Kadayıf (Shredded Pastry Dessert)
Tel Kadayıf with Walnuts
One of 18 versions of Kadayıf (Shredded Pastry Dessert). The table below shows how their ingredients differ.
Ingredients
- 500 gram shredded kadayıf
- 200 gram butter · or margarine
- 1 water glass (200 ml) shelled walnuts · heaped
- half water glass (200 ml) milk
- For the syrup
- 750 gram caster sugar
- 2.5 water glass (200 ml) water
- half piece juice of the lemon
How to make it
Open in kitchen mode-
Pull the kadayıf apart into threads and take out the doughy parts inside.
-
Melt the fat in a pan and drizzle it over the kadayıf.
-
Turn it over by hand so that the fat works through the kadayıf.
-
Lay half the kadayıf in a suitable tray.
-
Scatter the chopped walnuts over it and lay the remaining kadayıf on top.
-
Bake in a moderate oven until it is a light pink.
-
Scatter half a glass of boiling milk over it.
-
Let it soften for 5 minutes with the lid on.5 min
-
Boil the sugar, the water and the lemon juice to make a medium-thick syrup and let it cool.
-
Tip the cold syrup over it.
-
Leave it covered for 2-3 hours.180 min
-
Cut it into squares or diamonds and serve.
If you like, put kaymak over the top when serving.
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 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 pistachios
Antep pistachio shredded kadayıf pressed between two trays and browned on both faces.
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