Gianniotiko
Dimitra's Dishes · ♥ 469 likes · 11.4K views · 14 min video
Read about phyllo and strudel in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 cup granulated sugar
- 2–3 tbsp lemon juice
- 3 cup water
- 1 whole cinnamon stick
Put the granulated sugar, lemon juice, water and the cinnamon stick in a saucepan.
Stir over medium high heat until it boils and the sugar has melted, then take it off the heat.
- 1½ cup honey
- 1–2 tsp pure vanilla extract
Stir in the honey and the vanilla extract, then set aside to cool completely.
- 1 cup walnuts
Grind the walnuts, almonds, ground cinnamon and ground cloves in a food processor, pulsing until finely ground but not to a paste.
- 1 cup almonds
- 2 tsp ground cinnamon
- ½ tsp ground cloves
- 1 lb kadaifi pastry
Optional: toast the nuts in the oven about 8 minutes at around 325 until fragrant.
- 1 lb unsalted butter
- 1 lb number four filo pastry
Separate the kadaifi strands over a board or parchment to lighten them, right before use.
Thawing and separating the kadaifi
Brush melted butter around the inside of the 9 by 13 pan, then line it with filo one or two sheets at a time, drizzling butter between the layers and leaving the overhang outside the pan.
Buttering and lining the pan with filo
Spread half the kadaifi over the filo in the bottom of the pan and drizzle generously with butter.
Spread the ground nut and spice mixture over the kadaifi, then cover with the remaining kadaifi.
Layering kadaifi and nuts
Fold the overhanging filo in over the filling, butter it, then layer the remaining filo sheets on top, buttering between and tucking them in at the sides.
Variation, individual rolls: drizzle butter between two sheets of filo, fold in half, lay a bunch of kadaifi at the near edge, butter it, add filling, fold the edges over and roll up tightly.
Score into four portions one way and three the other for 12 squares, cutting as deep as you can without going through to the bottom, then halve each square into triangles for 24.
Pour the remaining melted butter over the top, concentrating on the sides.
Bake on the middle rack at 350 degrees Fahrenheit, about 180 degrees Celsius, with the convection fan off, for about one hour to one hour and twenty minutes until golden brown all around.
Pour the cooled syrup over the hot dessert, then cut through all the scored pieces so the syrup runs to the bottom.
Variation: a single roll baked about 35 to 40 minutes, then dunked in the pot of syrup for a minute or two to absorb it.
Tasting, and the single roll