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Shredded pastry with cheese and sugar syrup
Serves 12-16 Starters and mains
Ingredients
- 500g kadayif
- 250g unsalted butter, melted and cooled
- 400g unsalted young cheddar or mozzarella, grated
- 100g ground pistachio nuts
For the syrup
- 460g caster sugar
- 375ml water
- 2tbsp lemon juice
Method
Kadayif is a filo pastry that has been shredded into fine threads, and looks like a shredded-wheat breakfast cereal. It also goes by the Greek name, kataifi, and is available from Middle Eastern and Mediterranean grocery stores.
Light a wood-fired oven or preheat your oven to 180C/350F/Gas 4. Mix all the syrup ingredients in a saucepan and bring to the boil. Reduce the heat and simmer for 10-15 minutes, or until slightly thickened. Remove from the heat and allow to cool.
Meanwhile, place the pastry in a large bowl. Gently loosen the strands with your fingertips. Pour the melted butter over the pastry and mix well with your fingers,
to coat all the pastry with butter.
Spread half the pastry in a large baking dish and sprinkle the cheese over the top. Spread the remaining pastry on top, then flatten the pastry down all over. Bake for 30-35 minutes, or until the pastry is golden.
Remove from the oven and pour the cold syrup over the hot pastry. Sprinkle with ground pistachios and serve immediately.
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