Kadayıf (Shredded Pastry Dessert)
Kadayıf with Pistachios
One of 18 versions of Kadayıf (Shredded Pastry Dessert). The table below shows how their ingredients differ.
Ingredients
- 1 kilogram raw shredded kadayıf
- 200 gram shelled Antep pistachios
- 250 gram clarified butter
- For the syrup
- 1.5 kilogram sugar
- 750 gram water
How to make it
Open in kitchen mode-
Break the kadayıf into threads.
-
Press half the kadayıf into a tray greased with 150 g of fat.
-
Scatter the pistachios between the layers.
-
Put the remaining kadayıf on top.
-
Press it down with a tray of the same size.
-
Bake in a low oven until the top is golden.
-
Turn the kadayıf, once the top is baked, with the help of another tray.
-
Drip 50 g of fat around the edges of the tray and put it back in the oven.
-
For the syrup, keep 1.5 kg of sugar with 750 g of water on the heat until it boils; cook it for another 5 minutes after it boils.5 min
-
Once both faces of the kadayıf are baked, pour the syrup over it hot and serve.
Did you make this?
Your rating joins the average right away; your comment is published after we read it.
Rate it and share your photo If you made this recipe you can add your rating, your notes and your photo — just sign in.
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.
| 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
Flat kadayıf discs dipped in milk and egg, fried, then left to stand in syrup. Ground Antep pistachios over the top.
Open this versionBurma
A dessert in which burma kadayıf is rolled like a tube and browned on both faces; cut a finger long.
Open this versionBurma, tel
A burma in which the kadayıf is wrapped around walnuts and coiled into a circle; both faces are browned.
Open this versionBurma, with pistachios
The Gaziantep method, in which raw burma kadayıf is wrapped around Antep pistachios and baked twice.
Open this versionEkmek
The classic, in which ready-made ekmek kadayıfı is softened by simmering in syrup; kaymak over the top.
Open this versionIn yufka
A kadayıf in which the roll rests in the fridge before being sliced and baked; the syrup is made with milk.
Open this versionRolled in yufka
A quick dessert in which moist kadayıf, walnuts and sugar are scattered over greased yufka, rolled up, baked and soaked in syrup.
Open this versionRose
Shredded kadayıf rolled in yufka and arranged like roses, with a cinnamon and walnut filling.
Open this versionStuffed with walnuts, fried
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.
Open this versionStuffed, with chicken
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.
Open this versionTel, with pistachios
The classic, in which raw shredded kadayıf is laid in two layers and baked with Antep pistachios. The sugar is dissolved in cold water.
Open this versionTel, with walnuts
Walnut kadayıf softened with boiling milk after baking; it rests for 2-3 hours with cold syrup.
Open this versionWith milk
The method in which lukewarm milk goes first over the hot kadayıf as it leaves the oven, then cold syrup.
Open this versionWith muhallebi and orange jam
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.
Open this versionWith muhallebi, baked
A tray dessert in which a rice flour muhallebi is poured between two layers of kadayıf, baked, and sweetened with cold syrup.
Open this versionWith semolina
A baked dessert with a semolina muhallebi made with milk spread between two layers of kadayıf.
Open this versionWith walnuts
Shredded kadayıf rolled in yufka and sliced; cold syrup over the hot pastry.
Open this version