Recipe Cottage


LOCATION: Recipes >> Pastries >> Kadaifi - Nut Pastry

Print this Recipe    Kadaifi - Nut Pastry

12 oz. walnuts or almonds, coarsely chopped
2 oz sugar
1 egg, slightly beaten
2 T brandy
1 tsp ground cinnamon if walnuts are used,
or 1 T grated lemon peel for almond filling

1 lb thread-like Kadaifi pastry
6 oz unsalted butter, melted
1 T ground cinnamon, for the top (optional)

1 lb caster sugar
3/4 pint water
1 T lemon juice
1-2 pieces of lemon rind

Mix all the filling ingredients well, in a bowl. Brush a large
baking dish with butter. Pull a small handful of pastry lightly
and spread it flat on a wooden board. Place a large tablespoon of
filling in one end of the pastry and roll the pastry tightly over
it, making sure the filling is securely enclosed. The result should
resemble a cylindrical fat parcel, about 4 ins long. Place these
parcels in rows in the baking dish with space in between so the
sides can brown. Melt butter and pour 1-2 T over each piece of

Bake in a preheated oven, 350 degree, for 30 minutes, increase
temperature to 425 degrees and cook an additional 10 minutes. The
pastries should have a crisp and pale golden appearance. Let them
cool, while making the syrup.

Dissolve the sugar in water, add the lemon juice and rind, and boil
gently for 8-10 minutes, until the syrup thickens slightly. Pour
the hot syrup slowly over the cool kadaifi and let stand in the
dish until the syrup is completely absorbed. Sprinkle a little
cinnamon on each piece.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.