Tel Kadayıf
Tel Kadayıf is a classic Turkish dessert made from fine, shredded wheat dough (kadaif) layered with rich clotted cream (kaymak) and baked until golden and crispy, then drenched in a sweet sugar syrup and garnished with pistachios. It's a luxurious dessert often associated with special occasions and palace cuisine.
🧂 Ingredients
- 500 g Shredded kadaif (tel kadayıf)(Ensure the kadaif is fresh and not dried out. If it is, you can gently steam it for a few minutes to make it pliable.)
- 200 g Unsalted butter(Melted. High-quality butter will enhance the flavor.)
- 300 g Kaymak (Turkish clotted cream)(Kaymak is essential for the authentic texture and flavor. If unavailable, use a very thick, unsalted clotted cream or mascarpone, but the result will differ.)
- 400 ml Sugar syrup (şekerpare şurubu)(This should be prepared in advance and chilled. A typical recipe involves boiling 2 cups sugar with 1.5 cups water and a squeeze of lemon juice until slightly thickened, then cooling completely.)
- 50 g Shelled pistachios(Roughly chopped, for garnish.)
👨🍳 Instructions
- 1
Prepare the kadaif: Gently break apart any large clumps of the shredded kadaif dough with your hands. In a large bowl, pour the melted butter over the kadaif. Using your hands, thoroughly mix the butter into the kadaif, ensuring every strand is coated. This process should take about 10-15 minutes to achieve an even distribution.
⏱️ 15 minutes - 2
Assemble in the pan: Grease a round baking pan (approximately 24-26 cm or 9-10 inches in diameter) with a little butter. Press half of the butter-coated kadaif mixture firmly into the bottom of the pan to create an even layer. Spread the kaymak evenly over this kadaif base, leaving a small border around the edge. Carefully top the kaymak with the remaining butter-coated kadaif mixture, pressing gently to cover the cream completely.
⏱️ 10 minutes - 3
Bake the kadaif: Preheat your oven to 180°C (350°F). Place the assembled kadaif in the preheated oven and bake for 30-35 minutes, or until the top is a deep golden brown and the edges appear crispy. You should hear a slight crackling sound as it bakes.
⏱️ 30-35 minutes - 4
Syrup and garnish: Once baked, immediately remove the kadaif from the oven. While it's still hot, slowly and evenly pour the cold sugar syrup all over the kadaif. You will hear a sizzling sound. Let the kadaif absorb the syrup for at least 10-15 minutes. Once it has absorbed most of the syrup, sprinkle the chopped pistachios generously over the top.
⏱️ 15 minutes (resting) - 5
Serve: Allow the Tel Kadayıf to cool slightly before slicing and serving. It is best served warm or at room temperature.
⏱️ 10 minutes (cooling)
💡 Pro Tips
- ✓Tel kadaif is a type of fine, vermicelli-like shredded phyllo dough specifically made for desserts.
- ✓Kaymak, a rich clotted cream, is crucial for the authentic taste and texture. Seek it out at Turkish or Middle Eastern specialty stores.
- ✓This dessert is a traditional choice for celebrations and has roots in Ottoman palace cuisine.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Substitute walnuts for pistachios as a garnish.
- Experiment with different types of thick, unsalted cream if kaymak is unavailable, though the flavor profile will change.