Kadaifi

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Servings: 16 Difficulty: Advanced
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Crispy, flaky phyllo dough layered with sweet almonds and soaked in warm honey syrup.
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Kadaifi

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 16 Calories: 1827.0

Description

This classic Greek dessert, Kadaifi, features delicate strands of phyllo dough layered with a rich, sweet almond filling and drenched in a fragrant honey-lemon syrup. The result is a textural masterpiece: shatteringly crisp, buttery pastry contrasting with the soft, nutty center. It is an indulgent treat that balances sweetness with subtle citrus notes and aromatic cinnamon. Perfect for celebrating special occasions, holidays, or simply as a luxurious end to a meal, this dish brings the warmth of traditional Mediterranean baking to your table. Serve it warm or at room temperature for the best experience.

Ingredients

Directions

  1. Unwrap the kadaifi dough and let it sit at room temperature for 10 to 15 minutes to soften slightly.
  2. Preheat the oven to 350&# 194;°F (175ðC).
  3. In a small bowl, combine the finely chopped almonds, 1/2 cup of the granulated sugar, 1 tablespoon of ground cinnamon, and orange juice (if using) to form a paste-like mixture.
  4. Lightly grease a 9x12-inch baking pan.
  5. Spread half of the softened kadaifi dough evenly over the bottom of the prepared pan.
  6. Brush half of the melted butter over the dough layer.
  7. Spread the almond mixture evenly over the buttered dough.
  8. Cover the almond layer with the remaining kadaifi dough.
  9. Brush the top layer with the remaining melted butter.
  10. Bake for 40 to 45 minutes, or until the top is golden brown and crisp.
  11. While the pastry bakes, make the syrup: In a saucepan, combine the remaining 3 cups of sugar and 2 cups of water.
  12. Bring the sugar mixture to a boil and cook for 5 minutes.
  13. Stir in the honey and lemon juice, then return to a boil. Keep the syrup hot.
  14. Remove the baked pastry from the oven and place it on a wire rack to cool slightly in the pan.
  15. Carefully spoon the hot syrup evenly over the warm pastry.
  16. Cover the pan with a dry towel and allow the dessert to cool completely at room temperature so it can absorb the syrup.
  17. Once cooled, cut into squares or diamond shapes.
  18. Dust with additional ground cinnamon just before serving.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 1827.0kcal
% Daily Value *
Total Fat 71.0g110%
Saturated Fat 18.9g95%
Cholesterol 64.5mg22%
Sodium 839.7mg35%
Total Carbohydrate 281.7g94%
Dietary Fiber 13.5g54%
Sugars 216.3g
Protein 29.6g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

*Use blanched almonds for a smoother texture, though skin-on almonds work well too.

Orange juice is optional in the almond filling, but it helps bind the nuts and sugar into a spreadable paste. If omitted, add a teaspoon of water.

For best results, pour the syrup over the pastry while it is still warm, but not piping hot, to ensure proper absorption without making the pastry soggy.

Covering the dessert with a towel while it cools helps trap steam slightly, aiding in syrup absorption and keeping the pastry tender.

Store leftovers in an airtight container at room temperature for up to 3 days. The pastry may soften over time but will remain delicious.

Keywords: kadaifi, greek dessert, phyllo, almond, honey syrup, pastry, baked, sweet, cinnamon, lemon, butter, crispy, traditional, holiday, vegetarian
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