This is just a few ingredients, nothing fancy, light, delicious and definitely a “must try”. It only requires water, sugar, butter, few drops of lemon and shredded fillo (kadayıf in Turkish). I understand that it might be difficult in some areas to find shredded fillo, but I read that it is possible to order online too.
Prepare the syrup first. Then try to disentangle the fillo with your hands. Put fillo halfway into muffin tray. If you do not have such a tray you can use tea or coffee cups. Fill such a cup the way you are filling the muffin tray. That is half way fillo, coarsely crushed walnuts in the middle, fillo to cover. Press down firmly at all layers and flip over on to a standard oven tray. You should either use an oven paper or spread some liquid oil before flipping over the fillo muffins.
Cook until the fillo turns brownish. Let cool for 1-2 minutes. and gently take out each muffin using a spoon. Then pour the syrup on each fillo muffin gently, try not to ruin the shape.
Wait about half an hour to let the muffins soak the sugar. Garnish with ground pistachio, coated cream or vanilla ice cream.
Put 300 gram sugar and 360 milliliter water into a pot. Bring to boil over medium heat while mixing occasionally. When the water starts to boil, simmer for an additional 5 minutes. Add 1/4 of a lemon's juice, bring to boil for the last time. Close the heat, set aside.
Melt the butter in a small pot over medium heat.
If possible use a muffin/bun tray. Using an egg brush spread melted butter into each hole.
Place the shredded fillo, separate the fillo if stuck to each other. Then pour the remaining melted butter on top. Mix well with your hands, without squeezing and until all the butter is well combined with all the fill.
Fill each hole half way with shredded fillo. Press down firmly with the help of the back of a glass or similar.
Sprinkle coarsely chopped walnuts as the next layer.
Cover the top with shred fillo again. Press down again with the back of a glass or similar.
Bake in a preheated oven at 170 Celsius degrees until brownish. Should take about 30-40 minutes.
When you take out the muffin/bun tray out of the oven. Wait for a minute. Then gently take out each bun using a spoon. Either using the same side or turning them upside down, transfer to a serving dish.
The syrup should be at room temperature by now. Using a soup serving spoon pour syrup on top of each bun.