Kadaif Recipes

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KADAIF



Kadaif image

This classic Albanian dessert of shredded phyllo dough is dusted with vanilla sugar and walnuts and baked until golden brown.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Phyllo

Number Of Ingredients 8

1 pound shredded phyllo dough
1 8-ounce container whipped unsalted butter, melted
4 cups sugar
4 1/2 cups water
1 vanilla sugar packet
1/2 cup cold water
2 thin slices of lemon
2 cups crushed walnuts

Steps:

  • Open package of shredded phyllo and spread apart onto a big pan. Let dry overnight, and flip over to let other side dry.
  • Spread phyllo into 9-by-13-inch baking dish. Pour melted butter evenly over top.
  • Preheat oven to 280 degrees. Bake for 2 hours, until golden. Remove from oven. Let cool.
  • In a saucepan combine sugar, water, vanilla sugar, cold water, and lemon slices. Bring to a simmer and stir until sugar is dissolved. Simmer for 30 minutes. Remove from heat and stir in additional 1/2 cup cold water to cool down syrup. Remove lemon slices.
  • When phyllo is cool, pour the cooled syrup on top. Sprinkle crushed walnuts on top and set aside for about 1 hour to allow syrup to soak in. Cut into squares and serve.

TORTA KATAIFI



Torta Kataifi image

Provided by Food Network

Categories     dessert

Time 2h55m

Yield 12 servings

Number Of Ingredients 14

One 16-oz package kataifi (shredded phyllo dough)
1 cup raw, unsalted pistachios
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3 pounds ricotta cheese
1/2 cup heavy whipping cream
1/5 cup (about 3 1/4 tablespoons) confectioner's sugar
2 tablespoons vanilla extract
1/2 cup egg whites
1 cup Citrus Syrup, warmed, recipe follows
1 cup sugar
1 tablespoon lemon juice
1/2 lemon, zested
1/2 orange, zested

Steps:

  • Preheat the oven to 325 degrees F.
  • Line the bottom of the springform pan with a layer of the kataifi. Bake until golden brown, 10 minutes. Then cool completely.
  • Reduce the oven temperature to 300 degrees F.
  • Place the pistachios, cinnamon and cloves in a food processor and process until the nuts are chunky and uniform in size. Do not over process. Reserve half of the nuts for a later use.
  • Sprinkle the first half of the nuts over the baked pastry; spread most of the nuts towards the edges of the pan and fade to a light coating in the center of the pan. This will create a nice crust on the back of each piece when the dessert is cut and served.
  • In a large mixing bowl mix together the ricotta, cream, sugar and vanilla with a large spoon. In a stand mixer fitted with a whisk attachment or by hand with a whisk, whip the egg whites to stiff peaks. Fold the egg whites into the ricotta mixture with a spatula or rubber scraper. Pour the mixture into the pan over the nuts. Sprinkle the remaining nuts on top of the ricotta mixture similar to the first time, with most of the nuts on the outer edge and fade to lightly coat the center. Spread the remaining sheet of kataifi on top of the cake, covering the entire surface.
  • Bake until golden brown and the cake is set, 1 hour 30 minutes.
  • Cool the cake completely.
  • Pour the hot Citrus Syrup over the cooled cake, then cut and serve.
  • Place the sugar, lemon juice, lemon zest and orange zest in a medium saucepan set over medium-high heat. Bring to a boil then lower the heat to medium-low and simmer until the mixture achieves a syrup consistency, 20 minutes.

KUNEFE (A SWEET CHEESE PASTRY MADE WITH KADAIFI)



Kunefe (A Sweet Cheese Pastry made with Kadaifi) image

For a request. This recipe is by Ana Sortun. I often make my own syrup by boiling 1 cup honey (I believe Greek thyme honey is the best, and if you can get it, go for it!), 1/2 cup sugar and 2 cups water with 1 stick of cinnamon for 10 minutes.

Provided by evelynathens

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

1/2 package shredded phyllo dough, also called kadafi
8 tablespoons melted butter
1 1/2 tablespoons milk
1/4 lb fresh buffalo mozzarella, grated
12 ounces ricotta cheese
1/2 cup ground pistachios
2 tablespoons confectioners' sugar
1/8 teaspoon grated fresh nutmeg
3 cups water
1 1/2 cups sugar
1 tablespoon lemon juice
3 -5 drops rose water

Steps:

  • Preheat oven to 375ºF.
  • Place kadafi in a food processor and chop up finely.
  • Add butter and milk and line a 8 inch square heavy baking dish with half of this mixture.
  • Mix the cheeses with the pistachios, sugar& nutmeg and spread onto shredded filo.
  • Top with the remaining shredded pastry.
  • Bake for 45 minutes.
  • Make a sugar syrup by boiling water with sugar and lemon juice.
  • Cook until reduced by a third and it becomes nice and thick.
  • Stir in rose water to taste.
  • When kunefe comes out of the oven, ladle 2/3 of the hot syrup over it and save the rest to pass while eating.
  • Serve hot.

Nutrition Facts : Calories 497.7, Fat 25.5, SaturatedFat 13.7, Cholesterol 64.7, Sodium 337.4, Carbohydrate 57.4, Fiber 1.3, Sugar 40.4, Protein 11.8

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Top Asked Questions

How to make the best kadaif (kadayif)?
Kadaif (Kadayif) is really easy to make. You’ll need, sugar, water, melted butter, vanilla sugar, the peel and juice of a lemon, kadaif (shredded filo/phyllo dough) and walnuts. Take the Kadaif and separate it on a baking tray.
How long do you cook kadayif?
Bake for about 25 minutes in a medium oven, until the top of the kadayif turns golden brown. While the kadayif is baking, prepare a syrup with the water, sugar and lemon juice. When the kadayif has become a rich golden color, remove from the oven, place on a serving dish and cover with the boiling syrup.
How to make kadaif (shredded filo)?
You’ll need, sugar, water, melted butter, vanilla sugar, the peel and juice of a lemon, kadaif (shredded filo/phyllo dough) and walnuts. Take the Kadaif and separate it on a baking tray.
How much butter do you put in a kadaif?
For The Kadaif 1 500 Grams kataifi dough (17.6 oz.) 2 1 Cup unsalted butter 3 280 Grams pistachios or walnuts (10 oz.) 4 1 Teaspoon cinnamon 5 1 Teaspoon cardamom More ...

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