Easy Kadaif Recipe - Make Authentic Middle Eastern Desserts

Get ready to whip up one of the most beloved and visually stunning Middle Eastern desserts right in your own kitchen! If you’ve ever dreamed of creating a dessert that’s both wonderfully crispy and deliciously sweet, then Kadaif (also spelled Kadayif or Kataifi) is your next baking adventure. This traditional treat is a true star among middle eastern food desserts, famous for its delicate strands of shredded phyllo dough baked to golden perfection and drenched in a fragrant simple syrup.
Forget complicated recipes; we’re going to guide you through making an authentic, easy-to-follow Kadaif that will impress everyone. Whether you’re a beginner eager to explore desserts from other countries or an experienced baker looking for a new challenge, this recipe for a sweet, nutty, oven-baked delight is perfect. We’ll show you exactly how to transform humble ingredients into a show-stopping dessert that’s crunchy on the outside, tender on the inside, and bursting with the flavors of toasted walnuts for baking. Let's get baking!

Ingredients

• 1 lb (450g) shredded phyllo dough (kataifi or kadayif pastry), thawed
• 1 cup (226g) unsalted butter, melted
• 2 cups (200g) mixed nuts, chopped (walnuts, pistachios, almonds work great)
• 1/4 cup (50g) granulated sugar (for the nut filling)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves (optional, for extra spice)
• Simple Syrup Ingredients
• 2 cups (400g) granulated sugar
• 1 cup (240ml) water
• 1 tablespoon lemon juice (freshly squeezed is best)
• 1 cinnamon stick (optional)
• 2-3 green cardamom pods, lightly crushed (optional)
• 1 teaspoon orange blossom water or rose water (optional, for fragrance)

Directions

1. Prep the Phyllo: If your shredded phyllo dough is frozen, make sure to thaw it completely in the refrigerator overnight or at room temperature for a few hours. Once thawed, gently separate the strands with your fingers, fluffing them up to prevent sticking.
2. Butter Up: Pour the melted butter over the shredded phyllo dough in a large bowl. Use your hands to gently toss and massage the butter into the dough until every strand is coated. This is key for that beautiful golden crisp!
3. Make the Nut Filling: In a separate bowl, combine the chopped nuts, granulated sugar, ground cinnamon, and optional ground cloves. Mix well until everything is evenly distributed. This is your delicious, sweet ``recipe using nuts`` filling.
4. Assemble the First Layer: Take about two-thirds of the buttered phyllo dough and press it evenly into the bottom of a 9x13 inch baking pan. Make sure to press it down firmly to create a compact layer.
5. Add the Filling: Sprinkle the nut mixture evenly over the first layer of phyllo dough, leaving a small border around the edges.
6. Top it Off: Cover the nut filling with the remaining one-third of the buttered phyllo dough. Gently press down the top layer to ensure it's compact and even.
7. Bake to Golden Perfection: Preheat your ``oven`` to 350°F (175°C). Place the pan in the preheated oven and bake for 35-45 minutes, or until the Kadaif is deeply golden brown and crispy. Keep an eye on it to prevent burning.
8. Syrup Time: While the Kadaif is baking, prepare your simple syrup (instructions below).
9. Drench and Rest: As soon as you take the hot Kadaif out of the oven, immediately pour the cool simple syrup evenly over the entire surface. You'll hear a wonderful sizzle! Let the Kadaif sit for at least 30 minutes (or ideally, several hours) to allow it to fully absorb the syrup and cool down.
10. Serve: Once cooled, cut the Kadaif into squares or diamonds and serve. Enjoy your homemade, crispy ``easy to make sweet recipes``!
11. Simple Syrup Step-by-Step Instructions
12. Combine Ingredients: In a medium saucepan, combine the granulated sugar, water, lemon juice, and optional cinnamon stick and cardamom pods.
13. Bring to a Boil: Place the saucepan over medium-high heat and stir gently until the sugar dissolves. Bring the mixture to a boil.
14. Simmer: Once boiling, reduce the heat to medium-low and let it simmer for 8-10 minutes without stirring. The syrup should thicken slightly.
15. Cool Down: Remove the saucepan from the heat. If using, stir in the orange blossom or rose water. Discard the cinnamon stick and cardamom pods. Let the syrup cool completely to room temperature before pouring it over the hot Kadaif. This contrast in temperatures is crucial for the best texture!