I I can forgive myself for not making kadav dough from scratch; It’s violin, but it can easily be found alongside filo pastries in most Kurdish, Turkish and international supermarkets. There’s something incredibly satisfying about the crunch from the multiple crisp layers of these pastries when they’re baked. Here, apple slices are rolled in kadav, then tossed in ghee, and then baked, making the fruit a jam while retaining its acidity. This makes a great sharing pudding, warming the table as winter approaches.
Baked apple in the crust
Georgina Hayden makes a delicious custard pie with zucchini and cheese, finished with toasted pine nuts. I highly recommend trying it with the pastry leftovers from this recipe.
to equip 25 minutes
cook 35 minutes
4 cox apples
a A splash of calvado or rum (25-30 ml)
juice of half a lemon
40 gm light brown sugar
120 grams of gheemelted
½ can 400-500 g Kadayif pastries
pistachiocrushed, to serve
Vanilla sundaeto serve
70 grams of honey
20 grams golden fine sugar
½ vanilla pod
Preheat oven to 195°C (175°C fan) / 380°F / Gas 5° and place a baking tray in the center to preheat.
Peel and cut the apple in half, and cut each half into three wedges, then slice and discard. Put the fruit in a bowl, add the Calvados or rum, lemon juice and sugar, and stir with your hands to cover the apples. Grease a medium sized casserole dish (round or oblong) with a little ghee.
Lay bunches of kadivi dough on a work surface – I use 1 line of twine 2 cm thick, chopped flat. Starting at one end, place a piece of apple on the pastry and begin to roll it (do not roll it more than three layers, although you don’t want it too thick). Trim the ends if they seem too long. Repeat the process with each apple, then place them all in the prepared dish, resting comfortably side by side.
Spread ghee all over the rolled apple. If there is any liquid left in the bowl of apples, pour this liquid over the wrapped apples, then bake for 35 minutes, until completely golden brown, then remove from the oven.
Meanwhile, make the drink. Put honey, sugar, vanilla and 170 ml of water in a saucepan and heat, stirring occasionally, until sugar dissolves, cook over medium heat for five to 10 minutes, until mixture thickens and reduces slightly, then raise heat.
Pour the syrup over the baked apples as soon as they come out of the oven – they should sizzle – then garnish with chopped pistachios. Leave to sit for 10 minutes, then serve with large scoops of ice cream.