Stuffed Kadayif Wrap
Portion: 
Preparation: 
( 22 oy 3,50/5)
It was raining in the city today. We awoke to the misty, cold and wet earth at dawn. I couldn't see the rain in my warm bed, I could only hear it, but the view outside was coming to life before my eyes. While the leaves of the trees, which were cut off by the force of the rain, were flying around, a cat was crouching in a corner.
A crow perched on the fence in the garden, perhaps after prey. I don't understand why, when cold weather is mentioned, my mind always evokes a crow. Deserted streets, roads, closed shutters, dreams before the rain emerge from the smoky chimneys of their hiding rooms. Crispy wood stove, scratched chestnuts and quince peels.
It's me lying on the mother-in-law's mat, thrown somewhere behind the stove. Then my clock, which I postponed 4 times, rings again. I have to get up from my warm bed, but tomorrow there is rain in Istanbul…
This is how it developed this morning. I had to get out of bed by force :) I made this dessert that I had in mind for a long time, taking shelter of the cold weather excuse. It has earned the right to be among my favorite recipes because it is light and easy.
You can watch the video of the recipe here
Love….
Ingredients for Yufkali Kadayif Wrap Recipe
- 2 phyllo (regular phyllo phyllo)
- 250-300 gr. Shredded dough baked in syrup topped with crushed nuts
- 200 gr. coarsely chopped walnuts
- 150 gr. butter (you can use margarine but butter works great)
For the syrup:
- 2 cup powdered sugar
- 2 water glass of water
- 5-6 drops of lemon juice
How to Make Yufkali Kadayif Wrap Recipe?
- Put all the ingredients of the sherbet in the pot, bring it to a boil, stirring occasionally. When the syrup becomes thick, add lemon juice to it, boil it for 1 hour and leave it to cool.
- Melt the butter and set aside.
- Lay the first phyllo on your kitchen counter and apply butter on it with the help of a brush. Lay the second phyllo on it and brush with butter.
- Tear all the kadayif in your hand and spread it on the dough.
- Make a roll by sprinkling the ground walnuts on the kadaifs.
- Cut it into pieces almost 2-3 cm thick, not so thick as in the photo.
- Grease my pan, arrange the slices side by side on top. Drizzle remaining butter on top of desserts.
- Bake in the oven at 190 degrees until well browned.
- When the fried sweets take their first heat, drizzle the cold syrup on it, after 5-6 minutes, turn the dessert inside out while it is warm. Take the syrup on a serving plate, sprinkle walnuts on it and serve.
I made the dessert, I'm waiting for iftar to taste it
I think you are so beautiful.
Just a little bit of the edges are opened and a few of them are broken because of this.
Is this site still in operation, the recipe caught my attention, I'll try it, I hope it's hard to find materials where I am as soon as possible, it's a bit of a touristic place, everyone eats everything ready, I don't prefer it, it's more fun and healthy to make at home, thanks for the recipe
I've been sharing my new recipes at least 2007 times a week since 3 :) Best regards
what if I try it with ready-made baklava yufka, I wonder how it would be now?
I tried for the first time. It was awesome. The recipe is perfect. Thank you because it was a dessert that I loved very much.
I would recommend it to everyone..
At the beginning of my favorite desserts, this dessert is now very, very delicious. I made it during the holiday and there were some people asking where did you get it :) Thanks for your sharing.
Hello …. the dessert looks very nice, good luck to your hands, how would it be with baklava yufka, has anyone tried it???
I have two questions;
1, is the phyllo the borek/bread yufka we know??
2, will kadayif be fried a little in advance? Or is it raw kadafi??
It looks very polite, I will definitely do it.
Thank you!!
Hello Aysun, I used normal phyllo and rolled the kadaifi from raw. Love…
RIGHT NOW I MADE THIS RECIPE AND I'M READY FOR THE HOLIDAY TOMORROW. I ALSO MADE THE FIG DESSERT, WHICH IS ONE OF THE HOLIDAY DESSERTS. I WILL MAKE THE CREAM SHOCK IN A FEW. YOUR RECIPES DURING RAMADAN NEW FLAVORS.
I will do it for the holiday, I hope it will be nice. I'll be back after I've done it :D
I made hazelnut puparça with syrup. My sherbet yacht has softened a bit again, thanks for your attention.
hello Mrs. Nilay..
I made a hazelnut pastry. I made sherbet. My cake was very hard. My guest will come tomorrow.. How can I soften the cake urgently?
Thank you for your interest.
Hello Reyzan
You said you made a pastry, then you said that the cake was hard. I don't quite understand where the problem is. If the sponge cake is hard, you can soften it by slightly moistening it with milk instant coffee or any fruit juice.
Good luck with.
Lay the first phyllo on your kitchen counter, and lay the second phyllo on it.
I'm going to use two phyllo dough together. Is it okay if I shake them separately, one on top of the other?
I thought of this dessert for the holiday. It is understood from the image and comments that it is a nice recipe, I hope it will be liked when I make it..thanks.
HELLO Ms. NILAY,
I'm a person who loves to cook and eat. BUT, I DON'T PREFER WHAT TO DO AND EAT, BECAUSE I'M NOT GOOD WITH DESSERTS.
THANKS TO YOU, I AM NOW ENJOYING MAKING SWEET AND EATING IT. THANKS TO YOU:) I WISH EVERYONE A SWEET DAY. GOOD ATTENTION :)
Thank you Ms. Gülay :) I hope you will try all my desserts at least once… Good luck.
thank you so much.
By the way, cooking is very easy and fun thanks to you.
Thanks Gul, I'm so glad it worked for you.
mrb nilay sister, i am newly married, my guest will come today.
Hello Rose, the only thing you can do to soften the dessert is to add sherbet and wait by soaking the hard part of the dessert in sherbet.. Take it easy…
Hello,
Can I also make dessert from baklava phyllo?
Hello Gulay,
Of course, you can also use baklava dough.
I love the recipes super try ***
It's very practical, I put it on my to-try list.
hmmm looks yummy, well done
Dear Nilay (my namesake), I made the recipe for my guests today, it was very good, thank you, I gave the address to those who asked for the recipe.
Hello my friend, bon appetit to all of you. I'm so glad you like it :)