During Greece's carnival season, known as Apokries, a sweet tradition brings joy to every table: Kadaif (also known as Kadayif in Turkish and Kadaifi or Kataifi in Greek). This beloved dessert, made from thin strands of shredded phyllo dough, filled with a delicious mixture of chopped nuts, and generously drizzled with syrup, delights the senses with its crispy texture and rich flavors. Whether enjoyed as a festive treat during Apokries or any other time with a cup of coffee, it remains a cherished part of Greek culinary tradition. Kadaif has deep roots in Turkey and the Middle East and was introduced to Greece by the Greeks of Asia Minor, who brought with them a rich culinary heritage. Today, it continues to be a favorite in Greece and beyond, symbolizing the shared history and flavors of the region...
Medium
50 - 60 min
Total: 34 rolls
Ingredients
- 200 g almonds or walnuts, coarsely chopped
- 50 g grated rusk or breadcrumbs
- 2 tbsp cinnamon powder
- 1 tsp clove powder
- 500 g shredded phyllo dough (phyllo kadaif)
- 300 g butter, melted
For the syrup:
- 600 g sugar
- 500 g/ml water
- 1 cinnamon stick
- Juice of 1/2 lemon
How to
In a saucepan, add the water, the sugar and the cinnamon stick.
Stir and boil for 10 min (always measure the time from the boiling point). In the last 3 min add the lemon juice.
Let it cool.
In a bowl, mix the almonds, the rusk, the cinnamon and the cloves.
Untangle the phyllo kadaif very well.
Take a little bit of the phyllo. (I decided to use a scale for the first time and made the large rolls with 20 g of dough and the small rolls with 10 g. While rolling the rolls, cover the dough with a towel so that it doesn't lose its moisture).
Spread the phyllo kadaif on the counter, add a table spoon of the filling in the center and roll up into a roll. On smaller rolls, reduce the amount of filling.
Place the rolls on buttered baking sheets, making sure to leave a small gap between the rolls.
Using a brush, drizzle butter over the top and sides of each roll.
Bake in a preheated oven (set to fan) at 320 oF - 160 oC for 50 - 60 min (depending on the intensity of the oven).
Once the kadaif is out of the oven, syrup it with the cold syrup.
Wait until it has absorbed all the syrup. Once the kadaif has cooled, it's ready. Enjoy!!!
Note from Greek jar:
The size of the baking sheets you use will depend on the size and number of rolls you make. I used a rectangular baking sheet for the large rolls and a round baking sheet for the small ones.
With these ingredients I made 16 large rolls and 18 small ones. If you want more phyllo kadaif in each roll, use a larger amount of phyllo and make your own unique kadaif.
