Nut Kadaif

Delicate, Sticky, Deconstructed Paklava



2 cups Sugar

1 cup Water

1 tsp. Lemon Juice

Make your syrup first and let it cool completely.


1 lb Kadaif Dough

1/2 Lb Salted butter


3 cups chopped Walnuts

2 Tbsp Cinnamon

1Tbsp Sugar

Pull apart the kadaif dough breaking it into smaller pieces. Place it in a large bowl. Add your melted butter and incorporate it well into the shredded dough making sure all of the dough is coated. I like my recipes to be exact so I separate the shredded dough into two bowls and weigh them on a scale.

Mix together the nuts, cinnamon, and sugar.

In a 9 x 13 baking pan, put half of the buttery shredded Kadaif on the bottom of the pan. Cover with the nut filling and top it with the remaining shredded Kadaif dough on top. Use a spatula to even the edges. Bake at 375 for 35-40 minutes or until lightly browned.

Pour your cold syrup evenly on top of the warm pastry as soon as it comes out of the oven. Cover with parchment paper and let cool.

I like to flip the pastry over so that the syrup has a chance to saturate the whole pastry. I actually flip it into a container that I will store it in. When I want to serve it I use a spoon and break off pieces of the pastry and place it into a foil baking cup. You can choose the size of baking cups and fill them as much or as little as you like. Keep in a cool dry place.