Kadayif (Kadaif) Pistachio-Filled Shredded Phyllo Dough)

"Kadayif" or "Kadaif" is a buttery shredded phyllo dough known as Kataifi Pastry, with cardamom-flavored pistachio filling. Drenched in a delicious rose water-flavored syrup, it's easier to prepare than Baklava, and dare I say, way more delicious!

Why This Recipe Works

Prepared with shredded Fillo Dough (known as Kataifi. Kadayif takes minutes to prepare, not hours. In fact, the hardest part will be waiting for it to come out of the oven.

Unlike traditional Baklava, Kadayif can definitely be considered a beginner recipe. Many cooks are intimidated by recipes that use phyllo dough. Let's be honest, the thin and fragile sheets can be a pain in the butt to handle. Not only do they break easily, but you have to keep them covered in order to keep them from drying.

None of those issues apply when working with shredded phyllo dough. So if you can shred or tear the vermicelli-like dough and drench it in butter, you've got the skills required to make Kadayif!

What Goes into This Recipe

Recipe Ingredient Notes

• Kataifi — Although the name of this shredded pastry dough "Kataifi" sounds awfully similar to the name of this recipe, "Kadayif," don't let that confuse you. You can refer to it as "shredded fillo or phyllo dough" when you ask for it at your local grocery store. It can usually be found in the freezer section, but it is a specialty item. However, you may have to find it at your local Greek or Middle Eastern markets. If all else fails, there's always Amazon.
• Rose Flower Water — Rose Flower Water or Orange Blossom Water are added to the syrup to give the Kadayif a Middle Eastern flair. Both can be purchased for one low price on Amazon. I've never tried making my own rose water (yet), but here's a rosewater recipe if you want to try it!
• Cardamom — Cardamom is the dominant spice in the recipe, and works well with the cinnamon.
• Honey — Although most people choose either honey or simple syrup when making Kadayif, I prefer a mixture of both. You don't have to use raw and unfiltered honey like I did.

How to Make This Recipe

Note: Defrost Kadaifi (shredded Fillo dough) according to package instructions.  

Syrup

Add water, sugar, and honey in a saucepan and cook over medium heat, while stirring, until the sugar is dissolved.

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Bring to a boil, then simmer for 5 minutes. Skim off the foam that comes to the surface. Mix in lemon juice and rose or orange blossom water and boil for a few additional minutes. Set aside to cool.

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Preheat oven to 350 Degrees F

Clarify Butter

Melt butter in the microwave or over very low heat. Clarify the butter by skimming the white foamy surface off then pour it into a measuring cup, leaving behind the milky residue on the bottom. 

Note: I started with 1 cup of butter, which yielded ¾ cup of clarified butter).

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Prepare the Kadayif Filling

Coarsely chop the pistachios in a food processor, or place in a ziplock bag and pound until broken up. Mix cardamom and cinnamon in with the chopped pistachios.

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Assemble/Bake

Butter a 9" x 13" baking pan and set aside until needed. Add phyllo dough to a large bowl and break it up with your hands. Arrange half of the dough into the buttered pan.

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Pour ½ of the melted butter over the shredded phyllo dough and work in with your hands or a pastry brush, making sure all the strands are covered with butter. Press down firmly with your hands to compact the dough.

Distribute the entire pistachio mixture evenly over the dough. Add the remaining shredded phyllo dough over the nuts and pour the other ½ cup of clarified butter evenly over the dough.

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Place the pan in the oven and bake in the oven for 60 minutes, or until the fillo dough is golden brown.

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Remove the pan from the oven and slowly pour the syrup all over the pan, making sure to cover every inch. Slice into 24 squares.

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Allow the Kadayif to come to room temperature before serving. If you have that much self-control, congratulations. You're a better man/woman than I am!

Recipe FAQ's and Expert Tips

• Keep in mind you will need to defrost frozen Fillo Dough in the fridge overnight before you can use it.
• Most people use either simple syrup or honey to make Kadayif. I prefer a combination of the two, although if I had to suggest just one to use, it would be a simple syrup.
• When pouring syrup over Kadayif, you want the syrup to be cool when you pour it over the hot pastry. The other option is to cook the pastry first and allow to cool, then add hot syrup over it. This helps the syrup to get absorbed better.
• If you prefer, you can cut the Kadayif prior to pouring the syrup all over it.

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