Burma Kadayıf with Pistachios and Honey

Ingredients

• 250g (9 oz) shredded phyllo dough (kadayıf) 250g (9 oz) shredded phyllo dough (kadayıf)
• 200g (7 oz) unsalted pistachios, finely chopped 200g (7 oz) unsalted pistachios, finely chopped
• 1/2 cup honey 1/2 cup honey
• 1 cup sugar 1 cup sugar
• 1 cup water 1 cup water
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted 1/2 cup unsalted butter, melted

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 45g, 25g
• Protein: 5g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a mixing bowl, combine the finely chopped pistachios and honey. Mix well until the pistachios are evenly coated.
3. 3.
   Separate the strands of the shredded phyllo dough using your fingers, fluffing them up.
4. 4.
   Take a handful of the shredded phyllo dough and spread it out on a clean surface.
5. 5.
   Place a spoonful of the pistachio and honey mixture at one end of the shredded phyllo dough.
6. 6.
   Roll the dough tightly around the filling, forming a cylinder shape. Repeat this process with the remaining dough and filling.
7. 7.
   Brush each rolled cylinder with melted butter, ensuring they are well coated.
8. 8.
   Place the rolled cylinders on a baking sheet and bake in the preheated oven for 25-30 minutes, or until golden brown and crispy.
9. 9.
   While the kadayıf is baking, prepare the syrup by combining the sugar, water, and lemon juice in a saucepan. Bring to a boil and simmer for 5 minutes until the sugar has dissolved and the syrup has slightly thickened.
10. 10.
    Once the kadayıf is baked, remove it from the oven and immediately pour the hot syrup over the hot kadayıf, allowing it to soak in.
11. 11.
    Let the kadayıf cool for a few minutes before serving. It can be enjoyed warm or at room temperature.

Treat your ingredients with care...

• Shredded phyllo dough (kadayıf) — Make sure to separate the strands of the dough gently using your fingers to achieve a light and fluffy texture.
• Pistachios — Finely chop the pistachios for a more even distribution of flavor throughout the kadayıf.

Tips & Tricks

• For an extra touch of flavor, sprinkle some ground cinnamon or cardamom over the kadayıf before baking.
• If you prefer a sweeter dessert, you can increase the amount of honey in the filling.
• Serve the kadayıf with a drizzle of additional honey and a sprinkle of crushed pistachios for an elegant presentation.
• Leftover kadayıf can be stored in an airtight container at room temperature for up to 3 days.
• To reheat the kadayıf, place it in a preheated oven at 180°C (350°F) for a few minutes until warmed through.

Serving advice

Serve the warm or room temperature kadayıf on individual dessert plates. Garnish each serving with a dusting of powdered sugar and a sprig of fresh mint for a touch of freshness.

Presentation advice

Arrange the kadayıf rolls on a serving platter in a circular pattern, creating an eye-catching display. Drizzle some additional honey over the top and sprinkle with crushed pistachios for an elegant finishing touch.