Kadayif wrap dessert ingredients

  • 650 grams of kadayif
  • 400 grams of close-ground walnuts (neither too finely nor too coarsely ground)

For wrapping kadayif

  • 200 grams of margarine
  • 100 grams of butter

For the kadaif wrap syrup

  • 6 cups of sugar
  • 6 glasses of water
  • Half a lemon
  • 1 tablespoon of margarine (for shine)


  • First, prepare the syrup.
  • Before starting the wrapping process, tear the kadayifs until they become stringy, take enough of them in the palm and put the walnuts in it and wrap it like a leaf wrap.
  • Continue until the wrapping process is finished on the tray greased with margarine and the tray is full.
  • Then fry the margarine and butter until they turn pink, pour a spoonful over each one and put them in the oven preheated to 175 degrees.
  • Lower the temperature to 150 when it’s getting close to browning.
  • When it is browned like a pomegranate, take it out of the oven, wait for it to warm up, and pour the syrup prepared beforehand.
  • If you want to make it immediately and pour it after cooking, the syrup for dessert will be warm so that it does not burn your hands.
  • The darkness of the syrup starts to bubble after a certain time while the syrup is boiling. At that moment, if the syrup remaining in the spoon gets on the spoon after you insert and remove the sherbet, it means it’s done.

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