Stuffed Tel Kadayif Recipe

Picture this: a symphony of crunchy layers, velvety nuts, and aromatic sweetness that transports you straight to a sun-drenched bazaar in Istanbul—welcome to my ultimate obsession: stuffed tel kadayif!

Stuffed Tel Kadayif is a dessert that combines a rich variety of textures and flavors. It is comprised of the following elements:

– Buttered shredded phyllo dough that encloses finely chopped walnuts and pistachios
– A hint of cinnamon that adds warmth
– And drizzled with a fragrant, sugar syrup that is flavored with lemon juice and rose water.

Stuffed Tel Kadayif Recipe Ingredients

• Tel Kadayif (Shredded Phyllo Dough): A crispy base, high in carbohydrates, great texture.
• Unsalted Butter: Adds richness and flavor; a source of fat.
• Walnuts: Rich in omega-3s, provide protein and healthy fats.
• Pistachios: High in fiber, protein, and antioxidants; vibrant green color.
• Ground Cinnamon: Warm spice, may aid digestion and regulate sugar levels.
• Granulated Sugar: Adds sweetness; main source of carbohydrates.
• Lemon Juice: Provides acidity, a fresh taste, and vitamin C.
• Rose/Orange Blossom Water: Aromatic; adds subtle floral notes.

Stuffed Tel Kadayif Recipe Ingredient Quantities

• 500g tel kadayif (shredded phyllo dough)
• 250g unsalted butter, melted
• 200g walnuts, finely chopped
• 100g pistachios, finely chopped
• 1 tsp ground cinnamon
• 400g granulated sugar
• 300ml water
• 1 tbsp lemon juice
• 1 tsp rose water or orange blossom water (optional)

How to Make this Stuffed Tel Kadayif Recipe

1. Set your oven to 180 degrees Celsius (350 degrees Fahrenheit) to heat up. While the oven is heating, get a baking dish with a lid or in which you can cover the dish and grease it lightly.

2. Disentangle and aerate the tel kadayif (shredded phyllo dough), being certain that no lumps remain.

3. In a big bowl, combine the walnuts, pistachios, and ground cinnamon.

4. Take a small amount of the tel kadayif and stretch it into a flat strip. Spoon a little of the nut mixture onto one end and roll it tightly, tucking in the sides as you go. Repeat with the remaining dough and filling.

5. In the dish that is going to be baked, the stuffed rolls are to be arranged snuggly.

6. Melted unsalted butter should be poured evenly over the arranged stuffed kadayif. Every piece should be well-coated with butter.

7. In a preheated oven, bake for around 30 to 35 minutes, or until thoroughly golden and crispy.

8. As the kadayif bakes, the syrup is prepared by mixing granulated sugar, water, and lemon juice in a saucepan. They are brought to a boil, then the heat is reduced to a simmer for about 10 minutes. During this time, the syrup thickens ever so slightly. If using rose water or orange blossom water, it is stirred in after the syrup has reached the desired consistency.

9. Take the kadayif from the oven and pour on the syrup right away, making sure to hit every bit of the dessert with it, so the syrup sinks in everywhere.

10. Let the stuffed tel kadayif cool to room temperature, allowing the syrup to fully absorb before serving. Savor as a delightful and aromatic dessert!

Stuffed Tel Kadayif Recipe Equipment Needed

1. Oven
2. Baking dish with a lid or cover
3. Small brush (for greasing the dish)
4. Large bowl
5. Spoon (for mixing ingredients)
6. Saucepan
7. Measuring cups and spoons
8. Knife (for chopping nuts, if not pre-chopped)
9. Ladle or small cup (for pouring syrup)
10. Cooling rack or trivet

FAQ

• Q: Can I use salted butter instead of unsalted?A: Maintaining control over the salt content is best done with unsalted butter, but salted butter can be used if it is all that is available. If using salted butter, use less additional salt in the dish.
• Q: Can I substitute the pistachios or walnuts?A. Yes, you can swap them for almonds, hazelnuts, or any nut you like to mix up the flavor and texture.
• Q: Is it necessary to use rose water or orange blossom water?A: The water from rose or orange blossom is optional, but it is an aromatic touch that enhances the dessert’s flavor.
• Q: How should I store the stuffed tel kadayif after baking?A: To keep the finished dessert’s crisp texture, store it in an airtight container at room temperature. It will be fine for 3 days.
• Q: Can I prepare tel kadayif in advance?A: It can be put together the day before and baked the next day. Just refrigerate until you’re ready to pop it in the oven.
• Q: What’s the purpose of the lemon juice in the syrup?The sugar syrup doesn’t crystallize because of the lemon juice. It also does a nice balancing act, making the syrup sweet with just a hint of acidity.

Stuffed Tel Kadayif Recipe Substitutions and Variations

• For unsalted butter, substitute with an equal amount of ghee or a light olive oil for a different flavor.
• Substitute walnuts with almonds or hazelnuts for a variation in the nut filling.
• Pistachios can be substituted with pecans if pistachios are unavailable.
• Ground cinnamon can be replaced with ground cardamom for a unique spice twist.
• Rose water or orange blossom water can be substituted with vanilla extract if you prefer a more familiar flavor profile.

Pro Tips

1. Properly Prepare the Dough For the best texture, spend some time gently pulling apart and fluffing the tel kadayif before filling it. This helps the dough crisp up nicely and ensures even baking.

2. Nut Mixture Variation For extra flavor, consider toasting the walnuts and pistachios lightly before chopping them. This will enhance their aroma and add a deeper nutty flavor to the filling.

3. Butter Distribution Use a pastry brush and generously coat each piece of rolled kadayif with melted butter. This ensures uniform crispiness and a rich, buttery flavor throughout.

4. Syrup Timing Pour the hot syrup over the kadayif immediately after taking it out of the oven. The contrast in temperatures helps the dessert absorb the syrup more effectively, resulting in a perfectly moist interior.

5. Flavor Infusion Add a pinch of cardamom to the syrup for an additional layer of aroma. This subtle spice can elevate the overall flavor profile of the dessert.