Turkish cuisine · Desserts & Sweets

Kadayıf Dolması

Small kadayıf rolls filled with walnut, dipped in egg batter, fried, and steeped in syrup – a specialty from Erzurum.

Ingredients · for 6 servings

• 300 g kadayıf (shredded phyllo)
• 150 g walnuts
• 3 eggs
• 400 g sugar
• 300 ml water
• 1 tbsp lemon juice
• 500 ml frying oil
• 2 tbsp cornstarch

Instructions

1. Boil sugar, water, and lemon juice for 10 min. into a clear syrup and let cool to lukewarm; split the walnuts into even, whole halves.
2. Loosen the kadayıf with your fingers and pull it into small portions of about 10 g of strands each, so tight little rolls can be formed later.
3. Place a walnut half on each portion, wrap the strands tightly around it, and press the roll firmly between your palms into a firm, thumb-sized nub – loose rolls fall apart in the oil.
4. Whisk the eggs with the cornstarch until smooth, forming a thin, even batter.
5. Heat the frying oil to 160 °C (320 °F), dip the rolls one by one in the egg batter, let excess drip off, and fry in batches for 4–5 min. until golden, turning several times; drain on paper towels.
6. Bathe the still-hot rolls for 2–3 min. in the lukewarm syrup, lift out, and arrange on a platter – glazed outside, soft and juicy inside.