Tel Kadayıf (Kadaif Dessert) is a traditional Turkish recipe for a classic dessert of buttered kadayif thread pastry spread in two layers in a baking dish that's baked and finished by drizzling with syrup. The full recipe is presented here and I hope you enjoy this classic Turkish version of: Kadaif Dessert (Tel Kadayıf).
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Tel Kadayıf (Kadaif Dessert) is a popular and unique Turkish dessert typically served during the holy month of Ramadan. Kadayıf (Kadaif) is available at Middle Eastern stores and can be purchased on-line from Amazon or eBay.
Ingredients:
500g kadaif pastry [or use this site's home-made Kadayıf recipe]
200g butter
200g chopped walnuts or pistachios
350g sugar
600ml water
few drops of lemon juice
ground pistachios, ice cream or kaymak to garnish
Method:
Begin by preparing the syrup: Pre-heat your oven to 180°C.
Grease a 32 x 24 x 6cm baking dish with butter, and set aside.
Now prepare a simple syrup by combining the water and sugar in a pan over medium heat.
cook, stirring until all the sugar has dissolved, then bring to a boil, reduce to a simmer and cook gently for 15 to 20 minutes.
Add a few drops of lemon juice, let it simmer for a few more minutes, and then remove the pan from heat and set aside.
Unwrap the kadaif pastry and separate the strands with your fingers. Be sure to remove any clumps or knots that you come across.
Melt the butter in a saucepan or in the microwave. Pour the melted butter over the pastry and mix well, making sure that all the strands are coated with butter.
Take half of the buttered kadaif threads and press down firmly with a bottom of a bowl into the baking dish, making sure to cover the entire bottom.
Evenly spread the chopped walnuts over the pastry base. Top the walnut filling with the remainder of the buttered kadaif pastry, pressing down firmly to create a smooth surface.
Transfer the Tel Kadayıf to the centre of your pre-heated oven and bake for 35–40 minutes, until the top is golden brown and crispy.
Once baked to your satisfaction, remove from the oven and use a sharp knife to divide into 12 squares.
Pour the cooled syrup over the kadayif, making sure that you cover every piece.
Leave the kadaif at room temperature until it has completely cooled down and soaked up the syrup before garnishing with chopped nuts and serving.
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