Kadaif is a syrup cake made of thin, pastry strips. The culinary temptation is soaked in sugar syrup and is quite sweet!
The dry texture of the strips of dough makes the kadaif suitable for desserts that require syrup. The melted butter included in kadaif recipes is usually spread or poured over the pastry before baking, similar to filo pastry.
Once the kadaif is greased with butter, it can be molded, sprinkled with sugar and baked for garnish, making it a nice addition to fruit desserts.
Kadaif is also known as grated filo pastry (pastry sheets). You'll like it the moment you try it.
When separating the kadaif, take it out of the package, pull the strips carefully to loosen them. The dough strips must always be covered during storage, so that the dough does not dry out.
When working on recipes that require the kadaif to be rolled up and filled with a certain filling, carefully separate the bundles of kadaif from each other. After spreading the filling at one end with a spoon, squeeze it and roll it, by forming a tight roll.
As with filo pastry, kadaif can be frozen. Defrost it overnight in the refrigerator before deciding to use it. Many varieties of this product are available frozen.
