Turkish Walnut and Shredded Phyllo Pastry with Lemon Syrup

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Crispy shredded phyllo dough is layered with finely chopped walnuts, baked until deeply golden, and then soaked in a bright lemon-scented sugar syrup. This classic Turkish pastry has a crackly, golden top with a tender, nut-studded center and a sweet, fragrant syrup that seeps through every strand.

Nutrition Facts

Per serving (estimated)

• 565 kcalCalories
• 26 gFat
• 11 gSaturated Fat
• 78 gCarbs
• 2 gFiber
• 45 gSugar
• 6 gProtein
• 90 mgSodium
• 150 mgPotassium
• 40 mgCalcium
• 1.5 mgIron
• 1 mgVitamin C
• 350 mcgVitamin A

Ingredients

For the lemon syrup

• 2 cups (400 g) granulated sugar
• 1½ cups (360 ml) water
• 1 strip lemon peel
• 1 tablespoon fresh lemon juice
• ½ teaspoon rose water (optional)

For the pastry

• 1 lb (450 g) fresh or thawed shredded phyllo dough (kataifi)
• 1 cup (115 g) walnuts, finely chopped
• 1 cup (225 g) unsalted butter, melted
• 1 tablespoon granulated sugar
• 1 teaspoon ground cinnamon
• Pinch of fine sea salt

Directions

1. Make the syrup first: combine the sugar, water, and lemon peel in a medium saucepan over medium heat. Bring to a gentle boil, stirring until the sugar dissolves, then simmer for 10 minutes without stirring.
2. Remove from the heat, stir in the lemon juice and rose water if using, and let the syrup cool completely to room temperature. Chill it in the refrigerator if you want it extra cold.
3. Preheat the oven to 350°F (175°C) and generously butter a 9×13-inch baking dish.
4. Use your fingers to separate and fluff the shredded phyllo into loose, airy strands. Spread half of it evenly across the bottom of the prepared dish and drizzle with half of the melted butter, pressing down very lightly.
5. Stir the walnuts together with the sugar, cinnamon, and salt, then sprinkle the mixture evenly over the base layer. Top with the remaining shredded phyllo and drizzle with the rest of the butter, patting down gently so the strands knit together.
6. Using a sharp knife, score the surface into 9 even squares, cutting about three-quarters of the way through the pastry.
7. Bake for 35 to 40 minutes, until the top is a deep, even golden brown and feels firm and crisp when tapped.
8. Immediately pour the cold syrup evenly over the hot pastry (the temperature contrast is what keeps it crispy). Let it absorb for at least 20 minutes, then lift out the squares and serve at room temperature.

Cook’s Notes

• The syrup and the pastry must be at opposite temperatures when they meet—cold syrup over hot pastry, or hot syrup over cooled pastry—so the strands stay crisp rather than turning soggy.
• Fresh kataifi can be found at Middle Eastern markets; if using frozen, thaw overnight in the refrigerator and use within 2 days for best texture.
• Clarifying the butter (melting it and skimming off the white milk solids) gives a crunchier, less greasy finish and prevents the dairy from burning.
• Swap the walnuts for unsalted pistachios for a more festive, traditional Turkish presentation, or use a 50/50 mix of both.
• Serve with thick Turkish clotted cream (kaymak), a scoop of vanilla ice cream, or a small Turkish coffee to balance the sweetness.

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