Kadaif

Delicious sweetness with rich creamy taste in oriental style! Incredibly tasty, fragrant, but alas, very high in calories. But the handles are so stretched... Eh, that's where the temptation is! From a small number of products, an extremely tasty delicacy is obtained. The filo dough, baked in the oven, acquires a pleasant crunch and a ruddy hue. Mozzarella, despite the presence of salt in it, does not make the product salty. She gives salt to the neutral dough and thereby decorates the taste of the finished Kadaif, giving it a pleasant creamy flavor and aroma. In a word: delicious! Try it!

mom of sweet tooth

The author of the recipe

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Composition / ingredients

Servings:

Filo dough

400

Mozzarella

200

Butter

200

Water (200-gram)

Sugar

Lemon juice (5 drops)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 7 g

Fats 38 % 24 g

Carbohydrates 52 % 33 g

382 kcal

GI: 50 / 0 / 50

Step-by-step cooking

Cooking time: 1 h 20 min

Step 1:
Prepare the products. Defrost the filo dough. My lemon.
Step 2:
Melt butter in a saucepan over low heat. Let it cool down a little.
Step 3:
We take the already defrosted filo dough, remove the polyethylene from it. Do not expand (!!!) a roll consisting of the thinnest, almost like tissue paper, layers of dough. And right in the roll, across, we cut the filo into as narrow strips as possible, similar to threads. Here you will need to pick up a convenient sharp knife and make an effort, because the dough, rolled into a tight roll, is difficult to call malleable. But it's worth it. We get long, thin noodles.
Step 4:
Pour the melted butter over the resulting noodles and mix in such a way that the whole dough is soaked with them.
Step 5:
Lubricate the mold with oil. We put half of the dough into it, level it, lay out the mozzarella cut into large pieces on top.
Step 6:
Cover the cheese with the remaining dough and lightly press down. Bake in the oven at 180 degrees for 40-45 minutes until a beautiful, ruddy color.
Step 7:
While the kadaif is being baked, we prepare the syrup. Bring sugar, water and lemon juice to a boil.
Step 8:
Boil for 2-5 minutes. Then the syrup is completely cooled.
Step 9:
We take the finished Kadaif out of the oven and pour cold syrup over it still hot. Leave to soak for 20 minutes. I have all the syrup absorbed. We extract the Kadaif from the mold onto a dish, cut it. Making coffee or tea, enjoying!

1. By the way, if you find kadaif dough on sale in the form of the thinnest vermicelli, then you are incredibly lucky and the preparation of this dish is greatly simplified.

2. The syrup for this delicacy can be cooked not on sugar, but on honey, as is done in the East when preparing various sweets. But, alas, it will be much more expensive and not at all suitable for those who are allergic to honey.

3. Kadaif can be baked on the stove, on a very low heat with a divider. At the same time, it is necessary to cover the pan with a lid and after about 15 minutes check: if the bottom is baked, turn it over and bake the other side.