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Pistachio Kadayif with Honey Rose Syrup

A delightful dessert featuring crispy pastry layered with spiced pistachios and soaked in a fragrant honey rose syrup, perfect for special occasions or family gatherings.
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Prep Time 1 hour 15 minutes
Cook Time 1 hour
Total Time 2 hours 15 minutes
Servings: 24 servings
Course: Dessert, Sweet
Cuisine: Mediterranean, Middle Eastern
Calories: 370
Ingredients Method Notes

Ingredients
  

For the Pastry
  • 1 pound kataifi (shredded phyllo dough), thawed
  • 1 cup unsalted butter, clarified (yields about 3/4 cup clarified)
For the Filling
  • 1.5 cups pistachios, coarsely chopped
  • 1.5 teaspoons ground cardamom
  • 1 teaspoon ground cinnamon
For the Syrup
  • 1 cup water
  • 1 cup sugar
  • 0.5 cup honey
  • 1 teaspoon lemon juice
  • 1 tablespoon rose water (or orange blossom water)

Method
 

Prepare the Kataifi and Syrup
  1. Thaw the kataifi according to the package directions. If frozen, move it to the fridge the night before.
  2. Combine the water, sugar, and honey in a saucepan over medium heat, stir until the sugar dissolves, and then bring it to a boil.
  3. Simmer for 5 minutes, skim any foam, and stir in the lemon juice and rose water, boiling a few more minutes before setting aside to cool.
Prepare Oven, Butter, and Filling
  1. Heat the oven to 350°F (175°C).
  2. Clarify the butter by melting it gently and removing the milky solids.
  3. Chop the pistachios coarsely and mix with ground cardamom and cinnamon.
Build the Layers
  1. Grease a 9x13-inch baking pan.
  2. Spread half of the kataifi across the bottom of the pan and evenly drizzle half of the clarified butter over it.
  3. Press the layer down firmly to hold together, scatter the pistachio mixture over it, then cover with the remaining kataifi.
  4. Pour the remaining clarified butter evenly over the top.
Bake and Serve
  1. Bake for 60 minutes or until the top is deep golden brown.
  2. Pour the cooled syrup over the warm dessert, cutting it into squares while still warm.
  3. Let it reach room temperature before serving and ensure it cools completely before storage.

Notes

For added flavor, use lightly roasted pistachios. Ensure the kataifi is well thawed and fully coated with butter before baking.