Preheat the oven to 190°C/375°F/gas mark 5. Place the pastry in a bowl and loosen it by separating the strands a little with your fingers. Sprinkle with the sugar and pour on the melted butter. Mix ...

Ingredients16 big red shrimps400g kadaif (bird’s nest) pastry400g of butter1 glass of white wine1 crushed garlic cloveFresh oregano Method Peel the shrimps and put ...

The fine shreds of this Middle Eastern pastry bring a deliciously satisfying crunch to a favourite dessert I can forgive myself for not making kadaif pastry from scratch; it’s a fiddle, but can be ...

Executive chef Raphael Abrahante lays shredded phyllo dough, or kadaif, in long strands. He places a sea scallop on the strips and rolls it firmly in the dough without using egg or water to seal it.

Did you think the "Dubai chocolate" trend had said its last word? Think again... It's back with a vengeance with these chewy cookies completely irresistible ;) Halfway between an ultra-melting cookie ...