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Kataifi with honey and pistachio

By baking the kataifi with a syrup of isomalt and honey, you get both the flavour of the honey and the hydrophobic effect of the isomalt. This keeps the kataifi, also known as kadaifi, kunefe or kadayif, crunchy for an extra long time!

Makes 330g.

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Allergens and dietary requirements

  • Nuts
  • Gluten
  • Cow's milk
  • Lactose
  • Vegetarian

Ingredients

50
g
isomalt
20
g
honey
1
cardamom pod
10
ml
rose water
30
ml
water
150
g
Kataifi pastry
40
g
butter, melted
70
g
pistachio, ground

Scale recipe

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