Ingredients for Walnut Kadayıf (Turkish Shredded Phyllo Dessert with Walnuts)
- 300 g (about 10.5 oz) kadayıf (shredded phyllo pastry)
- 2 tablespoons butter
- Half a tea glass (about 50 ml / 3 tbsp + 1 tsp) vegetable oil
- 2 water glasses (about 400 ml / 1¾ cups) granulated sugar
- 3 water glasses (about 600 ml / 2½ cups) water
- 2–3 drops lemon juice
- 1 water glass (about 200 ml / ¾ cup + 1 tbsp) crushed walnuts
How to Make Walnut Kadayıf (Turkish Shredded Phyllo Dessert with Walnuts)
- Shred the kadayıf (shredded phyllo pastry) loosely into a small baking tray. In a pan, melt the butter together with the vegetable oil, then pour the mixture over the kadayıf and toss well to coat. Place half of the kadayıf into the bottom of a glass baking dish. Sprinkle 1 water glass (about 200 ml / ¾ cup + 1 tbsp) of crushed walnuts evenly on top. Arrange the remaining kadayıf over the walnuts. Bake in a preheated oven at 190°C (375°F) until golden brown.
- For the syrup: Combine 3 water glasses (about 600 ml / 2½ cups) of water, 2 water glasses (about 400 ml / 1¾ cups) of granulated sugar, and 2–3 drops of lemon juice in a saucepan and bring to a boil. Once the syrup has cooled, pour it over the baked kadayıf. Enjoy your meal!
About This Recipe
Kadayıf has been a beloved dessert since the 18th century. It is known to have appeared on the menus of soup kitchens and public dining halls during the Seljuk and Anatolian Beyliks period, and is said to have been among the Sultan's personal favorites. Today 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 time-honored desserts in our culinary culture. The term "kadayıf" refers both to the dessert itself and to the pastry dough it is made from. Ramadan simply wouldn't be Ramadan without kadayıf — the sweet is almost synonymous with the holy month. Though it peaks in popularity during Ramadan, kadayıf is enjoyed throughout the year. There are no official records tracking the production and consumption of kadayıf in Turkey.
Having lost none of its glory since the 1700s, making its way from royal banquet tables to Anatolian homes and now to our own tables, these crown jewel desserts — Pistachio Kadayıf and Walnut Kadayıf — continue to delight generations. Today, as the Tarifi Kolay family, we have prepared the Walnut Kadayıf recipe for you, and our kitchens are all the more festive for it. Now it's your turn — enjoy!
