Turkish cuisine · Desserts & Sweets

Burma Kadayıf

Shredded kadayıf pastry filled with walnuts, twisted into rolls, baked and doused hot with syrup.

Ingredients · for 8 servings

• 500 g kadayıf pastry strands
• 300 g walnuts
• 200 g clarified butter
• 500 g sugar
• 500 ml water
• 1 tbsp juice of one lemon
• 2 tbsp pistachios

Instructions

1. Boil the sugar, water and lemon juice for 12 min. into a syrup and keep warm; chop the walnuts medium-coarse and melt the clarified butter.
2. Loosen the kadayıf strands with your fingers in a large bowl until no clumps remain, and divide into about 10 equal portions.
3. Spread one portion of strands into a hand-width band, drizzle with clarified butter and scatter a band of walnuts along the lower edge.
4. Lay a thin rolling pin on the walnut band, roll the strands firmly around it, push the roll together from both sides toward the middle (burma = twisted) and slide it off carefully.
5. Place all the rolls closely together in a buttered baking dish, pour the remaining clarified butter over them and bake at 180°C (350°F) for 35–40 min. until evenly golden brown and crisp all over.
6. Pour the warm syrup over the hot pastry immediately, let rest for 1 hr. and serve sprinkled with chopped pistachios.