Crisp shredded phyllo pastry layered with a pistachio filling, baked until golden and soaked in a light lemon-scented syrup.
Kadayif tatlisi is made from tel kadayif -- fine, shredded phyllo-like pastry strands that look almost like shredded wheat -- layered with a filling of ground pistachios or walnuts, baked until golden and crisp, then soaked in a warm sugar syrup scented with lemon. It sits alongside baklava as one of Turkey's most iconic syrup-soaked desserts, distinguished by its shredded texture rather than baklava's flat, layered sheets. The technique that defines a good kadayif is buttering the shredded pastry strands thoroughly by hand before layering, which is what allows them to crisp evenly in the oven rather than baking into a dense, soggy mass. The classic 'kus kadayif' or 'nest' shape rolls small bundles of buttered kadayif around a filling, while the tray-baked version simply layers half the kadayif, the nut filling, and the remaining kadayif before baking. A cold syrup poured over a hot pastry (or vice versa) is the traditional trick that ensures the syrup absorbs evenly without making the pastry soggy. Served at room temperature, often with a dollop of kaymak (clotted cream) on top, kadayif tatlisi is a dessert for special occasions and Ramadan gatherings, rich, sweet, and satisfying in small portions.
Serves 8
Combine sugar, water, and lemon juice in a saucepan. Bring to a boil, then simmer 10 minutes until slightly thickened. Cool completely.
Gently pull apart the shredded kadayif strands to loosen them. Toss thoroughly with melted butter until every strand is coated.
Mix ground pistachios or walnuts with sugar and cinnamon if using.
Preheat oven to 180C/350F. Press half the buttered kadayif into a greased baking dish, pressing down firmly. Spread the nut filling evenly over top, then cover with remaining kadayif, pressing down again.
Bake 35-40 minutes until deeply golden and crisp on top.
Immediately pour the cooled syrup evenly over the hot baked kadayif. Let it absorb for at least 1 hour before cutting.
Cut into squares or diamonds and garnish with crushed pistachios before serving.
Always pour cold syrup over hot pastry (or hot syrup over cold pastry) -- combining two hot or two cold elements results in soggy, overly absorbed pastry.
Press the kadayif layers down firmly before baking so it holds together in neat squares once cut.
Toss the shredded pastry thoroughly with butter, strand by strand if needed -- unevenly buttered spots will stay tough and pale after baking.
Kus kadayif: roll small buttered bundles around a filling into individual 'nest' shapes instead of a tray bake.
Use ground walnuts instead of pistachios for a more affordable, equally traditional filling.
Top with a scoop of kaymak (Turkish clotted cream) or whipped cream just before serving for extra richness.
Store covered at room temperature up to 3 days, or refrigerate up to a week; the syrup keeps it moist. Bring to room temperature before serving for the best texture.
Kadayif desserts have a long history in Ottoman and broader Middle Eastern pastry traditions, with tel kadayif's shredded texture distinguishing it from the layered yufka sheets used in baklava, though both share the syrup-soaking technique central to Turkish sweets.
Middle Eastern or Turkish grocery stores typically stock it frozen in the freezer section; thaw it fully at room temperature before using.
You likely poured hot syrup over hot pastry, or didn't butter the strands thoroughly enough before baking. Always use the cold-syrup-on-hot-pastry (or reverse) rule and coat every strand with butter.
Yes -- it actually benefits from resting a few hours or overnight after the syrup is added, letting the flavors and texture fully set before serving.
Per serving (110g / 3.9 oz) · 8 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
