Kadaif: A Sweet & Crispy Dessert (Kadayif)
Kadaif (Kadayif) is actually finely shredded filo (phyllo) dough which is used in various Middle Eastern desserts. In this case though it’s also the name of the dessert itself. While researching several countries for my ‘Baking Around the World‘ challenge Kadaif popped up several times. In Turkey it’s called Kadayif. Even though this dessert is typical to various countries, I decided to make the Albanian version.
Where to buy Kadaif (Kadayif) dough
The shredded filo (phyllo) dough in this recipe can be found in Middle Eastern or International supermarkets. I saw that Amazon has a selection of shredded filo dough as well (note: this is an affiliate link,). Your local International or Middle Eastern supermarket is probably cheaper though.
Kadaif – Albanian style
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.
Pour the melted butter onto the dough.
Mix the butter into the dough, make sure it’s coated all over.
Put half of the filo dough into a baking tray, spread evenly.
Sprinkle over half of the chopped walnuts.
Add the other half of the buttered filo dough onto the walnuts, spread evenly. And put into a preheated oven, bake till golden brown. While it’s in the oven let’s start with the syrup.
In a saucepan add sugar.
And the peel of a lemon. Optionally you can also add one stick of cinnamon at this point.
Bring to a boil while stirring.
Add the juice of a lemon and let simmer for another 7 minutes.
Let the syrup cool slightly and take out the lemon peel.
You should end up with a nice transparant syrup.
Take your golden brown baked Kadaif.
And while the Kadaif and the syrup are still warm (not hot), pour the syrup all over the Kadaif. You might think the syrup is too much, but pour it all over, the dough will eventually absorb the syrup.
Top with the remaining walnuts and let it soak for at least one hour or until all the dough has absorbed all of the syrup.
Cut into squares and enjoy 🙂
These Kadaif squares are even better the next day when the sugar syrup has fully soaked into the dough. The dough will be crispy on top and soft and sticky (in a good way) at the bottom with the crunch of the walnuts in between. If you’ve got a sweet tooth you’ll love these!
Don’t forget to tag me on Social Media when you’ve made this dessert. And let me know if you like it.