Kadaif Cheese Pastry with Rose Orange Blossom Syrup

Introduction

You coat 454 grams of kadaif pastry in melted butter, bake it until deeply golden brown, and sandwich a mozzarella and cream cheese filling in the middle. The syrup uses lemon juice, rose water, and orange blossom water, so you get sweetness with a clear floral edge instead of a flat sugar hit. Serve it immediately when you want crisp pastry on top, a soft cheese center, and syrup that soaks in without turning the whole dish heavy.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 2

Ingredients

• 454 grams kadaif pastry
• 340 grams melted butter
• 325 grams white sugar
• 225 grams mozzarella cheese
• 140 grams cream cheese
• 2 tbsp lemon juice
• 1 tsp rose water
• ½ tsp orange blossom water
• 84 grams chopped walnuts

Instructions

1. Adjust the oven rack to the lower-middle position and preheat it to 400°F (204°C).
2. In a medium bowl, combine the mozzarella cheese and cream cheese, then set it aside.
3. Slice the kadaif pastry crosswise into ¼-½-inch lengths and transfer it to a large bowl.
4. Pour the melted butter over the pastry in the bowl. Using your hands, gently toss the pastry with the butter, ensuring that all the shreds are evenly coated. Continue this process for about 5 minutes.
5. Transfer half of the coated pastry to the skillet, spreading it evenly along the bottom of the pan.
6. Spread the cheese mixture evenly over the first layer of pastry, leaving a ½-inch border along the rim.
7. Layer the remaining pastry over the cheese layer, firmly pressing it down.
8. Bake the prepared pastry in the preheated oven until it turns deeply golden brown, which takes about 40 minutes.
9. While the pastry bakes, prepare the syrup. In a saucepan, combine the sugar, lemon juice, and 1 cup of water.
10. Simmer the syrup until it reaches a temperature of 234°F (112°C), or until a small amount dropped into ice water forms a soft ball consistency. Remove from the heat and cool.
11. When the pastry is ready, add the rose water and orange blossom water to the syrup.
12. Invert the cooked pastry onto a serving platter and drizzle it with the syrup. Sprinkle chopped walnuts over the top and serve immediately.

Variations

• Replace the chopped walnuts with chopped pistachios if you want a firmer crunch and a slightly sweeter, more traditional nut topping.
• Use low-moisture mozzarella instead of a wetter fresh mozzarella style if you want a cleaner cheese pull and less moisture in the center.
• Swap the cream cheese for mascarpone if you want a softer, richer filling with a less tangy finish.
• Reduce the rose water and keep the orange blossom water if you want the syrup to taste less floral and a little brighter.
• Serve the syrup on the side instead of drizzling all of it over the pastry if you want to keep the top layer crisper for longer.

Tips for Success

• Toss the melted butter through the kadaif thoroughly for the full 5 minutes so you do not end up with dry patches that stay pale in the oven.
• Keep the ½-inch border around the cheese layer clear so the filling stays inside instead of leaking at the edges.
• Press the top pastry layer down firmly before baking so the pastry compacts and browns evenly.
• Bake until the pastry is deeply golden brown, not just light gold, or it will soften too quickly once the syrup goes on.
• Cook the syrup to 234°F or the soft-ball stage; if it stays too thin, it will soak in too fast and make the pastry heavy.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 2 days. The pastry will soften as it sits, so it is best the day it is made.

Freezing is not recommended once the syrup has been added. The texture of both the pastry and cheese changes too much after thawing.

Reheat in a 325°F oven or toaster oven, uncovered, for 8–12 minutes until warmed through and the edges crisp up again. You can use a microwave for 20–30 seconds, but the pastry will stay soft.

FAQ

Can you make the syrup ahead of time?

Yes. You can make the syrup a day ahead, refrigerate it in a sealed container, and warm it slightly before using so it pours easily.

Do you need a thermometer for the syrup?

No. The soft-ball test in ice water works if you do not have one, but a thermometer is the more consistent option.

Can you leave out the rose water or orange blossom water?

Yes. You can use only one of them or omit both if you want a plainer syrup, though you will lose the floral note that defines the finished pastry.

Why did the pastry turn soggy?

That usually means the kadaif did not bake long enough, the syrup was too thin, or the pastry sat too long after being drizzled. Deep browning and properly cooked syrup make the biggest difference.