Shredded Dough String Dessert with Walnuts / Tel Kadayif Tatlisi

There are a variety of delicacies generally desserts you can prepare with kadayif. Such as stuffed kadayif, kunefe which is also well known and even kadayif with pudding called the paradise dessert. The most common one is this String Kadayif (Tel Kadayif). It is also possible to prepare it in your own kitchen although you can also find it many restaurants throughout Turkey.

You will likely find kadayif the shredded dough which is the main ingredient in specialty shops. You can order on the Internet too. They use machines similar to the one below to prepare the kadayif. You can even try to prepare the shredded dough in a non-stick pan, but I believe it is not worth the effort and will be much better when made professionally. 

 

The basic rule about Turkish desserts with syrup is that either the syrup or the dough should be cold and the other should be warm. This is necessary so that the dough can soak up the syrup.

For this recipe I chose to have dough warm so start with preparing the syrup. Once it is ready set aside to cool. You might want to add a cinnamon stick or the lemon’s peel too. Don’t forget to take out before pouring on the kadayif. The syrup of the recipe is watery so don’t worry if it doesn’t thicken. 10 minutes simmering after the syrup comes to boil will be enough. 

For the kadayif make sure you use your hands to spread it out, untangle and make it as free as a veil.

Melt the butter over low heat not to burn it. Again use your hands to mix the butter with the kadayif so that the butter gets all around the kadayif. It is easier to do this in small chunks.

 

I have used walnuts for the inside; however feel free to use nuts or even better chopped pistachio. Be generous, whatever you are using should cover all the kadayif. 

Another important point is to press down the kadayif after you lay half of it on your oven tray and also after you do the same for the final layer. If you have time wait at least 15 minutes after each layer so that the pressing works and the butter freezes. The best way to press is do use a similar size dish. Don’t forget to press down the corners as well.

Cook in a pre-heated oven at 200 degrees Celsius. Make sure the top and the bottom becomes crispy and brownish. If the top is brownish and the bottom is not place the baking dish on the very bottom of the oven. Another method is flipping over to another dish. Actually this is preferred, as the kadayif will be more crispy and flat.

When you take it out of the oven. Wait for about 3 minutes. Cut to serving pieces and slowly pour the by then cooled syrup.

Once some what cooled move the kadayif to the fridge and keep it there for at least 3 hours, keeping in the fridge over night will be even better.  My household is never so patient. Garnish with ground pistachio and a slice of clotted cream or vanilla ice cream.

Enjoy. 

Shredded Dough Dessert with Walnuts / Cevizli Kadayıf
Print Recipe
Servings Prep Time
1 Large Tray 5 minutes
Cook Time Passive Time
50 minutes 2 hours
Servings Prep Time
1 Large Tray 5 minutes
Cook Time Passive Time
50 minutes 2 hours
Shredded Dough Dessert with Walnuts / Cevizli Kadayıf
Print Recipe
Servings Prep Time
1 Large Tray 5 minutes
Cook Time Passive Time
50 minutes 2 hours
Servings Prep Time
1 Large Tray 5 minutes
Cook Time Passive Time
50 minutes 2 hours
Ingredients
Dessert
Syrup
Garnish
Servings: Large Tray
Instructions
  1. Start with the syrup. Add the water and the sugar in a pot and boil until the sugar melts, then continue to simmer for about 10 minutes over low heat. Do not cover the pot. Finally add a tea spoon of lemon's juice. Set aside to cool.
  2. Melt the butter in a pot over low heat and close the heat.
  3. Place all your kadayif in a working space. With your hands make sure you separate it, allow air to get inside, make sure you loosen any tangles. Be quick at this or the kadayif will get dry pretty quickly.
  4. Then using another bowl mix the kadayif with the butter with your hands. Make sure you don't squeeze, rather make sure the butter gets all around the kadayif. Do this in small amounts.
  5. Spread evenly half of the kadayif to your oven try. Press down firmly either using another tray, a dish or your hands. If you have time rest for 15 minutes.
  6. Spread evenly chrushed walnuts. You can use a food processor but watch out not to turn the walnuts into a powder.
  7. Then lay on top, again evenly the remaining kadayif. Press down as you did in the bottom layer. Rest for at least 15 minutes again. You can keep something heavy on top while resting.
  8. Cook in a pre-heated oven at 180 degrees, for about 20-30 minutes. The top and the bottom of the kadayif should be crispy and golden brown. If the top is brownish and the bottom is not place the tray on the very bottom of the oven until the bottom is brownish too.
  9. After you take out of the oven flip it over to another tray. Flipping over will have your kadayif look better and more flat; but it is not a must.
  10. Cut to serving slices.
  11. Pour the cooled syrup all over the kadayif. Rest for 3 hours in the fridge, if you can wait.
  12. Garnish with ground pistacchio and a slice of clotted cream (kaymak) or scoop of vanilla icecream.
Share this Recipe
Powered byWP Ultimate Recipe

Posted in Desserts Tagged with: , , , , , , , , , , , , , , , , ,
2 comments on “Shredded Dough String Dessert with Walnuts / Tel Kadayif Tatlisi
  1. Georgia Kofinas says:

    I was so excited to see the video included here on how kadayif is made. I teach traditional Eastern Mediterranean cuisine in a tourism school and my students always ask how kadayif is made. So now I can show them the video!!! Thank you very much!
    I also enjoy reading your recipes since we enjoy Turkish cuisine very much. I would like to just make a comment on the use of English terms for Turkish ingredients. The cheese here that you named “cloathed” should be “clotted cream”. I know this because I was born and grew up in America (although of Greek descent)and this is the closest thing to kaymak.
    I look forward to your next recipes!
    çok teşekkürler,

Leave a Reply

Your email address will not be published. Required fields are marked *

*