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These sweet little walnut-filled rolls are delicious.  Despite appearances they're not made with angel hair pasta, but rather with a special type of pastry called kadaif.  If I had an angel hair attachment for my pasta machine I would probably have had a go at running some filo pastry through it, but I wasn't going to go out and buy the attachment just for something that may or may not work.

We're so accustomed to buying stuff over the internet that I don't feel too bad putting the odd recipe on here where an unusual purchase is required.  You may have luck finding kadaif at a Turkish food shop, but I went the lazy route and found mine at  They have an excellent website with a whole range of unusual ingredients from around the world and were quick to update my order when I stupidly input the wrong delivery address, I will definitely use them again.

If your kadaif is frozen, be sure to transfer it to the fridge a day before use to allow it time to defrost.  If you have long hair like I have, teasing apart the pastry prior to use will feel very very familiar...

Makes Dulcie's List   Makes Cosmin's List

Kadaif Pastry


  •  400g Kadaif Pastry (find it online or at a Turkish shop)
  •  100g butter
  •  240 g crushed walnuts
  •  1 tsp cinnamon
  •  3 tbsp honey
  •  675g caster sugar
  •  475ml water
  •  1 tsp lemon juice



  • Calories | 176
  • Fat |7.3g

Makes | 35

Prep Time | 20 minutes

Cooking Time | 1 hour 8 minutes


  1. Preheat your oven to 110˚c.
  2. Stir together the walnuts, cinnamon and honey.
  3. Gently separate out the pastry with your fingers into lengths approximately 0.5 cm thick and 8 cm wide.  It is easier to achieve the correct thickness if you take a strip of circa 3 cm in width and then tease out gently.
  4. Put a tablespoon of filling at the end of each length and roll into a sausage, tucking in the sides as you go.
  5. Place your kadaif seam side down in a baking tray.
  6. Melt the butter and pour over the kadaif. 
  7. Cook for fifty minutes then increase to 150˚c and cook for a further ten minutes until golden.
  8. To make the syrup, stir together the caster sugar and water in a large heavy-based pan.  Bring to a rolling boil and continue cooking at this temperature for a further 6-8 minutes.  Remove from the heat and stir in the lemon juice.
  9. Leave to cool for ten minutes then pour over the cooked kadaif.  Leave for at least two hours for the syrup to do it's magic.

Based on a recipe found at

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