Nut Pastry with shredded phyllo


  1. Mix all the filling ingredients well, in a bowl.
  2. Brush a large baking dish with butter.
  3. Pull a small handful of pastry lightly and spread it flat on a wooden board or a marble slab.
  4. Place a large tablespoon of filling at one end of the pastry and roll the pastry rightly over it, making sure the filling is securely enclosed. The result should resemble a cylindrical fat parcel, about 10 cm long maximum.
  5. Place these parcels in rows in the baking dish, leaving a little space between them, otherwise they do not crisp on the side. There should be approximately 18-20 pieces by the time you finish.
  6. Heat the butter and pour 1-2 tablespoons over each piece of kadaifi.
  7. Bake in a pre-heated oven, gas no. 4/ 350 grades F/ 180 grades C), for 30 minutes; increase the temperature to gas no. 7/ 425 grades F/ 220 grades C and cook for a further 10 minutes.
  8. The pastries should have a crisp and pale golden appearance.
  9. Let them cool while you make the syrup.
  10. Dissolve the sugar in the water, add the lemon juice and rind, and boil gently for 8-10 minutes, until the syrup thickens slightly.
  11. Pour the hot syrup slowly over the cool kadaifi and let stand in the dish until the syrup is completely absorbed.
  12. Sprinkle a little cinnamon on each piece.
  13. Allow one piece of kadaifi per person.



  • 350 gr. walnuts or almonds, coarsely chopped
  • 55 gr. sugar
  • 1 egg, slightly beaten
  • 2 tablespoons brandy
  • 1 teaspoon cinnamon if walnuts are used, or 1 tablespoon grated lemon peel for almond filling



  • 500 gr. thread-like kadaifi pastry
  • 170 gr. unsaited butter, melted
  • 1 tablespoon cinnamon, for the top



  • 500 gr. caster sugar
  • 500 ml water
  • 2 tablespoons lemon juice
  • 2 pieces of lemon rind

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