Kadayif

5 from 2 votes

Kadayif is a classic Turkish dessert made with fine pastry strands, chopped walnuts or pistachios, melted butter, and sugar syrup. It is easier to make than baklava, bakes beautifully golden, and tastes lovely served with kaymak, ice cream, or Turkish tea.

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: Greek, Middle Eastern, Turkish

Diet: Halal, Vegetarian

Servings: portions

Calories: 492kcal

Author: Ayla Clulee

Ingredients

1 ⅙ lb kadaif pastry (500 grams)
7 oz butter (200 grams)
7 oz chopped walnuts or pistachio (200 grams)
1 ¾ cups sugar (350 grams)
2½ cups water (600 ml)
few drops of lemon juice
ground pistachio, ice cream or kaymak to garnish

US Customary - Metric

Instructions

Prepare the Syrup

Preheat your oven to 350°F (180°C).
Grease a 12" x 9" x 2.5" / 32 cm x 24 cm x 6 cm baking tray with butter and set it aside.
Place the sugar and water in a saucepan over medium heat.
Stir until the sugar dissolves, then bring the mixture to a boil.
Lower the heat and let it simmer gently for 15 to 20 minutes, until it thickens slightly.
Add a few drops of lemon juice and simmer for another 2 to 3 minutes. Remove the syrup from the heat and let it cool completely.

Build the Kadayif Layers

Unwrap the kadayif pastry and place it in a large bowl or on a clean tray. Separate the strands gently with your fingers and remove any clumps or knots.
Melt the butter in a saucepan or in the microwave. Pour the melted butter over the kadayif pastry and mix well with your hands until all the strands are evenly coated.
Place half of the buttered kadayif pastry into the prepared baking tray.
Press it down firmly with your hands or the bottom of a bowl, making sure it covers the base evenly.
Spread the chopped walnuts or pistachios evenly over the pastry.
Top with the remaining kadayif pastry and press down firmly again to create an even, compact layer.

Bake and Soak in Syrup

Bake the kadayif for 35 to 40 minutes, or until the top is golden brown and crisp
Remove the tray from the oven and cut the hot kadayif into 12 pieces using a sharp knife.
Pour the cooled syrup evenly over the hot kadayif, making sure to cover the edges and corners.
Leave it at room temperature until it cools completely and absorbs the syrup, at least 2 to 3 hours.
Garnish with ground pistachio and serve with kaymak, or ice cream.

Notes

If using frozen kadayif pastry, thaw it overnight in the refrigerator before using.
Separate the pastry strands well before adding the butter so the kadayif bakes evenly.
Make sure every strand is coated with melted butter. This helps the pastry turn golden instead of dry.
Chop the walnuts or pistachios finely, but do not turn them into powder or paste.
Press both pastry layers firmly into the tray. This helps the kadayif hold its shape after baking.
Use cooled syrup on hot kadayif for the best texture.
Slice the kadayif before adding the syrup so the syrup can reach the middle of each piece.
Let the kadayif rest for at least 2 to 3 hours before serving.
Store leftovers at room temperature for up to 5 days.
You can freeze leftover kadayif for up to 3 months. Let it cool completely, then place the pieces in an airtight freezer-safe container with parchment paper between layers if stacking. Thaw at room temperature before serving.

Nutrition