Yaniotiko (Baklava, stuffed with kadaif)

Submitted by enr on 27 Aug 2010
1 package ready thin wafers (400-500 g)
250 g crude velvet
200 g melted butter
# For the filling:
350 g of finely chopped walnuts
1 tbsp semolina
1/2 cup sugar
1 tsp cinnamon
# For the syrup:
1 kg of sugar
1.5 liters of water
1 cinnamon stick
juice of 1 lemon
1 pinch allspice
Yaniotiko (Baklava, stuffed with kadaif)
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Fresh ready peel unfold carefully. On top is coated thoroughly butter, sprinkles of filling (all of it is mixed in a bowl beforehand) and top spread a layer of fresh crude kadaif. Weight it carefully with both hands, even to the very end of the peel. The amount is about a handful of roll, the image I tried to show it. Hold the upper 2 sheets with stuffing and kadaif them roll. Apply plenty next crust with butter, put the roll on it and together with another crust wind it again - a roll screw with 4 sheets. Obtained several - 5 or 6 - thick rolls that can be cut into large or small pieces. Arrange in a greased baking pan and bake 30 minutes at 180 C (370 F) or until they receive a golden color. Meanwhile, the set products are boiled for 10 minutes syrup - do not miss allspice, then it is not felt. Wait to cool down a bit and pour over baklava. You can serve it in an hour, but the best part is the next day. * Of course, you have the time and opportunity can also prepare sheet. I use ready-made pastry and frozen kadaif though my guests were impressed. * This recipe is traditional in Greece, from the town of Ioannina. Some call Ioannina. Since there is its name - Yaniotiko.
3 users
27 Aug 2010


Danny and I, as your guests are impressed by your recipe! Very interesting, well explained and will surely do. Bravo!

recipe looks very appetizing. Allspice or cinnamon stick put in syrup? Product List and instructions differ. Thank you.

in syrup put both podpravki- cinnamon stick, to remain clear, but, of course, you can use cinnamon powder, just wait to settle to the bottom. Insert clip and allspice.

A great recipe! In other days will be tested! Thanks for shared recipe. In the favorite is.

Great recipe! Only to find kadaif and will try.

Here in Bulgaria sells ready kadaif as vermicelli twisted and do not know for crude to sell. I wonder, can you do with this cake and kadayf, it broken, or it soaked in water for a while to soften?

And me, I liked this recipe, yet in the next few days I plan to procure products and to try.

Aqua, I think you can try to nakisnesh in cold water (to avoid Muffler) and drain it. But do not dare guarantee. Maybe you need and reduce the baking time to about 20 minutes. Let Danny say how she thinks, is still in its recipe.

akva7 not think that will happen. It is dangerous not to burn once already baked kadaif while the drought sheet ... And there is a big difference in taste between home baked kadaif and those who buy from the store ready and only showered him. Ever ready to skashkva bottom and dry on top ... :(Search in freezers frozen kadaif. English is SHREDDED DOUGH. Located under the name KATAIFI.

so far dug around the internet and read in several places that can be planed frozen corrected as rolled or cut into very thin slices, and used instead kadaif. This may be a good idea, in the absence of crude kadaif.

recipe is interesting and looks very good. Will try.

I just tried the recipe. Is great. Kadaif used by *Samovodska bazaar* -V.Tarnovo. Kadaif buying it in large quantities and then store it in the freezer endure several months, but must be well packaged.

Congratulations received very well in no time to end the evening there was nothing in the baking pan!

I am glad that you liked the cake! And uh we rarely stayed until the next day :)

I did it now takes. But I impatiently already tried it and I delight;) I had to improvise a little with making, my pastry were 14 pieces. so I did seven rolls, such as nuts and kadaif I put nsamo and half sheet and curl of this country. It was the same, obviously my older sheet. The syrup made with orange, and put allspice, as in the recipe, the flavor is very, very nice! Photos tomorrow as it out of the baking pan, but now thanks to the wonderful, delicious and aromatic recipe.