• 2 Ratings

In this variation on the classic dessert, the nut-filled pastry is wrapped in a threadlike dough called kadaifi.



Ingredient Checklist


Instructions Checklist
  • Heat oven to 375 degrees. Combine nuts, cinnamon, cloves, and dried fruit. Add brandy; combine well with your fingers.

  • Lay 1 sheet of phyllo horizontally on a work surface; brush with butter. Lay another sheet of phyllo on top; brush with butter. Halve horizontally. Spoon 1/4 cup nut filling over bottom of each stack; roll each, tightly forming long rolls. Transfer to a baking sheet; brush rolls with butter. Repeat with remaining 2 sheets of phyllo.

  • Open the package of kadaifi dough, and spread 1 1/8 cups (1 1/4 ounces) on a work surface. Reseal package so dough doesn't dry out. Wrap kadaifi dough all the way around one log; place on the baking sheet. Brush with melted butter. Repeat with remaining 3 logs and kadaifi dough. Bake until golden brown, 20 to 25 minutes.

  • While pastries are baking, bring sugar and 1/4 cup water to a boil in a small saucepan. Reduce the heat, and simmer 3 to 4 minutes. Set aside to cool. Let pastries cool for 5 minutes, then drizzle with sugar syrup and slice into 1-inch pieces.


2 Ratings
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