There are a variety of dishes, generally desserts, you can prepare with kadayıf. Such as künefe and one of my favorites paradise dessert. The most common one is this String Kadayıf (Tel Kadayıf). It is also possible to prepare this dessert in your own kitchen although you can also find it many restaurants throughout Türkiye.
Where to buy Kadayıf
You will likely find kadayıf the shredded dough which is the main ingredient in specialty shops. You can order on the Internet too. It is either displayed as following and you can ask for the exact amount you need:
Or you can buy packaged kadayıf from markets or online:
How is Kadayif made?
They use machines similar to the one below to prepare the kadayıf. You can even try to prepare the shredded dough in a non-stick pan, but I believe it is not worth the effort and will be much better when made professionally. Here is the video about such a kadayıf machine, preparing the kadayıf, really fun to watch.
Tips of Kadayif Dessert
The basic rule about Turkish desserts with syrup is that either the syrup or the dough should be cold and the other should be warm. This is necessary so that the dough can soak up the syrup.
For this recipe I chose to have dough warm, so start with preparing the syrup. Once it is ready set aside to cool. You might want to add a cinnamon stick or the lemon’s peel too into the syrup. Do not forget to take these out before pouring on the kadayıf. The syrup of the recipe should be watery for this recipe, so do not worry if it does not thicken. 10 minutes simmering after the syrup comes to boil will be enough.
For the kadayıf make sure you use your hands to spread it out, untangle and make it as free as a veil.
Melt the butter over low heat not to burn it. Again use your hands to mix the butter with the kadayıf so that the butter gets all around the kadayıf. It is easier to do this in small chunks.
I have used walnuts for the filling; however feel free to use nuts or even better chopped pistachio. Be generous, whatever you are using, the filling should cover all the kadayıf.
Another important point is to press down the kadayıf after you lay half of it on your oven tray and also after you do the same for the final layer. If you have time wait at least 15 minutes after each layer so that the pressing works and the butter freezes. The best way to press, is to use a similar size dish. Do not forget to press down the corners as well.
Bake in a pre-heated oven at 400°F (200°C). Make sure the top and the bottom becomes crispy and brownish. If the top is brownish and the bottom is not place the baking dish on the very bottom of the oven. Another method is flipping over to another dish. Actually this is preferred, as the kadayıf will be more crispy and flat.
When you take it out of the oven. Wait for about 3 minutes. Cut to serving pieces and slowly pour the – by then cooled – syrup.
How to serve Kadayif Dessert
Once some what cooled move the kadayıf to the fridge and keep it there for at least 3 hours, keeping in the fridge over night will be even better. My household is never so patient. Garnish with ground pistachio and a slice of clotted cream or vanilla ice cream.
If you liked this dessert, try Paradise Dessert next time.
Enjoy!
Shredded Filo Dessert with Walnuts / Kadayıf
Ingredients
Dessert
- 400 grams sherred dough / kadayif
- 250 grams butter
- 250 grams walnuts crushed
Syrup
- 400 grams sugar
- 600 millilitres water
- 1 teaspoon lemon’s juice
Garnish
- 1 tablespoon ground pistachio
- 100 grams vanilla ice cream or clotted cream
Instructions
- Start with the syrup. Add the water and the sugar in a pot bring to boil. Mix occasionally until the sugar melts. Once boiled lower the heat to simmer for about 10 more minutes. Do not cover the pot. Finally add a teaspoon of lemon's juice. Set aside to cool.
- Melt the butter in a pot over low heat and close the heat.
- Place all your kadayif in a working space. With your hands make sure you separate it thoroughly and allow air to get inside, make sure you loosen any tangles. Be quick at this or the kadayif will get dry pretty quickly.
- Then using another bowl mix the kadayif with the butter with your hands. Make sure you do not squeeze, rather make sure the butter gets all around the kadayif. Do this in small batches.
- Spread evenly half of the kadayif on to your oven try. Press down firmly either using another tray, a dish or your hands. If you have time rest for about 15 minutes.
- Spread evenly the crushed walnuts. You can use a food processor for crushing walnuts but watch out not to turn the walnuts into a powder.
- Then lay on top, again evenly the remaining kadayif. Press down as you did in the bottom layer. Rest for at least 15 minutes again. You can keep something heavy on top while resting.
- Cook in a pre-heated oven at 180° Celsius, for about 20-30 minutes. The top and the bottom of the kadayif should be crispy and golden brown. If the top is brownish and the bottom is not, place the tray on the very bottom of the oven until the bottom is brownish too.
- After you take out of the oven flip it over to another tray. Flipping over will have your kadayif look better and more flat; but it is not a must.
- Cut to serving slices.
- Pour the cooled syrup all over the kadayif. Rest for 3 hours in the fridge, if you can wait.
- Garnish with ground pistacchio and a slice of clotted cream (kaymak) or scoop of vanilla icecream.