Kadayif

Directions

1. 1
   Boil sugar and water, then simmer for 10 minutes. Add lemon juice and simmer for another 3–4 minutes until slightly thickened. Let it cool completely.
2. 2
   Gently separate the Kadayif strands until fluffy. Cut them slightly smaller with a knife, but not too fine.
3. 3
   Pour melted butter over the dough and mix well until evenly coated.
4. 4
   Lightly grease the molds. Place two heaping tablespoons of Kadayif in each mold and press down firmly with your fingers, then compact it with the bottom of a glass.
5. 5
   Sprinkle one teaspoon of chopped pistachios or walnuts over the pressed layer.
6. 6
   Add another two heaping tablespoons of Kadayif on top, press firmly again, and compact to a height of 3.5–4 cm (it will shrink slightly when baked).

Nothing sticks. Everything releases.

Your cake comes out clean, every single time.

• Double ceramic non-stick, PFAS-free
• Aluminized steel with a 10-year guarantee
• 1 year Baking Course + E‑Book included

Baking Set + Baking Course & E-Book · 89,90 €

View the Baking Set

1. 7
   Refrigerate for 45 minutes. ⁠
2. 8
   Preheat the oven to 170°C (338°F). Bake for 10 minutes, then increase to 180°C (356°F) and bake for another 50 minutes until golden brown. Watch for color changes as baking times vary.
3. 9
   Let the Kadayif cool slightly until warm. Slowly pour the cold syrup over them from the center. Let them soak for at least 3–4 hours.
4. 10
   Garnish with more chopped pistachios or walnuts. Serve with whipped cream if desired.
5. 11
   For the best taste, let them sit overnight. Store in the refrigerator. Afiyet olsun!