Kadaifi Recipe

Take a 30 cm round baking pan and spread half of the kantaifi pastry evenly across the bottom. Next, spread the nut filling over this layer, making sure it's distributed right to the edges.

Cover the filling with the remaining kantaifi pastry. In a small saucepan, melt the butter with the margarine, then pour this mixture evenly over the entire pastry, ensuring every part is saturated. Cover the pan tightly with foil and place it in a preheated oven.

Bake the kadaifi at 175 °C for 30 minutes with the foil on. After that, remove the foil and continue baking for another 30 minutes, or until the pastry is deeply browned. A good, dark brown color is key here; if it's too pale, it won't hold its texture once the syrup is added.

A few minutes before the kadaifi comes out of the oven, prepare the syrup. Combine all syrup ingredients in a saucepan and bring to a boil. Let it simmer for about 8 minutes until slightly thickened. As soon as the kadaifi comes out of the oven, immediately ladle the hot syrup evenly over the hot pastry. It's important that both the kadaifi and the syrup are hot for proper absorption.

Let the kadaifi sit for several hours to fully absorb the syrup. Once cooled, transfer it to a platter. Do not cover it, as this helps keep the pastry crisp.