Kadayif With Pistachios

Instructions

1. Step 1

   Combine the granulated sugar and water in a saucepan. Bring to a boil over medium heat, stirring only until the sugar dissolves, then cook over low heat for 10 minutes.

   Timer: 10 min (fixed)

   Ingredients used: 400.0 gr Granulated Sugar, 300.0 ml Water

   Cookware: saucepan

2. Step 2

   Stir the lemon juice into the syrup and cook for 2 minutes. Remove from the heat and leave the syrup to cool while preparing the pastry.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 ml Lemon Juice

   Cookware: saucepan

3. Step 3

   Heat the oven to 180°C. Melt 1 tbsp (15 gr) of the butter in a clean saucepan over low heat, then brush it over the bottom and sides of the baking dish.

   Ingredients used: 15.0 gr Unsalted Butter

   Cookware: baking dish, oven, pastry brush, saucepan

4. Step 4

   Melt the remaining 1 cup (210 gr) of butter over low heat. Place the separated kadayif pastry in a mixing bowl, pour over the butter, and toss until the strands are evenly coated.

   Ingredients used: 500.0 gr Kadayif Pastry, 210.0 gr Unsalted Butter

   Cookware: mixing bowl, saucepan

5. Step 5

   Spread half of the buttered kadayif in the baking dish and press it into an even layer. Scatter over the pistachios, cover with the remaining kadayif, and press the surface firmly and evenly.

   Ingredients used: 120.0 gr Pistachio

   Cookware: baking dish

6. Step 6

   Bake at 180°C until the top is deeply golden and crisp, 35 to 40 minutes.

   Timer: 40 min (fixed)

   Cookware: baking dish, oven

7. Step 7

   Set the hot baking dish on a heat-resistant surface and slowly pour the cooled syrup evenly over the kadayif. Leave it to absorb the syrup for 30 minutes before cutting into 12 portions.

   Timer: 30 min (fixed)

   Cookware: baking dish