Bosnian Shredded Wheat Pastry with Walnuts

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A beloved Bosnian celebration dessert, this shredded phyllo pastry is layered with toasted walnuts and drenched in a fragrant lemon-vanilla syrup. Each bite is buttery, crisp on the edges, and soaked through with sweet floral syrup. Serve it in small diamond-shaped pieces alongside strong black coffee.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 26 gFat
• 11 gSaturated Fat
• 58 gCarbs
• 3 gFiber
• 38 gSugar
• 6 gProtein
• 85 mgSodium
• 155 mgPotassium
• 45 mgCalcium
• 2 mgIron
• 2 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the pastry

• 1 lb (450 g) fresh shredded kadaif (or kataifi) dough, thawed if frozen
• 1 1/2 cups (170 g) walnuts, finely chopped
• 1 cup (225 g) unsalted butter, melted
• 1 tablespoon granulated sugar
• 1/2 teaspoon ground cinnamon

For the sugar syrup

• 1 1/2 cups (300 g) granulated sugar
• 1 1/2 cups (360 ml) water
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1 thin strip of lemon peel

For finishing

• 1 tablespoon ground walnuts, for garnish
• Pinch of ground cinnamon, for dusting

Directions

1. Preheat the oven to 350°F (175°C) and lightly butter a 9×13-inch (23×33 cm) baking dish.
2. Make the syrup first: combine sugar, water, lemon juice, and lemon peel in a saucepan. Bring to a gentle boil, then simmer 8-10 minutes until slightly thickened. Stir in vanilla, remove the peel, and set aside to cool completely.
3. In a small bowl, toss the chopped walnuts with the sugar and cinnamon. Set aside.
4. Using clean hands, gently pull apart the kadaif shreds so they stay loose and feathery. Divide them in half.
5. Spread half the shredded dough evenly in the prepared dish, pressing it down lightly. Drizzle with about one-third of the melted butter, then scatter the walnut mixture evenly over the top.
6. Top with the remaining shredded dough, spreading it out gently. Pour the rest of the melted butter evenly over the surface, making sure every strand is coated.
7. Using a sharp knife, score the pastry all the way through into diamonds or squares (this makes cutting after baking much cleaner). Bake for 40-45 minutes, until the top is deeply golden and crisp.
8. Remove from the oven and immediately pour the cooled syrup slowly and evenly over the hot pastry. It should sizzle as it absorbs. Reserve any extra syrup for drizzling.
9. Let the pastry rest at room temperature for at least 3 hours (overnight is ideal) so the syrup fully soaks in. Cut along the scored lines, garnish each piece with a sprinkle of ground walnuts and cinnamon, and serve.

Cook’s Notes

• Always pour cold syrup over hot pastry (or hot syrup over cold pastry) – the temperature contrast helps the kadaif absorb the syrup without turning soggy in the pan.
• If kadaif dough is hard to find, finely shredded fresh phyllo (crumbled by hand) is an acceptable substitute; do not use dried packaged shreds meant for coating.
• Letting the pastry rest overnight gives the cleanest slices and the most evenly soaked texture – it is worth the wait.
• For a richer variation, layer a thin spread of mild white cheese (such as ricotta or urda) over the walnuts before adding the top layer of dough.
• Store leftovers covered at room temperature for up to 3 days; the syrup actually deepens the flavor on day two.

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