Shredded Filo Dessert with Walnuts / Kadayıf
A classic among Turkish desserts.
Servings 1 Large Tray
Calories 400kcal
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.