51min 4 ppl
Burma Kadayif (Pistachio Shredded Pastry Rolls)
79 minutes
4 people
Hardover 60 min or 12+ steps
79 min · 10 steps
Hard: over 60 min or 12+ steps
1059 kcalper person
Protein 18g
Carbs 125g
Fats 56g
About this dish
Burma kadayif rolls shredded kataifi pastry around crushed pistachios into tight little logs, bakes them until the threads turn deep gold and shatteringly crisp, then floods them with hot syrup the moment they leave the oven. The sizzle when syrup meets hot pastry is the whole point.
Allergy Info
Dairy, Gluten, Tree Nuts
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Lemon juice1 tbsp
Dairy & Eggs
- Unsalted buttermelted150 g
Dried Goods
- Caster sugarfor the syrup300 g
- Waterfor the syrup250 ml
- Kataifi pastrythawed if frozen, strands teased apart400 g
- Shelled Pistachiosfinely chopped200 g
Utensils
- Mixing bowl
- Saucepan
- Baking tray
Method
1
Preheat the oven to 180°C.
Approx. 1 minute
2
Make the syrup: bring the caster sugar, water and lemon juice to the boil in a saucepan, then simmer for 6 minutes until slightly thickened.
Approx. 8 minutes
3
Remove the syrup from the heat and set aside to cool slightly.
Approx. 2 minutes
4
Gently tease the kataifi pastry strands apart in a large bowl to loosen them, without shredding them too finely.
Approx. 5 minutes
5
Toss the loosened pastry strands with the melted butter until every strand is coated.
Approx. 5 minutes
6
Divide the buttered pastry into 12 portions and lay each one out into a rough rectangle on the work surface.
Approx. 8 minutes
7
Sprinkle a line of chopped pistachios along one long edge of each rectangle and roll up tightly into a log.
Approx. 12 minutes
8
Arrange the rolls seam-side down in a baking tray, packed closely together.
Approx. 5 minutes
9
Bake for 30 minutes, until golden and crisp all over.
Approx. 30 minutes
10
Pour the warm syrup evenly over the hot rolls as soon as they come out of the oven, then leave to soak for 15 minutes before serving.
Approx. 3 minutes
