Tel Kadayıf

Ingredients

• 1 cup whole milk
• ½ cup heavy cream
• 3 tablespoons cornstarch
• 3 tablespoons granulated sugar
• ½ teaspoon vanilla extract
• 2 tablespoons unsalted butter
• 14 ounces shredded phyllo dough (tel kadayıf)
• ¾ cup unsalted butter, melted
• 1 cup honey
• ¾ cup granulated sugar
• ¾ cup water
• 1 tablespoon fresh lemon juice
• 4 count whole cloves
• ½ cup unsalted pistachios, roughly chopped

Instructions

1. 1

   In a medium saucepan, whisk together 1 cup of whole milk, 0.5 cup of heavy cream, 3 tablespoons of cornstarch, and 3 tablespoons of granulated sugar until smooth — this prevents lumps in your custard. Set the pan over medium heat and stir constantly with a wooden spoon, scraping the bottom and sides to ensure even cooking.

2. 2

   Continue stirring until the mixture thickens and coats the back of the spoon, about 8-10 minutes. You'll see it go from pourable liquid to a thicker, creamy consistency. Once thickened, remove from heat and stir in 0.5 teaspoon of vanilla extract and 2 tablespoons of unsalted butter. Stir until the butter melts completely.

3. 3

   Pour the custard onto a wide, shallow dish and press a sheet of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 20 minutes while you prepare the pastry and syrup.

4. 4

   In a medium saucepan, combine 0.75 cup of granulated sugar, 0.75 cup of water, 1 cup of honey, 1 tablespoon of fresh lemon juice, and 4 whole cloves. Set over medium heat and stir until the sugar dissolves completely, about 3-4 minutes.

5. 5

   Once the sugar has dissolved and you see steam rising from the surface, stop stirring and let it simmer gently for 5 minutes. The mixture should smell sweet and slightly floral from the cloves. Remove from heat and set aside to cool completely — you want the syrup to be at room temperature or slightly warm when you pour it over the hot pastry.

6. 6

   Preheat your oven to 350°F and position a rack in the center. Lightly brush a 9-by-13-inch baking dish with melted butter — this prevents the delicate shredded pastry from sticking.

7. 7

   Gently loosen the 14 ounces of shredded phyllo dough with your fingers to separate any clumped strands — it should look light and airy like a nest. Drizzle 0.25 cup of melted butter over the dough and toss gently with your fingertips, using a light hand to coat it evenly without crushing the delicate strands. Spread half of the buttered pastry in an even layer across the bottom of the baking dish.

8. 8

   Spoon the chilled custard filling over the pastry layer, spreading it into an even layer with a spatula — leave a 1/2-inch border around the edges so the pastry can crisp properly. Top with the remaining buttered shredded pastry, again spreading gently into an even layer.

9. 9

   Drizzle the remaining 0.5 cup of melted butter over the top, using a pastry brush to distribute it evenly. This ensures every strand of pastry gets golden and crispy.

10. 10

    Bake for 30-35 minutes until the top is deep golden brown and you hear a gentle crackling sound as it cools slightly — this is the pastry crisping up. The edges should be darker gold than the center.

11. 11

    Remove the baking dish from the oven and immediately pour the cooled honey syrup evenly over the hot pastry — the temperature contrast is key to getting that signature crispy-outside, moist-inside texture. The hot pastry will absorb the syrup as it cools.

12. 12

    Let the tel kadayıf cool in the baking dish for at least 15 minutes before cutting — this allows the layers to set so they don't slide apart when you plate them. Sprinkle 0.5 cup of roughly chopped unsalted pistachios over the top for color, texture, and traditional presentation.

13. 13

    Cut into 8 equal squares or diamond shapes using a sharp knife dipped in hot water between cuts to prevent sticking. Serve at room temperature or slightly warm with strong Turkish coffee or mint tea on the side.

Tools you’ll need

• medium saucepan
• wooden spoon
• whisk
• 9-by-13-inch baking dish
• pastry brush
• sharp knife
• shallow dish
• plastic wrap
• instant-read thermometer (optional)

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