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Giresun hazelnut-paste kadayıf dessert

Serves 24Official

Ingredients

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Sugar30%
  2. Milk26%
  3. Hazelnut24%
  4. Shredded kadayıf pastry18%
  5. Butter 3%

Ingredients by weight, heaviest at the bottom.

Method

  1. 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 min

  2. Let the syrup rest at room temperature for 30 minutes.

    30 min

  3. Spread 450 g of the kadayıf over the tray, scatter the chopped hazelnuts on top and cover with the other 450 g.

  4. Slice the butter over the top and bake at 220 °C until evenly browned top and bottom.

  5. Pour the syrup, cooled to 40 °C, over the kadayıf as it comes out of the oven and leave 1 hour to soak.

    1 h

  6. Grind roasted hazelnuts to a flour, pour it over the kadayıf and knead by hand to a halva-like texture.

  7. 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.

Last changed: November 1, 2026

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