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A plate of kadayif

Kadayif

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Prep Time 20 minutes
Course Dessert
Servings 20

Ingredients
  

  • 1 16- oz. Kataifi phyllo dough
  • 3 cups chopped nuts
  • 1 tablespoon ground cinnamon

Sugar Syrup

  • 1 ½ cup water
  • 1 ½ cup white sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • ½ cup honey
  • 1 cup butter
  • 1 teaspoon ground cinnamon

Instructions
 

  • The night before, place kataifi phyllo dough in the refrigerator to defrost.
  • Preheat oven to 350 degrees F.
  • Make the sugar syrup: Heat water in a saucepan over medium low heat. Stir in sugar and honey and bring to a boil. Turn heat to low and simmer until it thickens. Then turn off heat and stir in lemon juice, vanilla extract and one teaspoon of cinnamon. Plan on the syrup cooking for approximately 20 minutes. When it's done, set aside to cool.
  • Grease the bottom and sides of an 11"x14" casserole dish with butter.
  • Chop nuts to a medium fine consistency or pulse in a food processor. Sift with 1-2 teaspoons of cinnamon.
  • In a separate saucepan, melt two cubes of butter (1 cup).
  • Open package of defrosted kataifi phyllo dough and gently unravel. Separate the strands into 2 piles. Place one pile in the bottom of the casserole dish and save the other pile for the top layer. With a pastry brush, apply a layer of melted butter to the top of the kataifi. Then sprinkle the chopped nuts and cinnamon evenly over this layer.
  • Add the top layer of kataifi phyllo dough and spread evenly over the chopped nuts. Generously brush more melted butter over the top layer.
  • Bake about 40 minutes or until Kadayif is golden brown. When Kadayif is done baking, pour the cooled sugar syrup over the top of the Kadayif. It will sizzle and crisp up the layers even more.
  • Let cool before serving and keep loosely covered (to allow circulation and prevent sogginess) at room temperature for 3-4 days.
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