Vegan Turkish Kadayif
Kadayif is a popular Turkish dessert that is made with finely shredded filo pastry soaked in syrup. If you're a fan of Turkish desserts, then you'll love this recipe!
WHAT IS KADAYIF?
The main ingredient in this recipe is Kadayif, which is basically just finely shredded filo pastry sheets. The Kadayif noodles are coated in melted butter and filled with chopped walnuts, then baked until golden and crispy. Once it has cooled down, a sweet syrup is poured on top and it's left to rest until the dough has absorbed all of the syrup. These Kadayif squares can be served with some vegan ice cream for a deliciously indulgent dessert!
WHERE TO BUY KADAYIF PASTRY
The Kadayif dough can be found in most Turkish or Middle Eastern supermarkets. If you don’t have any Turkish or Middle Eastern supermarkets nearby, you can also order them online from a range of online retailers.
INGREDIENTS FOR THE KADAYIF
You’ll only need a few basic ingredients to make this dessert.
400g kadayif noodles – The Kadayif noodles can be made at home, but it is a lengthy process, so most people prefer shop-bought Kadayif noodles. They can be found in most Turkish or Middle Eastern supermarkets.
150g vegan butter – You can use either slightly salted or unsalted vegan butter. I used the unsalted Flora plant butter, but any vegan butter will do. I wouldn’t recommend substituting the vegan butter for oil as it won’t create the same texture or give the same flavour.
130g walnuts - You can decide how fine you want the texture to be, but for this recipe I have used roughly chopped walnuts.
380g caster sugar – I’ve used caster sugar as it dissolves faster, but you can also use granulated sugar. I wouldn’t recommend using light brown or dark brown sugar or fruit syrups as they won’t create the desired colour or consistency.
Juice of half a lemon – The lemon juice adds a really pleasant tanginess to the syrup and creates a nice balance with the sweetness.
2 tsp vanilla extract – I’ve used vanilla extract for this recipe, but you can add different flavours such as orange blossom water or rose water.
2 tbsp pomegranate seeds – I love using pomegranate seeds as garnish as they add a beautiful pop of colour and a lovely texture, but if you’re not a fan of pomegranate, you can leave them out.
30g crushed pistachios – I’ve used pistachio slivers as garnish, but you can also use crushed pistachios or any other nut of your choice.
HOW TO MAKE KADAYIF
STEP 1: MAKE THE KADAYIF BASE
Preheat the oven to 180ºC. Separate the Kadayif noodles by loosely pulling the stands apart. Place the separated stands of Kadayif in a large bowl and pour over the melted vegan butter. Gently rub the Kadayif noodles until they're evenly coated with the butter. Scatter half of the Kadayif noodles on the bottom of a medium baking tray and gently push down with your hands until it's spread evenly. Scatter the chopped walnuts on top of this layer, then evenly spread the remaining Kadayif on top and gently press down with your hands.
STEP 2: BAKE THE KADAYIF
Place the Kadayif in the oven to bake for 30-35 minutes, or until golden. After you've taken it out of the oven, leave it to cool down for about 30 minutes before pouring the syrup on top.
STEP 3: PREPARE THE SYRUP
In the meantime, prepare the syrup. Bring 500ml water, 380g sugar, the juice of half a lemon and 2 tsp vanilla extract to a boil, and cook at a high heat for about 5 minutes, until the sugar has dissolved. Take the syrup off the heat and let it cool down slightly.
STEP 4: POUR THE SYRUP
Using a ladle, pour the warm syrup evenly on top of the baked Kadayif. Let the Kadayif rest for about 1 hour at temperature so that the flavours of the syrup absorb into the Kadayif pastry. Once the dough has absorbed the syrup, cut into 12 squares.
STEP 5: GARNISH AND SERVE
Add the garnish of your choice onto each square of Kadayif and serve at room temperate. This dessert is delicious on its own but it can also be served with vegan ice cream or vegan whipped cream.
TIPS FOR MAKING KADAYIF
Make sure to separate the Kadayif noodles properly before adding the melted butter. It is crucial that you separate the Kadayif beforehand so that each noodle is coated in the melted butter - this will give a much crispier and lighter texture.
When it comes to syrup-soaked desserts, it is always crucial to pour warm syrup over a cooled dessert or a cooled syrup over a warm dessert – it doesn’t make much difference which way you do it, just make sure one is cool and one is warm.
Make sure not to cover the Kadayif when it’s warm as it will create steam, and in turn, it’ll become a mushy texture and you’ll lose that delicious crispness.
HOW TO STORE
Syrup-soaked desserts should not be stored in the refrigerator as they can become too firm and lose their crispy texture. I would suggest storing Kadayif and other syrup- soaked desserts at room temperature, in an airtight container and away from direct sunlight. This dessert keeps well for 3-4 days, but it is best served fresh.