Ravneet Gill's recipe for baked apples with kadaif | The perfect place

I can forgive myself for not making kadaif paste from scratch; it's a fiddle, but it's easily found next to filo pastry in most Kurdish, Turkish and international supermarkets. There's something incredibly satisfying about the crunchiness of the multiple crispy layers of this pastry when baked. Here, sliced apples are wrapped in kadaif, covered in ghee, and then baked, which makes the fruit jammy, but retains its acidity. This makes for a brilliant sharing pudding, warming the table as we head into winter.
Baked Apples with Kadaif
Georgina Hayden bakes a savory kadaif pie with zucchini and cheese, which it ends with toasted pine nuts. I would highly recommend trying with leftover dough from this recipe.
Prep 25 minCook 35 min Serves 8
4 cox apples A dash of calvados or rum (25-30 ml) Juice of ½ lemon 40 g light brown sugar 120 g melted ghee ½ bag of 400-500 g kadaif paste Crushed pistachios, to serve Vanilla ice cream, to serve
For the syrup70g honey20g golden caster sugar½ vanilla pod
Heat the oven to 195C (fan 175C )/380F/gas 5½ and put a baking tray in the middle to heat up.
Peel and cut the apples in half, cut each half into three quarters, cut out and discard the cores. Put the fruit in a bowl, add the calvados or rum, lemon juice and sugar, and mix with your hands to coat the apples. Lightly grease a medium casserole dish (round or rectangular) with the ghee.
Lay out clusters of kadaif dough on a work surface – I use a single line of 2cm thick strands, laid out flat. Starting at one end, place a piece of apple over the dough and start wrapping it around (don't wrap it in more than three layers, though - you don't want it to be too dense). Trim the ends if they seem too long. Repeat with each piece of apple, then place them all in the prepared dish, tightly side by side.

Generously apply ghee to the wrapped apples. If there is any liquid left in the apple bowl, pour it over the wrapped apples, then bake for 35 minutes, until golden brown, then remove from the oven.
Meanwhile, prepare the syrup. Put the honey, sugar, vanilla and 170 ml of water in a saucepan, heat, stirring occasionally, until the sugar dissolves, cook over medium heat for five to 10 minutes, until mixture has thickened and reduced slightly, then remove from heat.
Pour the syrup over the cooked apples right out of the oven – it should sizzle – then decorate with crushed pistachios. Leave to rest for 10 minutes, then serve with large scoops of ice cream.

Recipe Oct 23, 2022 0 72 Add to Reading List

I can forgive myself for not making kadaif paste from scratch; it's a fiddle, but it's easily found next to filo pastry in most Kurdish, Turkish and international supermarkets. There's something incredibly satisfying about the crunchiness of the multiple crispy layers of this pastry when baked. Here, sliced apples are wrapped in kadaif, covered in ghee, and then baked, which makes the fruit jammy, but retains its acidity. This makes for a brilliant sharing pudding, warming the table as we head into winter.

Baked Apples with Kadaif

Georgina Hayden bakes a savory kadaif pie with zucchini and cheese, which it ends with toasted pine nuts. I would highly recommend trying with leftover dough from this recipe.

Prep 25 minCook 35 min Serves 8

4 cox apples A dash of calvados or rum (25-30 ml) Juice of ½ lemon 40 g light brown sugar 120 g melted ghee ½ bag of 400-500 g kadaif paste Crushed pistachios, to serve Vanilla ice cream, to serve

For the syrup70g honey20g golden caster sugar½ vanilla pod

Heat the oven to 195C (fan 175C )/380F/gas 5½ and put a baking tray in the middle to heat up.

Peel and cut the apples in half, cut each half into three quarters, cut out and discard the cores. Put the fruit in a bowl, add the calvados or rum, lemon juice and sugar, and mix with your hands to coat the apples. Lightly grease a medium casserole dish (round or rectangular) with the ghee.

Lay out clusters of kadaif dough on a work surface – I use a single line of 2cm thick strands, laid out flat. Starting at one end, place a piece of apple over the dough and start wrapping it around (don't wrap it in more than three layers, though - you don't want it to be too dense). Trim the ends if they seem too long. Repeat with each piece of apple, then place them all in the prepared dish, tightly side by side.

Generously apply ghee to the wrapped apples. If there is any liquid left in the apple bowl, pour it over the wrapped apples, then bake for 35 minutes, until golden brown, then remove from the oven.

Meanwhile, prepare the syrup. Put the honey, sugar, vanilla and 170 ml of water in a saucepan, heat, stirring occasionally, until the sugar dissolves, cook over medium heat for five to 10 minutes, until mixture has thickened and reduced slightly, then remove from heat.

Pour the syrup over the cooked apples right out of the oven – it should sizzle – then decorate with crushed pistachios. Leave to rest for 10 minutes, then serve with large scoops of ice cream.