Kadayif with Pistachios

Instructions

1. Step 1

   Combine the sugar and water in a saucepan. Bring to a boil over high heat, then reduce to low heat and simmer without stirring.

   Timer: 10 min (fixed)

   Ingredients used: 500.0 gr Granulated Sugar, 480.0 ml Water

   Cookware: saucepan

2. Step 2

   Stir in the lemon juice and simmer over low heat for 1 minute.

   Timer: 1 min (fixed)

   Ingredients used: 15.0 ml Lemon Juice

   Cookware: saucepan

3. Step 3

   Remove the syrup from the heat and leave it to cool to room temperature.

   Timer: 30 min (fixed)

   Cookware: saucepan

4. Step 4

   Preheat the oven to 180°C. Brush the baking dish with 1 tbsp (15 gr) of the melted butter.

   Ingredients used: 15.0 gr Unsalted Butter

   Cookware: baking dish, oven, pastry brush

5. Step 5

   Place the separated kadayif pastry in a mixing bowl. Add the remaining 1 cup (210 gr) melted butter and toss gently until the strands are evenly coated.

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

   Cookware: mixing bowl

6. Step 6

   Spread half of the buttered pastry evenly in the baking dish and press it down firmly. Scatter 120 gr of the pistachios over it, then add and press down the remaining pastry.

   Ingredients used: 120.0 gr Pistachio

   Cookware: baking dish

7. Step 7

   Cut the unbaked kadayif into 12 portions, cutting through to the bottom of the dish.

   Cookware: baking dish, knife

8. Step 8

   Bake at 180°C until the top is crisp and deeply golden.

   Timer: 40 min (fixed)

   Cookware: baking dish, oven

9. Step 9

   Remove the hot kadayif from the oven and slowly pour the cooled syrup evenly over the entire surface.

   Cookware: baking dish, saucepan

10. Step 10

    Leave the kadayif undisturbed until the syrup is absorbed and the dessert has cooled.

    Timer: 45 min (fixed)

    Cookware: baking dish

11. Step 11

    Garnish the portions with the remaining 30 gr pistachios before serving.

    Ingredients used: 30.0 gr Pistachio

    Cookware: baking dish