500 gr “kadaifi” dough
1 cup of Aegina pistachio, minced
¼ cup of sugar
1 tbsp cinnamon
For the syrup:
4 cups of water
6 & 1/2 cups of sugar
2 cinnamon sticks
1 tsp of honey
¼ cup of Aegina pistachio, minced for decoration
Preheat oven to 350 degrees F.
Unravel the “kadaifi” dough and divide into 5 equal pieces and those 5 pieces into 6 smaller ones.
In a bowl, mix together the cinnamon, pistachio and sugar.
Soften the butter into a small casserole. Be careful not to burn it.
With a brush, butter the first piece and place in the middle a tsp of the mixed ingredients (cinnamon,pistachio etc)
Roll it, closing both edges so that the filling stays inside. Don’t roll it very firmly, more like a caress.
Continue the process with the rest of the dough pieces.
Place all of them into a well-buttered baking pan and sprinkle with the rest of the butter.
Cover them with a silver foil and bake into a preheated oven in 160 C. for 30 minutes. Uncover and continue baking for another 30 minutes.
Take the pan out of the oven and leave it to cool down. Prepare the syrup.
Boil all the ingredients for 5-7 minutes. Take it off the heat and with a large spoon slowly pour it on the “kadaifi”.
Finally, sprinkle with the pistachio for decoration. Leave it to cool down and serve into small pieces. If you like, you can assort it with vanilla ice cream. It’s simply D-E-L-I-C-I-O-U-S !!!