Pistachio Kadayif Roll

Name: Pistachio Kadayif Roll
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 6 servings
Cuisine: Turkish
Ingredients: 500 g kadayif pastry; 150 g unsalted butter; 300 g shelled pistachios; 100 g powdered sugar; 100 ml heavy cream; 400 g granulated sugar; 300 ml water; 1 tbsp lemon juice; 1 tsp vanilla extract

Antep Fıstıklı Kadayıf Sarma

This delicate dessert combines crispy shredded phyllo with rich pistachio filling in a sweet syrup bath. Golden rolls reveal vibrant green pistachio paste that melts on your tongue. It's an elegant dessert that transforms simple ingredients into restaurant-quality perfection.

Recipe Details

Prep 45 min

Cook 30 min

Servings 6

Difficulty Medium

Nutrition per Serving

785 Calories

12g Protein

35g Fat

115g Carbs

4g Fiber

Kadayıf sarma represents the refined side of Turkish dessert making, originating from the southeastern city of Gaziantep, famous for its pistachios. This dessert showcases the Turkish mastery of combining textures - the crispy exterior gives way to a creamy, nutty interior that's been perfected over generations. The magic happens when hot syrup meets the golden kadayıf threads, creating a perfect balance of moisture and crunch. Each bite delivers the intense flavor of Antep pistachios, their natural oils released during the rolling process. The syrup penetrates just enough to soften the phyllo while maintaining its delicate structure. What makes this dessert special is the contrast - the brittle kadayıf becomes tender yet retains its distinctive texture, while the pistachio filling provides richness without overwhelming sweetness. The aroma of toasted phyllo mixed with fragrant pistachios fills your kitchen, promising the luxurious experience ahead. Serve this at special gatherings or when you want to impress guests with authentic Turkish flavors. The rolls look stunning on a platter, their spiral pattern showing off the vibrant green filling against golden pastry.

Ingredients

500 g kadayif pastry
150 g unsalted butter
300 g shelled pistachios
100 g powdered sugar
100 ml heavy cream
400 g granulated sugar
300 ml water
1 tbsp lemon juice
1 tsp vanilla extract

Instructions

Prepare pistachio filling

Finely grind the pistachios in a food processor for 2-3 minutes until they form a smooth paste. Add powdered sugar and heavy cream, pulse for 1 minute until combined and creamy. The mixture should hold together when pressed. Do not over-process or the pistachios will become oily and separate.
Make sugar syrup

Combine granulated sugar and water in a medium saucepan over medium heat for 8-10 minutes, stirring until sugar dissolves. Add lemon juice and vanilla, simmer for 5 more minutes until slightly thickened. The syrup should coat a spoon lightly. Do not let it boil vigorously or it will become too thick.
Prepare kadayif pastry

Melt butter completely in a small saucepan over low heat for 2-3 minutes. Remove kadayif from packaging and separate the threads gently with your fingers. Drizzle melted butter evenly over the kadayif and mix thoroughly for 3-4 minutes until all threads are coated. Do not compress the pastry while mixing.
Assemble the rolls

Preheat oven to 180°C. Divide kadayif into 12 equal portions. Take one portion and spread it into a rectangle on a clean surface. Place 2 tablespoons of pistachio filling along one edge and roll tightly into a cylinder. The roll should be compact but not squeezed. Do not overfill or the filling will leak out during baking.
Bake the rolls

Place rolls seam-side down in a buttered baking dish, leaving space between each roll. Bake at 180°C for 25-30 minutes until golden brown and crispy on top. The kadayif should sound hollow when tapped gently. Do not open the oven door during the first 20 minutes or the pastry may collapse.
Add syrup and cool

Remove hot rolls from oven and immediately pour the warm syrup evenly over them. The syrup should sizzle when it hits the hot pastry. Let stand at room temperature for 2-3 hours to absorb syrup completely. Do not refrigerate immediately or the texture will become soggy.

Tips

🔪

Cooking Tips

Keep the kadayif pastry covered with a damp cloth while working to prevent it from drying out, and work quickly when assembling rolls to maintain the pastry's flexibility.

🔄

Alternatives

If kadayif pastry is unavailable, you can use shredded phyllo dough, though the texture will be slightly different and less authentic.

🍽

Serving & Storage

Serve at room temperature garnished with chopped pistachios and store covered at room temperature for up to 3 days - refrigeration makes the pastry tough.