Tel Kadayıf (Turkish Shredded Pastry with Honey)
A crispy Turkish pastry dessert made with shredded phyllo dough, walnuts, and honey syrup. Golden threads of pastry create an irresistibly crunchy texture.
- Total time
- 45 min
- Servings
- 8
- Calories
- 520
- Protein
- 8g
Ingredients
- 500 g Tel kadayıf (shredded phyllo dough)
- 200 g Unsalted butter, melted
- 300 g Walnuts, finely chopped
- 1 tsp Ground cinnamon
- 2 tbsp Granulated sugar
- 300 g Honey
- 200 ml Water
- 150 g Granulated sugar
- 1 tbsp Fresh lemon juice
- 3 piece Whole cloves
- 50 g Whole roasted pistachios or walnuts
Instructions
- 1
In a medium saucepan, combine water, sugar, honey, lemon juice, and cloves. Bring to a boil over medium-high heat, stirring until sugar dissolves.
- 2
Reduce heat to low and simmer for 8-10 minutes until slightly thickened. Remove from heat and let cool completely. Remove cloves before using.
- 3
In a bowl, combine chopped walnuts, cinnamon, and sugar. Mix well and set aside.
- 4
Preheat oven to 175°C (350°F). Lightly brush a 9x13 inch baking dish with melted butter.
- 5
Spread half of the shredded kadayıf evenly in the prepared pan, gently pressing to create a layer.
- 6
Drizzle half of the remaining melted butter over the kadayıf layer, then spread walnut mixture evenly on top.
- 7
Top with remaining shredded kadayıf, pressing gently, then drizzle with remaining melted butter.
- 8
Bake for 25-30 minutes until golden brown and crispy. The top should be deep golden.
- 9
Remove from oven and immediately pour cooled honey syrup evenly over hot kadayıf. Let it absorb for 10 minutes.
- 10
Cut into diamond or square shapes and garnish with roasted pistachios or walnuts. Serve at room temperature.
Tools you’ll need
- 9x13 inch baking dish
- Medium saucepan
- Mixing bowls
- Pastry brush
- Sharp knife for cutting
- Wooden spoon
- Oven
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