Pistachio Kadayif Roll - Turkish Shredded Pastry Dessert

Name: Pistachio Kadayif Roll - Turkish Shredded Pastry Dessert
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 8 servings
Cuisine: Turkish
Ingredients: 500 g kadayif pastry; 150 g unsalted butter; 300 g shelled pistachios; 100 g granulated sugar; 1 tsp ground cinnamon; 400 ml water; 350 g granulated sugar; 1 tbsp lemon juice; 1 tsp rose water

Fıstıklı Kadayıf Sarma

This elegant Turkish dessert combines crispy, golden kadayif pastry with rich pistachio filling, creating a delightful contrast of textures. The rolls emerge from the oven beautifully bronzed and are soaked in fragrant syrup for the perfect balance of sweetness. It's an impressive dessert that showcases the sophisticated flavors of Turkish confectionery.

Recipe Details

Prep 30 min

Cook 40 min

Servings 8

Difficulty Medium

Nutrition per Serving

485 Calories

8g Protein

22g Fat

68g Carbs

3g Fiber

Kadayif, the angel hair-like shredded pastry, has been a cornerstone of Ottoman palace cuisine for centuries. This pistachio version represents the pinnacle of Turkish pastry artistry, combining the finest ingredients in perfect harmony. The magic happens when butter-soaked kadayif pastry meets finely ground pistachios mixed with sugar and aromatic spices. As it bakes, the exterior becomes gloriously crispy while the interior remains tender and moist. The pistachio filling transforms into a creamy, nutty center that melts on the tongue. Each bite delivers layers of flavor - the buttery crunch of kadayif gives way to the rich, earthy sweetness of pistachios, all enhanced by a delicate rose-scented syrup. The aroma alone fills your kitchen with the essence of a Turkish patisserie. This dessert is perfect for special occasions, holidays, or when you want to impress guests with an authentic taste of Turkey. Serve it alongside Turkish tea or coffee for the complete experience, and watch as each golden roll disappears with satisfied sighs.

Ingredients

500 g kadayif pastry
150 g unsalted butter
300 g shelled pistachios
100 g granulated sugar
1 tsp ground cinnamon
400 ml water
350 g granulated sugar
1 tbsp lemon juice
1 tsp rose water

Instructions

Prepare pistachio filling

Roughly chop the pistachios into small chunks, leaving some texture. Mix with 100g sugar and cinnamon in a bowl until evenly combined. The mixture should be fragrant and slightly sticky. Do not over-process into powder as you want some bite in the filling.
Prepare kadayif pastry

Melt butter completely over low heat for 2-3 minutes. Remove kadayif from package and gently separate the strands with your fingers. Pour melted butter over kadayif and mix thoroughly with your hands for 3-4 minutes until every strand is coated and glistens. Do not compress or squeeze the pastry too hard.
Assemble the rolls

Preheat oven to 180°C. Take a handful of buttered kadayif and spread it into a 15cm rectangle on your work surface. Place 2-3 tablespoons of pistachio mixture at one end and roll tightly into a cylinder. Repeat until all filling is used, creating 8-10 rolls. Do not roll too loosely or the filling will spill out.
Bake until golden

Arrange rolls seam-side down in a buttered baking dish. Bake at 180°C for 35-40 minutes, turning once halfway through. The rolls should be deep golden brown and crispy on all sides. Do not overbake or the pastry will become too dark and bitter.
Make sugar syrup

Combine 400ml water and 350g sugar in a saucepan. Boil over high heat for 2 minutes, then reduce to medium heat and simmer for 8-10 minutes until slightly thickened. Stir in lemon juice and rose water in the final minute. The syrup should coat a spoon lightly. Do not overcook or it will become too thick.
Soak with syrup

Pour hot syrup evenly over the hot baked rolls immediately when they come out of the oven. Let them absorb the syrup for 30-45 minutes at room temperature. The rolls should be moist but not soggy. Do not add cold syrup to hot pastry as it won't absorb properly.

Tips

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Cooking Tips

Keep kadayif pastry covered with a damp towel while working to prevent it from drying out, and ensure butter is completely melted but not hot when mixing to avoid cooking the pastry prematurely.

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Alternatives

Replace pistachios with walnuts or almonds for different flavors, though pistachios provide the most authentic Turkish taste and beautiful green color contrast.

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Serving & Storage

Serve at room temperature with Turkish tea or coffee, traditionally cut diagonally to show the spiral filling. Store covered at room temperature for up to 3 days - refrigeration will make the pastry lose its crispness.