Ingredients for Giresun Kadayıf (Hazelnut-Filled Shredded Pastry from Giresun)
- 300 g Giresun kadayıf (shredded phyllo pastry)
- 100 g butter
- 1 water glass (about 200 ml / 3/4 cup + 1 tbsp) roasted and ground hazelnuts
- For the syrup:
- 3 water glasses (about 200 ml / 3/4 cup + 1 tbsp each) granulated sugar
- 3 water glasses water (or milk, if preferred)
- 3–4 drops lemon juice (omit if making with milk)
How to Make Giresun Kadayıf (Hazelnut-Filled Shredded Pastry from Giresun)
In a saucepan, combine 3 water glasses of granulated sugar and 3 water glasses of water and bring to a boil. Just before it reaches a full boil, add 3–4 drops of lemon juice, then continue boiling briefly. Remove from heat and set aside to cool.
Place 300 g of kadayıf (shredded phyllo pastry) in a baking tray, pour the melted 100 g of butter over it, and blend together by pulling the strands apart with your fingers. Take an orange-sized portion of this mixture and spread it out on a flat surface. Place hazelnuts at one end and roll it up like a dolma (stuffed roll). Prepare all the remaining mixture the same way and arrange the rolls in a baking tray. Dot the tops with very small pieces of butter and bake in a 200°C (390°F) oven until golden brown. Pour the cooled syrup over the hot kadayıf rolls and, once the syrup is absorbed, top with crushed hazelnuts and serve. Enjoy!
About This Recipe
Kadayıf (shredded phyllo pastry) has been a beloved dessert since the 18th century. It is known to have appeared on the lists of dishes served in soup kitchens and public canteens during the Seljuk and Anatolian Principalities era, and was reportedly among the Sultan's favorite sweets. It is most widely enjoyed as a dessert in the Balkans, Turkey, and Middle Eastern countries. The word "kadayıf" is the plural form of the Arabic word "kadife," meaning velvet.
It is one of the most traditional sweets in our culinary culture. Both the dessert itself and the shredded dough it is made from are called kadayıf. Ramadan simply wouldn't be the same without it — in fact, kadayıf is the first thing that comes to mind when Ramadan is mentioned. While consumption is highest during Ramadan, kadayıf is enjoyed throughout the year as well. There are no official records on kadayıf production and consumption in Turkey.
While our beloved Pistachio Tel Kadayıf recipe holds a special place in our hearts, today we bring you a recipe straight from Giresun — the jewel of the Black Sea coast. We hope you get to enjoy this Giresun Kadayıf recipe on location someday. Happy cooking!
