Vegan Kadaif
Indulge in the rich, aromatic flavors of Vegan Kadaif, a dairy-free twist on the classic Middle Eastern dessert. This delightful treat features layers of crispy, golden shredded phyllo dough enveloping a spiced walnut and pistachio filling, delicately seasoned with ground cinnamon. A luscious homemade sugar syrup infused with tangy lemon juice and floral rose water ties it all together, creating the perfect balance of sweetness and texture. With simple ingredients like vegan butter, nuts, and kadaif dough, this recipe is surprisingly easy to prepare and makes a show-stopping dessert for any gathering. Whether you're catering to plant-based guests or simply exploring new flavors, this Vegan Kadaif delivers both elegance and indulgence in every bite. Perfectly crispy, nutty, and beautifully fragrant—this is a must-try dessert!
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Recipe Information
Ingredients
- 500 g Kadaif (shredded phyllo dough)
- 150 g Vegan butter (or margarine)
- 200 g Walnuts
- 100 g Pistachios
- 1 tsp Ground cinnamon
- 200 g Granulated sugar
- 250 ml Water
- 1 tbsp Lemon juice
- 1 tbsp Rose water
Instructions
Preheat your oven to 180°C (350°F).
Melt the vegan butter in a small saucepan over low heat, ensuring it does not burn.
Loosely unravel the kadaif dough and place it into a large bowl. Pour the melted vegan butter over the dough and gently work it in with your hands until the kadaif is evenly coated.
Coarsely chop the walnuts and pistachios or pulse them in a food processor until you have a coarse mixture. Combine this with the ground cinnamon in a separate bowl.
Grease a baking dish with a small amount of vegan butter. Layer half of the buttered kadaif dough evenly in the dish, pressing down gently with your hands.
Spread the nut mixture evenly over the first layer of kadaif dough.
Top with the remaining kadaif, pressing down lightly to create an even layer.
Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and crispy.
While the kadaif is baking, prepare the syrup. In a saucepan over medium heat, combine the sugar and water, stirring until the sugar is dissolved. Bring to a simmer and cook for about 10 minutes until slightly thickened.
Remove the syrup from heat and stir in the lemon juice and rose water. Allow it to cool slightly.
Once the kadaif is finished baking, remove it from the oven and immediately pour the cooled syrup evenly over the hot pastries.
Allow the kadaif to soak and cool for at least 1 hour before slicing into squares or diamonds to serve.
Nutrition Facts
Calories |
5603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 321.5 g | 412% | |
| Saturated Fat | 43.9 g | 219% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2314 mg | 101% | |
| Total Carbohydrate | 626.2 g | 228% | |
| Dietary Fiber | 42.4 g | 151% | |
| Total Sugars | 220.9 g | ||
| Protein | 102.3 g | 205% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 493 mg | 38% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 2455 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
