Giresun hazelnut-paste kadayıf dessert
Ingredients
- 900 gShredded kadayıf pastry
- 200 gHazelnut step 3
- 150 gButter
- 1,000 gHazelnut step 6
- 1,289 gMilk
- 1,500 gSugar
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Sugar30%
- Milk26%
- Hazelnut24%
- Shredded kadayıf pastry18%
- Butter 3%
Ingredients by weight, heaviest at the bottom.
Method
For the syrup, boil the sugar and milk in a deep pot for 3 minutes, leave on for 3 more minutes and take off the heat.
3 minLet the syrup rest at room temperature for 30 minutes.
30 minSpread 450 g of the kadayıf over the tray, scatter the chopped hazelnuts on top and cover with the other 450 g.
Slice the butter over the top and bake at 220 °C until evenly browned top and bottom.
Pour the syrup, cooled to 40 °C, over the kadayıf as it comes out of the oven and leave 1 hour to soak.
1 hGrind roasted hazelnuts to a flour, pour it over the kadayıf and knead by hand to a halva-like texture.
Spread evenly in the tray, press down, cut into pieces of about 8 x 9 cm and serve.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1345 (Giresun Ticaret ve Sanayi Odası)Accessed: November 2, 2026
Last changed: November 1, 2026