Macedonian Kadaif with Honey and Walnuts

Ingredients

The Macedonian version of Kadaif differs from the Turkish original in terms of the filling. While the Turkish version often includes pistachios, the Macedonian adaptation features walnuts as the primary nut. Additionally, the Macedonian Kadaif is typically soaked in a generous amount of honey, giving it a sweeter flavor profile compared to its Turkish counterpart. We alse have the original recipe for Kadaif, so you can check it out.

• 250g (9 oz) kadaif pastry 250g (9 oz) kadaif pastry
• 200g (7 oz) walnuts, finely chopped 200g (7 oz) walnuts, finely chopped
• 150g (5.3 oz) unsalted butter, melted 150g (5.3 oz) unsalted butter, melted
• 150g (5.3 oz) honey 150g (5.3 oz) honey
• 1 tsp ground cinnamon 1 tsp ground cinnamon
• 1/2 tsp ground cloves 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg 1/2 tsp ground nutmeg
• 1/2 tsp vanilla extract 1/2 tsp vanilla extract
• Zest of 1 lemon Zest of 1 lemon
• Zest of 1 orange Zest of 1 orange

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 22g (total), 8g (saturated)
• Carbohydrates: 35g (total), 20g (sugars)
• Protein: 5g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the chopped walnuts, ground cinnamon, ground cloves, ground nutmeg, vanilla extract, lemon zest, and orange zest. Mix well.
3. 3.
   Separate the strands of the kadaif pastry using your fingers, ensuring they are loose and fluffy.
4. 4.
   Grease a baking dish with melted butter.
5. 5.
   Take a handful of the kadaif pastry and place it in the greased baking dish, spreading it evenly to form a layer.
6. 6.
   Drizzle melted butter over the kadaif layer.
7. 7.
   Sprinkle a generous amount of the walnut mixture over the kadaif layer.
8. 8.
   Repeat steps 5-7 to create additional layers until all the kadaif and walnut mixture is used.
9. 9.
   Drizzle the remaining melted butter over the top layer.
10. 10.
    Bake in the preheated oven for 30-35 minutes, or until the kadaif turns golden brown and crispy.
11. 11.
    Remove from the oven and immediately pour the honey evenly over the hot kadaif.
12. 12.
    Allow the Macedonian Kadaif to cool for a few minutes before serving.

Treat your ingredients with care...

• Kadaif pastry — Handle the kadaif gently to separate the strands without breaking them. This will ensure a light and crispy texture in the final dish.
• Walnuts — Make sure to finely chop the walnuts for a consistent filling. This will allow the flavors to blend harmoniously.

Tips & Tricks

• For an extra touch of indulgence, serve the Macedonian Kadaif with a dollop of Greek yogurt or a scoop of vanilla ice cream.
• If you prefer a less sweet version, reduce the amount of honey used in the recipe.
• Experiment with different nuts such as almonds or pistachios for a unique twist on the traditional Macedonian Kadaif.
• To enhance the flavors, toast the walnuts lightly before adding them to the filling mixture.
• Leftover Macedonian Kadaif can be stored in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the warm Macedonian Kadaif as a dessert after a delicious Greek meal. Garnish with a sprinkle of powdered sugar and a drizzle of honey for an extra touch of sweetness.

Presentation advice

Present the Macedonian Kadaif on a decorative platter, allowing the golden strands of pastry to showcase their intricate texture. Serve it in individual portions, accompanied by a sprig of fresh mint or a dusting of cinnamon for an elegant touch.