🍯 Kadayif

Name: Kadayif
Total time: 60 min
Yield: 8
Cuisine: Türkiye · Ottoman cuisine
Ingredients: 400 g kadayif (shredded pastry); 150 g butter, melted; 200 g walnuts, chopped; For the syrup: 400 g sugar, 350 ml water, 1 tsp lemon juice

Origin: Türkiye · Ottoman cuisine

350kcal

per serving · 100 g

350kcal

per 100 g

6 gProtein6 g / 100 g

17 gFat17 g / 100 g

43 gCarbs43 g / 100 g

Kadayif is a Turkish dessert made from fine threads of shredded pastry tossed in melted butter, layered with chopped walnuts and baked until crisp and golden. While still hot it is drenched in a light sugar syrup, so the threads stay crunchy on top and turn soft and sticky inside. It is cut into squares and served at room temperature.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: butter

Contains glutenbecause of: shredded pastry

Contains dairybecause of: butter

Not keto43 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk ⚠ Tree nuts

What it is made of

shredded pastrywalnutssugarbutter

Recipe

8 servings60 min

Ingredients

400 g kadayif (shredded pastry)
150 g butter, melted
200 g walnuts, chopped
For the syrup: 400 g sugar, 350 ml water, 1 tsp lemon juice

Method

Boil the sugar and water for 10 minutes, add the lemon juice and let the syrup cool.
Pull the pastry threads apart and toss them with the melted butter.
Press half the pastry into a baking tray, spread the walnuts over it and cover with the rest.
Bake at 180 °C for 40–45 minutes until golden and crisp.
Pour the cool syrup over the hot pastry and let it soak for at least 1 hour before cutting.

How to make it lighter

A square of about 100 g is a full dessert — cut small pieces and share the tray.
Use less syrup; the pastry stays crisp and noticeably less sweet.
Pair it with unsweetened tea or coffee rather than a sweet drink.

History

Kadayif belongs to the family of shredded-pastry sweets of the former Ottoman lands, closely related to the Arab kunafa. Thin pastry threads were traditionally made by pouring batter through a perforated vessel onto a hot round griddle, and the dessert remains a favourite in Turkey, the Balkans and the Middle East.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →