Syrup-Soaked Shredded Pastry with Walnuts
Buttered shredded kadayıf layered with walnuts, baked crisp, and soaked with cool lemon syrup.
By Moow Editorial ·
- The syrup must be cool when it meets the hot pastry or the kadayıf may become doughy.
- Cut and tease apart compacted kadayıf strands before buttering them.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: Makes 15 slices
- Prep time: 15 minutes
- Cook time: 35–45 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of Makes 15 slices.
- Calories: 460 kcal
- Protein: 4 g
- Carbohydrates: 62 g
- Fat: 23 g
- Sodium: 270 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Kadayıf
Have these measured and ready before you begin.
- 500 g fresh tel kadayıf (17.6 oz; shredded wheat pastry, available frozen or refrigerated at Middle Eastern markets)
- 250 g butter (8.8 oz), melted
- about 1 1/4 U.S. cups (300 ml by volume) coarsely chopped walnuts
Syrup
- about 3 1/3 U.S. cups (800 ml by volume) granulated sugar
- 3 1/2 cups (840 ml) water
- 5-6 drops lemon juice
Directions
1. Combine the sugar and water, stir until the sugar dissolves, boil for 10 minutes, add the lemon juice, boil 5 minutes more, and cool completely.
2. Separate the kadayıf strands in a wide tray and work in the melted butter so every strand is coated.
3. Press half the pastry firmly into a rectangular baking dish, spread over the walnuts, and press the remaining pastry on top.
4. Bake at 375°F (190°C) for 35–45 minutes, until deeply golden above and underneath.
5. Remove from the oven, cut into slices, and pour the cool syrup evenly over the hot pastry.
6. Let the dessert absorb the syrup and cool before serving.
Sources
Contains milk, wheat, and walnuts; optional pistachio adds another tree-nut allergen. Hot sugar syrup causes severe burns, so pour slowly and keep children clear.