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40 min
For 6 servings
  • 50 gpeeled almonds
  • 3 tbsppistachio kernels
  • 100 gbutter
  • 200 gKadayif, shredded filo dough
  • 250 gmozzarella
  • 1 tspcinnamon
  • 85 gsugar
  • 200 mlwater
  • 2 tbsprose water
  • 2 pinch ofground saffron

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Preheat the oven to 250 °C. Meanwhile, chop the almonds and pistachio kernels separately using the bamix® processor. Melt the butter in a pan. Separate the Kadayif dough strands and coat them in the melted butter. Spread half of the dough strands in the casserole dish. Coarsely grate the mozzarella with the bamix® SliceSy® and the chopping blade, spread over the dough and cover with the remaining dough strands. Sprinkle the chopped almonds and cinnamon on top. Place the casserole dish on the cake rack in the middle of the oven, turn the temperature down to 200 °C and bake for about 30 minutes.
In the meantime, mix the sugar, rose water and saffron with 200 ml of water in a small pot using the bamix® whisk and bring to the boil. Let the mixture boil while stirring until the sugar has dissolved and the syrup is very hot. After baking, remove the casserole dish from the oven and pour the hot sugar syrup over the dough. Sprinkle the pistachios on top and enjoy the dessert hot.
casserole dish 20 x 30 cm

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