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Loading...A beloved Turkish dessert made from fresh shredded phyllo dough layered with chopped walnuts and baked until deeply golden, then drenched in cold citrus sugar syrup. The result is a fragrant, crisp-on-top, syrup-soaked pastry traditionally served at celebrations and afternoon tea.
Prep Time20 mins
Cook Time40 mins
Total Time60 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 625 kcalCalories
- 32 gFat
- 13 gSaturated Fat
- 78 gCarbs
- 3 gFiber
- 58 gSugar
- 8 gProtein
- 95 mgSodium
- 220 mgPotassium
- 75 mgCalcium
- 2 mgIron
- 2 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the pastry
- 500 g fresh shredded phyllo dough (tel kadayif)
- 180 g unsalted butter, melted
- 200 g walnuts, coarsely chopped
For the citrus syrup
- 2 1/4 cups (450 g) granulated sugar
- 1 1/2 cups (360 ml) water
- 1 tsp fresh lemon juice
- 1/2 tsp grated lemon zest
Directions
- Make the syrup first: combine sugar and water in a saucepan, bring to a gentle boil over medium heat, and simmer 8 minutes until slightly thickened. Stir in lemon juice and zest, then set aside to cool completely to room temperature.
- Preheat the oven to 180°C (350°F). Brush a 9×13-inch baking dish with a thin layer of the melted butter.
- Place the fresh kadayif in a large bowl and gently separate the strands with your fingers, loosening them without breaking the long threads.
- Spread half of the kadayif evenly across the prepared dish, pressing lightly with the back of a spoon to form a compact layer. Drizzle with half of the melted butter, making sure all strands are coated.
- Scatter the chopped walnuts in an even layer over the kadayif, leaving a small border around the edges to seal the pastry.
- Top with the remaining kadayif, pressing gently to enclose the walnuts. Drizzle with the remaining melted butter, working it through the top layer.
- Using a sharp knife, score the surface into 12 diamond or rectangular portions before baking so the syrup will penetrate evenly.
- Bake for 35-40 minutes, until the top is deep golden brown and crisp around the edges.
- Remove the hot pastry from the oven and immediately pour the cold syrup evenly over the entire surface — you should hear a gentle sizzle.
- Let the pastry rest at room temperature for at least 2-3 hours so the syrup fully absorbs; serve at room temperature, ideally the same day.
Cook’s Notes
- Use fresh, moist kadayif from a Middle Eastern or Turkish grocer — dried strands become brittle and will not bind properly when layered.
- The cold-syrup-on-hot-pastry method is essential: it stops the baking process, prevents sogginess, and creates the characteristic crisp top with syrupy center.
- Add 1 tsp rose water or orange blossom water to the cooled syrup for a classic Ottoman-style floral note.
- Score the pastry before baking; cutting afterward crushes the delicate shredded strands and ruins the texture.
- Serve at cool room temperature rather than warm or chilled so the syrup stays fluid and the flavors are most aromatic.
