Kadaif Dessert - Turkish Tel Kadayif

5 from 2 votes

Kadaif Dessert, (or Turkish Tel Kadayif), is a popular and unique Turkish dessert typically served during the holy month of Ramadan.

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: Greek, Middle Eastern, Turkish

Diet: Halal, Vegetarian

Servings: portions

Calories: 492kcal

Preheat your oven to 350°F (180° C).
Grease a 12" x 9" x 2.5" (32cm x 24cm x 6cm) tray with butter, and set it aside.
Start with preparing the simple syrup and let it cool down while building the kadaif.
Place the water and sugar in a pan and put on medium heat.
Stir it until the sugar dissolves, bring it to a boil, and let it gently simmer for 15 to 20 minutes.
Add a few drops of lemon juice, let it simmer for a few more minutes, and then remove the pan from heat.

Unwrap the kadaif pastry and separate the strands with your fingers. Be sure to remove any clumps or knots that you come across.
Melt the butter in a saucepan or in the microwave. Pour the melted butter over the pastry and mix well, making sure that all the strands are coated with butter.
Take half of the kadaif pastry and press it down firmly with a bottom of a bowl into the baking dish, making sure to cover the entire bottom.
Evenly spread the chopped walnuts over the pastry base.
Top the walnut filling with the rest of the kadaif pastry, pressing down firmly to create a smooth surface.

Bake the kadaif in the preheated oven for 35-40 minutes, or until the top is golden brown and crispy.
Once the kadaif is done, remove it from the oven, and portion it into 12 equal pieces using a sharp knife.
Pour the cooled syrup over the kadayif, making sure to cover every piece.
Leave the kadaif at room temperature until it has completely cooled down and soaked up the syrup entirely before garnishing and serving.

If using frozen kadaif pastry, place it in the refrigerator overnight to gently thaw it before using.
Chop the walnuts finely, without turning them into a paste or powder.
Make sure that every strand is completely coated with butter to ensure even baking and achieve the perfect crispness.
Let the syrup completely cool down before pouring it over the kadaif. This will help the kadaif absorb the syrup evenly and prevent it from becoming too soggy.
To ensure that the syrup is absorbed evenly, divide the kadaif into portions before adding the syrup.
You can make the Tel Kadaif ahead of time and store it at room temperature for up to 5 days.
You can freeze the leftovers and keep them in the freezer for up to 3 months. Make sure to wrap them individually in plastic wrap and place them in an airtight container before freezing.