Rolled Kataifi With Phyllo Dough

Wrapped Kadaif, or Rolled Kadaifi With Phyllo Dough as we otherwise know it is a dessert with sorbet. This recipe cooks easily, quickly, and I recommend it in any season, for holidays, or even for family weekends.

It is a fantastic dessert to enjoy a lot. In a single recipe, we can enjoy both baklava and kataifi.

For this recipe, I used frozen baklava phyllo dough noodles, as well as frozen kataifi, which turned out delicious.

Follow the steps below, and you will easily prepare a tasty dessert for the whole family.

You can also try Kadaif Recipe or Kadaif With Coconut

Ingredients

• 1 frozen package of baklava phyllo dough
• 500 g of fresh or frozen kataifi
• 300 g of clean nuts
• 300 g of unsalted butter
• 1 kg of sugar
• 750 ml of water
• Lemon

Directions

1. To prepare this recipe, we have to let the phyllo dough frozen noodles melt first at room temperature. As I quoted above, I used both phyllo dough layers and kataifi, but you can cook it quite well with fresh kataifi or homemade fresh baklava phyllo layers.
2. Peel nuts, grate them not finely. We will also melt the butter, drain it, and let it cool.
3. We will take the melted phyllo layers one by one, and we will coat each noodle with some melted butter with the help of a kitchen brush.
4. Fold the buttered noodles in two and place the well-distributed kataifi on top in a thin layer.
5. Add chopped nuts and sprinkle it with melted butter.
6. We wrap it in rolls, cut the sides, which may remain empty, and arrange it in a baking pan coated with butter. If you have a casserole that does not fit the length of the phyllo noodle, then you can cut the rolled phyllo in rolls without placing them in the baking pan and arrange them yourself, according to the shape of the casserole.
7. So we go on until we finish the whole amount of kataifi. If you have excess phyllo noodles, you can use them for another dessert.
8. We cut the rolls to the size we want and toss the remaining butter on the top.

Baking and Syrup process

1. Meanwhile, preheat the oven to 180 degrees and bake the kataifi for 35 minutes. Then lower the heat to 150 and leave for another 15-20 minutes. It should be dry so that it does not soak when we serve it.
2. Remove the baked kataifi from the oven and let it cool.
3. Meanwhile, make the syrup by throwing in a saucepan the sugar, water, and lemon zest. Let it boil for 2-3 minutes and remove from the heat. Pour a tablespoon of lemon juice inside so that it does not become sugary.
4. Let it cool for 10 minutes and toss over the kataifi.
5. Let it soften for half a day and serve as desired. On these hot summer days with a spoonful of ice cream, it tastes super.

Bon Appetit!