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Kadayıf (Shredded Pastry Dessert)

Asia › Turkey
serves 10 1 hr 5 min Medium 18 versions
Meat-free Vegan Lactose-free Iftar Holiday Table Baked Stovetop
Syrup Desserts

Rose Kadayıf

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

Ingredients

Servings 10 people
  • 250 gram shredded kadayıf
  • 2 piece yufka sheets
  • 200 gram margarine
  • 150 gram walnuts · coarsely crushed
  • 1 dessert spoon cinnamon
  • For the syrup
  • 4 water glass (200 ml) sugar
  • 3 water glass (200 ml) water
  • a quarter piece lemon
  • To decorate
  • 3 tablespoon pistachios

How to make it

Open in kitchen mode
  1. Lay the first sheet of yufka on a flat, firm surface.
  2. Spread half the melted margarine over the yufka with the tip of a spoon.
  3. Spread the fat over the whole sheet with the help of a brush.
  4. Spread half the shredded kadayıf evenly over the yufka.
  5. Sprinkle cinnamon over it.
  6. Spread half the coarsely crushed walnuts over the kadayıf.
  7. Roll the yufka up tightly.
  8. Cut the roll two fingers wide with a sharp knife to get round pieces.
  9. Lay the pieces on their sides on a lightly greased baking tray.
  10. Prepare the second sheet of yufka the same way and arrange it on the tray.
  11. Bake in a moderate oven until they are lightly crisp and golden top and bottom.
  12. Meanwhile, put the sugar, the water and the lemon in a pan and bring it to the boil.
  13. Once it has boiled, take the syrup off the heat and let it cool.
  14. When the kadayıf rolls are golden, take them out of the oven and let them cool to lukewarm.
  15. Pour the lukewarm syrup over the rolls.
  16. Transfer the pastries, once they have drunk up the syrup, to a serving plate and serve with crushed Antep pistachios scattered over them.
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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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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 muhallebi, baked

serves 12 1 hr 30 min

A tray dessert in which a rice flour muhallebi is poured between two layers of kadayıf, baked, and sweetened with cold 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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