Baklava with kadaif dough
BackDESCRIPTION OF THE DISH
Do you want to try something unusual? Make baklava with kadaif dough, a variation of traditional oriental sweets with a crispy yet delicate texture. The main difference from classic baklava is kadaif, a special dough that looks like thin, noodle-like fibres.
Baklava with this dough is crispy on the outside but soft on the inside, with a pleasant nutty honey flavour. The rolls of fibrous dough soaked in butter and nuts are put into a mould and baked. The ready-made dessert is soaked in a fragrant syrup and decorated with a generous portion of nuts.
Delicate and crispy baklava with kadaif dough
Cool the baklava to room temperature and serve with chopped pistachios or a drizzle of honey. The dessert tastes great with mint and a cup of strong tea.
Ingredients
| Kadaif dough by Rud TM | 500 g |
| Khutorok Selianskyi butter, 72.5% | 200 g |
| Walnuts (pistachios) | 200 g |
| Sugar | 250 g |
| cinnamon | 1 tsp |
| Water | 200 ml |
| Sugar | 3 tbsp. |
| Lemon juice | 1 tbsp. |
| Vanilla extract | 3 drops |
Steps to Make It
1. For the filling, chop the nuts, add 50 g of sugar and cinnamon, and mix.
2. Form the baklava. Preheat the oven to 180°C. Cover the baking tray with parchment and grease with butter.
3. Take a small ball of kadaif dough, spread it out on the surface about 20 cm long. Sprinkle with 1.5 tsp of nut filling.
4. Roll the dough into a roll. Form a few more pieces.
5. Put the rolls into a 30x20 cm baking tin, close together.
6. Spoon the melted butter evenly over the rolls.
7. Bake at 180°C for about 40 minutes, until the baklava is golden and crispy.
8. For the syrup, mix water, 200 g of sugar and lemon juice in a saucepan, bring to a boil and cook for 10 minutes over medium heat.
9. Add honey and vanilla extract. Stir and remove from the heat. Cool to room temperature.
10. Pour the cold syrup over the hot baklava with a spoon. Let it stand for two hours to absorb the syrup.
Enjoy!
