Kadayif is a Turkish dessert made of kataifi pastry dough. A filling of nuts, sugar and aromatic spices are rolled and baked in a buttered dough. The dough nests are then drizzled with sugar syrup. The result is a sweet, buttery and crispy treat.
Easy to use extra thick no. 10 country style pastry sheets (Horiatiko). Approx. 8 - 14 inch by 18 inch sheets. Fillo dough may be used to make a variety of pastries and baked goods such as baklava, and cheese and spinach pies.
Filo or phyllo is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked.
Its fine strands provide a unique texture, and it’s vermicelli-style nature makes it pliable into shapes only limited by your imagination. It’s also surprisingly easy to use. Wrap, roll, mould or crumb, its texture is very forgiving, with strands that are very easy to pull apart. Feel free to shape quite vigorously – this fluffs up the texture. You can then bake or fry it. Traditional Kataifi recipes include Turkish, Greek sweets with nuts and syrups or honey, but you could also fill Kataifi nests with a range of sweet or savoury fillings, Kataifi prawns, tempura with a difference, or use it as a pie topping.
Essential for traditional Turkish dish "Dolma" 100% Turkish Pinenuts. Pinenut is a nut which is obtained by breaking the hard shells extracted from the cones of pine tree and has a high nutritional value. Growing from all Mediterranean countries, this tree is a large pine type which can be sized up to 20 m in an umbrella view. Cone production begins after the age of 20 years.