Kadayif Dessert Recipe – Turkey Special
This Kadayif Dessert is a classic Turkish sweet, where shredded, flaky dough is layered with chopped nuts—like walnuts or pistachios—baked to golden crispiness, then drenched in a fragrant lemon sugar syrup. The contrast of crunchy top and syrup-softened base creates a divine texture journey—perfect for festive occasions or when you crave a comforting, traditional treat.
- Prep Time10 min
- Cook Time50 min
- Total Time1 hr
Kadayif Dessert Ingredients:
- 500g kadayif (shredded phyllo dough, available at Middle Eastern or Turkish markets)
- 150g unsalted butter, melted
- 1 cup pistachios, walnuts, or a mixture of both, chopped (or use any nuts you prefer)
- 1/2 cup granulated sugar (optional, for the filling)
For the Syrup:
- 2 cups granulated sugar
- 2 cups water
- 1 tablespoon lemon juice
- 1 teaspoon rose water or orange blossom water (optional, for fragrance)
How to Make Kadayif Dessert:
Prepare the Syrup:In a saucepan, combine 2 cups sugar and 2 cups water. Bring to a boil, then simmer for 10-15 minutes. Stir in 1 tablespoon lemon juice and optional rose water. Let it cool.
Prepare the Kadayif:Preheat the oven to 350°F (175°C). Separate the kadayif strands and brush with melted butter. Grease a baking dish.
Layer the Kadayif:Spread half of the kadayif in the dish, then sprinkle with chopped nuts (and optional sugar). Top with the remaining kadayif, pressing down gently.
Bake:Pour the rest of the melted butter over the top and bake for 35-40 minutes, until golden and crispy.
Add Syrup:Once out of the oven, immediately pour the cooled syrup over the hot kadayif. Let it soak and cool for at least 30 minutes.
Serve: Cut into pieces and serve at room temperature. Enjoy!
Recipe Notes:
Layer compression matters: press each layer firmly—for example, using a measuring cup base—to ensure the pastry holds together and absorbs syrup evenly.
Apply coating consistency by thoroughly coating the shredded dough in melted butter, ensuring every strand crisps evenly.
Always pour warm syrup (not hot) over the freshly baked kadaif; this encourages maximum absorption and yields moist, flavorful layers.
Use the cold plate test to check doneness: chill a plate, place a drop of syruped kadaif, and if it firms within a minute, it’s ready.
Let the dessert rest fully—several hours or overnight is best—so the syrup sinks in and textures meld beautifully.
Store at room temperature in an airtight container to preserve crispness, as refrigeration can toughen the pastry.
