Kadaif is a classic Middle Eastern pastry, traditionally tossed with lots of butter, filled with cheese or nuts and drenched with a heavy sugar syrup--too much of too many good things, actually. Our version uses Shredded Wheat cereal to replicate authentic kadaif dough, which resembles thin shreds of phyllo. We replaced most of the butter with cinnamon- and lemon-infused milk, added a mixture of pistachios and walnuts and drizzled the warm pastries with a honeyed syrup. The result: A harmonious accord between crunchy textures and rich flavors, ancient ingredients and modern sensibilities. Source: EatingWell Magazine, March/April 1997

EatingWell Test Kitchen
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Ingredients

Directions

  • To make & bake birds' nests: Bring milk, butter, cinnamon stick and lemon zest to a simmer in a small saucepan over low heat. Remove from the heat, cover and let steep for 15 minutes.

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  • Preheat oven to 375 degrees F. Coat a rimmed baking sheet with cooking spray.

  • Dip cereal pieces, one at a time, into the warm milk, soaking just until softened. Transfer to the prepared baking sheet with a slotted spoon. Use your fingers to shape each piece into a round nest, 3 inches in diameter. Place 1 inch apart. Drizzle remaining milk over the nests.

  • Place 3 tablespoons sugar, walnuts, pistachios and cinnamon in a food processor and pulse until finely chopped. Divide mixture among hollows of nests. Bake until golden brown and crisp, 20 to 30 minutes.

  • To make syrup: Combine 1/3 cup sugar, water, honey and lemon juice in a small saucepan. Bring to a boil over medium heat. Remove from heat and drizzle hot syrup over warm birds' nests. Serve warm or at room temperature shortly after baking.

Nutrition Facts

152 calories; 4.6 g total fat; 0.9 g saturated fat; 3 mg cholesterol; 17 mg sodium. 165 mg potassium; 27.5 g carbohydrates; 4.6 g fiber; 14 g sugar; 3.8 g protein; 105 IU vitamin a iu; 1 mg vitamin c; 7 mcg folate; 109 mg calcium; 1 mg iron; 34 mg magnesium;