Kadaifi

Instructions

1. Prepare the kadaifi pastry
   Take the kadaifi pastry out of the package and gently pull it apart with your fingers to loosen the strands. Cut the strands into 2-inch pieces if they are very long. Let the pastry sit at room temperature for 15 minutes.
2. Make the nut filling
   In a medium bowl, combine the chopped walnuts, pistachios, 2 tablespoons sugar, ground cinnamon, and ground cloves. Mix well until all ingredients are evenly distributed.
3. Prepare the baking dish
   Preheat the oven to 350°F (175°C). Brush the bottom and sides of a 9x13 inch baking dish with some of the melted butter.
4. Assemble the pastry
   Take half of the kadaifi pastry and spread it evenly in the bottom of the prepared baking dish. Drizzle half of the remaining melted butter over the pastry. Spread the nut mixture evenly over the pastry layer. Cover with the remaining kadaifi pastry, creating an even top layer. Press down gently to compact the layers.
5. Finish and bake
   Drizzle the remaining melted butter over the top layer, making sure to coat it evenly. Using a sharp knife, cut the unbaked kadaifi into diamond or square shapes. Bake in the preheated oven for 45-50 minutes, until the pastry is golden brown and crisp.
6. Make the syrup
   While the kadaifi is baking, combine 2 cups sugar, water, lemon juice, honey, and the cinnamon stick in a saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer for 10 minutes. Remove the cinnamon stick and let the syrup cool slightly.
7. Soak the pastry
   When the kadaifi comes out of the oven, immediately pour the warm syrup (not hot) over the hot pastry, making sure to cover all parts evenly. You should hear a sizzling sound as the syrup is absorbed. Let it sit for at least 2 hours to fully absorb the syrup and cool completely.