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Kadayıf (Shredded Pastry Dessert)

Asia › Turkey
serves 12 1 hr 30 min Medium 18 versions
Meat-free Vegetarian For Guests Iftar Holiday Table Baked Stovetop
Syrup Desserts

Kadayıf with Muhallebi

One of 18 versions of Kadayıf (Shredded Pastry Dessert). The table below shows how their ingredients differ.

Ingredients

Servings 12 people
  • 500 gram shredded kadayıf
  • 250 gram margarine
  • 6 water glass (200 ml) milk · for the muhallebi
  • 1.5 water glass (200 ml) caster sugar · for the muhallebi
  • 3 tablespoon flour · for the muhallebi
  • 3 tablespoon rice flour · for the muhallebi
  • 1 dessert spoon cornflour · for the muhallebi
  • 2 piece egg yolk · for the muhallebi
  • 1 pinch salt · for the muhallebi
  • 1 packet vanilla · for the muhallebi
  • 4 water glass (200 ml) caster sugar · for the syrup
  • 5 water glass (200 ml) water · for the syrup
  • 0.5 piece lemon · juice, for the syrup

How to make it

Open in kitchen mode
  1. First make the syrup: put the water and the sugar in a pan.
  2. Once it begins to boil, keep it on the heat for another 15 minutes and add the lemon juice.
    15 min
  3. Boil it once or twice more, take the pan off the heat and leave the syrup to cool.
  4. Grease a tray 40 cm across with half the melted margarine and lay half the kadayıf in the tray.
  5. In another pan, mix the milk, the vanilla, the flour, the cornflour, the rice flour, the salt and the sugar and bring it to the thickness of a muhallebi.
  6. Once it has thickened, stir the beaten egg yolks into the muhallebi and stir for another 1-2 minutes. Take the pan off the heat and let it rest for 10 minutes.
    2 min
  7. Spread the muhallebi over the kadayıf in the tray and lay the remaining kadayıf on top.
  8. Leave the tray for 1 hour, then drizzle the remaining melted margarine over the kadayıf.
    60 min
  9. Bake in a 180 degree oven until the kadayıf is golden, then drizzle the cold syrup over it and wait for it to soak in.
Tips

Letting the muhallebi stand before pouring it into the tray keeps the kadayıf from going soggy straight away. Pour the syrup cold over the hot kadayıf.

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Kadayıf (Shredded Pastry Dessert) versions

They are all the same dish; the table below lists only the ingredients that set them apart. Ingredients common to every version (flour, salt, oil) are left out — they make no difference.

Arap base Burma Burma, tel Burma, with pistachios Ekmek In yufka Rolled in yufka Rose Stuffed with walnuts, fried Stuffed, with chicken Tel, with pistachios Tel, with walnuts With milk With muhallebi and orange jam With muhallebi, baked With pistachios With semolina With walnuts
Ingredient Arap Burma Burma, tel Burma, with pistachios Ekmek In yufka Rolled in yufka Rose Stuffed with walnuts, fried Stuffed, with chicken Tel, with pistachios Tel, with walnuts With milk With muhallebi and orange jam With muhallebi, baked With pistachios With semolina With walnuts
tel kadayıf (shredded pastry) — — — — — — — ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓
lemon ✓ — ✓ — ✓ — ✓ ✓ ✓ ✓ ✓ — — ✓ ✓ — — —
walnuts — ✓ ✓ — — ✓ ✓ ✓ ✓ ✓ — ✓ ✓ — — — — ✓
milk ✓ — — — — ✓ — — — ✓ — ✓ ✓ ✓ ✓ — ✓ —
butter — ✓ ✓ — — — — — ✓ — ✓ ✓ — ✓ — — — ✓
margarine — — — — — ✓ ✓ ✓ — ✓ — — ✓ — ✓ — ✓ —
lemon juice — ✓ — — — — — — — — — ✓ ✓ — — — ✓ ✓
egg ✓ — — — — — — — ✓ — — — — ✓ ✓ — — —
pistachios ✓ — — — — — — ✓ ✓ — ✓ — — — — — — —
yufka (thin dough sheets) — — — — — ✓ ✓ ✓ — — — — — — — — — ✓
oil — — — ✓ — — — — ✓ — — — — — — ✓ — —
burma kadayıf (twisted strands) — ✓ — ✓ — — — — — — — — — — — — — —
cornflour — — — — — — — — — — — — — ✓ ✓ — — —
flour ✓ — — — — — — — — — — — — — ✓ — — —
kadayıf (shredded pastry) — — ✓ — — ✓ — — — — — — — — — — — —
kaymak (clotted cream) — — — — ✓ — — — ✓ — — — — — — — — —
rice flour — — — — — — — — — — — — — ✓ ✓ — — —
salt — — — — — — — — — — — — — ✓ ✓ — — —
semolina — — — — — — — — — ✓ — — — — — — ✓ —
shelled Antep pistachios — — — ✓ — — — — — — — — — — — ✓ — —
bread — — — — ✓ — — — — — — — — — — — — —
chicken — — — — — — — — — ✓ — — — — — — — —
cinnamon — — — — — — — ✓ — — — — — — — — — —
moist kadayıf — — — — — — ✓ — — — — — — — — — — —
orange peel jam — — — — — — — — — — — — — ✓ — — — —
sunflower oil ✓ — — — — — — — — — — — — — — — — —
vanilla — — — — — — — — — — — — — — ✓ — — —
yassı kadayıf (flat discs) ✓ — — — — — — — — — — — — — — — — —

Arap

serves 6 50 min

Flat kadayıf discs dipped in milk and egg, fried, then left to stand in syrup. Ground Antep pistachios over the top.

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Burma

serves 12 1 hr 15 min

A dessert in which burma kadayıf is rolled like a tube and browned on both faces; cut a finger long.

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Burma, tel

serves 12 1 hr 20 min

A burma in which the kadayıf is wrapped around walnuts and coiled into a circle; both faces are browned.

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Burma, with pistachios

serves 16 1 hr 20 min

The Gaziantep method, in which raw burma kadayıf is wrapped around Antep pistachios and baked twice.

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Ekmek

serves 8 1 hr

The classic, in which ready-made ekmek kadayıfı is softened by simmering in syrup; kaymak over the top.

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In yufka

serves 8 1 hr 55 min

A kadayıf in which the roll rests in the fridge before being sliced and baked; the syrup is made with milk.

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Rolled in yufka

serves 8 1 hr

A quick dessert in which moist kadayıf, walnuts and sugar are scattered over greased yufka, rolled up, baked and soaked in syrup.

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Rose

serves 10 1 hr 5 min

Shredded kadayıf rolled in yufka and arranged like roses, with a cinnamon and walnut filling.

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Stuffed with walnuts, fried

serves 10 1 hr 10 min

An Antep dessert in which walnut kadayıf is rolled up, sealed with egg white, fried in oil, dropped into cold syrup and served with kaymak.

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Stuffed, with chicken

serves 8 1 hr 30 min

A chicken breast dessert in which chicken pulled into threads is worked together with a semolina muhallebi and walnuts, wrapped in kadayıf, browned in the oven and soaked in syrup.

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Tel, with pistachios

serves 12 55 min

The classic, in which raw shredded kadayıf is laid in two layers and baked with Antep pistachios. The sugar is dissolved in cold water.

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Tel, with walnuts

serves 10 1 hr

Walnut kadayıf softened with boiling milk after baking; it rests for 2-3 hours with cold syrup.

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With milk

serves 8 50 min

The method in which lukewarm milk goes first over the hot kadayıf as it leaves the oven, then cold syrup.

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With muhallebi and orange jam

serves 12 1 hr 40 min

A milky kadayıf in which the pastry, hanging over the sides of the tray, is folded over a muhallebi made with orange peel jam, then baked and soaked in syrup.

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With pistachios

serves 16 1 hr 10 min

Antep pistachio shredded kadayıf pressed between two trays and browned on both faces.

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With semolina

serves 10 1 hr 5 min

A baked dessert with a semolina muhallebi made with milk spread between two layers of kadayıf.

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With walnuts

serves 8 1 hr 5 min

Shredded kadayıf rolled in yufka and sliced; cold syrup over the hot pastry.

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