Syrup Recipes
## Dive into the Delightful World of Kadaifi: A Symphony of Greek Pastry, Nuts, and Syrup
In the culinary tapestry of Greece, kadaifi stands as a masterpiece of taste and texture. This enticing pastry boasts layers of crispy shredded filo dough, generously filled with a delectable mixture of nuts, spices, and a hint of citrus zest. Bathed in a sweet, aromatic syrup, each bite of kadaifi delivers a symphony of flavors and sensations that will transport you to the heart of this Mediterranean gem. Discover the art of crafting kadaifi with our curated collection of recipes, each offering unique variations to tantalize your taste buds. Embark on a culinary journey that celebrates the rich heritage of Greek pastries, and experience the magic of kadaifi firsthand.
**Recipes Included:**
1. **Classic Kadaifi:** A timeless recipe that captures the essence of traditional Greek kadaifi. Learn the art of creating the perfect crispy filo layers and a filling bursting with the flavors of walnuts, cinnamon, and orange zest.
2. **Chocolate Kadaifi:** A delightful twist on the classic, this recipe incorporates rich, decadent chocolate into the nutty filling. The combination of textures and flavors creates an irresistible treat that will satisfy any chocolate lover's cravings.
3. **Pistachio Kadaifi:** Indulge in the vibrant green hues and nutty goodness of pistachios in this variation of kadaifi. With a filling that boasts a harmonious blend of pistachios, honey, and a hint of cardamom, this recipe offers a unique and flavorful experience.
4. **Phyllo Kadaifi:** Experience the versatility of kadaifi with this recipe, which utilizes phyllo dough instead of the traditional shredded filo. Enjoy the delicate layers of phyllo encasing a luscious filling of walnuts, cinnamon, and a touch of lemon zest.
5. **Mini Kadaifi Rolls:** Perfect for bite-sized indulgences, these mini kadaifi rolls are a delightful treat for parties or gatherings. With a filling of your choice, wrapped in crispy filo dough and drizzled with syrup, these rolls offer a delightful combination of textures and flavors in every bite.
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.
KADAIFI ME KREMA (GREEK SHREDDED WHEAT PASTRY WITH CUSTARD)
Kadaifi is a shredded wheat pastry, much used like phyllo, and found next to the phyllo pastry in the freezer/refrigerator section of any well-stocked supermarket. In Greece, Kadaifi is usually filled with a baklava-type filling, often using almonds. This version has a vanilla custard.
Provided by evelynathens
Categories Dessert
Time 1h15m
Yield 12-15 serving(s)
Number Of Ingredients 14
Steps:
- For custard: combine milk and semolina in a heavy pan; blend in beaten eggs and add salt and sugar; place over medium heat and stir constantly until thickened and bubbling; remove from heat, stir in butter and vanilla extract and cover top of custard with plastic wrap (directly on surface of custard) to prevent a skin from forming.
- For pastry: place kadaifi in a large bowl and gently separate strands with fingers.
- Grease 13 x 9 inch glass oven dish with some of the.
- butter; put half the kadaifi in the base, pressing it down somewhat to make it compact; drizzle 1/4 cup butter evenly over it; pour custard filling over kadtaifi, spreading it evenly; top with remaining kadaifi; spread evenly and pat down gently; pour remaining melted butter evenly over top.
- Bake in a preheated 375°F oven for 45 minutes until golden-brown; remove from oven and cool completely.
- For syrup: dissolve sugar in water over medium heat, add lemon rind and cinnamon stick and bring to the boil; add lemon juice and boil over medium heat for 15 minutes, skimming when necessary; do not stir once syrup is boiling; strain hot syrup over cooled pastry; leave until cold and cut into diamond shapes to serve.
Nutrition Facts : Calories 396.4, Fat 18.2, SaturatedFat 10.9, Cholesterol 117.5, Sodium 172.2, Carbohydrate 53.4, Fiber 0.4, Sugar 41.9, Protein 6.2
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
Tips:
- To get the right texture for kadaifi pastry, it's important to use very thin strands of filo dough. You can find these at most Middle Eastern grocery stores, or you can make your own by using a pasta maker.
- When working with filo dough, it's important to keep it covered with a damp cloth or plastic wrap to prevent it from drying out.
- To make sure the syrup is the right consistency, use a candy thermometer to measure its temperature. The syrup should reach a temperature of 230-235 degrees Fahrenheit (110-113 degrees Celsius).
- For a richer flavor, use a combination of butter and olive oil to grease the baking dish.
- To make sure the kadaifi pastry is evenly browned, rotate the baking dish halfway through the baking time.
- Let the kadaifi pastry cool completely before slicing it. This will help to prevent it from falling apart.
- Kadaifi pastry can be served warm or at room temperature. It's often garnished with chopped nuts, cinnamon, or powdered sugar.
Conclusion:
Kadaifi pastry is a delicious and versatile dessert that can be enjoyed by people of all ages. It's perfect for special occasions or as an everyday treat. With its crispy texture, nutty flavor, and sweet syrup, kadaifi pastry is sure to be a hit with everyone who tries it. So next time you're looking for a new dessert to try, give kadaifi pastry a try. You won't be disappointed!
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