Kadayif Dessert Recipe – Turkey Special
Kadayif, a beloved dessert in Turkish and Middle Eastern cuisine, is a sweet, flaky treat made from delicate strands of shredded dough, often compared to vermicelli or thin noodles. These strands are layered with a rich filling of chopped nuts—typically pistachios or walnuts—then baked until golden and crispy. After baking, the dessert is soaked in a fragrant syrup made from sugar, water, and a hint of lemon or rose water, which adds a subtle sweetness and aroma to the dish. Kadayif is indulgent yet light, with a delightful contrast between the crispiness of the pastry and the soft, syrupy interior. It’s often served at celebrations and special occasions, embodying the rich culinary heritage of the region.
- 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:
Kadayif Dough:If using frozen kadayif, be sure to thaw it completely before working with it. You can also substitute shredded phyllo dough, but the texture won’t be exactly the same.
Nuts:Traditional kadayif uses pistachios or walnuts, but feel free to experiment with other nuts or a mix of your favorites.
Butter:The butter is essential for achieving a golden, crispy texture. Use plenty to brush between the layers of dough and on top before baking.
Serving Tip:Kadayif is best enjoyed at room temperature, and it can be served with a cup of Turkish tea or a dollop of yogurt to balance the sweetness.
Make-Ahead:This dessert can be prepared ahead of time and stored at room temperature for up to 2 days.
