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Pistachio Kadayif Cookie

A delightful cookie featuring crispy layers of shredded phyllo dough filled with finely chopped pistachios, drizzled with sweet syrup, making for an indulgent treat perfect for any occasion.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: Middle Eastern
Calories: 200
Ingredients Method Notes

Ingredients
  

For the cookies
  • 1 pound kadayif (shredded phyllo dough)
  • 1 cup unsalted butter, melted
  • 2 cups pistachios, finely chopped
For the syrup
  • 1 cup sugar
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
For serving
  • to taste Powdered sugar for dusting

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Loosen the kadayif dough with your fingers to separate the strands.
  3. In a large bowl, mix the melted butter with the kadayif dough until evenly coated.
  4. Spread half of the buttered kadayif in a greased baking dish, and press it down lightly.
  5. Evenly spread the chopped pistachios over the base layer.
  6. Cover the pistachios with the remaining kadayif, pressing down gently.
Baking
  1. Bake in the preheated oven for about 30 minutes, or until golden brown.
Syrup Preparation
  1. Combine sugar and water in a saucepan and bring to a boil.
  2. Once boiling, reduce to a simmer, add vanilla extract and lemon juice, and cook for about 10 minutes. Allow to cool.
Finishing Touches
  1. Once the cookies are baked, pour the syrup over them while they are still hot.
  2. Dust with powdered sugar before serving.

Notes

Store leftover cookies in an airtight container at room temperature for up to three days. Refrigerate for up to a week, or freeze wrapped in plastic for up to a month. Reheat by placing on a baking tray in a preheated oven at 350°F (175°C) for about 10 minutes.