Kadaif: A Sweet & Crispy Dessert (Kadayif)
Kadaif (Kadayif) is actually finely shredded filo (phyllo) dough which is used in various Middle Eastern desserts. In this case though it’s also the name of the dessert itself. While researching several countries for my ‘Baking Around the World‘ challenge Kadaif popped up several times. In Turkey it’s called Kadayif. Even though this dessert is typical to various countries, I decided to make the Albanian version.
Where to buy Kadaif (Kadayif) dough
The shredded filo (phyllo) dough in this recipe can be found in Middle Eastern or International supermarkets. I saw that Amazon has a selection of shredded filo dough as well (note: this is an affiliate link,). Your local International or Middle Eastern supermarket is probably cheaper though.
Kadaif – Albanian style
Kadaif (Kadayif) is really easy to make.
You’ll need, sugar, water, melted butter, vanilla sugar, the peel and juice of a lemon, kadaif (shredded filo/phyllo dough) and walnuts.
Take the Kadaif and separate it on a baking tray.
Pour the melted butter onto the dough.
Mix the butter into the dough, make sure it’s coated all over.
Put half of the filo dough into a baking tray, spread evenly.
Sprinkle over half of the chopped walnuts.
Add the other half of the buttered filo dough onto the walnuts, spread evenly. And put into a preheated oven, bake till golden brown. While it’s in the oven let’s start with the syrup.
In a saucepan add sugar.
Water.
And the peel of a lemon. Optionally you can also add one stick of cinnamon at this point.
Bring to a boil while stirring.
Add the juice of a lemon and let simmer for another 7 minutes.
Let the syrup cool slightly and take out the lemon peel.
You should end up with a nice transparant syrup.
Take your golden brown baked Kadaif.
And while the Kadaif and the syrup are still warm (not hot), pour the syrup all over the Kadaif. You might think the syrup is too much, but pour it all over, the dough will eventually absorb the syrup.
Top with the remaining walnuts and let it soak for at least one hour or until all the dough has absorbed all of the syrup.
Cut into squares and enjoy 🙂
These Kadaif squares are even better the next day when the sugar syrup has fully soaked into the dough. The dough will be crispy on top and soft and sticky (in a good way) at the bottom with the crunch of the walnuts in between. If you’ve got a sweet tooth you’ll love these!
Don’t forget to tag me on Social Media when you’ve made this dessert. And let me know if you like it.
- Preheat the oven to 175 ºC / 350 ºF.
- Desperate the Kadaif onto a baking tray and pour over the melted butter. Make sure all the threads of dough are covered with butter.
- Put half of the dough into a 35cmx25cm / 14 inch x10 inch baking tray, spread evenly. And sprinkle over half of the walnuts.
- Add the remaining half of the dough into the baking tray, spread evenly over the walnuts.
- Put into the oven for approximately 25 - 30 minutes or until golden brown. Take out of the oven and leave to slightly cool.
- Bring water sugar, vanilla sugar and the lemon peel to a boil. Keep stirring till the sugar has dissolved and the water is clear.
- Add the lemon juice and leave to simmer for another 7 minutes.
- Leave to cool slightly. Remove the lemon peel.
- While the Kadaif and the syrup are still warm (not hot), pour the syrup all over the Kadaif. You might think the syrup is too much, but pour it all over, the dough will eventually absorb the syrup.
- Top with the remaining walnuts and let it soak for at least one hour or until all the dough has absorbed all of the syrup.
- Cut into squares and serve.
You can add a stick of cinnamon into the sugar at the same time as the lemon peel and remove at the same time as the lemon peel.
I’m Egyptian, German and Israeli and my Sephardic grandmother also called this dish (with nuts and syrup) Kadaif. I know the dairy version as Kunafa/Kunafe. Both versions are delicious and worth making. This recipe is easy and turns out great.
Para Viv, el azúcar bio/orgánico no es derivado de animales, pura caña de azúcar y no usan huesos para blanquearlo.
I love it how so many cultures have their own version 🙂
Thanks for the recipe, it was really helpful.
My dear mum use to make all these as Turkish Cypriots, it’s our culture and food, love it.😘
is the phyllo dough dried?
The phyllo dough might feel a little dry at the touch, but it hasn’t been dried out before using it in the recipe. I use it straight from the package.
I am from Bosnia and Herzegovina and the version you made here IS what we also call kadaif. Like with lots of dishes and cakes with Middle Eastern origin there are hundreds of ‘right versions’, and ‘my version is correct, not yours’ debates.
I can tell you in entire region including Bosnia, Croatia, Serbia…. this is what we call kadaif.
I also know there are lots of other versions with kajmak, cream, different nuts etc etc and they are called similar names.
Your recipe is spot on. Great stuff.
Thanks, I’m glad you like the recipe 🙂 I’ve noticed there’s much debate regarding the name 😀
We are Egyptian and know this as kunafa. Our favourite is with custard in the middle. Love it with ice cream too. Just taken some out of the oven and the smell is killing me!!!!!
Your version with custard sounds delicious as well. Can’t wait to try that one day!
Sorry I have to correct you at this point. This is Kadayif, original name is Tel Kadayifi (string kadayif) There are 3 kinds of kadayif. 1. Tel kadayif whics is the one you see picture of it on this page. 2. Ekmek Kadayifi (bread kadayif) it is in round tray with syrup, look like flat cake brown in color. people enjoy to eat it with a piece of kaymak (milk cream) 3. Tas kadayif. Read it Tash. (stone kadayif) thos one you are talking about. It looks like small round pancake and yes you give the excellent recipe for it. Tas kadayif easier ton make than the other two kinds. Kunefe made with string kadayif. Only difference is you put fresh white cheese between layers, not walnut. and you cook it on stove after taking it from the oven and pour syrup all over for a little time. Therefore it is thicken compering to Tel Kadayif.
Thanks for the information. I knew the name is used in different ways by different cultures. It’s good to know the many variants there are. 🙂
Hola, saludos desde Argentina. Estaba buscando una receta de baklava y me cruce con Está que me gustó mucho. Es una versión de esa? Cómo sea; quería preguntarte si se puede reemplazar el azúcar por un ingrediente que no sea derivado de animal. Muchas gracias
Hi Viv,
I currently don’t have a version that uses alternative sugars. You can try and see if it works for you, but I haven’t tried it myself so I’m not sure it’ll turn out the same.
Do you have this recipe with a cream in the middle? Armenian I believe.
Hi Marcia,
I currently don’t have a version of the recipe with cream in the middle unfortunately. But you’ve given me a new recipe to find and try and master 🙂 Thanks!
It is KADAIF in Albanian and I am 100% albanian. I am not sure what part of Albania calls it konafa and also not sure of the other receipe called kadaif. At the end of the day, no matter what we call it, its delicious!! My favorite dessert on my childhood. Making it right now. ❤️
I agree, whatever it’s called it’s delicious. I’m glad you like it as well ?
“Konafa” or Kunefe as we pronounce it in Lebanese is a variation of Kadayif, pronounced phonetically as “Attayef” in Lebanon. The difference is that Kunefe has cheese and pistachio in it and can be eaten with a thick sweetened dough like an open sandwich.
Kadaif/kadayif dates back to the 11th century Seljuk period. Kadaif/kadayif was to have been found in the Seljuk and Anatolian principalities’ food list described as shredded dough baked in syrup topped with crushed nuts. It spread out to Greece and the Balkans during the Ottoman Empire.
Thanks for the extra background information. It’s always facinating how food influences and travels throughout the world 🙂
This is kadaif. I have tried konafa, however, konafa is much drier than kadaif.
Is it possible to decrease the mount of sugar in this recipe?
Hi Eno,
I’ve not tried decreasing the amount of sugar. The sugar syrup will be absorbed by the dough so you need a fair amount to keep the kadaif a bit sticky.
You can try and decrease the amount but I don’t know how that will affect the dessert.
Hi, there is something I want to correct. It is called konafa not kadaif; there is a recipie called kadaif which is kind of small pancakes then filled with nuts and raisins after that fried in oil and finally pour a little of simple syrup, it’s so delicious! I’m half Albanian half Lebanese , so I know this well. You’re konafa recipe looks yummy! Can’t wait to try this recipe.
Best regards.
Hi Anastasia, thanks for your reply. Apologies for my late reply I’ve been on vacation for a few weeks 🙂
I looked it up and the recipe is indeed also called konafa. I’ve actually see both names used for this recipe by Albanian people as well as other nationalities which have similar dishes to this. One of the most well known websites I’ve seen it on is Martha Stewarts site where an Albanian woman explains how the recipe is made. She also calls it Kadaif. Whatever people call it all agree to one thing, it’s a delicious dessert! However, I’m now curious about your version for Kadaif. I’m going to look that up and see how that’s made! I hope you enjoy this recipe for konafa:)