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Kadayıf (Shredded Pastry Dessert)

Asia › Turkey
serves 12 1 hr 40 min Medium 18 versions
Meat-free Vegetarian For Guests Iftar Holiday Table Baked Stovetop
Syrup Desserts

Tel Kadayıf with Muhallebi and Orange Jam

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
  • 2 coffee cup (70 ml) butter
  • 4 water glass (200 ml) milk
  • 6 coffee cup (70 ml) caster sugar · for the muhallebi
  • 4 coffee cup (70 ml) caster sugar · for the syrup
  • 2 coffee cup (70 ml) rice flour
  • 2 coffee cup (70 ml) cornflour
  • 2 piece egg yolk
  • 1 coffee spoon salt
  • 1 tea glass (100 ml) orange peel jam
  • 1 water glass (200 ml) water · for the syrup
  • 0.5 piece lemon · juice, for the syrup

How to make it

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  1. Set aside a quarter of the kadayıf.
  2. Grease the inside and the sides of a tray 28 cm across. Lay the remaining kadayıf so that it hangs over the sides of the tray.
  3. Boil the milk in a pan with 6 coffee cups of caster sugar and the salt.
  4. Dissolve the rice flour and the cornflour in half a water glass of water to make a slurry and add it to the boiling milk.
  5. Cook, stirring constantly, until it thickens.
  6. Beat the egg yolks, mix them with the orange peel jam and add them to the muhallebi. Carry on stirring and cook for another 2 minutes.
    2 min
  7. Take it off the heat and leave it for 5 minutes, then tip it over the kadayıf in the tray and spread it out.
    5 min
  8. Fold the kadayıf hanging outside the tray back over the muhallebi. Close the kadayıf you set aside over the muhallebi as well and leave it for about an hour to cool.
  9. Scatter the remaining butter over the kadayıf in small pieces.
  10. Put it in the oven and bake for 40-45 minutes, until the top is golden, then take it out and leave it to cool.
    45 min
  11. For the syrup, boil the water, 4 coffee cups of sugar and the lemon juice. Once it begins to thicken, drizzle it over the kadayıf.
  12. Serve sliced, once it has cooled.
Tips

Letting the kadayıf hang over the tray keeps the muhallebi from running out at the sides. This dessert is sliced once both the kadayıf and the syrup are cold.

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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, 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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