Crispy Antep Pistachio Burma Kadayıf with Kaymak Tips, FAQ & printable recipe

Tips for success

For the crispiest result, use a high-quality fresh kadayıf that hasn't dried out. Keep the strands covered with a damp towel while you work to prevent them from becoming brittle.

When twisting, work with a manageable amount—about a handful at a time—so the ropes are even and tight. If the pastry tears, simply press it back together; it will still bake beautifully.

Let the syrup cool completely before using; a warm syrup can make the pastry soggy. When pouring, do it in a steady, slow stream, allowing the syrup to soak in gradually.

If you prefer a more intense pistachio flavor, you can add a few drops of rose water to the syrup, but this is optional. Serve the kadayıf warm, but not hot, to enjoy the crisp texture.

Variations

• Walnut Kadayıf: Replace the pistachios with finely chopped walnuts for a more rustic, earthy flavor. Toast the walnuts lightly before using to deepen their nuttiness. The syrup can be flavored with a cinnamon stick for a warm spice note.
• Rose-Scented Syrup: Add 1 teaspoon of rose water to the cooled syrup for a floral aroma that complements the pistachios. Use this variation when serving with kaymak or a dollop of whipped cream. Adjust the amount to taste.
• Individual Rolls: Instead of coiling into a large pan, cut the twisted ropes into 3-inch pieces and arrange them upright in a muffin tin. Bake for 25-30 minutes, then pour syrup over each piece. This makes for elegant single-serving portions.
• Chocolate Drizzle: After baking and syruping, drizzle melted dark chocolate over the top. The chocolate adds a rich, bittersweet contrast to the sweet, nutty pastry. Allow the chocolate to set before serving.

Storage and make-ahead

Fridge

Store leftover kadayıf in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze baked, unsyruped kadayıf for up to 2 months. Thaw overnight in the refrigerator, then reheat and pour syrup over while warm.

Reheat

Reheat leftover kadayıf in a 300°F (150°C) oven for 8-10 minutes to crisp up the pastry. Avoid microwaving, which makes it soggy.

Store leftover kadayıf in an airtight container at room temperature for up to 2 days. The pastry may lose some crispness but will still taste delicious. For longer storage, refrigerate for up to 4 days; bring to room temperature before serving or reheat briefly in a low oven.

The syrup can be made up to 3 days ahead and stored in the refrigerator. The assembled, unbaked kadayıf can be covered and refrigerated for up to 24 hours before baking; add a few extra minutes to the baking time if starting from cold.

The baked kadayıf can be reheated in a 300°F (150°C) oven for 10 minutes to refresh crispness.

Serving ideas

Serve the Burma Kadayıf warm or at room temperature, with a generous dollop of kaymak on top or on the side.

The cool, thick cream provides a perfect contrast to the sweet, crisp pastry. For a special presentation, sprinkle a few extra chopped pistachios over the top just before serving.

This dessert pairs beautifully with Turkish coffee or a strong cup of black tea. The bitterness of the coffee balances the sweetness of the syrup. It can also be served with a scoop of vanilla ice cream for an extra indulgent treat, though the kaymak is the traditional choice.

Frequently asked questions

Recipe card

Crispy Antep Pistachio Burma Kadayıf with Kaymak

Prep 25 minCook 40 minTotal 1 h 5 minServes 8

Ingredients

• 10.5 oz fresh shredded kadayıf pastry
• 2/3 cup clarified butter, melted
• 1 1/4 cups finely chopped Antep pistachios
• 1 1/4 cups granulated sugar
• 3/4 cup water
• 1 tsp lemon juice
• 2/3 cup Turkish kaymak (clotted cream), for serving

Instructions

1. In a small saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves. Stir in the lemon juice, then reduce the heat and simmer for 5 minutes until slightly thickened. Remove from heat and let the syrup cool completely. While the syrup cools, spread the shredded kadayıf on a clean work surface and gently separate the strands with your fingers. Chop the pistachios finely if not already chopped.
2. Lay a handful of kadayıf strands flat on the work surface, forming a long rectangle about 4 inches wide. Place a thick strip of chopped pistachios along the center of the rectangle, running the length. Carefully roll the kadayıf over the pistachios and twist the entire rope tightly, similar to twisting a rope or a candy wrapper. Repeat with the remaining kadayıf and pistachios, making about 8 to 10 ropes total.
3. Lightly brush the bottom and sides of a 9-inch round baking pan with some of the melted clarified butter. Starting at the center, coil one twisted rope into a tight spiral. Continue coiling the remaining ropes around the center, fitting them snugly against one another to fill the pan completely. Pour the remaining melted clarified butter evenly over the entire surface, making sure every strand is coated.
4. Heat the oven to 375°F (190°C). Place the pan on the middle rack and bake for 35 minutes, or until the pastry is deep amber-golden and crackling. Halfway through baking, rotate the pan for even browning. If excess butter pools in the pan during baking, carefully drain it off using a spoon or a baster, leaving just enough to keep the pastry moist.
5. Remove the pan from the oven and let it cool for 5 minutes. The pastry should still be hot but not scorching. Slowly pour the cool lemon syrup evenly over the entire surface, letting it soak into the twists. You should hear a satisfying sizzle as the syrup hits the hot pastry. Allow the kadayıf to absorb the syrup for at least 15 minutes before serving.
6. Once the kadayıf has absorbed the syrup and is warm or at room temperature, cut it into wedges with a sharp knife. Transfer each piece to a serving plate. Top each portion with a generous dollop of Turkish kaymak (clotted cream). Serve immediately, while the pastry is still crisp and the cream is cool.

Contains: gluten, milk, tree nuts

Estimated nutrition per serving

Calories

420

Protein

6 g

Carbohydrates

45 g

Fat

25 g

Automatic estimate from the ingredient list, not laboratory-verified.