This beautiful recipe featuring season produce with an Eastern twist is from Flanagans Dining Room.


  • 400gr kadaifi pastry

  • 400gr gee (clarified butter)

  • 250gr almond meal

  • 250 gr clotted cream or thick cream

  • 600gr pistachios ( skin off)

  • For Syrup

  • 1kg sugar

  • 500ml water

  • 500ml water

  • 500ml glucose

  • 1 vanilla bean


  • 1.

    By using thermo mix or a food processor blitz kadaifi into 1-2 cm pieces

  • 2.

    Brush your gastro tray (GN1/1 : 530 × 325 mm) with gee

  • 3.

    Spread half of the kadaifi pieces as the first layer then flick gee over kadaifi using a brush

  • 4.

    Using thermomix blend almond meal and the cream into smooth paste, then spread on top of kadaifi layer using a piping bag and a spatula

  • 5.

    Add roughly chopped pistachio pieces on top of almond cream mix

  • 6.

    Spread rest of the kadaifi pieces on top to cover the pistachios, then flick gee all over again

  • 7.

    Using another tray press layers of kadaifi firmly

  • 8.

    Bake in 180c around 30 minutes until golden brown

  • 9.

    While kadaifi is in the oven, mix sugar, water, glucose and vanilla bean, boil for 10 minutes

  • 10.

    Pour boiling syrup on top of warm kadaifi, by using a ladle, rest for 4 hours, cut into slices for serving

Nutritional information

Nutritional analysis per serving (40 servings)

  • Energy 401kj
  • Fat Total 24g
  • Saturated Fat 8g
  • Protein 5g
  • Carbohydrate 44g
  • Sugar 36g
  • Sodium 30mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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