A breakfast pastry from Baghdad, kahi is made by baking layers of buttered filo until crisp and golden. The warm layers are spread with clotted cream and drizzled with date syrup, making a festive dessert plate.
Lay the filo sheets one by one on a baking tray, brushing melted butter evenly between each layer.
Before baking, score the layered filo into diamond-shaped portions with a sharp knife; this makes it easy to separate once baked.
Bake in an oven preheated to 190°C for 25 minutes, until the top is deep golden and crisp.
Spread the clotted cream over the hot layers straight from the oven, drizzle with date syrup and serve immediately.
Spread the butter evenly between every layer of filo before baking, or some patches will stay dry and never crisp up. Allergens: contains wheat (gluten) and milk and dairy.
If you cannot find clotted cream, thick double cream works as a substitute; the flavour will be slightly lighter but the crispness of the layers stays the same.
Admin DadaGastro · verified in test kitchenHurma pekmezinin tatlılığı benim damak tadım için oldukça fazlaydı, kaymakla birleşince tatlı çok ağır bir hâl aldı ve tabaktaki porsiyonun yarısını bile bitiremedim; bence şurup miktarı belirgin biçimde azaltılmalı.
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